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Pie crusts; the purist caved!

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babylonsister Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-10-05 10:02 AM
Original message
Pie crusts; the purist caved!
I spent the last week in Ft. Myers, FL, with my dad and his SO. She's a lovely lady who loves to cook and is really accomplished-she especially loves making desserts. So, imagine my shock! when I witnessed this lovely lady using Marie Callendar pie crusts to make chocolate cream pie, a beef pot pie, and a quiche. And are those pie crusts good! If you ever feel like cheating on the crusts, I highly recommend you give these a try. Yum!:9
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NMDemDist2 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-10-05 11:42 AM
Response to Original message
1. lol, good tip! thanks n/t
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-10-05 11:57 AM
Response to Original message
2. America's Test Kitchen did a taste test
of prefab piecrust. All did fairly well as far as texture goes, but the only one that stood up to homemade pastry in flavor was some weird local health food brand that used real butter for about half the shortening. All the rest used some cheap trans fat, and it showed. I've certainly always been able to taste that oily stuff in the back of my throat.

I don't think they tested Marie Callendar. If my food processor ever conks out and I can't find the pastry blender, I may give it a try.
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-10-05 01:19 PM
Response to Original message
3. I had some Trader Joe's piecrust...
....at a Thanksgiving party, and it was better than most commercial products. I don't know if it came in pre-made shells or if it is a mix and rolled out at home. It appeared to have some whole wheat in it.
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pdxbecca Donating Member (69 posts) Send PM | Profile | Ignore Sat Dec-10-05 04:35 PM
Response to Reply #3
4. I sampled the Trader Joe's pie crust
at one of their stores and it was good! If I ever don't feel like making pie crust I would buy TJ's. It comes in a box with the dough already made, rolled out and folded over so all you do is put it in a pie pan.
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wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-10-05 07:10 PM
Response to Reply #4
5. Welcome to DU!
I see you found C&B fast. Wise choice.

I find pie crust so easy I don't bother buying it. I used to be a real klutz at making it until I read Flo Braker's Simple Art of Perfect Baking.
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SoCalDem Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-10-05 08:33 PM
Response to Reply #5
6. I cheat.. I use a boiling water pie crust.. ancient recipe..EASY
Edited on Sat Dec-10-05 09:04 PM by SoCalDem
Ingredients:

3/4 cup shortening
1 Tablespoon milk
1/4 cup boiling water
2 cups flour
1 teaspoon salt

Mix shortening with boiling water and milk. Beat or whip until smooth and thick. Add sifted flour and salt, stirring quickly into dough that should cling together and cleans the bowl. Makes two pie shells.

Bake in 450 degrees oven.
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NMDemDist2 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-10-05 08:49 PM
Response to Reply #6
7. dang, that does sound easy. Why is it "cheating"??
looks darn good to me and I have a bag of Fugi apples just about ready to go round the bend...

I may have to try it tomorrow
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SoCalDem Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-10-05 09:03 PM
Response to Reply #7
8. Cheating from the standpoint of some purists
Edited on Sat Dec-10-05 09:03 PM by SoCalDem
who agonize over cutting in the shortening :)..I love short cuts.. This recipe came from an ancient old lady..about 90..she baked almost every day..

apple dumplings from apples she picked from her tree, peach pies, banana cream pies,,you name it:)
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NMDemDist2 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-10-05 09:32 PM
Response to Reply #8
9. it'll work for me, I printed it out and it's going in the DU folder
thanks again!
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Lars39 Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-10-05 10:56 PM
Response to Reply #6
10. I'll have to give that a whirl!
I hate cleaning the danged pastry cutter-thingy. :)
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Dec-10-05 11:50 PM
Response to Reply #10
11. It's easier than cleaning my food processor
which is an old Sunbeam commercial job with a zillion plastic parts making up the bowl. When I make piecrust, I make enough for 10 pies at a time and freeze it. Pastry freezes very well, just wrap well and thaw in the fridge in the wrapping.

I hate the new cutters. Why can't they still make those old wire jobs? Those things were a breeze to clean!
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grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-11-05 12:47 AM
Response to Reply #6
12. I've used that recipe all my life.
It's from the Good Housekeeping cookbook. Flaky Pastry IV, I think it's called.

And all my life, people have raved about my pie crust. Really. They rave about it.
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SoCalDem Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-11-05 12:51 AM
Response to Reply #12
13. and it's easy.. That's why I love it :)
faster than the mixes too:)
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Lugnut Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-11-05 01:11 AM
Response to Reply #6
14. Wow!
That's easy. I always use the vinegar no-fail recipe. I'm really hungry for some coconut custard pie so I think I'll give your recipe a whirl. Thanks!
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wryter2000 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Dec-11-05 11:08 AM
Response to Reply #6
15. Interesting
That sounds totally counter-intuitive. Just crazy enough to work. :)
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