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Questions tagged [crust]

105 questions
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Could you use other liquors than vodka in pie dough?

Cook's Illustrated has developed a recipe for pie dough that substitutes vodka for some of the water, making dough mixable but developing less gluten (tough pastry). It works! Has anyone tried using rum or whiskey in place of vodka, in hopes of…
uncacal
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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 own strengths and weaknesses?
AlexMA
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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 noticed something that I have not read about and was…
Jay
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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 this step and pour the filling in the raw dough…
Mien
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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 actually need for one lattice (let's say for a 26 cm…
rumtscho
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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) where this isn't necessary? Do you only need to…
Mien
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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 finely ground graham cracker crumbs 1/4 cup…
FuzzyChef
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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 all the other aspects of making the crust have…
Beth Inderwiesche
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Sourdough pizza crust for wood-fired oven

I can consistently make a nice, well-blistered, chewy pizza crust in my wood-fired oven. My recipe is Caputo flour (the red bag), 60% hydration, 2.5% salt, 0.25% instant yeast; knead until smooth; form into balls; age at 9 C for four days. I've…
Sneftel
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Pie crust too soft to put in pan

My pie pastry is too soft that I can't pick it up to put in pan after rolling it. The softness/pliable is like the butter/shortening too warm needs to be refrigerated. I tried refrigerating it overnight (this delayed the completion of my pie) but…
user91920
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How to achieve a good steak crust with a blowtorch?

I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a really good crust. Should I simply do it longer? The following result took me several…
user1721135
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Pizza dough with sand paper texture?

Every time I have had a really good pizza (usually in Italy for some reason) there's one thing that stand out more than anything else and that's the crust. What I have noticed about those really good pizzas is that the crust have a very rough…
Andreas Zita
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Baking - Substitutions for a gingersnap crust

I'm making a recipe that calls for gingersnap crumbs in a crust. I don't really want to make a trip to the store to try and find gingersnaps but I have graham cracker crumbs. Could I just put a bit of ginger or molasses with the graham to make…
Robyn Dias
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Pumpkin pie in a crust that requires a shorter cooking time

I'm trying to make a pumpkin pie in a crust I normally use for cheesecake, it's about 1/8th inch thick, and bakes for 25 min @ 325 and I usually top it with a nonbaked cheesecake filling of cream cheese and gelatin. I want to top it with a pumpkin…
Patrick Schomburg
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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 possible store the extra crust, and if so how? Crust is…
AttilaNYC
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