OT Pastry Wars

This looks like instructions for making a cooked pie shell that you fill later with fruit. Does also it work for a 2 layer crust as well? The kind where the 2 layers of crust are cooked at hte same time as the filling. I'm thinking apple pie (the favorite in my house). A different crust would make for an interesting variation.

Allis> Cream Cheese Pastry for beginners

pie crust is one of those things that you just have to do and get a feel for getting it right. if you are lucky to have someone like a mom to teach you that helps otherwise there might be some a few that don't turn out so well. the first pie I served when I was newly married was a lemon soup version. thankfully good friends can laugh and be kind. after 30 years folks don't laugh and tease but make requests. Taria

I remember when I was first try> Do you think it is just possible, therefore, that I might be able to

Thanks Roberta. I can quite think that it would be both too much water and too much handling that have been my problem. If it won't mix, slosh some more water in. I now have a food processor, so I could try with this new recipe. I presume the flour is what we call 'plain flour' rather than self-raising'? I can't remember what American flour names are, at the moment!

I like the sound of 30 seconds, rather than a whole morning or afternoon

- major undertaking anyway >g<

The supermarket only had a couple of packets of my preferred ready-made pastry. Perhaps it was a sign!! . In message , Roberta writes

Oh, I get flour all over the kitchen, in my hair and all over my clothes

- but it is still inedible!! However, perhaps for not much longer ....? . In message , AllisonH writes

It is just a very basic pastry, Allison. Should do quite well for a 2-crust creation. The best thing about it is it works well for beginners. Polly

"AllisonH" wrote > This looks like instructions for making a cooked pie shell that you

Thank you - I'm such a great cook >gg< . In message , Roberta writes

Ah! Another little trick. I have 'rested' it in the fridge, but only in the lump as it comes out of the mixing bowl. Who knows: my cooking reputation might change as a result of this thread! Thanks everyone.

A little trick from me? Wow!: roll the ready pastry round the rolling pin, hold it over the cooking pie tin and unroll it from the rolling pin

- no lifting! . In message , Roberta writes

I also mix my pie crust in my food processor. I "crumble" the shortening, salt and flour first, then add ice water, and "pulse" until it just forms a ball. It really works great! My husband never could stand store-bought pie crust. Now I think I've caught that "disease"!