Pie Crusts

how long do you bake a single pie crust and at what temp

yes

You must first DOCK the crust. This means once you have it in your pie pan, ready to bake, you should take a fork and press holes (gently) all in the bottom and around the sides of the crust. This prevents air from building up, and causing the crust to shift. That is the easiest way. However, they do sell weights to place on parchment paper, and into the shell while cooking. The weights simply weigh it down enough, to keep it from rising.

About one week, if covered. Uncovered, the top layer will become dried out and have the consistency of cardboard.

For a pumpkin pie, the best crust can be store bought or if you want a homemade crust, you might want to check out www.foodnetwork.com. Once there, type in pumpkin pie or pie crust and a recipe should appear.

RabidCubes: It depends on if you buy a crust or make one, but if you make a homemade crust you should bake it for a few minutes then fill it. And, if you are looking for a good non bake pumpkin pie try this.

[what you need] pour 1/2 cup of caramel topping on crust, sprinkle with 1/2 cup of chopped pecans. set aside. in a large bowl, beat 2 pkgs of vanilla or pumpkin pie pudding (3.4 oz), 1 cup cold milk, 1 cup of pumpkin puree, 1 tsp cinnamon, 1/2 tsp nutmeg with whisk, stir in 1 1/2 cups cool whip. spoon into crust. Refrigerate 1 hour. Top with cool whip and or nut immediately before serving (if desired).

[to make a crust, buy Keebler graham cracker crumbs, 1 1/4 cups of the crumbs, 3 tablespoons of sugar, 1/3 cup margarine. combine crumbs and sugar in medium sized bowl. Stir in melted butter or margarine until thoroughly blended. pack mixture firmly into 9 inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim. chill an hour before filling or bake in oven at 350 degrees F for over 8 minutes, cool, chill, and fill.]


A great chocolate topping is 1 1/2 cups of sour cream, 1 cup melted Nestle' semi-sweet chocolate chips, 3/4 cool whip and 1/3 cup of granulated or powdered sugar (whichever you like best). In a medium pot add all ingredients together over medium-low heat until creamy. take off heat and let sit or refrigerate in a medium bowl for 15-20 minutes or until cool and thicker. Spread on top of pies and cakes immediately before serving. ~Rabid Cubes

Apples shrink in your pie because they lose moisture as they cook. To prevent this, gently precook your apples to a temperature between 120 and 140 Fahrenheit, about 15 to 20 minutes. This gentle heating stabilizes the pectin in the apples and prevents them from becoming mushy when cooked in the pie.

Beans used for "baking blind" a pie crust, that are used to weigh down the base of a pie case while cooking to prevent it rising, can be used over and over again.

You need:

8oz/225g plain flour

4oz/115g butter

water

1. mix the flour and butter until it is like bread crumbs

2. gradually add water until it comes together

3. cook at 180C for about 20 minutes

:)

You can certainly cut pie crust to resemble crescents, but if you are asking if you can make crescent rolls with pie crust the answer would be no. They are completely different in texture and ingredient requirements.

51/2 cups all-purpose flour 2 tsp. salt 1 lb. Tenderflake lard 1 tbsp. vinegar 1 egg, lightly beaten Water Mix together flour and salt. Cut in lard with pastry blender until mixture resembles coarse oatmeal. In a 1-cup measure, combine vinegar and egg. Add water to make one cup. Gradually stir liquid into flour mixture. Add only enough liquid to make dough cling together. Gather into a ball and make six portions. Each is one shell. Freeze portions seperately if not required immediately. Thaw at room temperature to use.

I did a science project on this subject. The answer simply is you can substitute vinegar for any acid, but it may alter the taste and the fluffiness of the cake. Coffee works pretty well and tastes great.

Yes

Yes

The type of pan is unlikely to effect the nature of the pie crust. For a light delicate crust, one must use the correct proportions of flour, fat and water in the dough, and handle the dough as little as possible when rolling out.

Sweet potato pie is usually made with a regular single pie crust made with flour, lard / shortening, a bit of salt and cold water. The crust should not be pre-baked.

Also, a graham-cracker pie crust is quite tasty with sweet potato pie.

Crushing the graham crackers is a physical change, not chemical.

*Chemical reactions and chemical changes are the same thing.

Salted

You blind bake it.

Yes most of the time

Dough for pie crust is made by cutting shortening into flour with a bit of salt until crumbly. A small amount of cold water is sprinkled over this crumb mixture, then tossed gently to moisten. The mixture can now be pressed together into a ball, then rolled out on a floured board to shape the pie crust.

It is important not to handle the dough too much, because you do not want to work up the gluten in the flour, which would make the crust tough.

7-Up Pie Crust

2 cups flour
2/3 cup Crisco
1 teaspoon salt
1/2 teaspoon baking soda
1/3 cup 7-Up

Mix. Put into a pie pan. Prick crust with a fork. In microwave, bake 2 1/2 minutes; rotate and bake 2 1/2 minutes more.

You probably can if you shop around. Making the pastry yourself can be expensive unless you are able to get the ingredients in bulk, and on sale, especially the butter as it takes quite a bit just for one two crust pie

Too much juice in the pie. I would suggest adding some flour in the bottom.