Calling All Pie Bakers
Saturday, October 4, 2008 at 09:56AM I have a reputation for being an excellent pie baker--that's not surprising; I learned from the Master--my mother.
My mom makes the best pies in the world--hands down. Her crust is always perfect. I watched my mother make countless pies when I was a little girl and I try to do what she does. I've never quite come up to her standards, but I can still make a pretty mean pie crust.
So today I'm making an apple pie. I'm in a hurry because I've got a million and one things to do today, so I decided to take a short cut (yes, the dreaded short cut--when will I ever learn??).
Instead of measuring my ingredients into my usual Pyrex bowl and cutting the shortening in by hand, I measured into the bowl of my KitchenAid mixer and let it cut in my shortening for me. After the shortening was cut in, the mixture looked pretty much like it does when I cut it in with my pie cutter. I stopped the machine, sprinkled my cold water over it and mixed it on the slowest speed until it came together. Seemed OK to me. I wrapped it up and popped it into the refrigerator to rest. So far so good.
Then I tried to roll it out. UGH. What a crumbly mess! I ended up patting the crust into the pan as best I could, added the filling, and then crossed my fingers and rolled out the top crust. It rolled out a little better but when I tried to pick it up it all fell apart. I then rolled it out on wax paper and tried to gingerly transfer it to the pie. I managed to do it after two tries. Let's just say that this pie did not need to be vented! I patched it together as best I could and it's baking now.
So, what did I do wrong? Do I need to adjust the ingredients if I'm mixing it up in the stand mixer? Did I over mix it? Under mix it? Suzanne? Ellen? Heidi? I know someone has the answer!
Reader Comments (7)
Alas, that is one thing my mother was not a pro at and I shy away from...pies and pie crust. I usually buy mine or eat one that a talented friend will make. My un educated pie guess is over mixing with the good ole Kitchen aid...
You overmixed it. Don't use your kitchen Aid- use your food processor- it cuts it in faster and leaves the dough still light and flaky. Allyson is actually a better crust maker than I am and she always uses the processor. I've had pies that I had to piece together in the pie plate. I just got home from an apple orchard in Ashland country on C> Rd 89- Baumanns of Rittman bought it but it used to be called Scenic Ridge. The Apples(Melrose) are seriously the largest I've ever seen. They are larger than a man's hand- so I'm going to go make some crist right now!
I know right where Scenic Ridge is located! I've been there many times!
I don't think I've ever had a Melrose apple but if I remember correctly, you could get Northern Spy apples at Scenic Ridge. Great pie apple. They can be hard to find. Might've been Windy Hill Orchard, though. I've lived away from Ashland County for over 14 years now.
Next time I'm in a hurry, I'll try the food processor. Don't know why I didn't think of that first--I've seen cooks make pie crust on the Food Network using a food processor.
For what it's worth---the food processor works well, but you have to be careful not to add too much ice water or over-process it. I use a butter/shortening combo and have both very cold before adding in bits. Don't wait until the dough globs together; it'll be over-processed. Test it by pinching it to see if it holds together as it does when mixing by hand. If not, add a bit of water.
Mmm. Apple pie. Sounds so good. It's been a while since I've made one.
Hmmm...sorry I can't help. I've been using the pillsbury crusts (she says while hiding her face!). However, I would LOVE if you shared your regular crust recipe? Maybe a picture tutorial could be included and your favorite pie recipe? How about an entire pie cooking post?!?
I am so not a good cook or baker, but my mom makes a homemade pie that is to die for! She rarely ever makes homemade pie anymore, but when she does it is gone immediately! Blackberry with ice cream is my favorite dessert in the entire world. YUM!
Angie in OH
P.S. Your post is making me hungry. :)
Pastry is a delicate layering of flour and shortening. I think that the KitchenAid mixes it too well, mashing all those layers into mush. I tried it once in a food processor with the same results.
I think it was Joy of Cooking that taught me about pastry layers. I'll try to remember to check in the morning. I'd get up now and look but my tuxedo kitty is snoozing on my feet.
My only reliable pie crust short cut is Trader Joe's ready-mades, even though I don't approve of them. I'm very faithful to my Nana's vinegar and egg recipe.
It sounds like the consensus is overmixing - but I'll bet it still tasted good. My grandmother taught me how to make a pie crust - she used COLD butter, and cut it in with a fork. It's been so long since I made a pie, though, I probably wouldn't remember how it was supposed to look..... :) Happy baking, Kim!!