LC Pie Crust Thread - Page 5

Kevinpa · 12-19-2007, 10:17 AM

Quote:

Originally Posted by mac24312

How are these frozen? I am thinking about doing 3 of them in regular 9 inch pie pans and freezing them to make my pies with this weekend. Do they hold up well to either bake them and freeze them or either freeze them without baking them?

Thanks and HUGS
Christina

Sorry Christina, it only takes me like 5 mins to throw a crust together so I never bothered to try freezing them.

mac24312 · 12-19-2007, 10:58 AM

Thanks..I think that is what I will do in the next couple of days because they are SO easy.
Thanks again and HUGS
Christina

stephdray · 12-19-2007, 07:47 PM

Actually, I do freeze the dough. I put the dough into saran wrap then squish it into a coherent ball, before flattening it into a disc with my hand. Then I store the saran wrapped disc in a freezer bag until it's time to thaw and roll out. This works beautifully.

Cats for Texas · 11-23-2008, 07:06 PM

Quote:

Originally Posted by Bfranke

I am watching this thread with interest as I make Kolaches for Christmas. I have tried a few things, but no good results yet. Since the dough bakes up flakey, the pie crust just might work.
Bette

Bette: have you worked out your Kolache recipe yet?

I love those things.

Kevinpa · 11-23-2008, 07:09 PM

Quote:

Originally Posted by Cats for Texas

Bette: have you worked out your Kolache recipe yet?

I love those things.

BTW, has anybody seen Bette lately? Seems like ages since I saw her post something.

Charski · 11-23-2008, 07:21 PM

She hasn't posted here since September of '07.

Bette, if you're out there lurking - please check in! We miss you!

buttonwillow · 11-23-2008, 08:51 PM

I've been reading the old posts and want to put in my 2 cents worth.

I have recently been using palm oil shortening for my crusts. Palm oil is solid at room temperature and at room temp it's about as firm as Crisco. I buy it at Whole Foods, and it's ridiculously expensive But since I'm not eating pie like I used to, but only baking it for other people, one container lasts me a long time. Yes, its "saturated" but naturally so, and I think most of us low-carbers have stopped being afraid of saturated fat.

For people who have trouble with soggy crusts, try dry baking, i.e. with no filling. Then, put your filling in the baked crust, return it to the oven to bake till the filling is done. Avoid over-browning the crust edge by covering it with strips of aluminum foil or a purpose made ring of metal that sits on the crust edge. The result is almost indistinguishable from a once-baked crust. Of course, my experience to date has only been with a high carb crust made with wheat flour, but I think this method will work with Kevin's L.C. crusts too.

weasel! · 11-24-2008, 04:42 AM

I love palm oil. It's so silky. It's used in candies and confectionary to get a smooth, sleek finish. It's not used in the US as much as it used to be, thanks to the big tropical oil scare that the soybean industry put out -- thanks a lot for the partially hydrogenated soybean oil instead!

The palm oil I get is a little firmer than Crisco, I would say. I agree, it makes a terrific crust.

Buttonwillow, what do you use to weight down your crust when you bake it blind? If you use beans, can you cook with them after using them that way?

metqa · 11-24-2008, 06:52 AM

Quote:

Originally Posted by weasel!

I love palm oil. It's so silky. It's used in candies and confectionary to get a smooth, sleek finish. It's not used in the US as much as it used to be, thanks to the big tropical oil scare that the soybean industry put out -- thanks a lot for the partially hydrogenated soybean oil instead!

The palm oil I get is a little firmer than Crisco, I would say. I agree, it makes a terrific crust.

Buttonwillow, what do you use to weight down your crust when you bake it blind? If you use beans, can you cook with them after using them that way?

Not Button Willow, but I found some ceramic beads just for putting into pie crusts to pre-bake. They are really heavy. Heavier than beans even. I don't know if you can use the beans afterward, but I don't see why not if they don't like brown or anything. They don't have much water in them to really cook. Just a guess.

buttonwillow · 11-30-2008, 03:42 PM

weasel!....I use ceramic beads. As important as weighing down the bottom is securing the top edge of the crust to the edge of the pie pan by folding the crust under the rim.

metqa · 11-30-2008, 05:12 PM

Quote:

Originally Posted by buttonwillow

weasel!....I use ceramic beads. As important as weighing down the bottom is securing the top edge of the crust to the edge of the pie pan by folding the crust under the rim.

ooooo!

I didn't know that!

theislandgirl · 12-01-2008, 11:24 PM

...and letting the crust "rest" after laying it out in the pan, before baking (blind or otherwise)...15 - 30 mins, in the fridge, while you work the filling.

11-23-2008, 08:51 PM	#127
buttonwillow Senior LCF Member Join Date: Feb 2003 Location: Pacoima, Calif. Posts: 417 Gallery: buttonwillow WOE: Atkins '72 Start Date: RE-start date Feb. 2, 2008	Shortening and Double Baking I've been reading the old posts and want to put in my 2 cents worth. I have recently been using palm oil shortening for my crusts. Palm oil is solid at room temperature and at room temp it's about as firm as Crisco. I buy it at Whole Foods, and it's ridiculously expensive But since I'm not eating pie like I used to, but only baking it for other people, one container lasts me a long time. Yes, its "saturated" but naturally so, and I think most of us low-carbers have stopped being afraid of saturated fat. For people who have trouble with soggy crusts, try dry baking, i.e. with no filling. Then, put your filling in the baked crust, return it to the oven to bake till the filling is done. Avoid over-browning the crust edge by covering it with strips of aluminum foil or a purpose made ring of metal that sits on the crust edge. The result is almost indistinguishable from a once-baked crust. Of course, my experience to date has only been with a high carb crust made with wheat flour, but I think this method will work with Kevin's L.C. crusts too. __________________ buttonwillow Started Atkins 2/4/03 Height 5' 6" Start Weight-- 165 Re-induct 2/3/08 Reduce carbs & calories 6/28/09 Weight on 9/13/09 151.5 lbs

11-24-2008, 04:42 AM	#128
weasel! MAJOR LCF POSTER! Join Date: Dec 2001 Location: Madison, Wisconsin Posts: 1,139 Gallery: weasel! Stats: 153/138/125; 5'7", small frame WOE: JUDDDD/EFGT/WAPF/whole foods Start Date: recommitted to LC 3/11/07; start JUDDDD 6/08/09	I love palm oil. It's so silky. It's used in candies and confectionary to get a smooth, sleek finish. It's not used in the US as much as it used to be, thanks to the big tropical oil scare that the soybean industry put out -- thanks a lot for the partially hydrogenated soybean oil instead! The palm oil I get is a little firmer than Crisco, I would say. I agree, it makes a terrific crust. Buttonwillow, what do you use to weight down your crust when you bake it blind? If you use beans, can you cook with them after using them that way? __________________ --Vesna, aka "weasel!" 6/8-149; 6/11-147; 6/18-145; 6/20-144; 6/23-145; 6/25-146; 6/27-145; 6/29-146; 7/2-144; 7/4-143; 7/7-142; 7/9-141; 7/11-140; 7/14-141; 7/30-139; 8/1-138 VFT ("Virgin Fat Territory") starts below 139. Reached VFT August 1 after 8 weeks of alternate-day dieting! Make yer own food vesnavuynovich.blogspot.com Free from religion Last edited by weasel!; 11-24-2008 at 04:44 AM..

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12-19-2007, 10:58 AM	#122
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,563 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	Thanks..I think that is what I will do in the next couple of days because they are SO easy. Thanks again and HUGS Christina

12-19-2007, 07:47 PM	#123
stephdray Major LCF Poster! Join Date: Sep 2003 Location: Baltimore Posts: 1,124 Gallery: stephdray Stats: 290/247/250 WOE: Moderate Carb JUDDD (Lost first 4 lbs on WW) Start Date: 7/4/2012 -- 43 lbs lost total	Actually, I do freeze the dough. I put the dough into saran wrap then squish it into a coherent ball, before flattening it into a disc with my hand. Then I store the saran wrapped disc in a freezer bag until it's time to thaw and roll out. This works beautifully.

11-23-2008, 07:21 PM	#126
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	She hasn't posted here since September of '07. Bette, if you're out there lurking - please check in! We miss you!

11-30-2008, 03:42 PM	#130
buttonwillow Senior LCF Member Join Date: Feb 2003 Location: Pacoima, Calif. Posts: 417 Gallery: buttonwillow WOE: Atkins '72 Start Date: RE-start date Feb. 2, 2008	weasel!....I use ceramic beads. As important as weighing down the bottom is securing the top edge of the crust to the edge of the pie pan by folding the crust under the rim.

12-01-2008, 11:24 PM	#132
theislandgirl Major LCF Poster! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,462 Gallery: theislandgirl Stats: forever and ever WOE: Atkins/PP/semi-paleo Start Date: July 1998	...and letting the crust "rest" after laying it out in the pan, before baking (blind or otherwise)...15 - 30 mins, in the fridge, while you work the filling.