Before I forget- lots of thanks to all the well-wishers for our move! We're almost unfinished unpacking- just a few more boxes and then lots of pictures to hang!
I am hitting a wall making pie crusts. I made Martha's 4th of July Blueberry Pie a few weeks ago with some success but the crust wasn't as perfect as it could have been. I was really excited about making Dorie's because I figured being my 2nd pie, it would be a little easier! (eh, instead I went backwards!)
So here's how it all went down:
I have a regular size food processor so I made 2 separate pie crusts and refrigerated them both for over an hour. I made sure that the butter and shortening were cold/frozen just like Dorie said. I used ice water and gave the crust 3 tablespoons each. I think I probably messed things up with the water. The dough pulled together nicely and then I wrapped them with plastic wrap, flattened them and refrigerated them.
When I took the first crust out to roll it, I tried rolling it between two sheets of plastic wrap. Turned disastrous as the crust completely stuck to the plastic wrap as I tried to remove it. That ended up being tossed. Thinking the plastic wrap was the problem, I tried rolling the second crust in between sheets of wax paper (with a little extra flour just in case). Same problem, as I removed the wax paper, the crust stuck to it and split apart. So then I was left with no pie crust :-( I just took all those blueberries that I had and made a blueberry cobbler (at least I knew how to do that already!)
I'm looking forward to hearing your ideas of what went wrong here. What would make the pie crust get so sticky? Would adding more water in the processor make it less sticky?
My Mom is coming to visit in 2 weeks and I'm really excited because among other things, she's going to bake a pie with me so I can see what the consistency of the crust should really be like before refrigerating it. This "learning experience" also made me with I spent a couple more minutes with Mom in the kitchen on Thanksgiving making pie instead of always being glued to the tv with Dad watching football! :-)
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16 comments:
That's too bad about your pie! I am no queen of pie crust but I think your assumption about water may have been correct. I usually have to use 4 tablespoons for an entire double crust. Good luck!
Pie crusts are tricky to work with so you're not alone!
So sorry about your pie crust.
I have never rolled out my pie crust between anything....just on a floured surface.
Less water = less sticky. Pie crusts can be very tricky. A well floured surface helps as well. Good luck for the next one!
Oh how frustrating! Sorry it didn't work out--my crust was difficult to work with too!
I love how you say you are almost unfinished unpacking. I don't know if that is an ironic typo but it is funny.
Sorry you had trouble with your dough. It is good that you keep your positive attitude though.
Maybe if you chilled the dough a bit longer?
Good for you for trying your best, congrats on the new home.
Chilling and less water is probably the way to go - I got much less scared about adding flour after dealing with this one too. My all-crisco crust is much easier to handle because the crisco doesn't melt like butter does.
Well too bad about the crusts, but at least you will be able to have fun with your mom.
Aack! I'm so sorry your pie crust didn't work out. Trust me -- I feel your pain! At least you were able to turn it into a yummy cobbler. :-)
Usually a sticky dough means too much water. The dough should be just wet enough to hold together. Most of the time I roll it out before chilling -- less cracking and tearing. I also make my dough by hand -- it's too easy to overwork it in the food processor. Please try again and let us all know how it turns out.
It sounds like you used too much water. When I made my crust, I chilled the dough, rolled it out, and chilled it again. When it was chilled, I laid it over the top of the pan and peeled the waxed paper off. Being very cold, the crust was hard and the paper came off easily. Then I let the crust warm up slightly. When it was slightly "unchilled," I pressed it into the pan for shape.
The amount of ice water you add to your crust depends on the temperature of your kitchen and the humidity. It sounds like either it wasn't in the fridge long enough or too much water. Also, I use parchment paper to roll out dough. It doesn't rip like wax paper or pierce like plastic. I'm sure your mom will help you out. at least you didn't totally give up, the cobbler is another great summer dessert.
I thought this recipe could have been more specific with the water adding and I was nervous...just keep messin with it, the more pie crusts (and different recipes- google the Daring Bakers Lemon meringue pie recipe-that pie crust was AWESOME, the better you'll get!
So sorry it didn't work out. While less water may have been the trick, I have to tell you that the first time I made this crust in the processor It totally failed on me too - I thought everything was perfect (like you - plenty of cold) but I processed all the butter and shortening too small before adding the water. I hope that helps!
Sorry to read that you had such a difficult time with the crust. I did rolled between plastic and waxed paper and thankfully, all worked out. Good luck with the unpacking.
I hope that you're not too discouraged and keep on trying! If it helps at all I believe I used the full 6 tbsp of water for the double-crust recipe.
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