Comments on: pie crust 103: rolling and crimping

By: Elizabeth Cupples

Elizabeth Cupples — Wed, 23 Dec 2009 22:04:50 +0000

Help ,,I love making my own pie shells , my problem is they want to tear apart when I’m rolling them out so i end up trying to reshape & roll again and even putting them in fridg although recipe doesn’t call for it ,,,most of the time I chunk them & start all over I have done this 3 times in one day ,,,just did not want to give up,until one came out rite !
Has anyone had this problem or kno what causes this ?
I put Pinto Beans over Alum Foil & I have never had a problem w/shrinkage
HAPPY HOLIDAYS !

By: Kristiana

Kristiana — Thu, 26 Nov 2009 19:32:45 +0000

Wow, pure genius. I have been making pies for at least 10 years. I am all about butter only. I had less than flaky results previously. But this worked out marvelously! Thanks so much. I have conquered the long feared pie crust! :)

By: Julie

Julie — Thu, 26 Nov 2009 01:13:07 +0000

My pie scraps always result in “sugar daddies”. I roll them out, spread with butter and sprinkle with cinnamon and sugar. Then roll it up and slice into little wheels. They were the best part of pie making when I was little! :)

By: Julia Miller

Julia Miller — Wed, 25 Nov 2009 23:36:39 +0000

thanks for this tutorial – My mother always bought her pie crust because she simply could not roll it out – I always craved the delicious kind of crusts my aunties made – this is my second time using this tutorial (102 and 103) my pie crust has been absolutely perfect both times -THANK YOU! p.s. I believe in butter too :)

By: Edie Mullen

Edie Mullen — Wed, 18 Nov 2009 21:26:03 +0000

Hey Deb…
You and your baby son are adorable.
As a new gramma (2 beautiful babies born to my daughter in the same year) I can almost smell him…your photos are that good.
2 of my fav things in life are good food & people with sharing spirits who lace their recipes & stories with humor.
Experience in the kitchen makes you good….until then, your only as good as your tools.
Get a silicone mat…from pie dough to pizza dough or pasta, the mat makes everything easy, especially for beginners.
Edie

By: deb

deb — Fri, 13 Nov 2009 16:06:26 +0000

You’ll probably find a frozen pie crust impossible to roll. You can roll it out after it has been defrosted (but is still firm from the fridge) — about a day in the fridge should do the trick.

By: Esther

Esther — Fri, 13 Nov 2009 06:04:26 +0000

Hi Deb! :)
I love your website and I am proud to say that I made my first pie crust dough using your tutorial :) but I’m very nervous to roll it out tomorrow! eeek

Do you roll the dough out in its frozen state? or after it’s been frozen after making then refrigerated for a while?

Thank you for the amazing tips, photos, stories, and recipes! :)

By: Christine

Christine — Thu, 12 Nov 2009 18:46:09 +0000

Yesterday evening I brought two balls of pre-made Cheddar Crust (from Martha: http://www.marthastewart.com/recipe/cheddar-crust) to a friend’s apartment to make her Apple Pie with Cheddar Crust (highly recommend) for dessert. My friend didn’t have flour or a rolling pin, so we improvised by putting out large sheets of plastic wrap on the counter and on top of the dough and rolling it out with a wine bottle. I found this incredibly easy and neat (no extra flour) and there was the extra benefit of simply being able to lift the saran wrap, place it on the pie pan and peel it off (no sticking to the counter, etc). just a tip – i might use it at home and skip the flour from now on!

By: Phyllis

Phyllis — Thu, 15 Oct 2009 18:50:16 +0000

Christina, I have had the same problem for 40 years. The crimping fades away. I always hope it will stand up straight. Some pies have been worse than others. But, I did not let that discourage me and my pies are very tasty. Anyone have an idea how to prevent the crimping from disappearing?

By: Kara

Kara — Sun, 11 Oct 2009 17:44:38 +0000

You. Are. Mynewfavoriteperson.

Seriously. This is an awesome tutorial.