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(The Daily Beast)   The secret to making the perfect pie crust. Here's a hint: make cheesecake instead   ( thedailybeast.com) divider line
    More: PSA, pie dough, Pastry, European-style cultured butter, pie crust, n't eat fat, Butter, tender crust, Butterfat  
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276 clicks; posted to Discussion » on 14 Mar 2017 at 1:20 PM (36 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



10 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2017-03-14 11:01:59 AM  
My wedding cake was cheesecake and it was glorious.
 
2017-03-14 11:31:14 AM  
Team Cheesecake!
 
2017-03-14 12:05:36 PM  
Cheesecake wins because the Golden Girls had one every week.
 
2017-03-14 12:47:04 PM  
When she lived on a farm my grandma used homemade lard for her pie crusts and after moving to the city where it became increasing difficult to get homemade lard, she switched to Crisco shortening.

Either way she won blue ribbons at the Lane County Fair for her apple pies using both methods.

Sadly I did not inherit her talent for pie crusts, which is one of my few failed baking endeavors. I just do not have a light enough touch.
 
2017-03-14 01:41:52 PM  
That article is full of shiat. Read this one if you really want to learn how to make a better pie crust.

/team cheesecake
 
2017-03-14 01:45:44 PM  
Don't forget the salt.
Freeze the butter in small pieces.
Put the butter/flour (4:5 by volume) mixture from the whizzer back in the freezer before you add ice water (or cold vodka).
Add the water by folding the dough, not kneading.
Put the dough back in the freezer before (and after) you roll it out.

Voilà.
 
2017-03-14 01:57:07 PM  

freakingmoron: That article is full of shiat. Read this one if you really want to learn how to make a better pie crust.


My wife started using vodak in pie crust years ago, and it's amazing. Well worth a try. We get cheap potato vodak, and since discovering the crust connection, that's the only authorized function for it in our house.
 
2017-03-14 02:05:13 PM  

Bathia_Mapes: When she lived on a farm my grandma used homemade lard for her pie crusts and after moving to the city where it became increasing difficult to get homemade lard, she switched to Crisco shortening.

Either way she won blue ribbons at the Lane County Fair for her apple pies using both methods.

Sadly I did not inherit her talent for pie crusts, which is one of my few failed baking endeavors. I just do not have a light enough touch.


Learned pie crusts from my grandmother too, and fortunately I did inherit her touch.

There is no 'secret' for pie crusts.  They are just about the simplest pastry in existence, very few ingredients, very few steps.  It's not silly putty or clay, you don't have to pound it like you do bread dough.  Just treat it gently.

2 cups flour, 2/3 cups crisco, 1/2 tsp salt.  Use a pastry blender to cut the shortening into the flour.
Add 1/4-1/2 cup water, as necessary, until you can get it to hold together.
Wrap in plastic wrap, refrigerate for 30 minutes.
Cut in two and roll out.

Makes 2 9" pie crusts.

The ingredients are so cheap that if you don't know what you're doing, you can practice every day for a week until you're good to go.
 
2017-03-14 02:26:26 PM  
img.fark.netView Full Size

Sorry, I can't hear any of you over the awesomeness of this bacon-cheddar savory cheesecake.

/you do your deserts
//i'll do mine
 
2017-03-15 01:09:18 AM  
Keeping it cold is key.  My grandmother taught me that important step ;)
 
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