Friday, July 22, 2011

No Shrink Fool Proof Pie Crust

It's finally here.  I found the secret to creating a perfect crust.  Back a few weeks, we went to Lepp's to demonstrate Pie Making.  I think that I learned more than most of the quests that evening.  So many of the MGCC ladies shared practical hints that totally made sense.   Over the past years, I've been very frustrated at not attaining a perfect pie crust that would not shrink.  I had actually given up until I did a google search and found this wonderful method.  I was ecstatic, as I shared this news with my walking partners the next morning and yet,  they smiled.  Seemingly they seem to know about this method.
 Then why didn't any of these ladies ever share their secret?
So later that evening while we were sharing tips about pie making...Judy came to me and said,  "I used that method today to make sure my crust would not fail, only I used teaspoons as weights."  You need to run over and sample Judy's fresh Raspberry Pie
Meanwhile I did some more research and noticed that Lovella also had her own No Shrink Fool Proof Pie Crust method.  Lovella uses aluminum foil.  Check out her favorite Dorothy's Pie Crust recipe and you will see her method.  Anyways, as you all know...there are so many different ways to make or cook pies, but it's always fun when you can find something new that is fool proof. 


Marg's Method:
  • Place a piece of parchment paper the size of the pie plate inside the pie shell, 
  • Scatter pie weights, or spoons, or beans or split peas,over the parchment paper. (in other words, a weight  that will not burn in 5 minutes).  This helps the shell to retain its shape.  
  • The shell should be baked at 400 degrees for 8-10 minutes or until the fluted edge is a golden brown.
  • The weights and parchment should be removed after 5 minutes of baking, and then continue to bake the remainder of time or until golden brown. 
  • One word of caution....don't spill the beans/peas when you try to lift out the parchment paper.
 Lovella's Method:
  • Heat your oven to 400. Roll your dough out to fit a 9 inch pie plate.
  • Ease it in without stretching, and to bake it empty,  just line with aluminum foil pressing it against the edges,  and bake it for 10 minutes.
  • Remove the foil and bake until brown. Cool.

Hopefully this will be helpful for some of you and don't forget to share these tips with your friends.


14 comments:

  1. I had pie weights at one point...little metal bean type things. I have no idea where they are today so I appreciate the tips about what other things I may substitute. And I love the parchment idea...would it be possible to insert a second pie plate over the first using parchment?

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  2. Thank you for the little secret tips. I've heard of them but never really thought they would work. I will definitely try them out.

    Ursula

    btw - I love your blog. Thank you all for the wonderful recipes and stories.

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  3. Thanks for the tips! Now, I want to know the name of that pie and get the recipe for it :)

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  4. Yes... tell us about that mouth-watering pie in the photo!

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  5. Instead of maybe only buying the pies i eat, maybe i should give it a shot and make one. Richard from Amish Stories.

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  6. I have used Lovella's method, but also used her tip that you need to press the foil in quite tight against the pie. It works, in fact I use a foil pie plate, with th edge cut off, so I can reuse it. But, in doing this, I always destroy my nice fluted edge. So, next time, I will try your method. It appears that I will not likely damage my fluted edge.

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  7. I will give it a try and hopefully say goodbye to shrunken crusts!! Thanks!

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  8. I too have been discouraged in making the crust w/out shrinking....& a friend came & used my kitchen several years ago, for a fundraiser & she would put several small s/s bowls but taller then the pie pan on the oven rack & then roll out & crimp in an aluminium pan & she placed another pan inside & then she turned them upside down on the bowls to bake @ 400* for 8 to 10 min....she told me also that when she does them for herself she makes the crust in pans & then freezes them for an 2 hours or overnite & then bakes them & they won't shrink....

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  9. It looks like many of you have had success or failure...but yes, Vee, as you suggested...others have also suggested inserting a second pie plate over the pie completely. So many ideas and tips...and so much of it becomes trial by error..
    Keep working at it till something works and you won't be disappointed.
    Thanks Ina for your suggestions. The readers will appreciate all the help.

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  10. Your pie looks beautiful, Marg! For those who asked where to get this recipe, as Marg mentioned in her intro.. It is Judy's fresh raspberry pie, which can be made with strawberries or peaches too, using the jello flavor of the fruit you use.
    I'm not sure, but for me it seems to make a difference not to use any egg or vinegar in the pastry(only water) and to make sure the crust is rolled out large enough to lap well onto the top ledge of the pie plate, fluting it onto the edge.
    BUT for a double crust pie, I now do what the rest of the gals have been doing, and that is to add the vinegar and egg, which aids in browning the crust.

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  11. Rice works well too - I have used that.

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  12. Maybe a new category is needed on your blog....hints/tips.

    Marianne

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  13. Hi Marianne,

    We have a designated category for tips, but you need to scroll down a bit farther and you will see a small title called 'Tips and Thoughts'.
    It's after the MGCC History.
    Hopefully you can find it.
    We always welcome those special tips that we can learn and share with each other.

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