Comments on: Frozen supermarket pie crust? Puh-LEEZE! http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/ Hot Stuff from King Arthur's Hearth Sat, 07 Nov 2009 20:14:57 +0000 http://wordpress.org/?v=2.3.1 By: Desiree http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-10016 Desiree Mon, 09 Feb 2009 03:50:01 +0000 http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-10016 I saw a comment once about using bacon fat instead of shortening. Think that would work? <strong>Yes, bacon fat would work. Bacon fat is actually a good all-purpose "shortening" - supposedly lower cholesterol than butter. Just be sure you're OK with your pie having the faint taste of bacon... PJH</strong> I saw a comment once about using bacon fat instead of shortening. Think that would work?

Yes, bacon fat would work. Bacon fat is actually a good all-purpose “shortening” - supposedly lower cholesterol than butter. Just be sure you’re OK with your pie having the faint taste of bacon… PJH

]]> By: Susan Lacki http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-9906 Susan Lacki Thu, 05 Feb 2009 19:15:35 +0000 http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-9906 I bake pies on and off. But no matter how I mix the pies. My single pie crusts ALWAYS shrink to ugly, uneven levels down the pie pan. I have always used shortening only. Can't wait to try this crust. But already feel doomed in the shrinking dept. I read the other note about the crimped edges "melting" mine do that sometimes. but I really could use any and all pointers on shrinkage.Help!?<b>This usually means you've rolled the crust too much, and/or not let it rest before adding the filling. The gluten in piecrust becomes elastic as you roll the dough-the more you roll, the more elastic it becomes. If you then fill the crust and put it directly into the oven, the elastic gluten pulls the crust away from ( and down) the sides of the pie pan. The solution? Chill the dough for 30 minutes before rolling it out: this both relaxes the gluten and hardens the fat. Refrigerate the crust once you've rolled it out, too, while you prepare the filling. Once again, it gives the gluten a chance to relax , and it hardens the fat. Mary @ KAF</b> I bake pies on and off. But no matter how I mix the pies. My single pie
crusts ALWAYS shrink to ugly, uneven levels down the pie pan. I have
always used shortening only. Can’t wait to try this crust. But already feel
doomed in the shrinking dept. I read the other note about the crimped
edges “melting” mine do that sometimes. but I really could use any and
all pointers on shrinkage.Help!?This usually means you’ve rolled the crust too much, and/or not let it rest before adding the filling. The gluten in piecrust becomes elastic as you roll the dough-the more you roll, the more elastic it becomes. If you then fill the crust and put it directly into the oven, the elastic gluten pulls the crust away from ( and down) the sides of the pie pan. The solution? Chill the dough for 30 minutes before rolling it out: this both relaxes the gluten and hardens the fat. Refrigerate the crust once you’ve rolled it out, too, while you prepare the filling. Once again, it gives the gluten a chance to relax , and it hardens the fat. Mary @ KAF

]]> By: Roger http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-8666 Roger Mon, 05 Jan 2009 19:49:00 +0000 http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-8666 As a beginning baker and in the interest of time, I used frozen supermarket pie crusts over the holidays. This recipe looks teriffic and I WILL try it. Maybe somone can answer a question for me. I used a wonderful pumpkin pie recipe from one of my baking books, but I only had room for half the filling in the supermarket crust -- the recipe was for a 9 in. pie and the crust was 9 in. Are the frozen supermarket crusts shallower than a homemade crust and a standard pie plate? If I buy another frozen crust, should I buy the deep dish variety? <strong>Yes, Roger, the store-bought frozen crusts are most definitely on the skimpy side. Buy a deep-dish, if you can, to more closely mimic a "true" 9" pie crust. And good luck when you make your own - you can do it!! PJH</strong> As a beginning baker and in the interest of time, I used frozen supermarket pie crusts over the holidays. This recipe looks teriffic and I WILL try it. Maybe somone can answer a question for me. I used a wonderful pumpkin pie recipe from one of my baking books, but I only had room for half the filling in the supermarket crust — the recipe was for a 9 in. pie and the crust was 9 in. Are the frozen supermarket crusts shallower than a homemade crust and a standard pie plate? If I buy another frozen crust, should I buy the deep dish variety?

Yes, Roger, the store-bought frozen crusts are most definitely on the skimpy side. Buy a deep-dish, if you can, to more closely mimic a “true” 9″ pie crust. And good luck when you make your own - you can do it!! PJH

]]> By: jacqueline church http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-8642 jacqueline church Mon, 05 Jan 2009 08:53:04 +0000 http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-8642 Thank you for a wonderful recipe. My prior pie crust recipe has been with me for years. Readers have used it to make their family's first ever homemade pie. But this recipe is my new favorite. I've just blogged about it here: http://www.suite101.com/blog/jchurch/2009 I have used it for pie, for quiche, mixed in a bit of wheat flour, used AP, used it for a pot pie ...all wonderful. Thank you. Jacqueline Church The Leather District Gourmet Thank you for a wonderful recipe. My prior pie crust recipe has been with me for years. Readers have used it to make their family’s first ever homemade pie.

But this recipe is my new favorite. I’ve just blogged about it here:
http://www.suite101.com/blog/jchurch/2009
I have used it for pie, for quiche, mixed in a bit of wheat flour, used AP, used it for a pot pie …all wonderful.

Thank you.

Jacqueline Church
The Leather District Gourmet

]]> By: Janice Tarbill http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-7220 Janice Tarbill Sat, 13 Dec 2008 15:15:47 +0000 http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-7220 I was glad to read this article about making one's own pastry! I watched my mom make apple pies and pumpkin pies but never learned to do pastry at home. But then many years later when I was married we had to take a dessert to a dinner party. Being one who foolishly tries something new for company, I made my first apple pie. Beating the odds, it turned out wonderful! Trust me, I made a ton of "rubber" crusts and crumbly, falling apart crusts after that first success, but finally "got it"! So, for those who think they can't, try and keep on trying! It's so worth it! I substituted a frozen pie crust once when I made a quiche and my kids said, 'don't do this again!". Plus, it's a real kick to know that you're the only one in your circle of people who can actually do this! Here's a little trick to try: I ran out of white flour while making my pastry and decided to use whole wheat flour to make up the difference - about 1/2 C. I didn't know how it would turn out, but it was fabulous!! Gives a rich nutty flavor. So, that's one of my little secrets. I can highly recommend King Arthur's Pie Enhancer for apple pies! Wow! What a difference! Also the boiled cider - just a little bit goes a long way! Thank you, King Arthur! Happy Rolling! I was glad to read this article about making one’s own pastry! I watched my mom make apple pies and pumpkin pies but never learned to do pastry at home. But then many years later when I was married we had to take a dessert to a dinner party. Being one who foolishly tries something new for company, I made my first apple pie. Beating the odds, it turned out wonderful! Trust me, I made a ton of “rubber” crusts and crumbly, falling apart crusts after that first success, but finally “got it”! So, for those who think they can’t, try and keep on trying! It’s so worth it! I substituted a frozen pie crust once when I made a quiche and my kids said, ‘don’t do this again!”. Plus, it’s a real kick to know that you’re the only one in your circle of people who can actually do this!

Here’s a little trick to try:
I ran out of white flour while making my pastry and decided to use whole wheat flour to make up the difference - about 1/2 C. I didn’t know how it would turn out, but it was fabulous!! Gives a rich nutty flavor. So, that’s one of my little secrets.

I can highly recommend King Arthur’s Pie Enhancer for apple pies! Wow! What a difference! Also the boiled cider - just a little bit goes a long way! Thank you, King Arthur!

Happy Rolling!

]]> By: Deirdre http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-6935 Deirdre Fri, 05 Dec 2008 16:32:10 +0000 http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-6935 I have made my own piecrusts for years and never found a recipe that is great but this worked well (the instructions I printed out at the time did not say when to add the vinegar but I see the do now). I wanted to mention my Thanksigivng baking disaster. After carefully making the piecrust and mixing up the pumpkin pie filling, and allowing it to chill overnight I let the pie bake for 45 minutes. The center was little more liquid than I liked so I put it bake in and set the timer for 5 minutes. I left the kitchen and went back to watching the parade. I did not hear the timer go off or remember about the pie for about 40 minutes. My husband was in the kitchen when the timere went off. He is used to me hearing the timer, shutting it off and letting me deal with it. He had forgotten about it too. When I finally took the pie out of the oven it was definitely overbaked and the top was burnt. I let it cool a little and then took off the top layer of custard (which was still tasting pretty good). It was not pretty to look at and the edge of the crust was not edible (okay, I didn't try it but my kids did) but the rest of it was pretty good. I'll try again and be a lot more careful about that timer! Last year I made the Golden Harvest Pumpkin Pie from the Whole Grain Cookbook and was pretty pleased with that too. Thanks for your recipes. <strong>Ah, love those "kitchen disaster" stores, Deirdre - we all can tell them, that's for sure! Glad you were able to scrape together a pretty good pie, anyway! - PJH</strong> I have made my own piecrusts for years and never found a recipe that is great but this worked well (the instructions I printed out at the time did not say when to add the vinegar but I see the do now).

I wanted to mention my Thanksigivng baking disaster. After carefully making the piecrust and mixing up the pumpkin pie filling, and allowing it to chill overnight I let the pie bake for 45 minutes. The center was little more liquid than I liked so I put it bake in and set the timer for 5 minutes. I left the kitchen and went back to watching the parade. I did not hear the timer go off or remember about the pie for about 40 minutes.

My husband was in the kitchen when the timere went off. He is used to me hearing the timer, shutting it off and letting me deal with it. He had forgotten about it too. When I finally took the pie out of the oven it was definitely overbaked and the top was burnt. I let it cool a little and then took off the top layer of custard (which was still tasting pretty good). It was not pretty to look at and the edge of the crust was not edible (okay, I didn’t try it but my kids did) but the rest of it was pretty good.

I’ll try again and be a lot more careful about that timer! Last year I made the Golden Harvest Pumpkin Pie from the Whole Grain Cookbook and was pretty pleased with that too.

Thanks for your recipes.

Ah, love those “kitchen disaster” stores, Deirdre - we all can tell them, that’s for sure! Glad you were able to scrape together a pretty good pie, anyway! - PJH

]]> By: Francesca http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-6917 Francesca Fri, 05 Dec 2008 03:08:57 +0000 http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-6917 Yes, I too love the step-by-step photos. My first made-from-scratch pie CRUST was a success because of your website! My question is about temperature needed in the use of of shortening (i'm trying the non-trans-fast variety). I learned from your blog that, when using butter, it's a must to keep it ice cold or even frozen. But when using SHORTENING, or a combination of shortening and butter, should the shortening also be cold, or at room temp? Thank you! Francesca in Brooklyn NY <strong>Francesca, if you're making a recipe where the shortening remains in fairly large pieces, it should be cold, yes. If, as in this recipe, it's mixed in pretty thoroughly, really doesn't matter; it's going to chill before rollnig anyway. So don't worry about sticking that can of shortening in the freezer, it's not necessary. PJH</strong> Yes, I too love the step-by-step photos. My first made-from-scratch pie CRUST was a success because of your website!
My question is about temperature needed in the use of of shortening (i’m trying the non-trans-fast variety). I learned from your blog that, when using butter, it’s a must to keep it ice cold or even frozen. But when using SHORTENING, or a combination of shortening and butter, should the shortening also be cold, or at room temp?

Thank you!
Francesca in Brooklyn NY

Francesca, if you’re making a recipe where the shortening remains in fairly large pieces, it should be cold, yes. If, as in this recipe, it’s mixed in pretty thoroughly, really doesn’t matter; it’s going to chill before rollnig anyway. So don’t worry about sticking that can of shortening in the freezer, it’s not necessary. PJH

]]> By: Karrie http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-6810 Karrie Tue, 02 Dec 2008 01:39:40 +0000 http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-6810 PJ - THANK YOU!!!!! I have never been able to make a good pie crust until now. I am such a visual learner and the pictures on the blog helped tremendously! My pumpkin pie tasted so much better this year thanks to this post! I can't wait to try it again!! <strong>YAYYYYY Karrie! I always said, if you can read (and look at pictures :) ) you can bake- thanks for the input. PJH</strong> PJ - THANK YOU!!!!! I have never been able to make a good pie crust until now. I am such a visual learner and the pictures on the blog helped tremendously! My pumpkin pie tasted so much better this year thanks to this post! I can’t wait to try it again!!

YAYYYYY Karrie! I always said, if you can read (and look at pictures :) ) you can bake- thanks for the input. PJH

]]> By: Jennifer http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-6804 Jennifer Mon, 01 Dec 2008 21:00:42 +0000 http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-6804 I made this crust over the weekend. It turned out beautifully. I used AP flour and the shortening I mentioned earlier. The crust was nice and flaky and tasted so rich not bland or oily like I've run into lately. This was the first time in years I had enough extra dough to make a cinnamon sugar pie like I had when I was a kid. You combine the scraps and roll it out put it into a pie tin brush with melted butter and sprinkle cinnamon-sugar onver top then bake. Thanks for the recipe and directions in the blog I made this crust over the weekend. It turned out beautifully. I used AP flour and the shortening I mentioned earlier. The crust was nice and flaky and tasted so rich not bland or oily like I’ve run into lately. This was the first time in years I had enough extra dough to make a cinnamon sugar pie like I had when I was a kid. You combine the scraps and roll it out put it into a pie tin brush with melted butter and sprinkle cinnamon-sugar onver top then bake.
Thanks for the recipe and directions in the blog

]]> By: Dana Booth http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-6792 Dana Booth Mon, 01 Dec 2008 18:09:14 +0000 http://blog.kingarthurflour.com/2008/11/11/frozen-supermarket-pie-crust-puh-leeze/#comment-6792 Thanks to my Mom who always supported my love of baking, I've never been wary of making my own pie crust, but I'm always open to try new recipes to find the ultimate one. I tried this recipe and it turned out very good. One of the things I immediately noticed is that it was easier to roll than some of the other crusts I've done. Next time I will take the blog suggestion of cutting large chunks of butter, sprinkling with 1/2 c. dry mixture, and flattening with a rolling pin. If I had done this, I think the crust would have turned out great. My crust was not as flaky as theirs, and I think this was the difference 'cause I didn't have those huge chunks of butter when mine was rolled out. fyi, I used some of the substitutions in the "tips" sidebar of the recipe, but I don't think that had much impact. Definitely a recipe worth making again. Easy to roll, nice and tender and good flavor. With huge butter chunks, next time I bet it will be super flaky, too. <strong>Nice, Dana - thanks for sharing. PJH</strong> Thanks to my Mom who always supported my love of baking, I’ve never been wary of making my own pie crust, but I’m always open to try new recipes to find the ultimate one. I tried this recipe and it turned out very good.

One of the things I immediately noticed is that it was easier to roll than some of the other crusts I’ve done. Next time I will take the blog suggestion of cutting large chunks of butter, sprinkling with 1/2 c. dry mixture, and flattening with a rolling pin. If I had done this, I think the crust would have turned out great. My crust was not as flaky as theirs, and I think this was the difference ’cause I didn’t have those huge chunks of butter when mine was rolled out. fyi, I used some of the substitutions in the “tips” sidebar of the recipe, but I don’t think that had much impact.

Definitely a recipe worth making again. Easy to roll, nice and tender and good flavor. With huge butter chunks, next time I bet it will be super flaky, too.

Nice, Dana - thanks for sharing. PJH

]]>