Can somebody read the recipe at the link and tell me how many piecrusts it makes?…

M

mariadnoca

Moderator
Because if I’m I’m reading this right, and I don’t care about making the letters/words, it makes six Pie crusts. I don’t need six Pie crusts of a recipe I’ve never tried before. However, I’m confused as to why she says this recipe makes one pie with the comment that makes it sound like it will make maybe one other pie for a savory left over?

This is thanksgiving, I don’t have time to mess with this (so why am I making an untried pie you say? Because I have yet to find the perfect pumpkin pie recipe.)

How much would you cut it back or would you just make the whole recipe and worry about it later?

http://www.gbakes.com/2012/11/give-thanks-caramel-mascarpone-pumpkin.html

 
Hi Maria, I read through it and she does say cut 1/6 of the dough and roll to make

One crust. The volume of ingredients seems to match up with that yield.

It looks intriguing! Let us know your results. My favorite pie crust recipe is the food processor one from The Joy Of Cooking.

Hope you are getting some fresh air up there! My son just flew home from SF on Friday, SF State closed the campus on Wednesday evening for the remainder of the week because of the poor air quality. I see they have extended the closure through tomorrow. Hope you aren't in too bad of a spot. smileys/smile.gif

 
That’s what it seems like to me too! I wonder why she has you make so much pie dough...

Just seems odd to me to pair of that much piecrust and only say it makes one 9 inch pie with the bit left over. Weird.

The smoke here is awful. I mostly stayed indoors, but I still have bloody noses, sore throat, constant headache and congestion. We are supposed to get some rain on Wednesday to hopefully clear out the air. In the meantime, pretty much all the schools in the bay area are closed, outdoor events and tourist attractions like Alcatraz are closed.

My aunt, uncle and cousins live in Chico and I grew up going to Paradise with them. I have fond memories of that little town and I’m so sad it’s gone now. Unbelievably awful.

 
I'd see this as one effort to make dough for 3 double-crust pies, since dough freezes well.

I'd consider baking a pie sooner if I know the dough is already ready. For example, I have fresh peach filling (3), fresh apple filling (2) and fresh raspberries, blackberries and blueberries in the freezer, but no dough prepped. So no pies.

Last two pies I baked were made with Immaculate Rolled Pie dough and TJ rolled pie dough. I have yet to trust my own abilities when it comes to pie dough. In fact, when it turns out well, I'm always a little bit shocked.

I'm making my Sweet Potato Pie for T-Day and that uses a cookie dough so I still won't be making a fresh fruit pie.

 
Hummm, don’t know if I’d use this crust for that as it’s a puff pastry...

I use the Dori Greenspan all American pie crust that’s in tried and true pretty much as my standard go to piecrust. It’s so flaky and delicious! I’ll be making it for my double crust apple pie.

 
The filling sounds amazing!! I'd cut the pastry recipe in half...that's easy...and freeze the rest

 
Review: don’t make this pie.

There are just so many things wrong with this pie I’m not really sure where to begin. But will start at the crust, which clearly makes way too much, but since I didn’t wanna do a lot of math I just cut it in half. Which turned out to be a good thing. Why do you ask? Because the pie shrank so much that I had to make It a second time. And even then I should’ve allowed more for the shrinkage. And it says to use a very sharp knife to cut it out, which I did, but didn’t get a good puff on the edges until the second time when I used a pair of scissors. For all the fancy let’s make Carmel to Sweeten this pie, It really wasn’t worth it. No matter the fact that I was very proud of the fact that I didn’t burn the Carmel and it all came out perfectly, but all said and done I thought it tasted kind of bland. It didn’t call for cloves in the recipe so I added that tasting as I went. I still felt it needed something, But I didn’t wanna vary too far from her recipe because it wouldn’t have given it a chance. There were lots a little things in the directions that were off. I didn’t make the letters to put on top, but I did try some cut out cookies leaves that I was going to decorate the top with, But again the shrinkage was so extreme You couldn’t really tell what they were after they were baked. Also I thought the ruffled look of the top using a leaf tip was more messy looking then I’d liked, So I started out by piping poofs around the edge with the star tip. Then I thought oh my God I’ve got so much whipped cream this is not gonna work. So then I layered on with a giant rope size In two stacked circular layers on then more star tips and then a giant poof in the middle, because the topping was one whole quart of whip cream (!) plus the marscapone, which I knew was going to be a lot but in reality was oh my god this is so much! (Btw I had to double the sugar amount in the topping so you could taste sweetness). It would be over the top even for the British baking show!

Later, I may post photos. The before whipped cream pie which was cracked and looked very sad in it’s shrunken shell. Then the cover the multitude of sins in whipped cream version that all in all I didn’t really like the taste of save the whipped cream, which would be amazing all on its own.

 
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