On Wed 23 Nov 2005 09:59:29p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

> On 24 Nov 2005 05:54:30 +0100, Wayne Boatwright
> > wrote:
>
>>On Wed 23 Nov 2005 09:27:44p, Thus Spake Zarathustra, or was it Damsel
>>in dis Dress?
>>
>>> I'm making my apple pie for the first time with a crumb topping. Would
>>> that be better made the same day as the dinner, to avoid having a
>>> soggy top? Also, it has sour cream in it. Would that require
>>> refrigeration?
>>
>>No, not necessary, Carol. Don't listen to what anyone else tells you.
>>Your sour cream apple filling will not spoil overnight, nor will the
>>crumb top become soggy. Refrigeration will ruin the texture of a crumb
>>top pie. I make them frequently and never refrigerate.
>
> Thank you, Wayne.
>
>>Soggy crust? Urp! A proper pie crust should be flaky and tender, but
>>never soggy.
>
> We're talking folded and refrigerated crusts here. They usually turn
> out well for me.

Nothing wrong with that. They do turn out well, and probably more people
should use them. I've eaten some pretty dreadful homemade piecrust. :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On 24 Nov 2005 09:14:39 +0100, Wayne Boatwright
> wrote:

>On Wed 23 Nov 2005 09:59:29p, Thus Spake Zarathustra, or was it Damsel in
>dis Dress?
>
>> We're talking folded and refrigerated crusts here. They usually turn
>> out well for me.
>
>Nothing wrong with that. They do turn out well, and probably more people
>should use them. I've eaten some pretty dreadful homemade piecrust. :-)

I have a very lovely pie crust recipe using sour cream (half of what I
bake has sour cream in it). Sometimes I do it right, sometimes I
don't. I just don't want to risk messing the crusts up when I'll be
so harried already. Here is the recipe for your perusal. It's
fabulous, simply fabulous.

Carol, close friend of the Pillsbury Dough Boy


* Exported from MasterCook *

Sour Cream Pie Crust

Recipe By amsel
Serving Size : 0 Preparation Time :0:00
Categories : pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cold butter -- 1 stick
2 cups all-purpose flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream

Place flour in a medium bowl. Cut in butter until mixture is the size
of small peas. Add egg yolk, salt, and sour cream. Stir with a fork
until pastry forms a ball (or use food processor).

Divide into two parts. Wrap in plastic and chill until stiff enough
to work with (approximately 45 minutes). When ready to use, roll
pastry thinly (about 1/8 inch)

If making a single crust pie, refrigerate or freeze one portion for
another pie. .

Yield:
"2 crusts"

- - - - - - - - - - - - - - - - - - -
--
Wash away the gray to respond.

On Thu 24 Nov 2005 01:20:00a, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

> On 24 Nov 2005 09:14:39 +0100, Wayne Boatwright
> > wrote:
>
>>On Wed 23 Nov 2005 09:59:29p, Thus Spake Zarathustra, or was it Damsel
>>in dis Dress?
>>
>>> We're talking folded and refrigerated crusts here. They usually turn
>>> out well for me.
>>
>>Nothing wrong with that. They do turn out well, and probably more
>>people should use them. I've eaten some pretty dreadful homemade
>>piecrust. :-)
>
> I have a very lovely pie crust recipe using sour cream (half of what I
> bake has sour cream in it). Sometimes I do it right, sometimes I
> don't. I just don't want to risk messing the crusts up when I'll be
> so harried already. Here is the recipe for your perusal. It's
> fabulous, simply fabulous.

I'm lucky that I have a deft hand with pastry, been making it since I was a
kid, so I just sorta pump them out when required. :-) But this sour cream
pie crust recipe looks superb! If I hadn't baked all my pies yesterday,
I'd have made at least one with your recipe. Sour cream makes such a
tender crust. I probably won't bake another pie until Christmas, but I
saved this to use then. Thanks for sharing it with me! I hope you have a
wonderful day with your niece. Happy Thanksgiving to all!


> Carol, close friend of the Pillsbury Dough Boy
>
>
> * Exported from MasterCook *
>
> Sour Cream Pie Crust
>
> Recipe By amsel
> Serving Size : 0 Preparation Time :0:00
> Categories : pies-crusts
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup cold butter -- 1 stick
> 2 cups all-purpose flour
> 1 egg yolk
> 1/4 teaspoon salt
> 2/3 cup sour cream
>
> Place flour in a medium bowl. Cut in butter until mixture is the size
> of small peas. Add egg yolk, salt, and sour cream. Stir with a fork
> until pastry forms a ball (or use food processor).
>
> Divide into two parts. Wrap in plastic and chill until stiff enough
> to work with (approximately 45 minutes). When ready to use, roll
> pastry thinly (about 1/8 inch)
>
> If making a single crust pie, refrigerate or freeze one portion for
> another pie. .
>
> Yield:
> "2 crusts"
>
> - - - - - - - - - - - - - - - - - -
> -



--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On 24 Nov 2005 14:03:11 +0100, Wayne Boatwright
> wrote:

>I'm lucky that I have a deft hand with pastry, been making it since I was a
>kid, so I just sorta pump them out when required. :-) But this sour cream
>pie crust recipe looks superb! If I hadn't baked all my pies yesterday,
>I'd have made at least one with your recipe. Sour cream makes such a
>tender crust. I probably won't bake another pie until Christmas, but I
>saved this to use then. Thanks for sharing it with me! I hope you have a
>wonderful day with your niece. Happy Thanksgiving to all!

I generally use this crust with the cheesecake pecan pie. It just
doesn't get any better than that! Happy Thanksgiving to you and
yours.

Carol
--
Wash away the gray to respond.

"Wayne Boatwright" > wrote in message
...
> On Wed 23 Nov 2005 09:59:29p, Thus Spake Zarathustra, or was it Damsel in
> dis Dress?
>
>>
>> We're talking folded and refrigerated crusts here. They usually turn
>> out well for me.
>
> Nothing wrong with that. They do turn out well, and probably more people
> should use them. I've eaten some pretty dreadful homemade piecrust. :-)
>
Oh, I know it. My pie crust for my pumpkin pie did not turn out so well
today. That's because I was very rushed and didn't have any wax paper. I
have always rolled out my crust between sheets of waxed paper (for many
reasons that I won't go into). Didn't have time to go to the store, though
if I had had time, I probably just would've gone w/ the folded Pillsbury
crust. It's not as good as my best crust effort, but probably better
looking than today's effort. Oh well. It's just the immediate family, and
I'm sure it will taste ok.

I think this will be a pretty OK turkey dinner, considering that I didn't
know I was cooking it til last night!

Chris