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Why the @#$% is making pie crust so hard??	by beez	2002-11-01 22:27:37
Are you	by Arienadean	2002-11-01 22:34:25
Actually, 325	by beez	2002-11-01 22:48:49
hmm might of been	by Arienadean	2002-11-01 22:54:44
too much flour on the rolling surface, not enough water or the ingrediets were a bit overly cold. If you work it alot with your hands though it tends to get tough. So rolling it out you might need to let it warm for a little on the counter first. As for the moisture thing it is used in certain climates and I've had to do it at times. I typically use 350F even if it says 325. Ovens though vary in how their elements are so some might be little hotter or cooler despite whatever you set it to. I use 400F for making things like yorkshire puddings but you only do that for the first few minutes of cooking then turn it down. Also if the crust is bubbly and stuff try peircing it evenly with a fork or sticking dry beans on wax paper or something inside it to weigh it down.(A trick I've not had to use but I do peirce the pastry. Been awhile since I've made homemade pastry as it's hard on my hands.)
[ Reply ]
Well, the problem I run into	by beez	2002-11-01 23:01:54
got any wax paper?	by Arienadean	2002-11-01 23:04:17
Good idea	by beez	2002-11-01 23:07:15
In the meantime	by Arienadean	2002-11-01 23:14:45

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