Deleted
Posts: 0
May 13, 2024 8:18:32 GMT
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Post by Deleted on Nov 13, 2015 17:27:56 GMT
My Grandma's pie crust recipe was apparently famous. It calls for Crisco. I've never attempted it because I don't like pie, but one day recently when I was feeling nostalgic, I almost did. When I read the Crisco, I gagged
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Post by Susie_Homemaker on Nov 13, 2015 17:45:50 GMT
I didn't know there were that many people that still made pie crusts. I've never made one in my life and I don't plan on doing it. The Pillsbury ones or the frozen ones work just fine for me.
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SweetieBsMom
Pearl Clutcher
Posts: 4,611
Jun 25, 2014 19:55:12 GMT
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Post by SweetieBsMom on Nov 13, 2015 17:49:50 GMT
Pie crust is my white whale. I can not do it. Have been trying for damn near 20 years and no matter what, DH is like "doesn't taste like my mother's". So I told him to ask his mother to make him a pie because I am DONE.
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bethany102399
Pearl Clutcher
Posts: 3,530
Oct 11, 2014 3:17:29 GMT
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Post by bethany102399 on Nov 13, 2015 17:53:40 GMT
Whatever Pillsbury ready-crusts use, that's what I think is best. This only I use the Hy-Vee brand.
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Deleted
Posts: 0
May 13, 2024 8:18:32 GMT
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Post by Deleted on Nov 13, 2015 17:56:29 GMT
Half butter half lard and ice cold water.
I'll use the store crust if I'm In a time crunch but it never has that flakiness you get from making your own.
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janeliz
Drama Llama
I'm the Wiz and nobody beats me.
Posts: 5,633
Jun 26, 2014 14:35:07 GMT
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Post by janeliz on Nov 13, 2015 18:20:10 GMT
Crisco.
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scrapaddie
Drama Llama
Posts: 5,090
Jul 8, 2014 20:17:31 GMT
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Post by scrapaddie on Nov 13, 2015 18:35:22 GMT
I've only ever used butter. I don't think I've even seen lard or shortening in the supermarket. You don't have crisco there??
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scrapaddie
Drama Llama
Posts: 5,090
Jul 8, 2014 20:17:31 GMT
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Post by scrapaddie on Nov 13, 2015 18:36:42 GMT
I didn't know there were that many people that still made pie crusts. I've never made one in my life and I don't plan on doing it. The Pillsbury ones or the frozen ones work just fine for me. I am one of those to think that the prepared crusts are simply not worth the calories. But give me a good pie crust and Yummmmmmm!!
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Post by bianca42 on Nov 13, 2015 20:24:51 GMT
My Grandma uses vegetable oil. I buy pre-made crusts.
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Post by Bitchy Rich on Nov 13, 2015 20:35:08 GMT
My grandma always used lard and her pies were phenomenal. I don't think I could buy lard, though, the word itself gives me the shivers. . . I like that word. One of my brothers calls me Lardbutt, which I find humorous.
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Post by AussieMeg on Nov 13, 2015 21:20:20 GMT
You don't have crisco there?? I don't think so. I've only ever used butter. I don't think I've even seen lard or shortening in the supermarket. You've never seen Crisco in a grocery store?? No I have not. The only Crisco products I've ever seen are oils such as vegetable, peanut, sunflower, canola etc. I just did a search of Coles and Woolworths, the 2 biggest grocery stores in this country, and neither of them sell Crisco shortening. Or any shortening. Next time I'm at Costco I will have a look, just out of interest.
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scrapaddie
Drama Llama
Posts: 5,090
Jul 8, 2014 20:17:31 GMT
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Post by scrapaddie on Nov 13, 2015 21:38:29 GMT
You don't have crisco there?? I don't think so. You've never seen Crisco in a grocery store?? No I have not. The only Crisco products I've ever seen are oils such as vegetable, peanut, sunflower, canola etc. I just did a search of Coles and Woolworths, the 2 biggest grocery stores in this country, and neither of them sell Crisco shortening. Or any shortening. Next time I'm at Costco I will have a look, just out of interest. It just surprises me! My mom was a fantastic pie baker and probably baked at least 100 pies each year. Shortening was just a part of my life growing up. You are in Australia, right? There are a lot more similarities than differences between Australia and the US. This one surprises me. One difference I absolutely loved where those amazing Cadbury candy bars with the honeycomb !!! That and things like koalas hanging in trees, kangaroo bouncing around cattle fields, and cows chasing emu
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Post by AussieMeg on Nov 13, 2015 21:59:38 GMT
I don't think so. No I have not. The only Crisco products I've ever seen are oils such as vegetable, peanut, sunflower, canola etc. I just did a search of Coles and Woolworths, the 2 biggest grocery stores in this country, and neither of them sell Crisco shortening. Or any shortening. Next time I'm at Costco I will have a look, just out of interest. It just surprises me! My mom was a fantastic pie baker and probably baked at least 100 pies each year. Shortening was just a part of my life growing up. You are in Australia, right? There are a lot more similarities than differences between Australia and the US. This one surprises me. Yes well now I'm wondering what I'm missing out on with shortening! I'd be interested to see what my lemon meringue pie crust would taste like with shortening instead of butter. I've just had a bit of a think, and remembered that I had some Copha in my fridge from about 8 years ago. I just went and checked the packet, and it is called "Vegetable shortening". Do you think it is the same thing as the Crisco? These are pictures of the packet and what it looks like unwrapped: I absolutely HATE this stuff!! It's used in this country to make Chocolate Crackles, but I can't stand chocolate crackles because of the Copha in them. I'm in the minority though. Every Aussie child loves chocolate crackles, you'd be hard pressed to find a kids party without them, especially back when I was a kid. None of the recipes I've ever seen use anything but butter in pie crust. If anyone has a great tried and true pie crust recipe using shortening I'd like to give it a go. IF I can find any Crisco that is!
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Post by RiverIsis on Nov 13, 2015 22:01:44 GMT
It just surprises me! My mom was a fantastic pie baker and probably baked at least 100 pies each year. Shortening was just a part of my life growing up. You are in Australia, right? There are a lot more similarities than differences between Australia and the US. This one surprises me. Yes well now I'm wondering what I'm missing out on with shortening! I'd be interested to see what my lemon meringue pie crust would taste like with shortening instead of butter. I've just had a bit of a think, and remembered that I had some Copha in my fridge from about 8 years ago. I just went and checked the packet, and it is called "Vegetable shortening". Do you think it is the same thing as the Crisco? These are pictures of the packet and what it looks like unwrapped: I absolutely HATE this stuff!! It's used in this country to make Chocolate Crackles, but I can't stand chocolate crackles because of the Copha in them. I'm in the minority though. None of the recipes I've ever seen use anything but butter in pie crust. If anyone has a great tried and true pie crust recipe using shortening I'd like to give it a go. IF I can find any Crisco that is! that's it.
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Post by AussieMeg on Nov 13, 2015 22:06:39 GMT
I've just had a bit of a think, and remembered that I had some Copha in my fridge from about 8 years ago. I just went and checked the packet, and it is called "Vegetable shortening". Do you think it is the same thing as the Crisco? that's it. Oh so we DO have it here!! Just a different brand. That's a shame really, because I can't stand the stuff and can't imagine that I'd like pie crust made with it. But I'm prepared to give it a go if anyone has a good recipe.
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DEX
Pearl Clutcher
Posts: 3,355
Aug 9, 2014 23:13:22 GMT
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Post by DEX on Nov 13, 2015 22:10:33 GMT
Cook's Illustrated recipe including Crisco and butter. Also throw in some vodka from the freezer. Delish.
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Deleted
Posts: 0
May 13, 2024 8:18:32 GMT
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Post by Deleted on Nov 13, 2015 22:15:15 GMT
Late in the summer when peaches were ripe, I took a pie making class at a culinary school in town taught by the author of THIS book "Pie School" and Kate made us solemnly swear to only use butter and to never use a KitchenAid mixer to make the dough. We made peach pie in class and then a couple weeks later, I made a cherry pie for my DH because that's his favorite. Both turned out great!
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caro
Drama Llama
Refupea 1130
Posts: 5,222
Jun 26, 2014 14:10:36 GMT
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Post by caro on Nov 13, 2015 22:22:11 GMT
To answer your question OP......Pillsbury in the refrigerated section. Nothing says homemade like Pillsbury.
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mimima
Drama Llama
Stay Gold, Ponyboy
Posts: 5,019
Jun 25, 2014 19:25:50 GMT
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Post by mimima on Nov 13, 2015 22:48:03 GMT
I use Spectrum Shortening, which is palm oil
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Post by lisae on Nov 13, 2015 22:49:16 GMT
Butter
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Post by ~Zoey~ on Nov 13, 2015 23:05:15 GMT
A couple of days ago I saw an episode of Good Eats with Alton Brown and he made an apple pie. He substituted some of the water for applejack liquor. I had never heard of using that, or any liquor, in a pie crust. He also used about 4 different kinds of apples and that thing that sits in the middle of the pie to vent the crust. (Obviously the name escapes me right now...) My mom used shortening along with vinegar and egg and I loved her pie crust. It made great baked treats with cinnamon and sugar on top, too. That was always my favorite part.
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Post by cmhs on Nov 13, 2015 23:54:10 GMT
I use butter for pie crust. For my empanadas and pot pies, I use a combination of butter and lard. Whoever says yuck to lard has probably never actually eaten crust made with it!!!!
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Deleted
Posts: 0
May 13, 2024 8:18:32 GMT
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Post by Deleted on Nov 14, 2015 0:18:53 GMT
I use butter, and it always comes out great. My grandmother used to use rendered bacon fat. Her pies were legendary.
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Post by tenacious on Nov 14, 2015 0:35:02 GMT
Cold butter and crisco.
I have a friend whose family were professional pie makers, and she uses lard as per their recipe. She makes an excellent pie crust!
Erin
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