Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Ben on December 12, 2018, 01:33:21 PM
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Anyone have any good pie crust recipes? I always have blueberry cream pie for my birthday, and this year I want to make it myself. I think I'm gonna use this recipe:
https://www.tasteofhome.com/recipes/blueberry-cream-pie/
Except I'd like to make a real pie crust instead of the crushed vanilla wafer thing.
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I've used this one from Alton Brown. It's pretty good.
https://bakeorbreak.com/2007/11/alton-browns-pie-crust/
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Lard, always lard, leaf lard if you can find it.
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Lard, always lard, leaf lard if you can find it.
And Vodka, replace half of the water in your pie crust recipe with ice cold vodka.
bob
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https://thepioneerwoman.com/cooking/p-p-p-pie_crust_and_its_p-p-p-perfect/
I have been using this recipe for decades and it really works well. I like to make a double recipe and freeze one dough ball for later.
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Lard, always lard, leaf lard if you can find it.
Yes.
And Vodka, replace half of the water in your pie crust recipe with ice cold vodka.
Yes.
And, with Millcreek posting my favorite source for many recipes, it seems any contribution I could make to this thread has already been made.
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I always use lard with my biscuits, though leaf lard would have to be ordered. All I can get locally is Farmer John or whatever, which always seems to do well in the biscuits. I suppose it would be an easy swap for Crisco in that Pioneer woman recipe.
What's up with the vodka? I first thought Bob might be pulling my leg.
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I always use lard with my biscuits, though leaf lard would have to be ordered. All I can get locally is Farmer John or whatever, which always seems to do well in the biscuits. I suppose it would be an easy swap for Crisco in that Pioneer woman recipe.
What's up with the vodka? I first thought Bob might be pulling my leg.
I haven't cared enough to look up the whys and wherefores, but it makes the crust lighter.
https://patch.com/massachusetts/somerville/vodka-makes-a-perfect-pie-crust-every-time
Ok, I looked it up.
In a nutshell, the reason why vodka works in pie crust comes down to basic chemistry. Gluten (an elastic chain of proteins) is formed when water mixes with flour. To avoid a tough, undesirable texture caused by too much gluten, most pie crust recipes don't include a large amount of water. However, this often leads to a dry crust that's difficult to work with. By using vodka there is plenty of liquid and the final result has an ideal, flaky texture.
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This recipe was handed down from my grandmother to my mother and finally to me.
Step 1:
(https://www.pillsbury.com/-/media/PB/Images/products/pie-crusts/pie-crusts-refridgerated.jpg)
:angel:
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one of my old recipes. Almost instant, bullet proof
Pie Pastry in the Food Processor
Two cups sifted AP flour
½ Teaspoon Salt
1 Tablespoon Sugar
1 Stick Butter, chilled, cut into pieces
3 Tablespoons Crisco or Lard, chilled
5 or 6 Tablespoons Ice Water
Place the dry ingredients in the Food Processor
Add the butter and shortening
Pulse about 30 times
With the Processor running, slowly add in the water, until a dough ball forms
Remove dough from the Food Processor, form into two flat discs. Wrap in plastic wrap, and freeze, or place in refrigerator for half an hour.
Roll out, and use for pie.
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This recipe was handed down from my grandmother to my mother and finally to me.
Step 1:
(https://www.pillsbury.com/-/media/PB/Images/products/pie-crusts/pie-crusts-refridgerated.jpg)
:angel:
That's my go to, why putz around making a pie crust when it is available on the grocer's shelf? ;)
bob
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That's my go to, why putz around making a pie crust when it is available on the grocer's shelf? ;)
bob
Maybe there are some serious crust lovers out there? I dunno.
At least for me, the crust of a pie (or more often quiche) is just an edible container for the good stuff.
It's like making tacos - Sure I'll make some delicious fillings (https://www.homesicktexan.com/2013/09/chilorio-mexican-pulled-pork.html) but I'm just buying the tortillas off the shelf.
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I have done a good butter crust, agree on the land and vodka though for preferred. I usually use dittoheads recipe though.
I want to try duck fat for many things, pie crust among them.
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I will admit that I've been using store bought pie crusts more and more the past few years. The Pillsbury and Betty Crocker ones are quite good, almost as good as what I make.
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I can buy bread in the store, but I don't do that either. :)
I'm sure the Betty Crocker is fine - I just wanna make this one from scratch. I'm retired - I've got nothin' better to do. :laugh:
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I can buy bread in the store, but I don't do that either. :)
I'm sure the Betty Crocker is fine - I just wanna make this one from scratch. I'm retired - I've got nothin' better to do. :laugh:
Clean some guns
Load Ammo
Shop online for AR parts
Start pricing suppressors
Start packing
See, just off the top of my head there are some things you can do. Life is too short to make pie crusts from scratch!!! :P
bob
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This recipe was handed down from my grandmother to my mother and finally to me.
Step 1:
(https://www.pillsbury.com/-/media/PB/Images/products/pie-crusts/pie-crusts-refridgerated.jpg)
:angel:
That's my recipe.
My mother used to make pie crusts from scratch. It took hours, as I recall. Much longer to make the crust than it took to fill and bake the pie.
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If you can find it, get a low protein flour like pastry flour (Swann's cake flour) or White Lily.
The lower protein from the soft wheat makes a BIG difference when you're trying to avoid making gluten, which will make the crust tough.
If you have to go all purpose flour, go with the vodka (gin is also good) substitution that was recommended, as that cuts down on the water available for making gluten.
Cut your fat into the flour well. By coating some of the flour grains in fat, that helps keep them from absorbing water, which also cuts down on gluten formation.
And for god's sake, don't do what a friend did a few years ago and use bread flour because that's all he had. Those crusts were absolutely bullet proof.
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Cut your fat into the flour well. By coating some of the flour grains in fat, that helps keep them from absorbing water, which also cuts down on gluten formation.
That's what I do for biscuits. I think it makes a big difference. I'm really interested to try the booze.
That's funny about your friend and the bread flour. :laugh:
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Yeah, it was funny until 4 people broke their teeth on the crust...
OK, it wasn't that bad, but man, those were some tough crusts.
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Yeah, it was funny until 4 people broke their teeth on the crust...
OK, it wasn't that bad, but man, those were some tough crusts.
Perhaps that's what my sister did. Crust was a handy improvised weapon.