Yoo hoo, MarilynFL! I just finished watching the video GayR suggested on making genoise (I am

[wigs]

into intensive genoise research at the moment because I plan to tackle it again next week). GayR's video was referenced up at post #15123.3 and thanks so much, GayR! It was a great video.

After I'd viewed the genoise video, I noticed there were several others so I scrolled through them and discovered one that was entitled "How to Make and Roll Out Pie Crust". The instructor did it all by hand, but you could easily adapt her pie crust making technique to your Cuisinart or even use the paddle attachment of a stand mixer if you prefer.

At any rate, the pie crust video was also good, and I thought of you with your FOPC. The instructor actually did a frissage which charlie so aptly described for us. She didn't call it a frissage technique, but that is precisely what she demo'ed.

I learned that adding a bit of lemon juice to your pie crust will help to prevent shrinkage! I'd never heard that before so look out quiche crust that gave me trouble a few weeks ago. ha!

Here's to us, MarilynFL--you with your FOPC and me with my current FOG (Fear of Genoise)!!! At least I'm finally past my FOC (Fear of Caramel). Smile.

Instructor for the video above was Julie Richardson, and here's that address:

http://www.gourmet.com/cookbookclub/video/2009/08/richardson_how_to_make_and_roll_out_pie_dough

I ran across a 2nd pie crust video at the same web site entitled "How to Roll Out Pie Dough". This one was given by Gina Marie Miraglia Eriquez==>

http://www.gourmet.com/food/testkitchen/2008/11/miragliaeriquez_how_to_roll_out_pie_dough

I was taught to roll pie dough only one way from the middle out, turn crust and again roll from the middle out, continuing this same process until your round is the proper size. Gina didn't roll her that way so maybe my method is outdated.

I also roll pie crust in between 2 sheets of wax paper so I don't accidentally work in too much flour. My mom always rolled her pie dough on a heavily floured board; her crusts were consistently perfect but I'm not good doing it that way.

Obviously there are lots of different methods, but I find it good to check them all so I can pick and choose what works best for me. Good luck!

Next week I will also face my nemesis of a key lime pie recipe (at Thread 14404) that you tried a while back and gave me such good counsel regarding. I'll be implementing your recommendations and will report back. FOKLP still haunting me!

http://www.gourmet.com/cookbookclub/video/2009/08/richardson_how_to_make_and_roll_out_pie_dough

 

[wigs]

Somehow I missed your post at 15629 so now I'm thinking you don't even need the above as you have

successfully made a berry pie! I need to go back to your 5-pie-crust article thread, though, and post my thoughts on the 'oinky' and 'piggy' comments regarding a lard crust. Do not agree, but more later. wigs

 

[marilynfl]

Great info, wigs. I'll take all the ref info I can read/watch. I'm a firm believer in learning by

osmosis. Thanks also to GayR for the tutorials. Surround me with books to gleam the process, but for me, "hands on" is even better to learn mistakes. I still have a long way to go before I'll feel comfortable with scratch pies. This last berry pie crust was so much better than the quiche in appearance and taste, but the bottom still got mushy by the second day (good taste, but mushy none the less.) I'd like to figure out that problem.

I'm currently using 6 TBL of frozen unsalted butter and 3 TBL of frozen lard with 1 C reg flour and 1/2 C cake flour, about 3-4 TBL sugar (I like it sweet), some salt & cinnamon and however much ice-cold apple cider it takes to not be crumbly anymore. The last two I processed with a hand pastry wire after shredding frozen butter on a grater. You could definitely see the shards of butter, so I think I'm getting better.

Unfortunately, it builds up my waist circumference while simultaneously building up my culinary confidence.

 

[wigs]

U nailed it with your preference for 'hands on'. When I was a kid, I can remember Mother making

pie crust dough or kneading bread dough, and oftentimes she would call me, my sister & brother into the kitchen to feel the dough. So I was brought up with not just watching her techniques, but also with knowing the right consistency and feel of pie crust, bread dough, etc. At the time, I remember sometimes feeling miffed that she had interrupted whatever I was doing, but years later I was so happy she'd dragged me into the kitchen for a feel of the breads or pastries she was making that day. So I learned how to compensate for the humidity, even though I didn't realize I was doing that until eons later at some cooking class. I just knew what something was supposed to feel like so I'd compensate by adding more or less liquid accordingly.

Well, I hope I enjoy as much success with my genoise and key lime pie as what you have achieved with your pie crust so we can get all these FO's off our plates!