tag:blogger.com,1999:blog-7977563004357944096.post5870012880563715838..comments2024-03-16T08:54:06.814-04:00Comments on Kusina ni Manang: Making Pie Crust - My first attemptLoryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-7977563004357944096.post-84795696515340586702004-10-19T13:01:00.000-04:002004-10-19T13:01:00.000-04:00Sinubukan kong gawin yong empanada but it turned o...Sinubukan kong gawin yong empanada but it turned out to be sticky the pastry. The filling was good. That was my first time to make that. I was hoping you will give me tips on how to make the pastry.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-22585409865289571752004-10-19T13:52:00.000-04:002004-10-19T13:52:00.000-04:00Yeah, it was really sticky. I got the same experie...Yeah, it was really sticky. I got the same experience when i made my calzone, that it was so hard to maneuver after rolling it on the table without plastic then lefting it to cover the filling then lifting again to put on the baking pan. That was where I first came upon the idea of using plastic (trial only) and it worked wonders. So now with the empanada crust and pie crust, one thing that helped me handle the pastry was to sprinkle it with flour intermittently while rolling, and the rest of the dough is still in the fridge to keep it chilled (I only get a ball-sized pinch of dough one at a time as I rolled.) Another is the use of the plastic wrapper to fold the dough over the filling and use it to press on both sides before fluting. Before I flute, I dust the dough again with flour.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-88639092218976320312004-10-20T03:19:00.000-04:002004-10-20T03:19:00.000-04:00Manang, thanks for sharing your recipe. I also do ...Manang, thanks for sharing your recipe. <br><br>I also do experiments when cooking due to inavailability of some ingredients and it's nice to come across a page like yours to learn other stuffs.<br><br>I hope you don't mind me coming back and may I link your page? please let me know :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-44361009760014240712004-10-20T17:48:00.000-04:002004-10-20T17:48:00.000-04:00Hi Thess!Welcome! Of course you may come back here...Hi Thess!<br>Welcome! Of course you may come back here anytime and you may link me (I checked your blogger profile and got lost as to how I can link you too!). Maybe you would like to join us in the Westernized Kusina. I am sure you have your own experiences and tips and frustrations to share. Haha!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-75246399716135181532004-10-20T19:04:00.000-04:002004-10-20T19:04:00.000-04:00Hi Manang and anonymous! I hope some of my tips fo...Hi Manang and anonymous! I hope some of my tips for flaky pastry will help your crust get unsticky.<br>Keeping butter and flour cold is important. If you can, use a cold surface like granite or marble. The recipe usually calls for a minimum and maximum of ice water (water in ice cubes) so try to go for the minimum, adding a little at a time only until you get it to form a ball. <br>Minimal handling is key also for having a nice flaky crust. Maybe flouring your hands first instead of adding to the dough would help. Work quickly and chill and rest the dough before rolling out to get the butter firm and something not to form, gluten? so it won't get tough. (fr an amateur!)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-45707246145271009552004-10-23T23:03:00.000-04:002004-10-23T23:03:00.000-04:00manang here is my FLAKY PIE PASTRY recipe:2 cups a...manang here is my FLAKY PIE PASTRY recipe:<br>2 cups all-purpose flour<br>1/2 teaspoon salt<br>2/3 cup vegetable shortening, chilled ( i don't even chill it. butter flavored one is very good).<br>7 to 8 tablespoons cold water<br><br>stir together flour and salt. cut in shortening until mixture resembles coarse crumbs. sprinkle with 7 tablespoons water. stir until mixture forms a ball and leaves side of bowl. add more water if needed. turn out dough onto lightly foured surface. knead 10-15 mins. (i don't knead that long). makes pastry for 1 9-inch double crust pie.(TIP: i used this pie crust also for my baked empanada. brush the empanada with eggwash, a combination of eggyolk + 1 tablespoon water).<br><br>PERFECT APPLE PIE (the one that i used)<br>7-8 cups thinly sliced peeled baking apples<br>2 tablespoons lemon juice<br>1 cup sugar<br>1/4 cup all-purpose flour<br>1 teaspoon ground cinnamon<br>1/4 teaspoon salt<br>1/8 teaspoon ground nutmeg<br>2 tablespoons butter or margarine<br>1 eggyolk<br>1 tablespoon water<br><br>toss apples with lemon juice. combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. pour into crust; dot with butter. roll out remaining pastry to fit top of pie crust; cut slits on top. beat egg yolk and water; brush over pastry. bake at 425 degrees for 15 mins. reduce heat to 350 degrees bake 40-45 mins. or until crust is golden and filling is bubbly. (TIP: i microwave my thinly sliced apples first, so it will not be bulging or bulky).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-49725304940961261262004-10-25T11:14:00.000-04:002004-10-25T11:14:00.000-04:00Hi Anonymous (wish I knew at least your username!)...Hi Anonymous (wish I knew at least your username!)<br>Thanks for those tips! They were so timely because right now I am currently reviewing recipes for apple pie. (I made my pie crust last night, waiting now in the fridge for the filling). I will try your recipe plus your method, then I will probably add 1/8 tsp cardamom as per suggested by another foodblogger.<br><br>I really love this way of exchanging tips and ideas. i thank you all for making life easier for me.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-91362862470531810492004-11-24T06:41:00.000-05:002004-11-24T06:41:00.000-05:00Hi Manang,I wanted to tell you... I've been makin...Hi Manang,<br>I wanted to tell you... I've been making pie crust for a while and it never occurred to me to use plastic for rolling and maneuvering it. I tried it after reading your post and it worked like a dream. Thank you! See how your enthusiasm teaches?<br>FanaticAnonymousnoreply@blogger.com