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  • Pie Crust

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    9 posts, 7 voices, 554 views, started May 3, 2010

    Posted on Monday, May 3, 2010 by Cynthia Schmidt

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    • Diamond
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      I’m working on a crostada recipe that has a pie crust like sweet pastry on the outside and a chocolate ganache on the inside. I just made the “first draft” with a butter only crust. I usually use shortening. For any pie makers out there do you use shortening, butter, combination?? What do you prefer?

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        • 0 votes vote up vote up

          Monika Morris wrote May 4, 2010
        • I use a shortening crust, it seems lighter.  Can you share the croustade recipe?  Sounds yummy.



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        • 0 votes vote up vote up

          Cynthia Schmidt wrote May 4, 2010
        • I’m working on it right now. When I have it finished I’ll give the recipe and include a photo.



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        • 0 votes vote up vote up

          Tuliplady wrote May 4, 2010
        • I like a butter/shortening combo for pie crust myself.  I go with about equal parts of each.  I used to use all lard for pie crusts, but it’s impossible to find decent lard nowadays, so I go with the shortening/butter.



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        • 0 votes vote up vote up

          Max0125 wrote May 4, 2010
        • I swear by The Pie Bible’s crusts. I have not made pie in years, but I believe the recipe calls for butter. What kind of pie are you making?



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        • 0 votes vote up vote up

          Denise Richardson wrote May 4, 2010
        • I use shortening but would like to try the combo next time I’m making crust.



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        • 0 votes vote up vote up

          Wookiemom09 wrote May 4, 2010
        • I do the shortening/butter combo too. butter flavored Crisco is good as well for pie crust.



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        • 0 votes vote up vote up

          Cynthia Schmidt wrote May 4, 2010
        • I just finished the crostata so here is the recipe:

          CHOCOLATE CROSTATA

          Crust:
          1/2 cup whole wheat pastry flour
          1/2 cup all purpose flour
          pinch salt
          2 Tbsp sugar
          5 Tbsp cold butter
          1/8 to 1/4 cup ice water

          It helps if everything is cold, even the flour. Place the flour, salt and sugar in a food processor and pulse a few times to blend. Add the butter cut into cubes and process until it is blended into the flour mixture. while the mixer is running, add the ice water a little at a time until it just starts to form a ball. Turn the dough into a sheet of plastic wrap, form it into a small disk and refrigerate.

          Filling:
          2 ounces milk chocolate
          6 ounces dark chocolate
          4 ounces cream

          Chop the chocolate into very small bits, Heat the cream until just boiling, remove from heat and add the chocolate right into the hot cream. Let sit undisturbed for 1 minute then whisk from the center out until smooth. Pour into a bowl and refrigerate until it starts to firm up. Can be made ahead of the dough.

          Preheat the oven to 400 degrees

          Assemble: Roll the dough into a circle between sheets of plastic wrap or wax paper, dusted with flour. Roll to about 1/4 inch thick. Turn it out into a pie dish or onto a cookie sheet sprayed with cooking spray. spoon the filling into the center and turn the edges up all around it leaving the center open.

          Mix one beaten egg with 1 tsp water, brush the crust with the egg wash, sprinkle about 1 tsp sugar over the top and place in the oven. Turn the oven down to 350 right after you put the crostata in. Bake for about 40 minutes, until the crust is golden brown. Let cool completely then refrigerate until ready to serve.



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        • 0 votes vote up vote up

          Cynthia Schmidt wrote May 4, 2010
        • I haven’t tried butter Crisco but I’ll have to give it a go. I’ve always made shortening crusts so this is my first all butter crust. I think the pastry flour make it nice and tender.



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