Doll Cakes

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That line will get you some comments, I'm sure!

Dave

Hello:

I'm a guy who's having trouble with pie crust.

I don't have a lot of experience.

Here's the list of ingredients:

- 2 cups flour sifted with 1 tsp. salt

- 3/4 cup shortening or 2/3 cup lard

- 4 to 5 tbsp. ice water

I have tried making this twice, but not with lard.

The dough is mixed as the instructions say then refrigerated for a few hours as I prepare other things. Then I try to roll out the crust and that's when problems arise. No matter what I roll out on, waxed paper or just a wooden board made for pastry, the crust cracks and disintegrates, sticks to the rolling pin and/or the paper or board no matter how much flour I use.

It's a mess.

Can anyone un-mess me?

Thank you.

Refrigerated pie crusts by Pillsbury, usually by the eggs....is a fine pie crust. Just unfold and fill. Your pie will be just fine.

Here is my crust that is from The Pastry Bible by Birnimbaum. Excellent crust.

@@@@@ Now You're Cooking! Export Format

Vegetable Shortening Pie Crust

desserts, pies, vegetables

3.3 oz shortening 6.5 oz flour 1/2 ts salt 2.75 oz ice water

Proceed in food processor as usual.

Contributor: Pie and Pastry Bible

Yield: 9" crust

** Exported from Now You're Cooking! v5.82 **

I have very good success with crust as describe at the below site,

Luck

I've used those before and they're good. But I'm trying to make my own.

Okay, I'll give that a try, but is the problem the recipe or my technique? I think it's bad technique. I just can't get the board, flour, pastry and rolling pin to work together.

Thanks for the tips.

Norv> I have very good success with crust as describe at the below site,

Thanks to both of you, Ward Abbott and Norvin, for your help.

Got here too late to help, but next time try this no-fall recipe. It's cheating, but it works every time:

3 cups flour with 1 tsp salt 1 1/4 cup shortening 1 beaten egg 1 Tbsp distilled white vinegar 4 Tbsp water

Mix flour and salt in large bowl. Cut in shortening. In separate bowl mix egg, vinegar and water. Drizzle wet mixture into dry mixture, cutting it in. Gather it in ball and gently squeeze together. Roll out and fit into pan and proceed with recipe or bake at 425 degrees for 12 minutes.

What's cheating about it?

Dave

Thanks for this Ward - I hope it works with Peaches!

I have been baking pies for about 40 years and always use at least

1 Tbsp more water than the crust recipe calls for, otherwise I get cracking also when I roll out the dough.

gloria p

It's not realistic to expect it to come out right the first time, 'cause this is one item that it takes a lot of practice to know just how to do it -- 'cause it depends on a lot of variables. You can use the exact measurements every time, and sometimes it just doesn't work. There are times when it will need more moisture, and other times when it will need a bit less. Trial and error. If you keep at it, you'll figure it out eventually.

site,

> Good Luck

norvin, thanks for this. made a great pie today for all! Peaches, yummy! > B.T.

site,

>>>Good Luck

Peaches are very good, in a couple weeks I will buy 30-40 lbs of peaches, and make peach cobbler and put in the freezer for the long winter ahead.