Baking help

User avatar
MistressMonster
Sour Grapes
Princess Royal
Princess Royal
Posts: 7464
Joined: Sat Jun 02, 2018 10:12 pm
Location: Widow Lane&Hell Avenue

Unread post

So pie crusts are my nemesis. I am including tart shells with this. One of my baking experiments involves my mocha pie. I want to try making a tart shell for it, instead of the cream cheese pie crust I used last year. Which turned out very tough.

I did buy fine pastry flour last night. I would assume this will make a giant difference.
Does anyone have any tips, tricks, or advice?
The oranges of the island are like blazing fire
Amongst the emerald boughs
And the lemons are like the paleness of a lover
Who has spent the night crying.


My soul was ripped to shreds on 10/27/14
Anonymous 1

Unread post

Buy 'em premade? lol I hate making pie crusts.
User avatar
MistressMonster
Sour Grapes
Princess Royal
Princess Royal
Posts: 7464
Joined: Sat Jun 02, 2018 10:12 pm
Location: Widow Lane&Hell Avenue

Unread post

Anonymous 1 wrote:
Sat Nov 09, 2019 10:50 pm
Buy 'em premade? lol I hate making pie crusts.
I am trying to avoid that route. Premade taste funny to me.
The oranges of the island are like blazing fire
Amongst the emerald boughs
And the lemons are like the paleness of a lover
Who has spent the night crying.


My soul was ripped to shreds on 10/27/14
JulesFairy
Baroness
Baroness
Posts: 97
Joined: Tue Oct 23, 2018 10:51 pm

Unread post

I just buy mine premade now, but making sure everything is super cold before and during your work is key. If you pull you food processor out of the dishwasher and the blade is still warm, it will affect the butter which effects everything else.
Anonymous 2

Unread post

I like this recipe for tart shells, its a little sweet but delicious. I follow this blogger because she is very detailed and gives you a bunch of tips

https://bakingamoment.com/perfect-tart-crust-recipe/
User avatar
pinkbutterfly66
Princess
Princess
Posts: 12576
Joined: Fri May 25, 2018 9:27 am
Location: Fillory

Unread post

Use frozen butter and grate the amount of butter you need into your flour. Use ice water and pop your mixing bowl and beaters into the freezer for about 15 minutes before you start, if you're using a mixer. If you're using a food processor, pop the blade in the freezer to get cold. You want your butter to stay cold for a flaky crust.

https://www.marthastewart.com/856573/ba ... -apple-pie
1. The first rule of successful pie crust: Keep your butter cold!

See, there’s a reason that our fat starts cold and needs to stay cold before the pie crust hits the oven. Butter is made up of milk solids and water. When cold butter hits a hot oven, the water in the butter evaporates quickly, helping to create a flavorful and flakey crust. When warm, soft butter goes into a hot oven, the butter weeps in the crust before it evaporates. No one wants a weepy butter crust.

https://joythebaker.com/2014/11/five-ti ... t-scratch/
Women who behave seldom make history
User avatar
MistressMonster
Sour Grapes
Princess Royal
Princess Royal
Posts: 7464
Joined: Sat Jun 02, 2018 10:12 pm
Location: Widow Lane&Hell Avenue

Unread post

I do own a pastry blender. It's always worked great for making biscuits. Granted biscuits is a different ball game. My rolling pin is marble.
The oranges of the island are like blazing fire
Amongst the emerald boughs
And the lemons are like the paleness of a lover
Who has spent the night crying.


My soul was ripped to shreds on 10/27/14
User avatar
pinkbutterfly66
Princess
Princess
Posts: 12576
Joined: Fri May 25, 2018 9:27 am
Location: Fillory

Unread post

MistressMonster wrote:
Sat Nov 09, 2019 11:55 pm
I do own a pastry blender. It's always worked great for making biscuits. Granted biscuits is a different ball game. My rolling pin is marble.
Put the rolling pin in the freezer too before rolling out the dough.
Women who behave seldom make history
Anonymous 3

Unread post

Tough crust is from overworking the crust dough. It starts developing gluten bonds while working it so the less you work it to mix and roll the better. Grate frozen butter, hand mix with a delicate touch and roll quickly.
User avatar
LiveWhatULove
Queen Mother
Queen Mother
Posts: 9074
Joined: Mon May 21, 2018 7:55 am

Unread post

I use the food processor to make many of my pastry crusts. Just a few pulses, as to not overwork the gluten. I seem to have better luck than when I mix by hand. And as everyone has said, cold, cold, equipment & ingredients for the flaky part.
Post Reply Previous topicNext topic