I'm trying SoCalDem's pie crust recipe today

NMDemDist2

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Sun Dec-11-05 03:04 PM
Original message

I'm trying SoCalDem's pie crust recipe today

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=14168&mesg_id=14212

I have some Fugis that need to be used up

the crust is chilling in the freezer and I'm off to peel and core apples (oh joy)

I'll take some pics as I go along.....

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NMDemDist2

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Sun Dec-11-05 04:19 PM
Response to Original message

1. some pics of the pre bake

I tried the crust recipe by hand NOT GOOD, did it again in the Beast standing mixer, MUCH better!

don't ya just love doing apples? NOT! I used my corer/wedger tool and then peeled/cubed by hand

tossed them in my cinnamon/sugar mix with a hint of nutmeg

I had put the crust in the freezer to firm up while I did the apples, don't think that was the right thing to do, but here's the crust

filled with tasty goodness and a couple little pats of butter..

and I really need to work on my "fluting" skills LOL

more when it comes out of the oven :bounce:

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wryter2000

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Sun Dec-11-05 05:11 PM
Response to Reply #1

2. I can't wait to see

I'm going to have to get a digital camera one of these days so I can post pictures.

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Lugnut

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Mon Dec-12-05 12:52 AM
Response to Reply #1

9. I can't do fluting to save my life

My pies look awful but generally taste good. That looks yummy. I'm definitely going to try that pie crust recipe.

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SoCalDem

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Mon Dec-12-05 04:03 AM
Response to Reply #9

10. The secret to fluting.

Edited on Mon Dec-12-05 04:04 AM by SoCalDem

Make the top crust bigger, so there's more overlap..Fold the top crust UNDER the bottom crust edge..

Use your index finger as the guide, and the thumb & index finger of the other hand to gently pull against the pressure of your "down" finger././ (sounds complicated,it's not) .... you'll have uniform fluting and because the crust is thicker and folded under, the juices won't leak out also..

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Lugnut

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Wed Dec-14-05 01:09 AM
Response to Reply #10

18. Aha!

So that's the trick. Thank you. :)

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NMDemDist2

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Sun Dec-11-05 06:02 PM
Response to Original message

3. YUMM!

for pies I think I'll add a touch of sugar to the crust but it came out real well! flaky and tasty

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SoCalDem

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Sun Dec-11-05 06:25 PM
Response to Reply #3

4. Beautiful pie.. looks yummy too

When I make the crust, I usually wrap the unrolled ball of dough in plastic wrap and refrigerate it before i roll it out..

It always tastes great though:) I am a terrible 'fluter" too.. I usually just use the fork method.. I also brush the top of the crust with milk and sprinkle sugar on top.. to make it crispy & brown :)

Fax me some PIE!!!

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NMDemDist2

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Sun Dec-11-05 06:32 PM
Response to Reply #4

5. i threw it in the freezer for about 30 minutes and i dunno

the fridge might have worked better

thanks for the recipe though, I'll use it again and again I'm sure

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wryter2000

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Sun Dec-11-05 08:04 PM
Response to Reply #4

6. That looks utterly awesome

I'm going to have to try your crust. I have some blackberries in the freezer that I picked off my wild bush in the back yard over the summer. I've been meaning to make pie with them.

Yummmmmm!

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NMDemDist2

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Sun Dec-11-05 08:09 PM
Response to Reply #6

7. for a pie, next time I think I'll add a little sugar to the recipe

it's a GREAT basic easy pie crust recipe that I'll use again and again but Mr Ketchup and I like our crusts a little sweet

I'm gonna try a quiche next, I love quiche and this crust will be wonderful with one

and maybe chicken pot pie, and a shepard's pie too, and.....

man i've really needed an easy pie crust recipe in my folder I just realized :rofl:

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SoCalDem

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Wed Dec-14-05 01:10 AM
Response to Reply #7

19. Try wrapping a thick piece of it over an apple half (parboil the apple )

dust with brown sugar & cinnamon...bake for a yummy breakfast treat.. Bah!! to poptarts

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housewolf

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Sun Dec-11-05 10:50 PM
Response to Original message

8. YUM!!!! I'm on my way over right now....

Edited on Sun Dec-11-05 10:54 PM by housewolf

That's one gorgeous apple pie you've got there, lady...

PLUS white cake with caramel frosting (caramel frosting is my absolute favorite) and a batch of chili con asada y frijoles (if there is any still left-over... I could be real happy at your house tonight...

Congratulations!

And thanks for the pictures, I loved seeing them.

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NMDemDist2

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Tue Dec-13-05 07:44 PM
Response to Reply #8

14. you just name the day lady,

and you got it!

psssssssssst

got any starter working???? :rofl:

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housewolf

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Tue Dec-13-05 11:37 PM
Response to Reply #14

17. I've got a couple loaves of sourdough rising right now

from some starter that I activated just this very weekend. Are you ready for it????

If so, it's ready for you!

'Course if you want to wait until you get back after the holidays, that would work too.

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NMDemDist2

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Wed Dec-14-05 07:32 PM
Response to Reply #17

20. you are sweet !! and yes after the holidays is probably better n/t

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grasswire

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Tue Dec-13-05 02:36 AM
Response to Original message

11. as I said on the other thread...

...I've used that piecrust recipe all my life, and people have always raved over it.

It can be a little soft for rolling out, but I solve that by rolling between sheets of wax paper, dusting with a little flour. It's a cinch to get the crust where you want it with the help of the wax paper, too.

It's a Good Housekeeping Cookbook recipe. I think I posted it in this forum a year or so ago on a pie thread.

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NMDemDist2

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Tue Dec-13-05 06:24 AM
Response to Reply #11

12. a year ago pie crusts were a little ambitious for me. LOL

i did use one sheet of waxed paper, but two sounds better

do you chill it at all before rolling?

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grasswire

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Tue Dec-13-05 10:00 AM
Response to Reply #12

13. nope

I don't chill it. Never tried doing that with this dough.

The difference between this and most pie crusts is that this is a short crust as opposed to flaky. In a short crust, each morsel of flour is surrounded by fat. In a flaky crust, bits of fat are surrounded by flour, causing little pockets. A truly good tender flaky crust is harder to achieve than a good short crust.

My sister has used this crust for many years also, and won a half-dozen contests and lots of compliments.

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NMDemDist2

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Tue Dec-13-05 07:44 PM
Response to Reply #13

15. i'll try it right out of the mixer next time then

have you ever added a tbsp of sugar to the recipe?

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grasswire

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Tue Dec-13-05 09:05 PM
Response to Reply #15

16. no, but sugar shouldn't make any difference..

...I wouldn't think. Just do it. It might brown more quickly with the sugar and you might have to cover the edges with tinfoil to keep them from getting too dark. But try it!

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