Making a pie crust tomorrow for the first time in about 29 years.

[Melissa G]

I used to be pretty good at it. Owned a bakery and everything. I'm more of a cake person, so just have not had occasion to bake a pie lately.

A friend asked for my assistance. I remember my main trick was to put everything in the freezer including the bowl and pie crust cutter and not to overwork the crust. Anything else I should remember? Any fave recipes?

[Lucinda]

1. I mix butter and the dredded crisco for my crusts

I plan on trying coconut oil instead of the crisco the next time. I start with ice cold water, chilled fats, then I mix mine - and then chill the dough wrapped in plastic for at least 20 minutes before rolling out.

My recipe makes enough for a double crust, let me see if I have it on this computer...

[Melissa G]

2. Any particular flour?

I think I just chilled my dough with a little wax paper on top. Commercial kitchen doing lots of stuff fast. Hard to remember now. I'll try the plastic wrap.
How do you roll your dough out? I seem to remember I had the luxury of a marble slab and a marble rolling pin. I think I also chilled the rolling pin and rolled out between wax paper.

[housewolf]

3. All-purpose, either bleached or unbleached, whichever you have

Keep everything cold, use ice water, don't add all the water in the beginning, handle very gently, let the dough rest to absorb the water.

For very, very flakey, check out what this guy does
http://www.joepastry.com/category/pastry-components/pie-dough/

The now-famous Cooks Illustrated's great recipe
http://www.seriouseats.com/2008/01/vodka-the-secret-to-foolproof-pie-dough.html

Here are a few more links to help refresh your memory (in no particular order)
http://smittenkitchen.com/2007/11/pie-crust-101/ (Is either the same as or similar to the Cooks Illustrated recipe)
http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/
http://articles.latimes.com/2007/feb/28/food/fo-calcook28
http://articles.latimes.com/2010/dec/16/food/la-fo-apple-pierec2-20101216
http://www.youtube.com/watch?v=1gFx7-d9wfg&feature=related

It will all come back to you, and it will be great!

Please come back and let us know what you did and how it turned out, okay?

[Melissa G]

5. Thanks, Housewolf!

:yourock: Thanks for all the links! I will check this info all out in preparation. I have added this forum to my faves and will check in regularly.

A friend of mine is retired now and is making his wife a pie a month. He had been using mixes or premade crusts and asked me for the assist in making a crust from scratch. It's just as easy to make two pies as it is to make one. I'm looking forward to going back to baking and the treats! I'll keep you posted on the results!

Best,
Melissa

[Melissa G]

7. Hey Housewolf! That video by Cat Cora was just the trick!

She and I make pie crust with a pastry blender just the same way! No mess, no fuss, not a lot of clean up! Thanks for that! :bounce:

[housewolf]

8. You're welcome!

Hope they turn out great!

[Warpy]

4. Yeah, let it rest in the fridge for an hour after you add water

That relaxes the gluten and allows the flour to absorb all the water. It magically transforms from crumbles into something you can roll out.

[Melissa G]

6. Thanks, Warpy!

I appreciate the trick. I was always fond of magic!

[Melissa G]

9. Pie crust Nirvana! Favorite new trick!

I had a delightful time making pie crusts today! Thanks to everyone for all the advice!

My new favorite trick came from dinner last night. When you roll out the pie crust, you don't need messy flour or wax paper. Just cut open two sides of a good quality produce bag. (We use the HEB/Central Market ones.) This is just the right size for a pie crust. Wax Paper is usually too small. Roll out the dough between the bags and then remove the top bag. Use the bottom bag to move the rolled out dough to the pie pan. Turn circle of dough over into pie pan and remove plastic bag.

Finish process as per usual. Easy Breezy!!!