On Fri 02 Jan 2009 05:20:16p, merryb told us...
> On Jan 2, 11:58*am, Wayne Boatwright >
> wrote:
>> On Fri 02 Jan 2009 12:50:11p, Dave Smith told us...
>>
>>
>>
>>
>>
>> > Wayne Boatwright wrote:
>>
>> >> I am assuming that you're referring to a single baked crust, as this
i
> s
>> >> 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. *Allo
> w the
>> >> dough to rest in the pan before final fitting. *Make sure, again, no
> t
>> >> to stretch the dough in place in the pan. *Make a good edge around t
> he
>> >> 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
int
> o
>> > the fridge for 10-15 minutes. *I preheat the oven while I roll out th
> e
>> > 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 weight
> s
>> > 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
she
> t
>> > falls into place. *If there are sections where the dough is not sitti
> ng
>> > 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
int
> o
>> > 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
th
> e
>> > 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
Christma
> s
>> > * 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, b
> ut 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)
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>> * * * * * * * *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 
>
Sounds like a good idea, Merry.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Friday, 01(I)/02(II)/09(MMIX)
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Countdown till Martin Luther King, Jr. Day
2wks 2dys 6hrs 12mins
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Why get real when artificial is so much easier to keep clean?
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