Pie Baking

Post by **Scott** » Wed Feb 17, 2010 5:30 am

OK - strange request of the day!!!

I love baking pies. In US and Russia I used pure lard for crust, then went to US product Crisco, no trans fats, solid vegetable shortening - very nice, flaky crusts. No more Crisco here - not Metro, Carrefours, Spinneys, visited Cairo, visited Hurghada.

So, What is used for flaky pie crusts here - or doesn't it happen?????

Best to all,
Scott

Post by **Aisha2412** » Wed Feb 17, 2010 10:12 am

Hi Scott ive also had this dilema.. I have always ended up bying ready made puff pastry if this is what u mean as this is readily available. For normal short crust I have to use butter only as long as its vey cold IE freezer and the water used is ice cold it turns out fine.
I have looked all over for any lard or a substitute..to no avail.
Problem being pure lard has pig fat in it so its completley a no no here and cant even find a veggie alternative.

Post by **Hurghadapat** » Wed Feb 17, 2010 11:01 am

Scott you can use butter to make flaky pastry and a tip to make it without having to go through the process of rubbing the butter in is to partially freeze it then grate it into the flour this avoids having to keep turning,rolling and resting the pastry which is quite time consuming,so the only time you need to rest it is after you have finished mixing and it has become a dough.

Post by **Scott** » Wed Feb 17, 2010 11:34 am

You guys are great!!! What's your pleasure??? Come to Luxor and its yours!!!!! LOL!

My specialty is (dare I say) cream pies, followed by blueberry, apple and pecan. Your call!!!!!!!!

Call me silly but I think this is the way the forums are SUPPOSED to be!!!!

BEST!
Me

Post by **Claire** » Wed Feb 17, 2010 1:54 pm

Have to admit I never tried baking in Egypt as the kichen just gets too hot for me so only do essential food cooking. But when I bake I just use butter for pastry and it turns out fine for shortcrust. I buy puff pastry though ready made!
And as you ask Scott any pie would do me!!! Yum!

Post by **Netyoda** » Wed Feb 17, 2010 4:35 pm

Hi Scott,

I've always used butter in preference to lard - unsalted is best if you're making a sweet pastry

Post by **Hurghadapat** » Wed Feb 17, 2010 4:36 pm

Hey Scott what exactly are you offering when you say what's your pleasure!!! Now is this offer worth a flight from the UK

Post by **Hurghadapat** » Wed Feb 17, 2010 4:39 pm

As Lee says unsalted is best but in Egypt you have no option as unsalted is all you can get

Post by **Scott** » Thu Feb 18, 2010 4:51 am

One of my favs -

a single pie crust, baked,
filled with fresh slices strawberries,
pour a package of prepared custard mix over the berries (Omars carries a killer package of creme caramel complete with caramel sauce which I just save and double up on the next time I make creme caramel.)
top with whipped cream.

Usually ends up being DINNER!!!!

Best to all,
Scott

Post by **Christine** » Thu Feb 18, 2010 11:06 am

I am just imagining that pie.I saw you make cream pie? is that right, can i ahve the recipe honey please, i think Alan would love that, he loves creamy things

Post by **Scott** » Thu Feb 18, 2010 1:33 pm

Easy! But when I say cream pie I mean a whippped cream topping. Usually I make apie ith a pudding mix such as chocolate or butterscotch, or the strawberry custard I mentioned. Very easy to throw together - a single backed crust, filled with a THICK pudding mix and topped with whipped cream. I usually add a little vanilla EXTRACT to the cream to kill the taste of UHT milk!

With this basic plan, you can just let your mind wander - type of pudding, possible additives - banana slices, strawberry slices, shredded coconut. Your imagination is your limit - fun to experiment - hard to go wrong. Where else can you GORGE on your mistakes!!!!

Post by **Christine** » Thu Feb 18, 2010 1:43 pm

Thanks so much honey, i cant wait to start making loads of mistakes

I spoke to Alan on the phone a while back and told him i had asked for some recipe ideas, so he is looking forward to some samples as soon as he gets home i shouldnt wonder............. mmm banana AND coconut, ooh pina colada in a pie crust

Post by **Scott** » Thu Feb 18, 2010 1:52 pm

I haven't tried PC - sounds FAB!! Would you want to think about a little rum, dare I say????

Post by **Christine** » Thu Feb 18, 2010 1:57 pm

Scott, i just remembered a pie i used to eat in Portugal, Tarte Natashe, simply heaven, now i cant replicate it precisley but ive made many of my take on it.
Digestive or crunchy biscuit beaten to a mass of crumb, add a couple of ounces of melted butter and stir in until all biscuit is coated well, this will form the base and sides of your pie by pressing the mixture into your pie dish.
Chill for a couple of hours in the fridge.
While its setting you can make your filling, which can be anything, custard is good, but for something quite disgustingly georgous you could use Dream topping, if you can get it there.
Mix several packs of dream topping with the suggested amounts of milk, when its very thick add the fruit (or nut) of your choice folding in gently, remove the pie from the fidge when its set, and spoon my yukky mixture in, top with fruit , cherry is good strawberry would be just as good and return to the fridge for an hour or so just to be sure the filling is well set.
Turn onto a large plate dust with caster sugar and serve, positivley disgusting but they keep coming back for more

Post by **Scott** » Thu Feb 18, 2010 2:00 pm

Don't you think you should warn diabetics????

Post by **Christine** » Thu Feb 18, 2010 2:48 pm

I hadnt thought of that i spose i should, or you could just not dust it with more sugar do ya think.

Post by **Scott** » Thu Feb 18, 2010 3:50 pm

It was a joke! I suggest Portion Control!! LOL!

Post by **Christine** » Thu Feb 18, 2010 4:13 pm

I was joking too, no you cant have to much its very rich !!

Pie Baking

Pie Baking

Love pies