The crust tag has no wiki summary.
6
votes
1answer
137 views
When is is necessary to par bake a pie crust?
I am making small pies (in muffin tins!) for a party. I plan on pre-cooking the filling (ground beef and veggies), then finishing the pies at the location. Would it be helpful (either for transport ...
0
votes
4answers
323 views
Woodfire oven how to get crust soft and tasty
Hi I've just built a wood fire oven at home and I want to know how to get he pizza crust soft? Any tips for success with traditional Italian-style bread? Some people say to put sugar in and other ...
0
votes
3answers
379 views
How can two pies made and baked identically have differing flavor qualities?
Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third pie on the rack beneath them. That pie ...
1
vote
1answer
125 views
Apple pie making…how to add the crumble crust on top of the mound of raw apples?
We made two apple pies for Thanksgiving. Both recipes called for adding a mixture on top of your apples to create a crumbly top crust for the pie.
Mixture one involved butter, flour, and sugar. (I ...
4
votes
1answer
89 views
Use water or milk in a tart crust?
I'm making a toffee apple tart that has a shortbread pastry as its crust, and the author of the recipe says you can use milk or water in the crust. Which would be better? Or do they each have their ...
2
votes
1answer
1k views
My pizza crust is very hard and tough and not light and crispy, why?
I'm having trouble getting my pizza crust light , airy and crispy. I'm not sure if it's the mixing of the dough because I'm using a smaller mixer 20qt as opposed to my old 60qt. The bowl is not smooth ...
0
votes
1answer
1k views
How to mimic Giordano's Pizza CRUST at home ? (part 1)
Yesterday I indulged in a real luxury, I had Giordano's Pizza, (from Chicago) delivered to me in Oklahoma. It takes two days notice and six hours to thaw the pizza before you can 'finish' baking it; ...
4
votes
1answer
240 views
Where did the idea of using alcohol in pie crust come from?
Back in 2008, Good Eats showed a recipe for pie crust which included distilled alcohol. In 2009, America's Test Kitchen showed a recipe for blueberry pie which also used alcohol in the crust. In both ...
4
votes
1answer
610 views
Does adding oil and fats affect bread crust development?
I had recently started baking bread and I have read up a lot on developing a great crust. Generally it involves steam in the oven at the beginning of the baking process, high even heat and etc.
I ...
3
votes
3answers
564 views
How can I make the crust of my chicken pot pie crunchy?
I was wondering how to make the breading/crust on the top of a chicken pot pie really crunchy, not flaky, but crunchy and crispy.
I know all the ingredients to make the topping in the first place. I ...
1
vote
2answers
2k views
Is it possible to have a good crust without prebaking a quiche?
I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip ...
4
votes
3answers
2k views
Can I substitute olive oil for butter/shortening in pie crust?
I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched ...
2
votes
2answers
329 views
How to make a lattice pie crust?
I just made a lattice pie crust for the first time. The best I can say about it is that it wasn't a total disaster. So I would like to know what is the proper way to make it.
How much dough do I ...
3
votes
1answer
827 views
Why and when do you need to dock dough?
When making a pie, you almost always have to make holes in the dough with a fork. This is called docking.
What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) ...
3
votes
1answer
364 views
Adapting graham cracker crust to all-natural graham crackers
Popular recipes for graham cracker pie crust are generally based on Nabisco Honey Maid or similar mass-market, not-really-graham-flour-crackers.
Example recipe (American measurements):
1.5 cups ...
8
votes
5answers
2k views
How do I ensure my deep dish crust gets cooked
I've made a couple of deep dish pizzas over the last several months and I occasionally get either a soggy or a not cooked crust. I've been pushing the dough into a cast iron skillet and then putting ...
2
votes
1answer
225 views
When is it necessary to put foil over a pie's crust?
In the past, when I have made pumpkin pie, I have never put foil around the edge of the crust of the pie. Yesterday, I baked a pie with someone else, and they insisted that the foil was necessary to ...
8
votes
1answer
830 views
Why do some pie crust recipes include vinegar?
I experiment some with pie crusts and have seen recipes that include vinegar as well as eggs. What does the vinegar do and what does the egg do. I have heard the vinegar promotes tenderness but have ...
3
votes
1answer
898 views
Why is my quiche soggy?
I have tried making the same quiche recipe twice, but both times it has turned out soggy. I whisked together 3 eggs, milk, half and half, and seasonings and poured it over the crust with ham and ...
1
vote
2answers
318 views
Why does my German nut strudel fall apart?
I have a recipe for nut strudel, which calls for the following:
2 cups flour
1 stick butter
8 oz cream cheese.
I have made it twice, and both times the crust is all crumbly and does not roll well. ...
4
votes
1answer
225 views
At what temperature should one bake a coconut crust for a Hershey Bar Pie?
Today I plan to bake a hershey bar pie.
I have done this in the past but never really get the crust to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since ...
2
votes
1answer
513 views
How to make pizza that has a fat outer rim? [duplicate]
Possible Duplicate:
Shaping thick crust pizza dough
When I make pizza, I stretch my dough to the wanted size and shape, with even thickness all around...
I'm finding it difficult to ...
5
votes
2answers
504 views
How to make a pie crust out of plantains?
I had heard of plantains, but never eaten them (or seen them). Today, there were green plantains available at the local supermarket, and I seized the chance and got a bunch.
While various Internet ...
6
votes
1answer
623 views
Why does baking bread in a closed pot make a good crust?
I just tried a recipe for bread that suggests baking it in the oven a casserole pot with a lid (Dutch oven?)
Suddenly I have a loaf with a wonderful crust which I have never managed to do with an oven ...
11
votes
5answers
3k views
Crusty french bread
The crust on my french bread never turns out "crusty" like it does in restaurants, what am I doing wrong?
10
votes
4answers
3k views
How to make hot dog buns or sandwich rolls with a soft crust?
Whenever I make sandwich rolls, the crust ends up too thick and too crispy. I've tried a few things, such as a moister dough, but I can't seem to get a combination of a hearty bread and a soft crust. ...
8
votes
2answers
425 views
Storing hard crusted bread
I'm currently baking a batch of sourdough bread. My last batch turned out perfectly with a hard crust and chewy inside. My problem is how to store the bread such that the crust stays hard. If I put it ...
5
votes
4answers
3k views
Can you make pie crust from cookie dough?
I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking ...
9
votes
3answers
540 views
How to achieve great baguette crusts
I have baked baguettes a few times, the recipe I used was something from the net which might or might not be good. It went like this:
13 dl wheat flour
5 dl clean, cold water
salt, some olive oil
...
5
votes
2answers
241 views
Why do some pies call for two crusts, and some do not?
Most fruit pies call for two crusts, whereas most custardy pies do not. However, my apple pies with one crust or two or substantially the same.
Is the number of crusts simply traditional?
8
votes
9answers
283 views
Gluten-free replacement to coat something with before roasting, to obtain crust
A recipe calls for coating (slightly cooked) fennel bulbs in flour before roasting them, presumably to obtain a bit of a crust. Is there anything I could coat them with that is gluten-free?
6
votes
3answers
877 views
How Does a Grocery Store “Self-Rising Crust” Work
As far as I understand, frozen pizzas sold at the grocery store are par-baked and then frozen, to be fully baked when they are put into your oven at home.
I noticed that some of these pizzas describe ...
17
votes
2answers
3k views
How can huge bubbles in pizza crust be prevented?
When making pizza, often the dough bubbles up hugely, displacing toppings and generally making a mess of the pie.
Are there any secrets to preventing this? Does the key lie in the dough recipe, the ...
20
votes
3answers
508 views
Pizza baking order
First few times I thought it was coincidence but now I'm puzzled. I'm baking two pizzas, one after another, made from the same dough and with the same ingredients. Every time, the second pizza base is ...
5
votes
1answer
169 views
Microwave Crust
I've done a lot of microwave baking (and have created some delicious treats!), however I've never found a way to get a crust with the microwave.
Now I understand the science behind a microwave and ...
2
votes
3answers
2k views
When Making A Pie With Graham Cracker Crust, How Can I Get The Crust Just Moist Enough?
I love making key lime pie. I've made it a few times this summer with this very simple and delicious recipe:
1 Container Cool Whip
1 Can Sweetened Condensed Milk
1/2 (or 1/3) C. Lime Juice
1 Graham ...
10
votes
1answer
4k views
What does it mean when dough is referred to as “short”?
I saw this term pop up in a quiche recipe concerning the crust - How can you tell if the problem is too little/too much shortening, or too little/too much liquid? If it's out of proportion, can it be ...
2
votes
2answers
542 views
Is it possible to store Homemade pie crusts - if so what methods are there?
I wanted to make pie crust for a cheesecake recipe but didn't want to make all of the actual filling at the same time ( doing it for two different events that are about two weeks apart), is it ...
9
votes
4answers
3k views
How to make pizza crust thin and elastic at the same time?
For the title: I'm not sure if "elastic" is the perfect word here, so is anyone knows better one - put it in the comment.
I like thin pizza crust, but when I've made it myself it was hard and stiff - ...
16
votes
7answers
7k views
Techniques to get a nice golden-brown crust on bread
How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?
