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Piecrust redux

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Felila Jul 25, 2013 04:58 PM

I was boasting of my piecrust in another thread. Pride goeth before a fall. The latest apple pie (the first pie I had baked in months) flirted with disaster. I used the Bittman piecrust recipe rather than the Joy of Cooking. I thought it was too much butter, but was willing to give it a try. The pie crust came together almost instantly, after perhaps two tablespoons of liquid (a tablespoon of tequila and perhaps a tablespoon from a dripping kitchen faucet), and was too soft to roll out easily. It disintegrated when I tried to transfer it to the pie plate. I ended up patting the bottom crust into place and dropping slabs of crust on top of the apple filling.

The Bittman recipe calls for making the pie crust in a food processor, which I do not have. I did my usual slow crumbling of the butter by hand, until I had a cornmeal-textured blend. I think that must have softened the butter more than it would have softened when cut up by processor blades. The Joy of Cooking recipe, which has a higher flour to butter ratio, works better for hand processing. It's not as buttery, but it is, as I remember, flakier.

The actual pie, while not photogenic, was delicious, The crust was crisp and buttery. Next time, however, I'm going to use the old tried-and-true Joy of Cooking recipe, which works for the tools that I have. Less difficult to roll out and assemble.

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  1. roxlet RE: Felila Jul 25, 2013 05:24 PM

    Did you refrigerated the dough before rolling it out? What were the proportions of butter to flour?

    2 Replies
    1. re: roxlet
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      Felila RE: roxlet Jul 26, 2013 01:28 PM

      When I used the JoC recipe, I never refrigerated the pie crust. It was just put it together fast, roll it out, pie!

      Of course, I was starting with cold butter and flour that had been stored in the freezer.

      1. re: roxlet
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        Felila RE: roxlet Jul 26, 2013 01:30 PM

        Oh, butter to flour. Bittman, 2 cups, 4 tablespoons flour to 1 cup butter. JoC, 2 cups flour to 2/3 cup butter. A lot less butter.

      2. Antilope RE: Felila Jul 25, 2013 05:44 PM

        Melted Butter & Oil Pie Crust
        http://noshings.blogspot.com/2009/10/...

        Here's a recipe that was mentioned on the King Arthur Flour forum as being easy and good tasting. I want to try this one soon.

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          Pookipichu RE: Felila Jul 25, 2013 05:49 PM

          Don't use your hands, you can get a pastry cutter for $5 or so. Or you can use two butter knives. Your hands will warm up the butter too much. If the kitchen is too warm, I will stick the bowl into the fridge before the dough is pea sized just to firm it back up. Keeping the butter cold in summer can be tricky.

          1 Reply
          1. re: Pookipichu
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            Felila RE: Pookipichu Jul 26, 2013 01:29 PM

            I probably should get a pastry cutter. Hands have worked in the past, but it's HOT here in Honolulu of late.

          2. greygarious RE: Felila Jul 25, 2013 08:37 PM

            Freeze the butter. Using the large holes of a box grater, grate it into the flour and toss with a fork or a pastry cutter until well-coated before adding liquid.

            1 Reply
            1. re: greygarious
              roxlet RE: greygarious Jul 26, 2013 11:49 AM

              That's how I do it!

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              pmarie1 RE: Felila Jul 25, 2013 10:18 PM

              Anyway, it takes a grandiose helping of hubris to claim that you can instruct (anyone) on "How To Cook Everything"; maybe it's just a screwed-up recipe.

              1 Reply
              1. re: pmarie1
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                Felila RE: pmarie1 Jul 26, 2013 01:33 PM

                There are a great many Bittman recipes that I find just MEH. I have always chalked that up to differing tastes. The one cookbook author who always pleases me is Madhur Jaffrey.

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                hankstramm RE: Felila Jul 26, 2013 10:48 AM

                Cooks Illustrated Vodka crust works incredibly well. I'm sure you can find it on this board. I've used this every year for my pumpkin-marscapone pie on Turkey Day.

                Here's a link:

                http://www.nytimes.com/recipes/12852/...

                1 Reply
                1. re: hankstramm
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                  Felila RE: hankstramm Jul 26, 2013 01:31 PM

                  Yes, a bit of hard liquor does improve the crust. I've been using tequila, which is all I have at the moment. Vodka or brandy would work too.

                2. Candy RE: Felila Jul 26, 2013 11:27 AM

                  I use Nick Malgieri's recipe for an all butter crust, it adds a bit of baking powder which helps make the crust flaky. I use my food processor.

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                    wyogal RE: Felila Jul 26, 2013 01:30 PM

                    I follow reciepes, somewhat. If it's too soft, I'll refrigerate, if it's too wet, I add more flour, if it's too dry, I add more water. I find that the humidity level of the place as well as elevation, can change things. I go by look and feel.

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