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Who was saying that pie crusts were too much work? I just found the easiest method
- Thread starter Marg CDN
- Start date
marsha-tbay
Well-known member
Hi Marge...yes I did compare 2 pat in pan pastries..reposted at 4007. My fav is pastry/pies
heather_in_sf
Well-known member
Pie crust is my greatest nemisis - how did you do it?
Okay, this is embarrassingly nontraditional. Altho "touche pas la pate" is not a problem.
I do the pastry in the Cuisinart, of course. THe lazy start already. I do 1 c. butter (chilled and cut into pieces) to 2 c. AP flour & a pinch of salt just enough to incorporate the butter. I add 2-3 T. ice water & continue until it comes together.
I dump it out onto a sheet of saran. I pull the wrap up over it and pat it into a disk (through the saran). Wrap it all around & chill about 2 hours.
I place the disk on a floured board and roll out with the saran still covering it. You have to lift the wrap and replace it as the disk gets larger and eventually need an additional piece to cover it all.
When it is the size I will need for the upper crust, I place the inverted pan on the wrap and lift the wrap up to the edges of the pan. I cut the pastry around leaving extra to smoodge with the bottom.
Then I place the wrap back down again and lift the pastry round with a spatula leaving the wrap now on the bottom. I wrap it up with the same saran and put the disk in the frig for an hour or so.
With what has been cut away, I make the bottom crust. I lift the pieces into the bottom of the pie pan and patch and press until the bottom is fully covered, leaving some for smoodging. That goes into the frig.
Then after another hour, I fill the bottom, invert the upper crust over it and remove the saran. To this point, I have never had my hot fingers touch the upper crust. The only time they do is the smoodging part.
I like how easy this is. The pastry really is good enough or in fact, good. And it goes into the oven instantly because the top is already rolled out and cut. The pastry is out of the frig for about 3 minutes before it goes to the oven.
Finished.
I do the pastry in the Cuisinart, of course. THe lazy start already. I do 1 c. butter (chilled and cut into pieces) to 2 c. AP flour & a pinch of salt just enough to incorporate the butter. I add 2-3 T. ice water & continue until it comes together.
I dump it out onto a sheet of saran. I pull the wrap up over it and pat it into a disk (through the saran). Wrap it all around & chill about 2 hours.
I place the disk on a floured board and roll out with the saran still covering it. You have to lift the wrap and replace it as the disk gets larger and eventually need an additional piece to cover it all.
When it is the size I will need for the upper crust, I place the inverted pan on the wrap and lift the wrap up to the edges of the pan. I cut the pastry around leaving extra to smoodge with the bottom.
Then I place the wrap back down again and lift the pastry round with a spatula leaving the wrap now on the bottom. I wrap it up with the same saran and put the disk in the frig for an hour or so.
With what has been cut away, I make the bottom crust. I lift the pieces into the bottom of the pie pan and patch and press until the bottom is fully covered, leaving some for smoodging. That goes into the frig.
Then after another hour, I fill the bottom, invert the upper crust over it and remove the saran. To this point, I have never had my hot fingers touch the upper crust. The only time they do is the smoodging part.
I like how easy this is. The pastry really is good enough or in fact, good. And it goes into the oven instantly because the top is already rolled out and cut. The pastry is out of the frig for about 3 minutes before it goes to the oven.
Finished.
heather_in_sf
Well-known member
This does sound easier - since Thanksgiving is around the corner and I have to prebake shells for
our pumpkin chiffon pie, can you bake the crust right away or would you advise having it sit in the fridge as you do before filling for a baked two crust pie?
thanks so much - I too have hot hands and always have trouble rolling out the darn things, even with Saran. Last year I used TJ's premade crusts and they were okay, but it bothers me that I have problems and am intimidated by simple pate sucre and pate brise when I can make anything else under the sun without fear!!! it's my Achille's culinary heel! LOL
our pumpkin chiffon pie, can you bake the crust right away or would you advise having it sit in the fridge as you do before filling for a baked two crust pie?
thanks so much - I too have hot hands and always have trouble rolling out the darn things, even with Saran. Last year I used TJ's premade crusts and they were okay, but it bothers me that I have problems and am intimidated by simple pate sucre and pate brise when I can make anything else under the sun without fear!!! it's my Achille's culinary heel! LOL
Yes, it does better with a chilling first. I dock it before I bake it and if it
doesn't cooperate (co-operate), I just get into the oven and give it another kick with the fork. It still turns out so well.
Let me know if you do try this. It's really the 2-curst (whoops the curses are over) crust pie that it saves so much time on but pressing the crust into the pan is SO much simpler than rolling.
doesn't cooperate (co-operate), I just get into the oven and give it another kick with the fork. It still turns out so well.
Let me know if you do try this. It's really the 2-curst (whoops the curses are over) crust pie that it saves so much time on but pressing the crust into the pan is SO much simpler than rolling.
marsha-tbay
Well-known member
I really like the 'CafeB' crust the most. 2 steps in food processor then into pie plate, no chilling
That's why I did the test, to see which one was the best for me. They both came out very good and worth saving both recipes. The one must be chilled, the other one doesn't have to be.
I just put it in the food processor and then dump into the pie plate and press into place.
It does make holiday pies a lot more fun! I'm so glad whoever found the pat in pan pastry online so we could compare.
That's why I did the test, to see which one was the best for me. They both came out very good and worth saving both recipes. The one must be chilled, the other one doesn't have to be.
I just put it in the food processor and then dump into the pie plate and press into place.
It does make holiday pies a lot more fun! I'm so glad whoever found the pat in pan pastry online so we could compare.
heather_in_sf
Well-known member
I am printing all of these methods, will take a deep breath, and give it a whirl!
but not this weekend, we're grilling oysters on Saturday, if the rain stops that is, and it's so much fun but so much work - I think Sunday will be a mellow day, except for the lamb chops of course!
so glad you all started this string!!
but not this weekend, we're grilling oysters on Saturday, if the rain stops that is, and it's so much fun but so much work - I think Sunday will be a mellow day, except for the lamb chops of course!
so glad you all started this string!!