On Jan 2, 11:58*am, Wayne Boatwright >
wrote:
> On Fri 02 Jan 2009 12:50:11p, Dave Smith told us...
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> > Wayne Boatwright wrote:
>
> >> I am assuming that you're referring to a single baked crust, as this is
> >> not so prevalent in double-crust pies.
>
> >> Having said that, a couple of things are important. *Never make any
> >> attempt to stretch the dough into shape, as it will want to shrink
> >> back. *Chill the dough in a disk shape prior to rolling out. *Allow the
> >> dough to rest in the pan before final fitting. *Make sure, again, not
> >> to stretch the dough in place in the pan. *Make a good edge around the
> >> top of the pan pressing firmly in place.
>
> > I never have any trouble with pie shells where the dough has not had a
> > chance to rest before baking. *I usually make up the dough, press it
> > into disks, wrap them in waxed paper or plastic wrap and stick them into
> > the fridge for 10-15 minutes. *I preheat the oven while I roll out the
> > dough, put in into the pans and pop them immediately into the oven.
>
> > However...... in order to prevent the bottoms from rising up off the
> > bottom of the pan, I poke holes into the bottom *and I use pie weights
> > sitting on a piece of parchment paper or foil.
>
> > I do not stretch the dough out. I lay the pastry over the pie pan and
> > then.... this may be hard to explain..... I gather slip my hands under
> > the sheet of dough and lift up and push in gently do that the dough shet
> > falls into place. *If there are sections where the dough is not sitting
> > against the pan I use one hand to lift up the outer edge and the other
> > hand to push the slack bits into place, more a matter of guiding it into
> > place than forcing or stretching it.
>
> > The next step is to slip a nice sharp paring knife around the edge to
> > trim off the excess dough and then to use thumbs and fingers to push the
> > edges in and crimp them in a in a sort of continuous S shape.
>
> You've just described exactly what I do. :-)
>
> > BTW........ I tried out my new rolling pin that I got from Mrs. Claus
> > for Christmas. It is quite long and slightly tapered toward both ends. I
> > impressed myself. I had enough leftover (lard) pie pastry from Christmas
> > * Eve that I was able to roll out for a pie shell to be blind baked. I
> > was afraid that it might be a little skimpy, having already made a
> > double crust meat pie with the rest of it. I had no trouble rolling it
> > out to a near perfect circle to fit a pie pan and barely enough left
> > over to trim.
>
> Isn't that a French style rolling pin? *I've thought I might buy one, but I
> have an extra long traditional style pin made of birdseye maple that I
> inherited from my mother. *I probably don't need another one.
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> * * * * * * * (correct the spelling of "geemail" to reply) * * * * * * *
> ************************************************** **********************
> Date: * * * * * * Friday, 01(I)/02(II)/09(MMIX)
> ************************************************** **********************
> * * * * * * * *Countdown till Martin Luther King, Jr. Day * * * * * * *
> * * * * * * * * * * * * *2wks 2dys 11hrs 5mins * * * * * * * * * * * * *
> ************************************************** **********************
> * * * * * * * *Why are you wasting time reading taglines? * * * * * * *
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My usual pin is a dowel I bought at the lumber store. Found the
biggest diameter one they had, cut into desired lengths and sanded to
remove rough edges...I also have a short one that's about 8" for the
tricky moves
