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Baking
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The Perfect World >> Domestic Sphere >> Baking

Baking

CalGal -- Thursday, July 04, 2002 -- 07:35:57 PM

How-tos, tips, recipes.

This thread is tagged: cooking, baking, cake
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CalGal -- Thursday, July 04, 2002 -- 02:35:57 PM -- 1 of 13278
I remember a time, back in the late 90s, when I thought nonsense like this mattered somewhat more than I do now. Now I see well-educated people yammering about the birth control choices of their daughters, or gay marriage, and I think they are morons.

The real reason I created this thread is because I have never had any luck in making a pre-baked pie shell and I want to make strawberry pie today. I have pie weights, but they never seem to help.

lime -- Thursday, July 04, 2002 -- 03:05:08 PM -- 2 of 13278
you can fight it, or you can rock out to it

Do you poke holes in the bottom of the crust?


Strawberry pie sounds really good!

CalGal -- Thursday, July 04, 2002 -- 03:08:44 PM -- 3 of 13278
I remember a time, back in the late 90s, when I thought nonsense like this mattered somewhat more than I do now. Now I see well-educated people yammering about the birth control choices of their daughters, or gay marriage, and I think they are morons.

Yes, I poke holes. The main problem I have is that the crust shrinks away from the side and looks icky. It always tastes great.

Susanne -- Thursday, July 04, 2002 -- 06:01:57 PM -- 4 of 13278
Susanne

I think if you stretch it, it shrinks when baked. But what do I know--I hate making pie crust.

CalGal -- Thursday, July 04, 2002 -- 06:17:24 PM -- 5 of 13278
I remember a time, back in the late 90s, when I thought nonsense like this mattered somewhat more than I do now. Now I see well-educated people yammering about the birth control choices of their daughters, or gay marriage, and I think they are morons.

Maybe that's it. I have to make sure I have plenty of overlap.

J-Ro -- Thursday, July 04, 2002 -- 06:34:08 PM -- 6 of 13278
It will all be OK in the end. If it isn't OK, it isn't the end.

Chilling the crust before you roll it and chilling it in the pan before you bake it, both help with the shrinkage. So does using pie weights. BTW, I don't use pie weights per se. I used to use beans, but they got baked out. Now I use rice. You can also put pennies across the bottom on top of foil or parchment.

Lori Dee -- Friday, July 05, 2002 -- 09:58:51 PM -- 7 of 13278
Axial tilt is the reason for the season.

Hey, it's Lori Dee. Nice forum.


Huh, my moms always turned out great, trying to think what she did. I know she used Criscos recipe and refused to use any other. She poked holes in the bottom and had plenty of overlap, also covered the edges with aluminum foil.

CalGal -- Friday, July 05, 2002 -- 10:20:30 PM -- 8 of 13278
I remember a time, back in the late 90s, when I thought nonsense like this mattered somewhat more than I do now. Now I see well-educated people yammering about the birth control choices of their daughters, or gay marriage, and I think they are morons.

I use lard. But my pie shells yesterday came out really well, for the first time. Oddly enough, though, my pie was bad! It tasted good, but the glaze on the strawberries didn't gel. Fortunately, I still have two pie crusts and more strawberries, so I'm going to try again.

susanne -- Friday, July 05, 2002 -- 10:25:05 PM -- 9 of 13278
Susanne

Hey, Lori!


Lard? What's the benefit of that?

CalGal -- Friday, July 05, 2002 -- 10:26:54 PM -- 10 of 13278
I remember a time, back in the late 90s, when I thought nonsense like this mattered somewhat more than I do now. Now I see well-educated people yammering about the birth control choices of their daughters, or gay marriage, and I think they are morons.

It's divine, makes a perfect flaky crust, and is high fat.


susanne -- Friday, July 05, 2002 -- 10:28:44 PM -- 11 of 13278
Susanne

Does it add any sort of flavor?

CalGal -- Friday, July 05, 2002 -- 10:34:57 PM -- 12 of 13278
I remember a time, back in the late 90s, when I thought nonsense like this mattered somewhat more than I do now. Now I see well-educated people yammering about the birth control choices of their daughters, or gay marriage, and I think they are morons.

Richness.


My pie crust recipe:


3 cups flour
1 cup lard
1/2 tsp salt


Cut lard into flour and salt until fine crumbs. Stir in:


1 beaten egg
3 tbs milk
2 tsp cider vinegar


Mix with fork, then form into three balls. Generally you refrigerate then, although yesterday I rolled it out and baked it instantly and had excellent results.

susanne -- Friday, July 05, 2002 -- 10:38:08 PM -- 13 of 13278
Susanne

That's interesting. I'll have to try that.

Sadie -- Saturday, July 06, 2002 -- 12:03:05 AM -- 14 of 13278
There is not enough WTF in all the land. -Alissa

Note to self: Don't eat Cal's pies.

CalGal -- Saturday, July 06, 2002 -- 12:04:45 AM -- 15 of 13278
I remember a time, back in the late 90s, when I thought nonsense like this mattered somewhat more than I do now. Now I see well-educated people yammering about the birth control choices of their daughters, or gay marriage, and I think they are morons.

Ha. It took me a good minute to figure that one out. I'll just tell you it's Crisco.

Brigit M -- Saturday, July 06, 2002 -- 07:57:59 PM -- 16 of 13278

Lard crusts are wonderful. We like all lard for fruit pies, half and half lard and butter for pumpkin, pecan, etc. The texture is matchless. I have never tried the egg and vinegar additions, though- do you know what effect they have, exactly?

Letting the dough chill for about half an hour and having plenty of overlap tends to solve the shrinking problem for us, too, but it's one of those hinky processes I can't always figure out.

CalGal -- Saturday, July 06, 2002 -- 07:59:57 PM -- 17 of 13278
I remember a time, back in the late 90s, when I thought nonsense like this mattered somewhat more than I do now. Now I see well-educated people yammering about the birth control choices of their daughters, or gay marriage, and I think they are morons.

do you know what effect they have, exactly?

I think it gives it a slight buttermilky flavor. I regularly get raves for my piecrust from people who care about such things. Oddly enough, I don't much notice pie crust differences, but I've been making this one for 25 years--it's my great Aunt Helen's recipe. If it is from anywhere else first I don't know where.

Brigit M -- Saturday, July 06, 2002 -- 08:24:33 PM -- 18 of 13278

Slightly buttermilky sounds great. Jersey blueberries are coming into season and I'm going to make my first attempt at a blueberry pie this month.

I never noticed piecrust differences until he decided to make his own, and talked me into making it too. Now I'm picky.

CalGal -- Saturday, July 06, 2002 -- 08:59:20 PM -- 19 of 13278
I remember a time, back in the late 90s, when I thought nonsense like this mattered somewhat more than I do now. Now I see well-educated people yammering about the birth control choices of their daughters, or gay marriage, and I think they are morons.

I almost bought blueberries today, but I wanted to master fresh (ie, unbaked) strawberry pie first.

Susanne -- Sunday, July 07, 2002 -- 05:55:47 AM -- 20 of 13278
Susanne

Oh, I love blueberry pie! I had the best at a crunchy granola type restaurant in Austin--it had a graham cracker crust and an oatmeal topping.

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