tag:blogger.com,1999:blog-5870133197408046330.post7570797408896497839..comments2024-03-26T23:34:39.087-06:00Comments on The Quick & The Hungry: Pie Crust Tips and My Favorite Crust RecipeUnknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5870133197408046330.post-8502331820336706342012-07-01T19:06:04.029-06:002012-07-01T19:06:04.029-06:00Use wax paper two sheets rolling dough in between!...Use wax paper two sheets rolling dough in between! The waxed paper releases the dough more easily! I've done this for years! Works great gently stretch the waxed paper taunt as you hold it close to the rolled dough to release it in the pie pan or as top crust! Perfect every time.<br />CarolAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5870133197408046330.post-46340857182273295372012-01-17T00:20:06.254-07:002012-01-17T00:20:06.254-07:00Can't wait to try this! I'm 51 yrs old and...Can't wait to try this! I'm 51 yrs old and have NEVER EVER been able to make a decent pie crust! Everyone's "oh you can't go wrong, easiest ever" recipes elude me. Yours looks so much simpler. The water tip is something that I prefer to use as well. I may try the vodka too. Love your blog and all your tips! :)Sharonnoreply@blogger.comtag:blogger.com,1999:blog-5870133197408046330.post-18965471085923774112011-11-24T11:54:23.589-07:002011-11-24T11:54:23.589-07:00Wow! Great recipe I use this every year! Thanks! B...Wow! Great recipe I use this every year! Thanks! Btw your an awesome aunt!Redonkulious Niecenoreply@blogger.comtag:blogger.com,1999:blog-5870133197408046330.post-8586676457436538892011-11-21T16:40:53.361-07:002011-11-21T16:40:53.361-07:00Scarlet, Great tip! I tried it and wow! What a d...Scarlet, Great tip! I tried it and wow! What a difference! I wonder if vinegar would achieve the same thing??Cindyhttps://www.blogger.com/profile/14029425189282158239noreply@blogger.comtag:blogger.com,1999:blog-5870133197408046330.post-28694097205040963292011-11-07T07:42:36.060-07:002011-11-07T07:42:36.060-07:00Substituting up to half of your water with vodka m...Substituting up to half of your water with vodka makes for a really flaky crust that is easy to handle (because you can add a little more liquid). Water activates the gluten in the flour but alcohol doesn't.Scarletnoreply@blogger.comtag:blogger.com,1999:blog-5870133197408046330.post-70085696440219127982011-10-19T08:33:34.172-06:002011-10-19T08:33:34.172-06:00Oil repels water so the majority of it runs off wh...Oil repels water so the majority of it runs off when you pull it out of the water and anything leftover won't hurt anything. This method is more of a suggestion. I just like it because you don't have to worry about air pockets and scraping out a measuring cup.Cindyhttps://www.blogger.com/profile/14029425189282158239noreply@blogger.comtag:blogger.com,1999:blog-5870133197408046330.post-86129682101526878802011-10-18T22:50:06.212-06:002011-10-18T22:50:06.212-06:00Great tips, I'm a little confused on the water...Great tips, I'm a little confused on the water displacement. Do you then strain your shortening? How do you get all of the liquid off?The Cheese Thiefhttps://www.blogger.com/profile/05932113835743540499noreply@blogger.com