Timeline for Greasy Pie Crust
Current License: CC BY-SA 3.0
10 events
| when toggle format | what | by | license | comment | |
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| May 12, 2016 at 3:27 | comment | added | Guest | Thanks @Stephie. I think what I will need to do is be more careful about my measurements next time. It really seems like the likeliest culprit here was that I mis-measured. I do like the idea of the kitchen scale. It will help me be more precise. Also, as a baking newbie, I enjoyed the discussion on the "3-2-1" crusts... much to learn!! Thank you so much for chiming in. | |
| May 11, 2016 at 21:07 | comment | added | rumtscho♦ | chowhound.com/recipes/basic-pie-dough-10746 - first hit for "3 2 1 pie crust". Probably again a cultural difference hidden by the similar name. It says "This pie crust recipe is known as a 3-2-1 dough because it’s made up of 3 parts flour, 2 parts fat, and 1 part water (by weight). There is a bit of sugar for a slightly sweet crust, but you could also take out the sugar and use the dough with a savory filling". | |
| May 11, 2016 at 21:06 | comment | added | Stephie♦ | (And of course I trust your post.) | |
| May 11, 2016 at 21:05 | comment | added | Stephie♦ | de.wikipedia.org/wiki/Mürbeteig, 2. Absatz. | |
| May 11, 2016 at 20:59 | comment | added | rumtscho♦ | I've always known it as water-butter-flour. Or at least I think that's what I've known. The ones in my picture are made with water-butter-flour, I am eating them now and they are delicious and even flakier than my more carefully made ones. | |
| May 11, 2016 at 20:58 | comment | added | Stephie♦ | @orrect, misread the 1 1/4 cups. Still the ratio remains at 1.5 : 1. 1-2-3 is sugar-butter-flour. If you simply omit the sugar, the ratios are off. | |
| May 11, 2016 at 20:53 | history | edited | Stephie♦ | CC BY-SA 3.0 |
Adjusted math.
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| May 11, 2016 at 16:47 | comment | added | rumtscho♦ | Are you sure of your calculation? 1 1/4 cups of flour are 150 gram, and most converters I find tell me that 7 tablespoons of butter are 100 gram, that would be a 3:2:1 ratio (not 1.2:1). This is standard for Ameriican flaky crusts, to the point that I have heard them called "3-2-1" crusts. Europe tends to use a 2:1 indeed, but the 3:2:1 type also produces very good results without the problems listed above. | |
| May 11, 2016 at 15:52 | history | edited | Stephie♦ | CC BY-SA 3.0 |
Remedy suggestion.
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| May 11, 2016 at 4:25 | history | answered | Stephie♦ | CC BY-SA 3.0 |