Deleted
Posts: 0
Aug 18, 2025 21:24:58 GMT
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Post by Deleted on Oct 16, 2020 0:42:20 GMT
Okay, so I made my first ever crust for chicken pot pie.
Unlike the chef in the video, my crust would NOT stay together. When I finally got it to stay together and rolled it out, it fell apart when I flipped it onto my pot pie filling. 🤦♀️
What should I have done differently?
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peasquared
Drama Llama
Posts: 6,176 
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Post by peasquared on Oct 16, 2020 0:47:28 GMT
I use the crust recipe on the Crisco package. I cannot get the recipes with butter to turn out.
The key is having the Crisco COLD. Maybe that applies to butter, also?
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Post by christine58 on Oct 16, 2020 0:48:58 GMT
Okay, so I made my first ever crust for chicken pot pie. Unlike the chef in the video, my crust would NOT stay together. When I finally got it to stay together and rolled it out, it fell apart when I flipped it onto my pot pie filling. 🤦♀️ What should I have done differently? Buy a ready made one. I suck at making crusts!! |
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Post by MichyM on Oct 16, 2020 0:50:21 GMT
Okay, so I made my first ever crust for chicken pot pie. Unlike the chef in the video, my crust would NOT stay together. When I finally got it to stay together and rolled it out, it fell apart when I flipped it onto my pot pie filling. 🤦♀️ What should I have done differently?Buy the Pillsbury, ready to go, pie crusts in the refrigerated section ;D |
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quiltz
Drama Llama
Posts: 7,086
Location: CANADA
Jun 29, 2014 16:13:28 GMT
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Post by quiltz on Oct 16, 2020 0:52:06 GMT
The Crisco recipe is very good. Keeping the fat & water cold is so important.
The best crust is made with Tenderflake, a Canadian product, lard. Truly the best crust ever!
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psiluvu
Pearl Clutcher
Posts: 3,217
Location: Canada's Capital
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Post by psiluvu on Oct 16, 2020 1:00:44 GMT
I had resorted to buying crusts because I found it so hard to get right but since our lock down I have been experimenting. I just made an almost perfect (if I do say so myself) pie crust this last weekend for our Thanksgiving. I have tried many many times before but I think the key is half cold lard, I used tenderflake and half cold butter.
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Post by Skellinton on Oct 16, 2020 1:07:32 GMT
I don’t worry about a pretty crust, especially on the bottom because no one will ever know it looks like a crazy quilt.
Everything has to be cold and not overworked, which is why my bottom crusts are always pieced together. My crusts are always flaky and delicious. The top isn’t too had to get pretty, I am usually able to fold it into fourths for transport to the top of the pot pie and I make sure it has a very direct and short trip. Also, I roll out the top crust first so I can be sure I have plenty to work with to get a nice solid piece.
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Deleted
Posts: 0
Aug 18, 2025 21:24:58 GMT
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Post by Deleted on Oct 16, 2020 1:51:44 GMT
I wish I could buy premade but
1. Dd has Celiac
2. Dd and I have lots of severe allergies
3. Dd and I are highly allergic to nuts
4. Pre made GF nut free crusts are GROSS lol
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Deleted
Posts: 0
Aug 18, 2025 21:24:58 GMT
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Post by Deleted on Oct 16, 2020 1:52:32 GMT
I don’t worry about a pretty crust, especially on the bottom because no one will ever know it looks like a crazy quilt. Everything has to be cold and not overworked, which is why my bottom crusts are always pieced together. My crusts are always flaky and delicious. The top isn’t too had to get pretty, I am usually able to fold it into fourths for transport to the top of the pot pie and I make sure it has a very direct and short trip. Also, I roll out the top crust first so I can be sure I have plenty to work with to get a nice solid piece. This was a butter free crust. Used oil instead. Will make a butter crust next time. |
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lizacreates
Pearl Clutcher
Posts: 3,919
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Post by lizacreates on Oct 16, 2020 2:07:20 GMT
Okay, so I made my first ever crust for chicken pot pie. Unlike the chef in the video, my crust would NOT stay together. When I finally got it to stay together and rolled it out, it fell apart when I flipped it onto my pot pie filling. 🤦♀️ What should I have done differently? Refrigerate pie dough for an hour before rolling. Doesn’t matter if dough is made with oil, or butter, or lard. Like all doughs, the flour in pie dough has to be given time to fully absorb all the liquids and gluten to relax. Roll dough in between two sheets of parchment or plastic wrap. |
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Deleted
Posts: 0
Aug 18, 2025 21:24:58 GMT
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Post by Deleted on Oct 16, 2020 2:08:42 GMT
Okay, so I made my first ever crust for chicken pot pie. Unlike the chef in the video, my crust would NOT stay together. When I finally got it to stay together and rolled it out, it fell apart when I flipped it onto my pot pie filling. 🤦♀️ What should I have done differently? Refrigerate pie dough for an hour before rolling. Doesn’t matter if dough is made with oil, or butter, or lard. Like all doughs, the flour in pie dough has to be given time to fully absorb all the liquids and gluten to relax. Roll dough in between two sheets of parchment or plastic wrap. Thank you! It reminded me of my gf dough for pasta and that one has to sit for an hour in the fridge. |
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Post by Skellinton on Oct 16, 2020 2:12:23 GMT
I don’t worry about a pretty crust, especially on the bottom because no one will ever know it looks like a crazy quilt. Everything has to be cold and not overworked, which is why my bottom crusts are always pieced together. My crusts are always flaky and delicious. The top isn’t too had to get pretty, I am usually able to fold it into fourths for transport to the top of the pot pie and I make sure it has a very direct and short trip. Also, I roll out the top crust first so I can be sure I have plenty to work with to get a nice solid piece. This was a butter free crust. Used oil instead. Will make a butter crust next time. There is a recipe I have for pat in the pan oil crust, I wonder if that is similar to the one you used. It is actually really good, but it cannot be rolled out. I only use crisco for my crusts. I don’t like a butter crust for pot pie or even quiche. |
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Post by librarylady on Oct 16, 2020 2:44:23 GMT
Your Crisco should be cold/cool. The water you use should be ice cold (I have ice cubes in the cup of water I use to spoon out for the crust.)
The more you handle the dough, the tougher it will become. Handle as little as possible.
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Post by scrapmaven on Oct 16, 2020 2:57:06 GMT
Use a little bit of Vodka and don't play w/the crust, too much. Last year I was making apple pies every week in order to practice. Luckily, dh really likes apple pie.
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Post by ntsf on Oct 16, 2020 4:37:25 GMT
if you are making a gluten free crust.. I would just pat it or make small rolled out bits and layer them (like overlap a bit).. you are lacking what holds it together.
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Post by ExpatBackHome on Oct 16, 2020 5:21:55 GMT
I have to make the crust because the store bought ones are hard to find since moving out of the US. Now I don’t really like the taste of store bought. I make the butter one. Keep the butter cold and water cold. Sometimes I’ll wrap it in plastic wrap and stick in the fridge for 15-30 minutes before rolling it out (depends on how warm the dough got). Then roll the dough loosely around the rolling pin and gently put it on the pie pan. Good luck! It does take practice.
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Post by crazy4scraps on Oct 16, 2020 5:57:53 GMT
Make this cream cheese pie crust. It’s nearly foolproof and it’s so good! One tip though from personal experience. The recipe says to divide it into six pieces to make six crusts, but if you use a 9” deep dish pie pan like I do, you will only get four crusts out of the recipe. Allrecipes Perfect scream Cheese Pie Crust |
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Post by Crack-a-lackin on Oct 16, 2020 6:38:34 GMT
Gluten free crusts are really hard to roll out. Without gluten the crust won’t behave the same way a traditional crust will. I generally try to have everything really cold and just know sometimes it’s not going to look as pretty as I want. I also sometimes buy a frozen gluten free crust shell and let it thaw, then rework it into a top crust. It seldom tastes as good as homemade, and is about 4x as expensive, but it helps when I want to make the top crust pretty, like a lattice or cut out of fall leaves.
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Post by Crack-a-lackin on Oct 16, 2020 6:54:07 GMT
Also, if this is an oil and milk crust recipe you need to use waxed paper to roll out the crust, at least that’s what my momma always said 😊
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Post by Basket1lady on Oct 16, 2020 14:15:36 GMT
I was going to suggest rolling it out on waxed paper or parchment paper. I suspect that there isn’t enough to hold the crust together. It could also be that there wasn’t enough liquid added to the dough. And I’d let it rest for about 30-60 minutes in the fridge. You probably will just need to try the recipe a few times to perfect it.
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Post by scrapcat on Oct 16, 2020 15:30:24 GMT
Def chill at least an hour, 1.5-2 is even better. My parents taught me to keep a cup of ice cold water next to me when I am rolling and I dot it on the crust along with sprinkle of flour to keep it together. It's kinda hard to explain but if you try it, I think you will get it. Because as your working it and rolling it, it's warming up and breaking down, so by keep dabbing water and flour as needed to keep the right consistency.
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Belle
Pearl Clutcher
Posts: 4,309
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Post by Belle on Oct 16, 2020 16:33:17 GMT
Okay, so I made my first ever crust for chicken pot pie. Unlike the chef in the video, my crust would NOT stay together. When I finally got it to stay together and rolled it out, it fell apart when I flipped it onto my pot pie filling. 🤦♀️ What should I have done differently? Form your description it sounds like there wasn’t enough fat and liquid in your crust so it fell apart. Was your crust GF? If so, what flout substitute did you use? I always roll my crust out between two pieces of Saran Wrap. You don’t need extra flour when rolling your dough out. |
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Deleted
Posts: 0
Aug 18, 2025 21:24:58 GMT
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Post by Deleted on Oct 16, 2020 16:54:55 GMT
Okay, so I made my first ever crust for chicken pot pie. Unlike the chef in the video, my crust would NOT stay together. When I finally got it to stay together and rolled it out, it fell apart when I flipped it onto my pot pie filling. 🤦♀️ What should I have done differently? Form your description it sounds like there wasn’t enough fat and liquid in your crust so it fell apart. Was your crust GF? If so, what flout substitute did you use? I always roll my crust out between two pieces of Saran Wrap. You don’t need extra flour when rolling your dough out. Whole LF milk and canola oil. Rolled it between 2 sheets of wax paper. Oh and KA Measure for Measure GF flour |
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