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Old 12-19-2007, 10:17 AM   #121
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Originally Posted by mac24312 View Post
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.
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Old 12-19-2007, 10:58 AM   #122
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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
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Old 12-19-2007, 07:47 PM   #123
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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.
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Old 11-23-2008, 07:06 PM   #124
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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.
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Old 11-23-2008, 07:09 PM   #125
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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.
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Old 11-23-2008, 07:21 PM   #126
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She hasn't posted here since September of '07.

Bette, if you're out there lurking - please check in! We miss you!
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Old 11-23-2008, 08:51 PM   #127
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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.
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Old 11-24-2008, 04:42 AM   #128
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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?
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Old 11-24-2008, 06:52 AM   #129
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Originally Posted by weasel! View Post
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.
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Old 11-30-2008, 03:42 PM   #130
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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.
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Old 11-30-2008, 05:12 PM   #131
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Originally Posted by buttonwillow View Post
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!
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Old 12-01-2008, 11:24 PM   #132
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...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.

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