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Discussion Starter · #1 ·
I made an outstanding apple pie the other night, using a recipe from America's Test Kitchen.<br><br>
The crust was again, outstanding. It used both butter and shortening. Yeah, that's right. Both.<br><br>
What fat do you use in your crusts?
 

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Same as you, although more often than not just vegetable shortening.
 

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Discussion Starter · #4 ·
For me, the difficulty lies with the rolling out of the crust. I get wicked cracks on the edges.
 

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My favorite crusts have butter in them, though I have one that also has some cream cheese in it, and another that has a bit of vinegar in it as well (that's for a savory crust) to help roll it out.<br><br>
I've seen several with both butter and shortening. Bux, have you read any of Rose Levy Beranbaum's books, like the Cake Bible and the Pie and Pastry Bible? She really explains the science of things.
 

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Discussion Starter · #6 ·
ACK! This is at least the second time you've told me about this book. I keep forgetting. It sounds useful. I shall remember this time.<br><br>
Honest Abe!
 

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Honestly, I have no idea. I don't bake nothin'. I'm really sorry, buxy <img alt="dontknow.gif" src="http://files.kickrunners.com/smilies/dontknow.gif"><br><br>
Isn't there some sort of pie crust standard?
 

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I love to make pies, mostly because I like to eat 'em, but also for the challenge of making a good crust. As far as cracks go, do you think you may not be adding enough water?<br><br>
I answered "other" on the poll because while I usually just go for the easy vegetable shortening crust, lard makes a very tasty flaky crust and I like the flavor of butter...<br><br>
I have a Pastry cookbook, all about pastry doughs, I don't remember who wrote it. It might be the Cake Bible lady, but it might not. I'll look when I get home. It was the second cookbook I bought for myself and that was when I was around 20 years old. My first was when I was in grade school...
 

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Discussion Starter · #10 ·
Yes, I think I needed to add more water. I'm going to try another pie this weekend!!!<br><br>
I'm not sure what kind. I've made mincemeat, pumpkin and apple.<br><br>
What's a girl to do?
 

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Lemon Meringue?<br><br>
Key Lime?<br><br>
Chocolate Silk?<br><br>
Coconut Cream?<br><br>
Cherry?<br><br>
Blueberry?<br><br>
Peach? (which I consider better in a cobbler but I like peach anything)<br><br><a href="http://www.pastrywiz.com/archive/category/pie.htm" target="_blank">look here!</a>
 

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I finally looked. The pastry cookbook I have is called:<br><br>
"The Complete Book of Pastry Sweet and Savory" by Bernard Clayton Jr. and I think it's a pretty good book. I don't know if it's still in print. A quick look on Amazon only showed it available from other sellers.
 

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Discussion Starter · #16 ·
Holy cow. That sounds amazing. I guess Plugra would be a good butter to use.<br><br>
Oh. Oh. Oh.
 

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A good pie cannot be ignored!<br><br>
When I get back from NC I can take a better look if you have specific questions about the book and what it covers. I do know there are many different crust recipes with various fats used in the making.
 

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I'm not sure- I need to go check the ingredients on the pilsbury pie crust box. Bux-I luv to cook but I am not much of a baker. It is definately a skill I would like to aquire once I quit my forum habit.
 

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Discussion Starter · #20 ·
I prefer baking to cooking. We'd be a good culinary team. You could do the meats and veggies and whatnot and I could do all the bready stuff!<br><br><i>Mmm...dough!</i>
 
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