willidan: (Daisy)
([personal profile] willidan posting in [community profile] baking May. 9th, 2010 05:42 pm)
I can't explain why I fear pie crust, but I'm sure it has something to do with my mother. She would go on and on and on about how important it was that a pie crust be light and flaky. So, of course, the first time I made a pie crust it was heavy and dense. For years I only used store bought pie crust and I hated it. So I rarely made pies.

But then I came across Sylvia's Perfect Pie Crust from Pioneer Woman. (And I would be happy to give you a link, but it is not linked from Tasty Kitchen. I'll send it along if you so desire.) And so I tried her pie crust and discovered a new pie crust fear: rolling. I was afraid to over work it, which would make the pie crust tough. And I was afraid to add too much flour, though I don't know why. So the first time I made pie using Sylvia's recipe it didn't turn out so well. I decided to try again this weekend. I've wanted to try Paula Deen's recipe for Lemon Chess Pie for a long time but didn't want to use a store bought pie crust. Lemon Chess Pie seemed to deserve a homemade pie crust. This time, the rolling went much better. After some trial and error. I found a mat to roll the crust out on, because I was partly convinced that part of my rolling problem was my counter top. The pie crust makes three pie crusts, but I divided the pie crust into two, cause of my fear. The first time I tried to roll it out I didn't use nearly enough flour. But I had a back up. So I rolled the first crust into a ball and put it back in the freezer. I used what I thought was way too much flour to roll out the second crust but it turned out to be just the right amount of flour. I had no trouble whatsoever rolling out the pie crust or moving the pie crust from the counter top to the pie plate.

Lemon Chess Pie

Lemon Chess Pie

My next pie will be key lime pie. For Memorial Day Weekend. To welcome in summer. :)
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