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I also feel like refrigerated premade pie crust (not frozen...but refrigerated) is so marginally different from homemade that most people will never know the difference once it's baked. I've done side-by-side pies made in the same session where I had a couple of refrigerated pie crusts, but had enough filling for more pies, so had to make a crust or two from scratch, and side by side, they've been virtually indistinguishable. So if time is a constraint, I have no problem going the premade route. I don't find that the quality is there with frozen pie shells, but premade refrigerated Pillsbury is enough like the handmade deal that it really doesn't matter to me.
Whether I try the recipe that calls for shortening/butter, or the recipe that uses oil, either way when I roll out the pastry I never have enough for a 9" pie plate. And I roll it until it's very thin, so it's not as though I'm leaving it too thick.
I follow the recipes exactly. And now am wondering if I should just increase the ingredients.
Does anyone else have this problem?
I watch the YouTube videos showing how to make pie crusts, and they use the same amount of ingredients as I do, but their crust is always large enough. Frustrating!
Whether I try the recipe that calls for shortening/butter, or the recipe that uses oil, either way when I roll out the pastry I never have enough for a 9" pie plate. And I roll it until it's very thin, so it's not as though I'm leaving it too thick.
I follow the recipes exactly. And now am wondering if I should just increase the ingredients.
Does anyone else have this problem?
I watch the YouTube videos showing how to make pie crusts, and they use the same amount of ingredients as I do, but their crust is always large enough. Frustrating!
Are you letting the dough rest to come to room temperature after taking it out of the fridge? It will be easier to roll when not cold. Many times folks just forget about letting the dough rest.
Are you letting the dough rest to come to room temperature after taking it out of the fridge? It will be easier to roll when not cold. Many times folks just forget about letting the dough rest.
That's a great question! With the 'oil' pastry, they say it doesn't have to be in the fridge; but, when I used butter or shortening, No, I did not leave it in the fridge. I just mixed up the ingredients and started to roll it out.
That's a great question! With the 'oil' pastry, they say it doesn't have to be in the fridge; but, when I used butter or shortening, No, I did not leave it in the fridge. I just mixed up the ingredients and started to roll it out.
Need to wrap it in plastic wrap let it rest no matter which you use, then be sure to roll, then turn 1/4 turn roll turn 1/4 turn keeping repeating until it is size of pan.
That's a great question! With the 'oil' pastry, they say it doesn't have to be in the fridge; but, when I used butter or shortening, No, I did not leave it in the fridge. I just mixed up the ingredients and started to roll it out.
Definitely chill the dough. I just made 2 pecan pies this weekend, one with Pillsbury dairy-case crust, and one with this crust. Usually, IF I make the crust, I just make a shortening crust. And it is always great. But, I decided to try a different recipe.
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It is easy to get dough off of the marble.
