Can anyone make a really good piecrust from scratch? Mine always falls apart when I try to roll it out. It's almost fall, and Jerry is itching for his homemade apple pies..........
post #1 of 34
9/15/05 at 12:58pm
Originally Posted by darkeyedgirl
Just buy the frozen Pillsbury kind.
Then let them thaw & smoosh them around until it *looks* homemade.
I fib about my pie crusts big time. The stuff *inside* the pie is from scratch and "homemade", and well people THINK the pie crust is homemade; and well I do not correct them.
I consider it homemade cuz I paid for it and brought it HOME and MADE it look like a homemade pie crust.
Originally Posted by Yosemite
After rolling out the pie crust, gently roll it around your rolling pin and carry the rolling pin to your pan and unroll the pastry over the pan. It's much easier to handle that way.
I make my own crust from a family recipe and it literally melts in your mouth but is very short and difficult to handle unless I do the above.
Originally Posted by evnshawn
Another similar idea is to fold your crust in half, then half again, place the "point" at the center of the pie pan, and unfold.
Originally Posted by OllyExtra05
I dont tend to make pies too terribly often, I'm more of a cook than a baker, but I have been known to make a crostata using fall fruit, which is a rustic-looking pie-like contraption that's rediculously easy to make.
Basically, the dough is exactly the same as making butter cookies, or you can buy the pillsbury tube kind and no-one will know the difference. Roll the dough out to about 1/2 inch thick and then fold the edges over to form a crust (kind of like a primitive looking pizza). Slap the thing on a cookie sheet, sprinkle the "crust" with granulated sugar, spread a thin layer of jam over the middle (I use raspberry jam) and then layer on thin slices of apples, pears, what have you. Sprinkle the fruit with a bit of sugar as well and a touch of cinnamon, and bake it until the cookie crust is done and the fruit is soft. Cut it in pizza-wedges and serve it with vanilla ice cream, and your friends will think its fancy because it has a fancy name.
Originally Posted by Pat & Alix
ps I hate to admit this, but I've also found that using crisco works more easily for me then when I try to do a good crust w/butter as the shortening. If you are going to use butter, you really have to have it cold, cold, cold and mix it just right, cold, cold water as well. Lard would work well I think, crisco as I said, does too!