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Joining pastry

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Mistral Feb 7, 2011 07:24 AM

I am new to pastry and plan to use some of the ready made bought kind.

But my deep pie pan is much wider than the size the pastry comes in. Do I just lie the pastry sheets side by side in the pan or do I overlap them?

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    escondido123 RE: Mistral Feb 7, 2011 09:14 AM

    You might want to lay them on a floured board overlapping and then roll them together--a little water inbetween might help. But if the pastry is not big enough, how will putting two side by side make it big enough in all directions?

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      flashria RE: Mistral Feb 7, 2011 09:25 AM

      I would just overlap them slightly (1/2 inch-ish) and then using your thumb just squash together all along the join. I think if you just put them side by side your filling will leak out.

      1 Reply
      1. re: flashria
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        Mistral RE: flashria Feb 7, 2011 09:51 AM

        Thanks so much for your good suggestions! I think I will try squashing. The filling will be apple.

      2. sunshine842 RE: Mistral Feb 7, 2011 10:12 AM

        whoops..hang on.

        Are you trying to make a pie crust with puff pastry? Phyllo?

        Because they'll make a pretty weird apple pie...better to use the plain old Pillsbury rolled crusts for that (and those fit my 9-1/2" deep dish plate)

        1 Reply
        1. re: sunshine842
          greygarious RE: sunshine842 Feb 7, 2011 10:31 AM

          If you are using puff pastry or pie crust, you can roll either out to the dimension you need. It will be thinner, but less likely to leak than if you simply press two pieces together. And if you DO use the "squash" method, use an egg wash on one edge to help glue it to the overlapping edge.

        2. todao RE: Mistral Feb 7, 2011 03:17 PM

          Wet about one inch along one side of one piece of dough, then overlap the two pieces and use something akin to a mini roller (e.g. http://www.kingarthurflour.com/shop/i...) and roll the seam until it is half the overlapped thickness (thickness matches the original thickness of the two individual sheets. Why? Because an uneven thickness of the crust will result in uneven baking and a series of unfavorable bites of thick crust. Not a good thing.

          6 Replies
          1. re: todao
            greygarious RE: todao Feb 7, 2011 03:27 PM

            The brayer is not something a novice baker is likely to have or buy. A tomato paste can or a small glass jar will be a workable stand-in.

            1. re: greygarious
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              Mistral RE: greygarious Feb 7, 2011 08:05 PM

              I actually planned on using puff. I am surprised the bought pastry does not come in a whole range of sizes. Easier that way. After all it's supposed to be convenience food! I think I will have to make a brayer!

              1. re: Mistral
                sunshine842 RE: Mistral Feb 7, 2011 09:28 PM

                Puff pastry will work on the top of a pie -- a little unusual, but it'll work.

                Puff pastry on the bottom of an apple pie will become a tightly-compressed block that becomes hard and almost inedible when crushed under the weight of the apples.

                1. re: sunshine842
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                  Mistral RE: sunshine842 Feb 8, 2011 08:28 AM

                  Thanks Sunshine - so what pastry would you use with apple?

                  1. re: Mistral
                    sunshine842 RE: Mistral Feb 8, 2011 08:36 AM

                    Sable or brisee -- just a regular pie crust - Pillsbury makes a good one if you're not up to trying it yourself.

                    Homemade pie crust is a bit of an art...there's more to it than its ingredient list of flour, solid fat, and salt would indicate, but there are plenty of threads here on Chowhound with great recipes and techniques.

                    1. re: sunshine842
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                      Mistral RE: sunshine842 Feb 8, 2011 11:25 AM

                      Sounds good! I will use brisee.

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