Who are you...?
chembake wrote:
> Rosie wrote:
>
>>I read here but lurk, good pie crust is a challenge for me..
>
>
> A bssic good pie crust is not difficult to make.
> The recipe is just flour, fat, cold water and salt.
> The most important part is how its made.
> It just require care and gentleness in the manipulation
> For a home scale method
> The secrets are similar as in the institution : using the right flour
> and fat then coupled with proper manipulation procedurss that includes
> resting in between; that is after the dough is gently mixed( by first
> crumbling the flour with the fat with the fingers or two knives or
> pasty blender until coarse crumb texture is obtain where you can still
> see lumps of fat coated with flour.
> Then the liquid ( where the salt is dissolved is sprinkled in while
> blending the dough gently.
>
> It is then divided into the sizes( depending on the pie pan sizes)
> allowed to rest preferably in cool conditions.. for at least half an
> hour.
> One preferred technique for the beginner is described below.
>
> The dough is placed in between sheets of wax paper gently dusted with
> flour)
> It is then rolled from the center outward in 360 degrees to the
> required thickness about 2 mm. the paper dough sandwich can be rolled
> in either side and if it happens that the dough does not move outward
> you need to lift the paper and add more dusting flour but not much.then
> pressing back the paper.
> The benefit of this technique is the dough is not over handled so does
> not to shrink much if compared to bare dough rolling which is suited
> for advanced pie makers.
>
> Then the outer sheets is peeled of , then the remaining dough paper
> layer transferred to the prepared pie pan,( greased with fat and
> dusted with flour) the bare dough facing the pan.
> The It is lowered gently and the remaining wax paper peeled.
> The dough must be permitted to sag loosely to the pie pan
> The dough is then gently pressed into the bottom making sure not to
> overstretch the dough. If the dough appears to stretch the outer sides
> are slightly pressed toward the center to permit the dough to sag.
> loosely.
>
> Once the bottom is done the sides are then pressed in the same manner
> as the bottom taking care not to stretch the dough. The hands is
> pressing it gently downward and ouward to form a uniform surface
> snugly fitting the pie plate until your hands reach the pie pan rim.
> Do not press the dough to hard or you will end up with nonuniform
> thickness throughout the pie pan.
>
> Finallly the overlapping excess dough is trimmed by sliding the knife
> edge around the pan rim.
> Presto you have a properly made pie crust bottom...
Wonderful note.
Pastorio
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