It's not realistic to expect it to come out right the first time,
'cause this is one item that it takes a lot of practice to know just
how to do it -- 'cause it depends on a lot of variables. You can use
the exact measurements every time, and sometimes it just doesn't work.
There are times when it will need more moisture, and other times when
it will need a bit less. Trial and error. If you keep at it, you'll
figure it out eventually.


On Sat, 21 Jul 2007 09:59:18 -0700, want pie >
wrote:

>
>Ward Abbott wrote:
>
>> Refrigerated pie crusts by Pillsbury, usually by the eggs....is a fine
>> pie crust. Just unfold and fill. Your pie will be just fine.
>
>I've used those before and they're good. But I'm trying to make my
>own.
>
>> Here is my crust that is from The Pastry Bible by Birnimbaum.
>> Excellent crust.
>
>Okay, I'll give that a try, but is the problem the recipe or my
>technique? I think it's bad technique. I just can't get the board,
>flour, pastry and rolling pin to work together.
>
>Thanks for the tips.
>
>Norvin wrote:
>
>> I have very good success with crust as describe at the below site,
>> http://www.foodnetwork.com/food/reci..._26272,00.html
>
>Y'know, I looked at that and the bean thing sounds pretty strange to
>me. However, doing the rolling inside of a plastic bag sounds
>interesting. I have a box of 12"x15" storage bags and I'll give that a
>try.
>
>Thanks to both of you, Ward Abbott and Norvin, for your help.