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Make your own dang pies you lazy sonsabeeches
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<blockquote data-quote="Harte" data-source="post: 146385" data-attributes="member: 443"><p>An hour or two before you want to start on the pie, take the dough out and put it on your counter. When it's warmed up to room temp, here's how I do it.</p><p>I use three gallon-sized zip lock bags with the zippers cut off and the sides cut open. Two overlapped on my counter (with a little flour) to put the dough on, and the third for covering the top where I want to roll:</p><p>[ATTACH]5701[/ATTACH]</p><p></p><p>The third plastic bag is not big enough to cover the whole dough sheet once it's rolled out, but you can gently lift it off the dough and move it to different sections as you roll it out.</p><p>I can't roll dough and take pictures at the same time so I don't show me doing the rolling. When you do it, be sure to roll from the center outward, not all the way across the dough from edge to edge. Also, the plastic bags tend to slide around some so I hang my fat ass belly over the near edge to hold them doughs still for the rolling. Do this and rotate the whole setup as you roll out in six or eight directions from center. When you're ready, ease the top plastic bag up off the dough then flip the dough over - bottom bags and all, into your pie pan. Then gently peel back the plastic off your dough.</p><p>You need the dough to be against the pan - especially in the corners. If you leave an air bubble between the pan and the dough, it will swell up into a huge bubble that sticks up out of your pie. If this happens, eat it anyway - it won't change the taste.</p><p>What I do is lift gently along the edge of the dough and let it slide down into the pan corner. You can press it gently as you do this, but be sure you're feeding slack dough into the pan (by lifting) or when you press, you'll press right through and tear the dough.</p><p>Incidentally, tearing the dough is not really a problem, just lift and overlap the sides of the tear and press it back together - it will stay.</p><p>Here's the dough after it's been simply laid in place:</p><p>[ATTACH]5702[/ATTACH]</p><p>I brush off any excess flour with a pastry brush, but you could use a paintbrush as long as it wasn't too stiff.</p><p>Here the dough has been fitted into the corners.</p><p>[ATTACH]5703[/ATTACH]</p><p>Also, in the above pic I've trimmed the edges to about an inch or so beyond the pan's rim and rolled the dough edge under to bulk up the edge on the pan rim.</p><p>Next I sort of pinch the dough along the rim into a ridge. It looks like this:</p><p>[ATTACH]5704[/ATTACH]</p><p>You can go with the dough now to make any single crust pie you want to make, if you don't love anyone.</p><p>But if you are lucky enough to love someone and coordinated enough to do this:</p><p>[ATTACH]5705[/ATTACH]</p><p>then you can show your love with a fancy as hell decorated edge, like so:</p><p>[ATTACH]5706[/ATTACH]</p><p>Here are my two finished doughs for Thanksgiving Pumpkin Pies 2016:</p><p>[ATTACH]5707[/ATTACH]</p><p></p><p>I'll show the piemaking in the next post. Get your own recipe though. I've spent years on mine and I do it better than my Mother did now. And I'm here to tell you she made an exceptionally fine pie.</p><p></p><p>Harte</p></blockquote><p></p>
[QUOTE="Harte, post: 146385, member: 443"] An hour or two before you want to start on the pie, take the dough out and put it on your counter. When it's warmed up to room temp, here's how I do it. I use three gallon-sized zip lock bags with the zippers cut off and the sides cut open. Two overlapped on my counter (with a little flour) to put the dough on, and the third for covering the top where I want to roll: [ATTACH]5701[/ATTACH] The third plastic bag is not big enough to cover the whole dough sheet once it's rolled out, but you can gently lift it off the dough and move it to different sections as you roll it out. I can't roll dough and take pictures at the same time so I don't show me doing the rolling. When you do it, be sure to roll from the center outward, not all the way across the dough from edge to edge. Also, the plastic bags tend to slide around some so I hang my fat ass belly over the near edge to hold them doughs still for the rolling. Do this and rotate the whole setup as you roll out in six or eight directions from center. When you're ready, ease the top plastic bag up off the dough then flip the dough over - bottom bags and all, into your pie pan. Then gently peel back the plastic off your dough. You need the dough to be against the pan - especially in the corners. If you leave an air bubble between the pan and the dough, it will swell up into a huge bubble that sticks up out of your pie. If this happens, eat it anyway - it won't change the taste. What I do is lift gently along the edge of the dough and let it slide down into the pan corner. You can press it gently as you do this, but be sure you're feeding slack dough into the pan (by lifting) or when you press, you'll press right through and tear the dough. Incidentally, tearing the dough is not really a problem, just lift and overlap the sides of the tear and press it back together - it will stay. Here's the dough after it's been simply laid in place: [ATTACH]5702[/ATTACH] I brush off any excess flour with a pastry brush, but you could use a paintbrush as long as it wasn't too stiff. Here the dough has been fitted into the corners. [ATTACH]5703[/ATTACH] Also, in the above pic I've trimmed the edges to about an inch or so beyond the pan's rim and rolled the dough edge under to bulk up the edge on the pan rim. Next I sort of pinch the dough along the rim into a ridge. It looks like this: [ATTACH]5704[/ATTACH] You can go with the dough now to make any single crust pie you want to make, if you don't love anyone. But if you are lucky enough to love someone and coordinated enough to do this: [ATTACH]5705[/ATTACH] then you can show your love with a fancy as hell decorated edge, like so: [ATTACH]5706[/ATTACH] Here are my two finished doughs for Thanksgiving Pumpkin Pies 2016: [ATTACH]5707[/ATTACH] I'll show the piemaking in the next post. Get your own recipe though. I've spent years on mine and I do it better than my Mother did now. And I'm here to tell you she made an exceptionally fine pie. Harte [/QUOTE]
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Make your own dang pies you lazy sonsabeeches
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