Tuesday, November 15, 2011

Pie Crust... Failed.

Nobody's perfect, ok?!?  In the spirit of humbleness, I'm going to write about my first real Bake or Buy failure.  It was time for the pie test, which I was very excited for.  I was attempting apple pies with a refrigerated crust and a crust from scratch, made with oil (I don't keep shortening on hand, which is how a typical crust is made... I don't know why I didn't do butter).

The store brand: Harris Teeter Refrigerated Pie Dough (store brand)


My Recipe (from http://whatscookingamerica.net/piecrst.htm):
2 cups flour
1 tsp salt
1/4 cup milk
1/2 cup vegetable oil

- Mix the flour and salt together in a large bowl.
- Measure the vegetable oil and the milk into the same liquid measuring cup but do not stir.
- Add to the flour/salt mixture; mix briskly to combine until the dough comes together into a ball.

I could already tell there is an issue going on here...

- Divide the dough in half. Roll out each half to 1/8 inch thick between 2 sheets of wax paper.


So, how did it go?  It was laughable.  The dough was so crumbly that it would never make a pie shell.  So instead, I did some little tarts with half the dough:


But the dough burnt and was really hard when they were done.

The other half I added some water to and did a bottom pie crust (the bottom pie - I just made a crumb topping):


The top crust is the store brand.  It was SO easy.  And tasted so much better - the oil crust was just hard and awful.

It was so bad/sad that I didn't even photograph the final product!  UGH.  The pie crust will be revisited, but for now...

Bake or Buy?  BUY!

Do you have a great pie crust recipe? Do you just want to poke fun at my failure?  Share in below in the comments section!

12 comments:

  1. sorry...this made me giggle. I know how frustrating this can be. i don't keep shortening in my house either, and my husband begged me to make a pie one day for him with some fresh peaches. I made it with butter...and it was divine. But GEEZ LOUISE, it took forever and it was made me a nervous wreck. I'm sticking with the buy from now on too. Easy and taste fine.

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  2. I mean a stick of butter in one pie? It felt so sinful!

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  3. Sorry Beth... I hope you give it another try... I think there are a few tricks when it comes to pie shells. I wouldn't know personally but I know my mom swears by made from scratch pie shells. I know she uses shortening and a capful of vinegar (for flakiness). Give Flo a call and try it again!!!!
    love and miss you. Lori

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  4. Oil isn't completely crazy for crusts, my favorite empanadas are of the Spanish variety, they make an olive oil crust (no butter or shortening) that comes out perfect for a savory pastry. This one (the crust only, not sure about the filling) comes pretty close to the recipe I lifted from an ancient Spanish cookbook at the public library...

    http://www.simplespanishfood.com/2010/10/galician-style-empanada-empanada-de-galicia.html

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  6. Homemade pie crusts MUST be all-butter, in my opinion. Shortening kind of icks me out, and butter just tastes so much better. Smitten kitchen has a couple of great pie crust tutorials.

    preethi
    lace, etc.

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  7. I just found your blog and I really love it. This post makes me a little bit sad. Don't give up on pie crust! I make it with just butter, flour, and ice water and do everything in the cuisanart food processor and it turns out beautifully. I don't have the recipe on hand (my sister is better at making the pie crust anyway so whenever we bake together she makes the crust and I handle the filling) but I'd be happy to send it your way.

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  9. Thanks Katie! I would be interested in hearing your recipe - I really do want to try again!

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