Absolutely foolproof pie crust

[3113]

Son-of-a-bitch! It is Foolproof!

Cantdog, dude! I did it! I finally got around to making this pie crust for a pecan pie.

Pie and crust came out PERFECT! I mean it was awesome! For the first time that I can recall, making the crust was not a chore. It was fun, it was easy and it worked. Usually, no matter what recipe I use, the crust crumbles and breaks like a jigsaw puzzle. Not this one. It was, indeed, rather like playdough. Making it was incredibly easy and rolling it out was actually fun.

No taste of Vodka in the crust, as promised, and it baked up nice. I'm soooooo pleased! I'm going to be making pie a lot more from now on.

Oh, and for the filling of the pecan pie, I used this:

http://www.shopfoodex.com/images/karobrnsugar1.jpg​

Maybe I've been out of the loop, but last time I bought Karo syrup there was only light or dark. Now there's "Brown sugar" in between. I saw it and thought I'd substitute it for the "dark" syrup required by the recipe. My pecan pie loving husband, a friend and neighbor who also know from pecan pie all give it thumbs up.

 

[Guest]

*bumped* because we're going to be baking pies this weekend.

Um, will rum work instead of vodka?

Because I already have the rum.

 

[cantdog]

Rum, especially caramelized rum, counts very much as a flavoring. You'd wanna pick your pie very carefully with that in mind. I don't know how marked the flavor would be.

Hmm. You should try it with something like shoo-fly, pecan, or pumpkin, even the right fruit pie or a banana cream, or something with meringue which is supposed to have a caramel element already...

This could be cool. Creme de menthe next? Let us know.

 

[cantdog]

Been thinking pessimistically

Maybe the sugars will turn to hard candy, and the crust go rock-like...

 

[3113]

Maybe the sugars will turn to hard candy, and the crust go rock-like...

Not altogether likely. Sugar is mixed into the crust all ready and it doesn't turn to candy. So long as it's not concentrated in on place I think it'll turn out okay.

I'm actually a little more curious as to whether the Rum has the same liquid-to-alcohol ratio required to make it a good substitute. This is, after all, about a chemical trick, making the pie think it's getting a certain amount of water when it's not. So if the ratio is different than it may end up with the wrong amount of liquid to work.

 

[Guest]

Rum, especially caramelized rum, counts very much as a flavoring. You'd wanna pick your pie very carefully with that in mind. I don't know how marked the flavor would be.

Hmm. You should try it with something like shoo-fly, pecan, or pumpkin, even the right fruit pie or a banana cream, or something with meringue which is supposed to have a caramel element already...

This could be cool. Creme de menthe next? Let us know.

I need assistance.

Can you pop over to my kitchen to lend a hand?

 

[3113]

Thank you again!

Cant, m'man!

Gotta thank you again for posting this magic recipe. I've been using it like crazy (there's a bottle of vodka in my freezer now for pie crust and only for pie crust! No one better make martinis with it or there'll be hell to pay). It's really pretty foolproof. So far I've made a pecan pie (as you know), but just the other day I made the crust san sugar, rolled it out, cut out rounds, rolled them and filled them with a savory filling, folded over and baked. Instant "hot pockets" (or a kind of pasty) with a very flakey crust. I couldn't believe they came out so perfect and delicious. I was sure they'd fall apart or something, but they are beautiful! (I did a test of this first, and the test turned out okay, but I was still worried about baking about a dozen of these things).

And right now (with a crust made, once again, without the sugar), I'm baking up a chicken pot pie.

I'm convinced that this is the top secret crust recipe from the Pie Goddess herself! Each and every time it's been a breeze to make and rolled out beautifully (if still not perfectly round). What's more, unlike with other recipes where the crust sometimes came out short, with this recipe all the edges of the crust drape over the pie plate giving me plenty of crust to crimp and use for decorative leaves and such.

And it's come out perfectly each and every time. I am one VERY happy camper. I foresee chocolate pie for Valentine's, spinach and feta pie for spring, cherry pie for summer (maybe I'll try a latticework?). Whoo-hoo!

 

[Stella_Omega]

I was there for those little savoury turnovers. I'm still smiling!

I just printed out the recipe for my neighbor. I'm with 3113-- I'm going to keep a bottle in the freezer for pie crust and only pie crust.

 

[cantdog]

Cant, m'man!

Gotta thank you again for posting this magic recipe. I've been using it like crazy (there's a bottle of vodka in my freezer now for pie crust and only for pie crust! No one better make martinis with it or there'll be hell to pay). It's really pretty foolproof. So far I've made a pecan pie (as you know), but just the other day I made the crust san sugar, rolled it out, cut out rounds, rolled them and filled them with a savory filling, folded over and baked. Instant "hot pockets" (or a kind of pasty) with a very flakey crust. I couldn't believe they came out so perfect and delicious. I was sure they'd fall apart or something, but they are beautiful! (I did a test of this first, and the test turned out okay, but I was still worried about baking about a dozen of these things).

And right now (with a crust made, once again, without the sugar), I'm baking up a chicken pot pie.

I'm convinced that this is the top secret crust recipe from the Pie Goddess herself! Each and every time it's been a breeze to make and rolled out beautifully (if still not perfectly round). What's more, unlike with other recipes where the crust sometimes came out short, with this recipe all the edges of the crust drape over the pie plate giving me plenty of crust to crimp and use for decorative leaves and such.

And it's come out perfectly each and every time. I am one VERY happy camper. I foresee chocolate pie for Valentine's, spinach and feta pie for spring, cherry pie for summer (maybe I'll try a latticework?). Whoo-hoo!

I thought of it as a public service. Knowledge is power, and all that sort of thing. You're quite wlcome!

 

[Guest]

I thought of it as a public service. Knowledge is power, and all that sort of thing. You're quite wlcome!

Okay, I shall use this recipe this weekend.

Had to break down over Christmas because three of the four of us were sick - we had to settle for store bought pies even, not just the crust.

But I am going to do this now. With rum.

We shall see.