| pie crust for idiots...(like me)
Posted: 7/5/2007 2:21:21 PM | i tried this today...it works great...
pie crust...
1 lb lard
5 1/2 cups all purpose flour
2 tsp salt
1 tsp vinegar
1 egg
water
sift salt and flour into a mixing bowl
cut lard in with a pastry cutter or two knives...you should end up with pea sized pieces in the bowl...this is ok...
put vinegar into a measuring cup along with the egg...stir with a fork...add enough cold water to make 1 cup of liquid
slowly add liquid a little at a time to the flour...i used a knife to blend it...add enough liquid so that the dough sticks to itself when compressed...roll into desired thickness for whatever application you need...my pie crust almost never used to turn out before and i think i know why...
1...i was working the dough too much...
2...i was using too much liquid
i made two pumpkin pies this morning and the crust turned out excellent
the dough might look kinda crumbly in the bowl but as long as it holds together when you compress a lump of it...it should be good to go...work the dough as little as possible...overworking it will make it tough | |
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| pie crust for idiots...(like me)
Posted: 7/5/2007 3:49:35 PM | I'll have to save this and try it this fall/winter when I get the cookstove going. I'm a really good cook, and usually can follow any recipe for anything- except pie crust. I've ruined many a good pie by making my own crust! If a mere man can do this, surely, I can?!?  | |
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Dobes
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Joined: 3/25/2007
Msg: 3 | |
| pie crust for idiots...(like me)
Posted: 7/5/2007 4:04:23 PM | I know you're not supposed to, but I cut the lard in with a fork.
Will try this recipe though! Thanks! | |
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| pie crust for idiots...(like me)
Posted: 7/5/2007 5:21:10 PM | Enjoy reading the forums here.....Came across this “Pie Crust for Idiots” one and thought I’d share a recipe. Hmmmm, I call this recipe Beer Bread for Rednecks.
Laughing, this is a real bread recipe, quick and delicious.
3 Cups of Self-Rising Flour
1 Can of Beer
3 Tablespoons of Sugar
Mix above ingredients together.
Spoon into a greased loaf pan. Cook at 350 for about 30 minutes.
IMPORTANT: Melt one stick of butter over the top of the bread just as it is starting to get brown and bake about 15 minutes longer.
Enjoy | |
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| pie crust for idiots...(like me)
Posted: 7/5/2007 7:15:31 PM | A MERE MAN?????...harumph
actually the recipe is from the box of tenderflake lard that i bought and i just followed it to the letter...keeping in mind all the knowledge i have gleaned about handling the dough as little as possible and not using too much liquid...
sorta off topic but they say that the lard rendered from a polar bear makes the best pie crust | |
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| pie crust for idiots...(like me)
Posted: 7/5/2007 8:51:35 PM | Now now fistncuffs, you know I meant "Mere Man" in the most loving, effectionate heart warming, makes you feel all warm a fuzzy inside way!!!  
I'm not crazy about pumpkin pie, how are you at making cherry pies? Will this recipe handle all the lattice work? Once upon a time I had the recipe/details for making a Tuxedo out of Pie crust for your Turkey for Thanksgiving. wonder if this would do for that? | |
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| pie crust for idiots...(like me)
Posted: 7/5/2007 8:55:47 PM | | i'm serious rk...i read that somewhere...i wonder where rsx11s is...maybe he could back me up on that | |
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| pie crust for idiots...(like me)
Posted: 7/5/2007 9:06:47 PM | Easy, Super Flaky Crust
1 tsp. salt
52 1/2 oz. all purpose flour
1 large container Crisco
28 1/2 oz. very cold water
Cut in shortening until pieces form the size of walnuts. Add water and mix in until all flour has been incorporated and form into a ball by gentle kneading. Roll into 6 1/4 oz. balls. You will have 20+ balls. These freeze well, preferably double bagged.
This is the easiest dough I ever used and I sometimes would make more than 40 pies on 'pie day' at work. Pies made with the dough are not noticably different than the ones made with the fresh dough. | |
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| pie crust for idiots...(like me)
Posted: 7/6/2007 11:05:37 AM | Good Lard really is the key.
A lot of people really don't like using animal fats to cook anymore, and it seems oddly alien to them when I tell them about how I make duck fat French Fries.......
till they try them.... YUMMY !
same is with pies. You can ue CRISCO, but it just isn't the same as good oll rendered beef tallow and lard, or pork belly.  | |
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| pie crust for idiots...(like me)
Posted: 7/6/2007 3:34:53 PM | lard is rendered animal fat...or a slang word for lord if you live in newfoundland...i.e...."lard tunderin jayzus by" | |
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| pie crust for idiots...(like me)
Posted: 7/8/2007 1:53:43 PM | | lard is supposed to make the best pie crust, and also is supposed to be the best thing to fry home made donuts in..... It doesn't have any socially redeeming qualitities!! | |
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lfrs
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Joined: 5/28/2007
Msg: 17 | |
| pie crust for idiots...(like me)
Posted: 7/8/2007 9:36:28 PM | Remember my Grandmother and Mother using Lard....everyone did.....there wasn't anything else to use......
God, those Pie Crusts Surely were Good, and that Fried Chicken???? Plu-lezzzzzzz......let's don't talk about Port Chops......
The answer with Lard being the same thing that keeps your pants from being pulled up was Hilarious!!  | |
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| pie crust for idiots...(like me)
Posted: 7/8/2007 9:45:14 PM | | My mother always used lard, but I used butter. Now that they make pretty decent pre-fab crusts, I no longer make them from scratch. It makes my arms too sore. | |
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| pie crust for idiots...(like me)
Posted: 7/9/2007 8:01:31 PM | | Thanks for sharing the recipe FistnCuffs, I'll have to try yours. I always make lard crusts for pies just like all the women in my family before me did. There is nothing in this world as good as a crust made with lard, and flakier too (in my opinion)! I use the 2 knives method as opposed to a pastry cutter, don't know why, but it seems to go quicker once you get the rhythm going. (OMG! Did I just say I use the rhythm method on a pie crust?!!! Hmmmmmm, guess I shouldn't have read the sex and dating forums before reading the recipes forums hahahaha) | |
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| pie crust for idiots...(like me)
Posted: 7/10/2007 4:22:10 AM | Hi everyone, here is another recipe for pastry that I am sure will be fool proof for all the people in the UK, by the way if you add too much water your pastry is bound to go hard when it is baking.
300gr SR Flour
75 gr Lard
75 gr Margarine (Stork is best for this)
pinch of salt
3-4 tbl ice water
Make sure your fat is at room temperature put all ingredients apart from the water into a large mixing bowl, rub together until it resembles fine breadcrumbs add water a spoon at a time and bring pastry together, don't over knead.
Put into fridge for 20 minutes and use as little flour as possible to roll out.
This pastry is as light as a feather and just melts in your mouth, I also use it to make fruit pies don't add any sugar it just doesn't need it if you are sprinkling it over the top of the pie.
Have fun everyone
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| pie crust for idiots...(like me)
Posted: 7/11/2007 2:41:31 AM | Believe it or not you can get great crust using an oil pastry recipe. Like you ran across, fistncuffs, the key is to keep the water content down because if you want it flakey the water has to be small enough to be able to bake out. The best recipe I used actually called for 2 T MILK. I think the milk protein helped the browing.
The second secret to making a fantastic oil pastry crust is to roll it between two pieces of waxed paper. When rolled out to large enough, remove one piece of waxed paper, invert the pie crust pan over it, then flip the pan/crust/waxed paper over and slowly and carefully remove the last sheet of waxed paper. Then gently tuck in the corners and cut the excess crust off, finish with the typical pleat or the forked edge if you want something simpler.
^^^^That little trick has won me ^^^awards^^^for^^^cooking!
You are getting it for nothing because of the generosity of my heart. | |
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| pie crust for idiots...(like me)
Posted: 7/11/2007 4:01:34 AM | feel free to post it here random...i am open to suggestion...as i said earlier i think the downfall i had before was using too much water and/or treating the dough as if it were bread dough...i.e...overworking it...
(off topic for a bit here...sorta)...
in my family we have a tradition here at easter...that is...we make these cheese pies once a year at easter...they are excellent btw...
anyway...the main pie crust maker...my mother...was in the hospital one year and the task fell on my shoulders...
i mixed up one batch of pie crust...and every time i tried to line the pie plate with it...it tore apart...once it was rolled to the correct thickness i just couldnt get it into the pie plate...ok...into the garbage...round two was a repeat...i ended up buying pre-made pie crusts that year...
but back on track...go ahead and post your recipe if you like... | |
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| pie crust for idiots...(like me)
Posted: 7/11/2007 4:38:25 PM | there's one using vegetable oil that i've done that is fabulous. It ALWAYS comes out nice and flaky.
The big secret my great grams told me is to use VERY VERY cold water. I put a glass of water in the freezer with a few ice cubes in it. When the top of the water starts to freeze, it's ready :) | |
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