I have tried all those 'easy' pie crust recipes. For the Marie Calendar recipe I followed it EXACTLY. The dough was refrigerated, warmed to room temp, pinch test was OK. The dough was too sticky, I added a little flour, then the dough falls apart. Any ideas?
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Pastry should always be kept as cool as possible, so use iced water (and cold hands!) and try and roll it out as quickly as possible. Make into whatever shape you need then put back in fridge to relax before cooking.
Cool and quick is the motto for pastry but there are very experienced cooks who can't manage to make good pastry, it really is an art - so you are not alone.
Best of luck :-)
Here is the one I use. I got it from my sister in law. I can sell these pies anytime, because the crusts are so flaky and tender. The thing to remember is that the dough might need a touch more water, but it should never be sticky. Also, do you put flour on the rolling surface before you roll out pies?
P.S. I will be in Anaheim sometime in May, so if you need a coach, let me know.
Here is a pie crust recipe I saw demonstrated on the Oprah Show. It is sooo easy and really good! I have had a LOT of compliments on my pies. This recipe is for a 2 crust pie.
Buy tenderflake lard and follow the recipe on the pagadge, never fails
barb
Honey, no matter how much I tried, my pie crust never look great, so I just brought the store made brand like pillsbury, and they turn out just fine.
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