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PECAN PIE CRUST QUESTION

 
Arnie

User ID: 5017170
United States
11/09/2011 09:55 AM

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Re: PECAN PIE CRUST QUESTION
Here we go....this pie crust is the classic. You do need to use lard, but this crust is indestructible, has a very high bake temp point, and is absolutely delicious. Also, once you have done this a couple times you will love it...you freeze the leftover portions, thaw out and use for more pies or pot pies / pasties etc. IMPORTANT,,,the only kind of lard for this crust is the green and white "Armour" lard....others do not work as well..

Pie Crust

* READ THE ENTIRE CRUST PROCEDURE BEFORE STARTING TO MAKE
NOTE: YOU CAN MAKE 1/2 OF THIS RECIPE,,,USE ONLY 1/2 CUP OF THE EGG/WATER MIXTURE....USE 1 1/2 TEASPOONS OF SALT AND 1/2 POUND (1 CUP) OF LARD.
* YOUR CRUST……..you will get the hang of it………
* Crust: (large recipe, makes about 4-5 tops/bottoms) Store any leftovers in freezer, flattened & wrapped…it stores very nicely, and rolls well after thaw)
Put one egg in a cup measure, and add water to the cup up to the one-cup mark.....whisk and set aside...


* In a large mixer (kitchenaid) with splash guards,
* ---5 cups all-purpose flour (no need to sift – use a/p flour)
* ---1 pound lard, (2 cups) (Armour brand only - the green and white package) in smaller pieces

* ---1 tablespoon salt
* Slowly mix, until crumbly, then forming into a ball.
* Add: egg / water mixture (very slowly, while slowly mixing)

. Add the whole cup of egg / water.
* (I know, this sounds like a lot of egg / water,
* but just do it )
* The dough will be very “sloppy” at first, then it will begin
* to form back into a moist lump. Remove from
* mixer and it is ready to roll, with generous additions
* of flour to roll with, see below.


Instructions

To roll crust:
moisten smooth surface with a damp cloth,
then place waxed paper on this surface, with
enough waxed paper to fall over edge of surface, nearest you.
This will allow you to press your body against
the waxed paper, to hold it into place, while
rolling the crust, rolling away from you.
VERY GENEROUSLY (a hand full) sprinkle flour on the
waxed paper where you will be rolling. Put
about ¼ of the dough on this and turn it on the flour and flatten it with
hands. Dust the top of dough with flour and now you can roll the
dough with rolling pin. If the dough becomes sticky at all, just sprinkle on a little more flour and rub flour on your rolling pin..(You will become accustomed to
how much flour to use…)
Fold the crust over in half, place at the edge of the plate and gently
move the folded crust onto the plate, to center
of the plate. Unfold to cover the entire plate.
Gently nudge into the plate and repair
any tears. (USE A LITTLE WATER TO MAKE REPAIRS)
Cut the crusts about ½ inch from the edge of the pie plate.

Roll the cut edges UNDER, then with both thumbs and index fingers,
. gently twist the rolled edge in opposite directions to form decorative edge.
To save remaining crust….flatten, wrap in wax paper, place in bag, and freeze.

Last Edited by Arnie on 11/09/2011 09:59 AM
AKA Auntie Arnie
Oldmotherhubbard

User ID: 3926723
United States
11/09/2011 09:57 AM
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Re: PECAN PIE CRUST QUESTION
Spray oil on the dish, and maybe line it with a circle of parchment paper. If you bake it until the crust shrinks back from the dish, you should have no problems.

What I would love is a pecan pie recipe that doesn't use corn syrup.
 Quoting: fleshette


[link to allrecipes.com]
 Quoting: Oldmotherhubbard




Thanks again, Mother, I always wondered how the pioneers did it before they invented corn syrup!

You should have your own cooking show - I'd watch it for sure!! hf
 Quoting: Eggcellent


lol, that is my goal. just for now it is my blog readers and fb friends. Maybe one day. hf
Oldmotherhubbardglp@live.com
Eggcellent (OP)

User ID: 3170676
United States
11/09/2011 10:01 AM

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Re: PECAN PIE CRUST QUESTION
I used to have this issue with the crust until I discovered that lightly buttering the pie pan made all the difference in the world. (I use glass or ceramic pie pans)

Also, make sure there are not any holes or thin spots in your crust. The yummy filling can leak through and bake itself to the pie pan.

Enjoy your holiday!


hfhfhf
 Quoting: ruralgal


Thanks, RuralGal! hf I do believe that's what must have happened, the "juice" leaked through and then baked (WELDED) the crust to the pan.

And I appreciate your good wishes - I hope that we ALL enjoy Thanksgiving, no matter our circumstances perhaps we can set them aside for one day....
"I have come to the conclusion that all news should be treated like 9/11, assume it is a psyop with actors participating in a staged event complete with props, until proven otherwise, in which case assume whatever is being recorded, reported, televised, is distortions/lying by omission/outright lies, until proven otherwise." - Anonymous, 4-13-12
Anonymous Coward
User ID: 1292689
United States
11/09/2011 10:02 AM
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Re: PECAN PIE CRUST QUESTION
Do you bake your crust before you add the filling? Also, do you pierce the bottom of the crust with a fork we always did that too.
fleshette

User ID: 1508329
Canada
11/09/2011 10:02 AM
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Re: PECAN PIE CRUST QUESTION
Thanks, Fleshette, another GREAT suggestion!

I don't know that one CAN make it without corn syrup. I know that corn syrup has a bad rep right now, but I don't know of anything else which would provide the classic texture we've all come to know and love.

Besides, it's only once (or twice...or maybe three times) a year, so I don't think it'll kill us, especially if we are careful about it during the rest of the year. hf
 Quoting: Eggcellent


I might try subbing honey or maple syrup for the consistency, but that gets expensive.

I am a baker professionally and I make a lot of insane desserts, but something about the humble pecan pie... it is my absolute favorite.
Eggcellent (OP)

User ID: 3170676
United States
11/09/2011 10:09 AM

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Re: PECAN PIE CRUST QUESTION
silicon pie pan FTW.

Try persimmon pie sometime. Mmmmmmmm
 Quoting: Anonymous Coward 4663424




Silicon, huh? I've seen the silicon baking pans and wondered how they'd do.

And I LOVE persimmons, but in the store (when they FINALLY get them in) they are $3 apiece!! I am actually awaiting delivery of my VERY OWN persimmon tree, but I'm thinking it will be several years before I can actually get a persimmon from it.

Boy, am I gonna be MIFFED if the World ends before I can get a persimmon off it! hf
"I have come to the conclusion that all news should be treated like 9/11, assume it is a psyop with actors participating in a staged event complete with props, until proven otherwise, in which case assume whatever is being recorded, reported, televised, is distortions/lying by omission/outright lies, until proven otherwise." - Anonymous, 4-13-12
Eggcellent (OP)

User ID: 3170676
United States
11/09/2011 10:13 AM

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Re: PECAN PIE CRUST QUESTION
Do you make a real pie crust, or do you use the pre-made ones?
 Quoting: Anonymous Coward 1515928




I have to confess that, since I'm working the day before, I use store-bought Pillsbury (not the store brand) pie crusts. When I was growing up, my Mom always used a brand called "Pet-Ritz". Nowadays, if I can even FIND "Pet-Ritz" it's frozen, and I'm a little nervous about using a frozen crust in case it would be soggy.
 Quoting: Eggcellent


Hence your problem. Make an old-school pie crust in a chilled glass bowl with a pastry cutter (not a food processor) and roll it out with a chilled rolling pin slightly thicker than an ordinary crust.
You will have a light, flaky crust that doesn't weld to the pan. Use a tin, also, not a glass one.
 Quoting: Anonymous Coward 1515928




Thanks, AC, I'll certainly give this a try!
"I have come to the conclusion that all news should be treated like 9/11, assume it is a psyop with actors participating in a staged event complete with props, until proven otherwise, in which case assume whatever is being recorded, reported, televised, is distortions/lying by omission/outright lies, until proven otherwise." - Anonymous, 4-13-12
Eggcellent (OP)

User ID: 3170676
United States
11/09/2011 10:16 AM

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Re: PECAN PIE CRUST QUESTION
WOW!! I am OVERWHELMED by all of the responses! Thank you, thank you, THANK YOU!!

I have to leave for work now, but I'll check back when I get home and answer ALL of you.

I KNEW I could count on the GLP Community for help with this!

hf hf hf bump bump to everyone who has responded!
"I have come to the conclusion that all news should be treated like 9/11, assume it is a psyop with actors participating in a staged event complete with props, until proven otherwise, in which case assume whatever is being recorded, reported, televised, is distortions/lying by omission/outright lies, until proven otherwise." - Anonymous, 4-13-12
Anonymous Coward
User ID: 1292689
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11/09/2011 10:38 AM
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Re: PECAN PIE CRUST QUESTION
My mom swore by this recipe, she used the regular shortening recipe until they came out with this one which mixed up much easier. We usually used a pyrex pie dish. Can easily be doubled. Good luck.

Crisco Oil Pie Crust (9" pie)

1 1/3 cup sifted flour
1/2 tsp salt
6 tablespoons crisco oil
2 tablespoons water

Preheat oven to 425 or to temperature given in filling recipe.

In a bowl mix flour & salt. Add oil and water: stir with a fork until dough no longer sticks to the bowl. Form into a flat circle.

Dampen work surface to keep waxed paper from slipping as you roll dough. Between two squares of wax paper, roll out each circle of dough to a circle that touches the edges of the paper. Peel off top paper. Pick up one circle of rolled dough with bottom paper and place paper side up in a 9" pien pan. Peel off paper and ease into the pie pan.

Trim the dough 1/2 inch beyond the edge of the pie pan. Fold under dough on the rim of the pie pan to form a double thickness; flute with fingers or fork.

1)-Pastry shell: with a fork prick the bottom and sides generously. Bake at 425 for 12-15 minutes or until desired browness. Cool and fill.

2)-With baked filling: Pour filling into pastry-lined pie pan and bake as directed in the filling recipe.
Anonymous Coward
User ID: 5923441
United States
11/23/2011 06:36 PM
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Re: PECAN PIE CRUST QUESTION
I brush the inside of the bottom of the pie crust with melted butter. Works for me!!
Anonymous Coward
User ID: 5923441
United States
11/23/2011 06:38 PM
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Re: PECAN PIE CRUST QUESTION
Brushing with butter even works on those frozen pie crusts!!
Anonymous Coward
User ID: 5916648
United States
11/23/2011 06:42 PM
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Re: PECAN PIE CRUST QUESTION
WOW!! I am OVERWHELMED by all of the responses! Thank you, thank you, THANK YOU!!

I have to leave for work now, but I'll check back when I get home and answer ALL of you.

I KNEW I could count on the GLP Community for help with this!

hf hf hf bump bump to everyone who has responded!
 Quoting: Eggcellent



Can't imagine why anyone would make a pie crust from scratch. The frozen Pet Ritz are always flaky, bake up well, and taste good. That's the only thing I use for pecan pies!
Tawandaaaa

User ID: 1328412
United States
11/23/2011 06:56 PM
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Re: PECAN PIE CRUST QUESTION
silicon pie pan FTW.

Try persimmon pie sometime. Mmmmmmmm
 Quoting: Anonymous Coward 4663424




Silicon, huh? I've seen the silicon baking pans and wondered how they'd do.

And I LOVE persimmons, but in the store (when they FINALLY get them in) they are $3 apiece!! I am actually awaiting delivery of my VERY OWN persimmon tree, but I'm thinking it will be several years before I can actually get a persimmon from it.

Boy, am I gonna be MIFFED if the World ends before I can get a persimmon off it! hf
 Quoting: Eggcellent


The deer seem to get all of my persimmons. It was here when we built the house, so I let it stay. No clue how old it is. I never have figured out anything decent to make with them, though.
Anonymous Coward
User ID: 5826003
United States
11/23/2011 07:00 PM
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Re: PECAN PIE CRUST QUESTION
Spray oil on the dish, and maybe line it with a circle of parchment paper. If you bake it until the crust shrinks back from the dish, you should have no problems.

What I would love is a pecan pie recipe that doesn't use corn syrup.
 Quoting: fleshette




Thanks, Fleshette, another GREAT suggestion!

I don't know that one CAN make it without corn syrup. I know that corn syrup has a bad rep right now, but I don't know of anything else which would provide the classic texture we've all come to know and love.

Besides, it's only once (or twice...or maybe three times) a year, so I don't think it'll kill us, especially if we are careful about it during the rest of the year. hf
 Quoting: Eggcellent


It's not old fashioned corn syrup so much that gets the bad reviews, it's the High Fructose Corn Syrup that takes 14 chinese scientists and a chemistry set to make.
weegie

User ID: 5822875
United States
11/23/2011 08:28 PM
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Re: PECAN PIE CRUST QUESTION
Try spraying the pan with Pam. I haven't actually done this for pecan pie, but it works for other stuff.

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