[PickyPrincess]

@Tjbnwi suggested that using a different type of flour might help with my pie crust issues. This was mind-blowing, as I had never considered using a different type of flour than what was called for.

I thought that my tried-and-true recipe was foolproof - after all, it's called Cook's Illustrated Foolproof! The crust is always flaky and tastes outstanding. And I've always blamed the heat and humidity for my rolling woes.

But what if there was something else causing the problem? Or something I could change that might make it less wonky when rolled? This got me thinking there might be some undiscovered tips and tricks for working with pie dough.

So, hit me with your favorites, and share your preferred recipe if you have it written, photographed or bookmarked somewhere!

 

[Roll_Bones]

View attachment 991​

@Tjbnwi suggested that using a different type of flour might help with my pie crust issues. This was mind-blowing, as I had never considered using a different type of flour than what was called for.

I thought that my tried-and-true recipe was foolproof - after all, it's called Cook's Illustrated Foolproof! The crust is always flaky and tastes outstanding. And I've always blamed the heat and humidity for my rolling woes.

But what if there was something else causing the problem? Or something I could change that might make it less wonky when rolled? This got me thinking there might be some undiscovered tips and tricks for working with pie dough.

So, hit me with your favorites, and share your preferred recipe if you have it written, photographed or bookmarked somewhere!

Keeping things ice cold and minimal mixing I have found is the key. I have never thought about using vodka though. I'm sure they have a very good scientific reason. I use AP unbleached four.
Should your dough get a little less than ice cold just stick it in the fridge until it gets firm again. It should be very firm. As soon as you gather up the shaggy dry dough with its bits and pieces wrap tightly in plastic wrap and put it in the fridge immediately. 1 hour minimum. I use a pastry/bench scrapper to pull it all together and to turn it into itself. Its works great and is a giant help.
Cutting in butter or lard is also a requirement. I have found lard to make a lighter pie crust.
I also rest the dough in the fridge for at least 1 hour before I attempt to roll it out. Pie dough/pastry dough does not spring back so keep it ice cold. It will roll out better and assists from sticking. Use bench flour too!
The food processor or pastry cutter does a great job of cutting in the butter or lard. When doing it by hand your body heat can be an issue.
So this type of cutter works pretty good.

I have used puff pastry for pie dough. Its different but extremely flaky and is layered and will puff up. If you don't want or have the time to make your own pie dough this product is excellent. Its also great for a multitude or dishes and deserts.
Just thaw in the fridge and roll, keeping it very cold.
I would choose this product every time if I was making puff pastry. Its to easy and its to good to not use it.

 

[PickyPrincess]

I have used puff pastry for pie dough. Its different but extremely flaky and is layered and will puff up. If you don't want or have the time to make your own pie dough this product is excellent. Its also great for a multitude or dishes and deserts.
Just thaw in the fridge and roll, keeping it very cold.
I would choose this product every time if I was making puff pastry. Its to easy and its to good not to use it.
View attachment 992

I need to try this. Not sure it would hold up in a cobbler but might be good for some other types of pies I'd like to attempt.

I don't mind using something pre-prepared as long as the taste and quality are there.

There's a pie dough company somewhere in the state that sells frozen dough balls, and you can buy them at our grocery. I tried it once for the cobbler and will never do that again.

 

[Tjbnwi]

Seeing as you mentioned me, I’m not ignoring this. I’m in the process of moving one of my businesses to another building.

I use only King Arthur brand flour.

I do use vodka in 2 of my pie crust recipes.

Pie crust has one of the lowest hydration percentage you’ll ever work with. The percentage will fall between 29 to 31 percent. This varies depending on weather, flour you’re using and experience. For comparison I make a pizza crust that is 85% hydration

Here is one of the crusts I make. It creates slightly more dough than a normal recipe, This allows for a slightly thicker bottom crust.

3-1/4 cups pastry flour (390 grams)
1-1/4 cup butter (282 grams) very cold
3/4 teaspoon salt (3 grams)
1/2 cup ice water or vodka chilled

2 tablespoons lemon juice (optional)

Whisk together flour, and salt, cut in butter to pea size chunks, all chunks need to be coated with flour

Cut in water starting with 7 tablespoons, add water until dough can be pressed together.

Form into a ball, cut 2/3 (bottom, 1/3 (lattice or top crust), form into disk, roll edge along hard surface, warp and refrigerate for at least 30 minutes (I prefer overnight.

Roll from center out, if cracking may be too cold, let rest 5 minutes.

Tom

 

[Roll_Bones]

Seeing as you mentioned me, I’m not ignoring this. I’m in the process of moving one of my businesses to another building.

I use only King Arthur brand flour.

I do use vodka in 2 of my pie crust recipes.

Pie crust has one of the lowest hydration percentage you’ll ever work with. The percentage will fall between 29 to 31 percent. This varies depending on weather, flour you’re using and experience. For comparison I make a pizza crust that is 85% hydration

Here is one of the crusts I make. It creates slightly more dough than a normal recipe, This allows for a slightly thicker bottom crust.

3-1/4 cups pastry flour (390 grams)
1-1/4 cup butter (282 grams) very cold
3/4 teaspoon salt (3 grams)
1/2 cup ice water or vodka chilled

2 tablespoons lemon juice (optional)

Whisk together flour, and salt, cut in butter to pea size chunks, all chunks need to be coated with flour

Cut in water starting with 7 tablespoons, add water until dough can be pressed together.

Form into a ball, cut 2/3 (bottom, 1/3 (lattice or top crust), form into disk, roll edge along hard surface, warp and refrigerate for at least 30 minutes (I prefer overnight.

Roll from center out, if cracking may be too cold, let rest 5 minutes.

Tom

I also use KA flours. I keep bread, cake, wheat and AP flour. Good stuff but not cheap. I found a sale at the store. 2 10 pound bags were $11. I got 4 and should have got more. It was AP flour.
The hydration was the reason I recommended a a bench scrapper. To gather up all the dough and all the pieces.