Comments on: pie crust 103: rolling and crimping http://smittenkitchen.com/2008/11/pie-crust-103-rolling-and-crimping/ Wed, 23 May 2012 15:16:07 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Kyran http://smittenkitchen.com/2008/11/pie-crust-103-rolling-and-crimping/#comment-1836492 Kyran Sat, 05 May 2012 22:45:19 +0000 http://smittenkitchen.com/?p=1394#comment-1836492 Ok folks. To help roll out, use a kitchen trash bag that has been cut and sandwich the dough between and roll. Little flour needed and you can flip it into the pie pan easily Ok folks. To help roll out, use a kitchen trash bag that has been cut and sandwich the dough between and roll. Little flour needed and you can flip it into the pie pan easily

]]> By: Joyful http://smittenkitchen.com/2008/11/pie-crust-103-rolling-and-crimping/#comment-1810416 Joyful Thu, 26 Apr 2012 19:53:30 +0000 http://smittenkitchen.com/?p=1394#comment-1810416 Thanks for the tips! I have made pie crusts many times and you're right, I always get through it, but I think some of these are going to make it even easier. Shhh don't tell my mom, she'll think she didn't teach me well enough. :P Thanks for the tips! I have made pie crusts many times and you’re right, I always get through it, but I think some of these are going to make it even easier. Shhh don’t tell my mom, she’ll think she didn’t teach me well enough. :P

]]> By: Harriet http://smittenkitchen.com/2008/11/pie-crust-103-rolling-and-crimping/#comment-1566262 Harriet Sat, 04 Feb 2012 22:11:13 +0000 http://smittenkitchen.com/?p=1394#comment-1566262 I love your pie crust recipe, but it's this post that has really helped me make peace with pie crust. I've never seen anything else with such clear instructions and useful, but not overwhelming detail. Thanks Deb! I love your pie crust recipe, but it’s this post that has really helped me make peace with pie crust. I’ve never seen anything else with such clear instructions and useful, but not overwhelming detail. Thanks Deb!

]]> By: Christine http://smittenkitchen.com/2008/11/pie-crust-103-rolling-and-crimping/#comment-1452953 Christine Wed, 11 Jan 2012 20:27:01 +0000 http://smittenkitchen.com/?p=1394#comment-1452953 Thank you so much for these tutorials! I'll be trying pie soon. Thank you so much for these tutorials! I’ll be trying pie soon.

]]> By: Shaina http://smittenkitchen.com/2008/11/pie-crust-103-rolling-and-crimping/#comment-1435476 Shaina Sun, 08 Jan 2012 22:19:39 +0000 http://smittenkitchen.com/?p=1394#comment-1435476 First time pie crust maker here! The dough is chilling in the fridge as I write this. The amount of water called for was a little much and made my dough somewhat wet and soupy, but a little extra flour worked in seemed to do the trick. We'll see - in the form of peach custard. First time pie crust maker here! The dough is chilling in the fridge as I write this. The amount of water called for was a little much and made my dough somewhat wet and soupy, but a little extra flour worked in seemed to do the trick. We’ll see – in the form of peach custard.

]]> By: Amber http://smittenkitchen.com/2008/11/pie-crust-103-rolling-and-crimping/#comment-1235918 Amber Thu, 01 Dec 2011 03:04:04 +0000 http://smittenkitchen.com/?p=1394#comment-1235918 I make pies ALL the time, but have always done the Crisco crust for savory pies. I was told that this is just the only way to make pie crust... Never second-guessed that. I have no clue why, I am in love with butter and hate working with the Crisco. Today I looked for my Crisco and I was out! With no time for groceries, and then 102 and 103 magically appeared on my iPad... This was seriously the best chicken pot pie I have ever made. For once in my life, no piecing sticky pieces of crust together to make patches. I am in heaven. I love you. I make pies ALL the time, but have always done the Crisco crust for savory pies. I was told that this is just the only way to make pie crust… Never second-guessed that. I have no clue why, I am in love with butter and hate working with the Crisco. Today I looked for my Crisco and I was out! With no time for groceries, and then 102 and 103 magically appeared on my iPad… This was seriously the best chicken pot pie I have ever made. For once in my life, no piecing sticky pieces of crust together to make patches. I am in heaven. I love you.

]]> By: Rachel http://smittenkitchen.com/2008/11/pie-crust-103-rolling-and-crimping/#comment-1223341 Rachel Mon, 28 Nov 2011 16:57:58 +0000 http://smittenkitchen.com/?p=1394#comment-1223341 A quick note for people having problems with large slicks of melted butter. I park my pie crust in the pie pan for 15 minutes in the refrigerator before I bake it. Alton Brown says that it helps the starch set up, so that when the fat melts you're left with flakes instead of a greasy mess. A quick note for people having problems with large slicks of melted butter. I park my pie crust in the pie pan for 15 minutes in the refrigerator before I bake it. Alton Brown says that it helps the starch set up, so that when the fat melts you’re left with flakes instead of a greasy mess.

]]> By: Christine http://smittenkitchen.com/2008/11/pie-crust-103-rolling-and-crimping/#comment-1194653 Christine Wed, 23 Nov 2011 02:44:46 +0000 http://smittenkitchen.com/?p=1394#comment-1194653 I know you've converted many a poor soul with these tutorials, but just one more to chime in and say that I'm eternally grateful for 102 and 103. My in-laws will be SO impressed. :) I had a bit of a revelation- I use a natural-bristle paint brush to brush off excess flour when I'm making lefse, and I used that on my rolled-out pie crust tonight-- worked like a charm! Happy Thanksgiving! I know you’ve converted many a poor soul with these tutorials, but just one more to chime in and say that I’m eternally grateful for 102 and 103. My in-laws will be SO impressed. :) I had a bit of a revelation- I use a natural-bristle paint brush to brush off excess flour when I’m making lefse, and I used that on my rolled-out pie crust tonight– worked like a charm! Happy Thanksgiving!

]]> By: Elizabeth http://smittenkitchen.com/2008/11/pie-crust-103-rolling-and-crimping/#comment-1052340 Elizabeth Tue, 01 Nov 2011 22:26:13 +0000 http://smittenkitchen.com/?p=1394#comment-1052340 Hi Deb, Just a quick problem that I have with pie crusts. First of all, your recipe is the best by far. Still, I have the same problem with all crusts, sometime they seem to unfold in the oven and then I have this massive oozing crust coming down the sides of the pie pan. Any suggestions? I've already tried egg washes, and freezing it but I still have this problem. Thanks! Hi Deb,

Just a quick problem that I have with pie crusts. First of all, your recipe is the best by far. Still, I have the same problem with all crusts, sometime they seem to unfold in the oven and then I have this massive oozing crust coming down the sides of the pie pan. Any suggestions? I’ve already tried egg washes, and freezing it but I still have this problem.

Thanks!

]]> By: deb http://smittenkitchen.com/2008/11/pie-crust-103-rolling-and-crimping/#comment-1047923 deb Mon, 31 Oct 2011 17:53:47 +0000 http://smittenkitchen.com/?p=1394#comment-1047923 Keep an eye out for some tiny visible bits of butter. The biggest should be the size of tiny peas. <a href="http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/" rel="nofollow">More directions here</a>. Keep an eye out for some tiny visible bits of butter. The biggest should be the size of tiny peas. More directions here.

]]>