Store bought pie dough vs. home-made dough
- Monica Oct 4, 2007 08:49 AM
Can you really tell the difference in taste?
If you buy the dough from the store, is there a brand you recommend?
Yes, I can tell the difference and homemade is best of course. First of all I can control the type of fat used, the flour (I like a combination of whole wheat & white flour for instance) and how thin it's rolled out. You can also freeze unbaked, rolled out pie dough in pans for later use if you like.
I can really tell the difference. The store bought stuff tastes like plastic. There is no brand I would buy at all.
This recipe was my grandmothers recipe. This recipe makes 2 open face pies, or 1 with lattice/closed top.
3 cups pastry flour (AP will also work)
1 1/4 cup shortening or lard (I like 50/50)
1 tsp salt
1 Tbl white vinegar
5 Tbl ice water
Cut shortening into flour, and add the beaten egg, ice water, and vinegar. Blend by hand or in food processor until dough can be handled. If you do this in a FP, work in quick pulses.
Wrap in plastic and chill for 1 hour.
I can tell between regular store bought and home made but I haven't compared like to like; i.e. store bought w/ the same ingredients as home made. I've read there are quite a few out there now that are pretty good.