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Mar 19, 2011 09:20 AM

pie/tart shell

I recently bought an electric pastry shell maker. It does bowls, spoons, boats, diamonds etc and I'm looking for recipes for both savory and sweet shells, or even multi use ones. They're for hors doeurves and mini desserts. Any help will be appreciated. Thanks!

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  1. While this is probably not the correct forum for this post, I am curious about this piece of cookware. What brand is it?

    1. I am trying to imagine what an electric pastry shell maker does....please explain in some detail. Thanks.

      1 Reply
      1. Are you looking for pie crust recipes? Sorry if I'm confused! Anyway, I'm reading the cookbook "Ratio" right now and the ratio is 3 parts flour, 2 parts fat, 1 part water. You could adjust this in multiple ways - I'm sure adding some herbs would be great for savory and sugar for sweet. Using some almond meal could be interesting as well. Good luck!

        4 Replies
        1. re: olympia

          Here's a link to the equipment

          basically you put a bit of the dough in each slot and close down the press, it then shapes and bakes the shell.

          I know some of the different crusts, I just didn't know if they would work for the machine, if the outcome would in any way be altered.

          O - How's the Ratio cookbook going for you, I've been contemplating ordering it! Let me know what you think about it!

          1. re: saresw

            I'll admit that I'm not to far into it! I like the idea of it and am enjoying it so far. The idea of learning ratios is appealing to me but it relies on weighing your ingredients which is something I've never really done. I'd have to get a scale to really utilize much of it. I'd probably also have to start baking! (It's not all baking though.)

            Keep us updating on your crazy machine - looks very interesting!

            1. re: olympia

              So you are a professional doing this for your own shop? To sell to retailers? Just curious.

              1. re: escondido123

                I'm actually a culinary student in Toronto, however my family has a catering company in Trinidad and recently purchased the machine and want to know what kinds of doughs suit it best