Chris wrote:
> "Wayne Boatwright" > wrote in message
> ...
> > On Wed 07 Sep 2005 06:18:35p, Myraide wrote in rec.food.cooking:
> >
> >
> >
> > FWIW, when I make pie pastry I chill everything including the bowl,
> > flour
> > mixture, and implements. Most important, I make ice water using ice
> > cubes,
> > so that the water is as cold as possible. When the pastry is
> > complete, I
> > form it into one or more flattened disks and refrigerate for about
> > half an
> > hour or longer before rolling it out. Note: If you chill the dough
> > too
> > long, you will need to let it warm up a bit before rolling it.
> >
> Much good advice, Wayne. I think you must make a good pie! What's your
> favorite kind to make?
>
> Myraide, when I first started making pie crust, I rolled it out between
> sheets of wax paper (still do, actually). The Fannie Farmer Baking Book
> has really good step-by-step instructions (plus a great apple pie
> recipe). I couldn't believe how great my first pie turned out following
> those instructions...as good as my mother-in-law's (and she's known for
> her wonderful pies...though my husband refused to try any of my pie,
> because he figured there'd be no way it could be anywhere near as good
> as his mom's...pie snob, huh?).


yeah my bf's mom is the queen of the pie bakers and she picks her own
berries too. the competition is steep, but i wanted to try. i will give
it another go in a few days. i froze the blackberries i was going to
use when i knew the crust was doomed.

Anyway, good luck!

thanks....i need it! myraide

>
> Chris