Big Batch Pie Dough?
Marilyn Sue McClintock
16 years ago
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Marilyn Sue McClintock
15 years agoRelated Discussions
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Comments (6)Recipe, I don't use recipes for making pie crust. Excuse the pun- but pie crust is as easy as making a pie... A good example was last week when I put up about eight turkey pot pies. I needed a lot of pie dough so I used the following as a guide. With my turkey pies, I just simply dumped about 4-6 cups of flour into a big mixing bowl, cut in (with a wire hand tool or fork) about a cup or more of shortening with a little margerine and salt until the mix looked 'mealy'. Then add very small amounts of cold water and mix gently until it starts to form a ball. All this should be done with no heat nearby, especially from your hands, which will melt some of the fat. Then I just form a small chunk into ball, push down to a thick round disk on a floured surface. Then use a rolling pin to get it out to a size and thickness you need. Always make it bigger than the pan it goes into. If you want a more 'short bread' kind of dough, use more butter and shortening as well as a little sugar, and an egg, and roll and form as if it were just a pie crust. If you mess up with any ingredient, like too much fat, add more flour before adding the water, if you add too much water, just add a little more flour and work it in gently. My batch of dough was big, and was used to make eight pies of about 8 by 4 inch ovals. I placed in/on the bottom crust and allow it to fall into the one and a half inch deep aluminium pans so it doesn't tear, then trim off the excess. Next comes the spreading of margerine (I like the brand "I Can't Believe Its Not Butter") which is quite soft and easy to spread with your fingers. Next comes the filling, which in my case was the left over turkey, some gravy, frozen vegetables like peas, corn and string beans, as well as a few partially cooked potatoes and carrots, that were cut up. The other choice is to just buy a frozen crust already rolled, or one of those rolled crusts in the refrigerator case at the supermarket. Also, dry boxed mixes are another option. None of these are that bad if you use them in the proper manner. With a jelly that is baked, adding a very high sugar content jelly will cause it to burn when baked, and if its a filled crust with a top crust, expect it to expand, bubble and spill out all over. Jellies simply don't work well if baked in pasteries. Instead, a thickener like Clear Jel and a lot less sugar will give you a better baking. For preventing a soggy crust, thickly spread some margerine on the crust before adding the fillings....See MoreRECIPE: Raspberry Pies for Fish Fry
Comments (1)I occasionally bake a pie or two for my church's annual fund-raiser dinner....See MoreRECIPE: Fried Pie dough recipe
Comments (20)Posted by Ginger_St_Thomas - Is there any where in the States that sells fried pies anymore? Yes, there is and you can order them online and they will ship them to you. http://www.flippenhillbillybarn.com/ Flippen Pies are offered in eleven different Flavors $2.50 Each PLUS shipping and handling Pies can be shipped Express Mail (overnight guaranteed) Priority Mail (2-3 Day, Not guaranteed delivery date) PEACH APPLE STRAWBERRY COCONUT CHERRY CHOCOLATE BLACKBERRY NO SUGAR ADDED PEACH NO SUGAR ADDED APPLE We accept Visa and Mastercard. For larger quantities, contact us by telephone (731) 538-2933 or through the web and our emails Here is a link that might be useful: Flippens Fried Pies...See MoreCalling all Pie Crust Experts?
Comments (24)A quick Pie Story: I may have told it before. But what the H3ll, I'm older than you all and allowed to do that. My MIL always tried to emphasize being carefull with the Gas Range, washing machines , etc. That was to my wife when she was growing up. Well when we were married about two weeks, I was coming home to my 2 nd floor apt. and my wife came running down the stairs, stopping me from going up to the apt. She said " don't go up there !!!" The oven is ready to explode. I went up to see what the problem was and heard a strange noise from the oven. Poof!!! poop!! Poof !!! Plop !!! I opened it, not knowing what to expect??? Here were two Apple pies Poofing away, she didn't make any slits in the top and the Whole Crust was lifting up and down and Poofing, Ploping away Her mother always warned her about the Oven exploding. At that time you had to light the oven with a match at a small hole in the oven bottom. If you turned on the gas and waited too long, there would be a BOOM!!! This was just one story of the many stories in Lou's " Life with my Wife "" I should have written a book. Like many other Recipe's , Most of the Pie Crust recipe's are about the same . I have had, and made, the one with Baking Powder added and it seemed to make a difference. How it is handled makes the biggest difference. LISA : Try rolling it up on your Grandmother's Macaroni stick not the Rolling Pin and then roll it out over the Pie dish. In the Army the pies were about 16 X 20. Think you can do one of those ? Keep practicing , when it don't work, roll it into a ball and throw it at your DH. Then he will give you the Wooden Spoon treatment. You will learn fast!!! PS : I don't believe you dipped bread in the gravy on Sunday morning. My Grandmother had about 25 notches on her spoon. They matched the Knots on my head. Lou...See Morejen_easydinners
15 years agoMarilyn Sue McClintock
15 years agoshirleywny5
15 years agojen_easydinners
15 years agoilene_in_neok
15 years agoruthieg__tx
15 years ago
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