If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#31
|
|||
|
|||
OT Pastry Wars
It is just a very basic pastry, Allison. Should do quite well for a 2-crust
creation. The best thing about it is it works well for beginners. Polly "AllisonH" wrote This looks like instructions for making a cooked pie shell that you fill later with fruit. Does also it work for a 2 layer crust as well? The kind where the 2 layers of crust are cooked at hte same time as the filling. I'm thinking apple pie (the favorite in my house). A different crust would make for an interesting variation. |
Ads |
#32
|
|||
|
|||
OT Pastry Wars
Yes, plain flour. Pastry doesn't need raising.
Roberta in D On Tue, 22 Nov 2011 15:22:56 +0000, Pat S wrote: Thanks Roberta. I can quite think that it would be both too much water and too much handling that have been my problem. If it won't mix, slosh some more water in. I now have a food processor, so I could try with this new recipe. I presume the flour is what we call 'plain flour' rather than self-raising'? I can't remember what American flour names are, at the moment! I like the sound of 30 seconds, rather than a whole morning or afternoon - major undertaking anyway g The supermarket only had a couple of packets of my preferred ready-made pastry. Perhaps it was a sign!! . In message , Roberta writes Of course you can! Here's a trick to lighten up European flour: for every cup of flour, replace a tablespoon with cornstarch (or potato starch.) I do this with nearly everything I bake that needs to be light and crispy. The main issue with hard pastry is too much water and/or too much handling. Polly's is pretty fool-proof because it uses no water. And you can solve the handling issue by mixing it in a food processor. Use the butter and cream cheese right out of the fridge. Takes about 30 seconds! Roberta in D |
#33
|
|||
|
|||
OT Pastry Wars
Another trick that helps is to let it rest for a half hour in the
fridge before you roll it out. I dump the ball of pastry onto a sheet of baking paper. Flatten into a disk about a half inch thick.Wrap the paper around and let it rest. Then sprinkle a little flour on top, flip it over, sprinkle a little more, and roll out on the paper. Makes it very easy to lift into the pan. Roberta in D, I am a tidy cook On Tue, 22 Nov 2011 15:24:21 +0000, Pat S wrote: Oh, I get flour all over the kitchen, in my hair and all over my clothes - but it is still inedible!! However, perhaps for not much longer ....? . In message , AllisonH writes I remember when I was first trying to make pastry. The recipe said not to handle the dough too much. So I got all the ingredients ready and then threw them together as fast as I could.....which was my way of not handling the dough too much. There was flour all over the kitchen but the crust was edible! LOL Allison |
#34
|
|||
|
|||
OT Pastry Wars
Thank you - I'm such a great cook gg
.. In message , Roberta writes Yes, plain flour. Pastry doesn't need raising. Roberta in D -- Best Regards Pat on the Green |
#35
|
|||
|
|||
OT Pastry Wars
Ah! Another little trick. I have 'rested' it in the fridge, but only
in the lump as it comes out of the mixing bowl. Who knows: my cooking reputation might change as a result of this thread! Thanks everyone. A little trick from me? Wow!: roll the ready pastry round the rolling pin, hold it over the cooking pie tin and unroll it from the rolling pin - no lifting! .. In message , Roberta writes Another trick that helps is to let it rest for a half hour in the fridge before you roll it out. I dump the ball of pastry onto a sheet of baking paper. Flatten into a disk about a half inch thick.Wrap the paper around and let it rest. Then sprinkle a little flour on top, flip it over, sprinkle a little more, and roll out on the paper. Makes it very easy to lift into the pan. Roberta in D, I am a tidy cook -- Best Regards Pat on the Green |
#36
|
|||
|
|||
OT Pastry Wars
I also mix my pie crust in my food processor. I "crumble" the shortening,
salt and flour first, then add ice water, and "pulse" until it just forms a ball. It really works great! My husband never could stand store-bought pie crust. Now I think I've caught that "disease"! -- Alice in PA http://community.webshots.com/user/twosonsatpsu "Roberta" Roberta@Home wrote in message ... Of course you can! Here's a trick to lighten up European flour: for every cup of flour, replace a tablespoon with cornstarch (or potato starch.) I do this with nearly everything I bake that needs to be light and crispy. The main issue with hard pastry is too much water and/or too much handling. Polly's is pretty fool-proof because it uses no water. And you can solve the handling issue by mixing it in a food processor. Use the butter and cream cheese right out of the fridge. Takes about 30 seconds! Roberta in D On Mon, 21 Nov 2011 17:48:41 +0000, Pat S wrote: Do you think it is just possible, therefore, that I might be able to *make* pastry? I have been *buying* it ready-made for many years ... ... because you could pave a garden patio with mine g (sad but true - I once made 'fool-proof' bread rolls from a packet mix that were so hard my DH had to drill holes to hang them out for the birds - and they ignored them gg). . In message , Sandy writes Polly, I also have a cream cheese pastry recipe, and if yours is anything like mine, it's heavenly! |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
OT Video wars | NightMist | Quilting | 4 | January 13th 10 02:12 AM |
Sock Wars | Sarah Carter | Yarn | 33 | August 27th 06 06:08 PM |
OT - Store Wars | Kandice Seeber | Beads | 2 | June 12th 05 03:09 PM |
WAY OT -- Star Wars 3 | the black rose | Quilting | 1 | May 25th 05 11:33 PM |
Sarah Grace, the pastry queen, rules!! | spampot | Yarn | 2 | October 23rd 03 10:44 AM |