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Pie baking question
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<blockquote data-quote="Star*" data-source="post: 111548" data-attributes="member: 4964"><p>Donna - Floppy bun club? lol</p><p></p><p>4 things I have found ESSENTIAL to baking pie crusts </p><p></p><p>1.) A Pampered Chef stoneware bowl, large and heavy</p><p>2.) A pastry cutter - a good one, sturdy</p><p>3.) A large rolling pin with a cloth sleve</p><p>4.) A rolling cloth </p><p></p><p>That bowl is my favorite - it cleans up so easy and it seems NOTHING will really stick to it. So when you are making the crust - as you are cutting in ingredients - the dough doesn't stick to the side like in a plastic bowl. </p><p></p><p>The pastry cutter does most of the work since the ingredients are not stuck to the sides</p><p></p><p>The large rolling pin helps me to get the crust rolled out but ONLY because I have that sleeve on it - you dont use more flour because the dough does not stick to the sleve </p><p></p><p>The rolling cloth - You put a little flour on it (and I mean a little - for 2 crusts I used less than 4 TBS of flour. So the crust is not floury and hard or dried out. And what you are rolling THEN is easy to fold over your rolling pin because you just lift the cloth and 1/2 it put your pie pan on the cloth that you roll back down and then transfer into your pie pan. </p><p></p><p>I used to HATE to bake until I found out some little secrets like that. Now it cuts the time in more than 1/2 so baking is a pleasure not a chore. </p><p></p><p>-Except no one will STILL give me the propane torch for the Creme Brule - something dumb about me, and kitchen curtains...gofigure</p></blockquote><p></p>
[QUOTE="Star*, post: 111548, member: 4964"] Donna - Floppy bun club? lol 4 things I have found ESSENTIAL to baking pie crusts 1.) A Pampered Chef stoneware bowl, large and heavy 2.) A pastry cutter - a good one, sturdy 3.) A large rolling pin with a cloth sleve 4.) A rolling cloth That bowl is my favorite - it cleans up so easy and it seems NOTHING will really stick to it. So when you are making the crust - as you are cutting in ingredients - the dough doesn't stick to the side like in a plastic bowl. The pastry cutter does most of the work since the ingredients are not stuck to the sides The large rolling pin helps me to get the crust rolled out but ONLY because I have that sleeve on it - you dont use more flour because the dough does not stick to the sleve The rolling cloth - You put a little flour on it (and I mean a little - for 2 crusts I used less than 4 TBS of flour. So the crust is not floury and hard or dried out. And what you are rolling THEN is easy to fold over your rolling pin because you just lift the cloth and 1/2 it put your pie pan on the cloth that you roll back down and then transfer into your pie pan. I used to HATE to bake until I found out some little secrets like that. Now it cuts the time in more than 1/2 so baking is a pleasure not a chore. -Except no one will STILL give me the propane torch for the Creme Brule - something dumb about me, and kitchen curtains...gofigure [/QUOTE]
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