I really want to offer pies but I've never taken the time to learn how to make a proper pie crust. I'm wondering if any of you have tips for "doctoring" a store bought crust to make it more homemade. What are your favorite brands of pie crust? Thanks for any info!
i would experiment and learn how to make the perfect pie crust...
the pies would be alot better, plus anyone can whip up a store bought pie crust and throw together a pie.....you want to stand out from store bought.
my 2 cents
melody
Hi Lenette,
There is a free tutorial on the baking 911 site. It includes a recipe also.
http://www.baking911school.com/index_free.htm
HTH,
Berta
I really don't think there's a way to doctor a store bought pie crust. If you want, you should try making the pie crust from the Crisco can. My MIL uses an all shortening recipe for her pie crust, while I have used an all butter recipe.
Tips: Make sure everything is cold, i.e. butter, flour. Also make sure the water is ice cold. I usually let my pie crust sit in the freezer while I prepare the filling just so it comes out flakier.
Just one important thing if you're making the crust yourself...do NOT over knead...it becomes rubbery and tough..make a ball just enough that they stick together before refirgerating before rolling out
as others have mentioned, frozen, store-bought pie crusts can't really be "doctored" like a cake can, although you can remove a pie crust and let it thaw and cut out shapes (like leaves) for making top crust decorations. however, if you're going to go fancy like that, you might as well take the rather easy steps of making your own dough. it's not difficult at all. a neat little trick for getting your fat distributed quickly and evenly without over-handling is to freeze your fat (i like butter crusts) and grate it, and then blend into the flour. flour your rolling surface well, use gentle but confident pressure, and keep your dough moving (shift it frequently, and throw extra flour underneath to prevent sticking.
great thing about crusts is that you make a bunch and freeze them for later use. check out these books:
timelife the good cook pies & pastries (out of print, but the BEST book ever -- you might find it on ebay or garage sales, second-hand shops, etc.);
pie: 300 tried and true recipes (check amazon.com)
The secret to perfect pie crust is ice cold water and cold shortening. And do not over-work your dough. Once you add water, only stir 10 times. Will be pebbly but that is how it is suppose to be.
I had the WORST time making my own crusts before I had my food processor. Now making crusts seem so much easier and now that come out sooo good. Like many people have said, make sure everything is cold.
The secret is to keep everything as cold as possible till its ready to go into the oven. Dont overwork the dough. It should be crumbly when first mixed, then roll it up into a ball in plastic wrap and refrigerate at least 20 minutes to let the moisture spread evenly.
i usually make my own crust for my pumpkin pies but this year i decided to buy the crusts since i'm 7 months pregnant and tire easily! at any rate, i used RBL'S pumpkin pie recipe, she also recommends putting a layer of crushed gingersnaps and pecans on the bottom and sides of your crust, so i suppose you could say my crusts were "doctored". btw, best pumpkin pie i ever tasted, excellent recipe!
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