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Pie crust mayhem and novice baker questions

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Pie crust mayhem and novice baker questions

Candice | Nov 21, 2005 12:34 PM

Hi all, I've decided that I'm switching to homemade pie crusts b/c the store bought ones are crap. I'm hoping for an all butter recipe that hopefully doesn't require separating eggs. I would like a recipe that I can double to use for 2 single crust pies or that's big enough for 2 pies.

Questions. If I want to store a crust in the freezer for use later, how much should I roll it out and how should it be wrapped? When I take it out of the freezer, how do I thaw it? In the fridge? and for how long?
Also, I don't have a food processor or a pastry cutter, so I'll be mixing this by hand. I read some other posts down the page that recommended possible starting with half of the butter frozen, is this a good idea?
Any other tips on egg separation if the yolk is necessary, would be appreciated. I've only separated eggs a few times by the pouring back and forth method to let the white run out. I suppose it's not as big of a deal if some of the whites get into the yolks as opposed to the other way around?
Recipes I've looked at are Nick Malgieri's, the Joy of Cooking, but using only butter, and one from a peach pie recipe on this board.
Oh yeah, should one always bake the crust before filling or is there some basic guideline? What about flouring and/or buttering the baking pan?
Thank you for any advice and recipes!

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