RE: Re: The best g-f pie crust dough idea EVER!

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I usually use the second 'roller pin' method...and roll it between plastic wrap (on top between the dough and the roller).

From: [mailto: ] On Behalf Of JoeHSent: Monday, October 25, 2010 8:25 AM Subject: [ ] Re: The best g-f pie crust dough idea EVER!

Morning Sue -The technique you found is close to the traditional way tart dough is added to a french pan. Small balls of dough are added first to the sides of the pan and with fingers pushed into the sides to create an even thickness around the side and that the dough is pushed into the corner (inside edge) of the pan. Then the excess dough is pinched off at the lip between thumb and forefinger to create an even edge. More balls of dough are added to the bottom of the pan and then with finger tips pressed into the plate to create a thinner, almost translucent bottom. Fingertips are used rather than the palm of the hand, because the palm adds too much heat to the dough (and in the gluten world reactivates the gluten).The other technique that can be used is to roll out the dough, then place the rolling pin in the center of the circle and lift and place half the dough over the rolling pin, Lift the rolling pin gently so the dough hangs over the rolling pin and then gently place the edge of the dough against the edge of the pan and roll the dough into the shell. Dough rollout recommendation: While the dough is being rolled out, make sure there is enough flour (GF of course) on the work surface and make sure air is used to ensure the dough is not sticking to the surface where the tensile strength of the dough will be diminished through the sticking of the surface. Also a cool surface helps such as a stone counter top so less heat is transferred onto the dough during the rolling process.Regards, JoeJoe Hertzbach831.531.7422joe@...Twitter: http://twitter.com/pelesoven--- In , "CalicoSue" <susan.hersom@...> wrote:>> Maybe most of you already know this little hint regarding g-f pie crust dough, but I have never heard of it before and discovered it on my own yesterday. > > How many times have you rolled out g-f pie dough only to have it literally fall part as you try to put it in the pie pan? After THREE times of trying to turn the dough into the pie pan (and one of those times actually putting the pie plate onto the pie dough and having the pan literally puncture the dough as I turned the plate back over again), I came up with an idea!> > I measured the inside of the pie plate (7 inches) and then just patted the pie dough down to a circle of 7 inches. I put the dough into the bottom of the plate and then with the heel of my hand gently just pushed the dough around until it came up over the edges of the plate (this is so easy with g-f dough because it is so pliable). I made sure the dough was even all around the bottom and sides of the plate. When I got done crimping the edges, it was the most perfect pie crust I had ever made! My pumpkin pie came out so delicious-looking and was so proud of myself.> > When I told my daughter about my exciting new-found hint, she looked at me and said "You didn't know that?" :)> > Sue>>> Maybe most of you already know this little hint regarding g-f pie crust dough, but I have never heard of it before and discovered it on my own yesterday. > > How many times have you rolled out g-f pie dough only to have it literally fall part as you try to put it in the pie pan? After THREE times of trying to turn the dough into the pie pan (and one of those times actually putting the pie plate onto the pie dough and having the pan literally puncture the dough as I turned the plate back over again), I came up with an idea!> > I measured the inside of the pie plate (7 inches) and then just patted the pie dough down to a circle of 7 inches. I put the dough into the bottom of the plate and then with the heel of my hand gently just pushed the dough around until it came up over the edges of the plate (this is so easy with g-f dough because it is so pliable). I made sure the dough was even all around the bottom and sides of the plate. When I got done crimping the edges, it was the most perfect pie crust I had ever made! My pumpkin pie came out so delicious-looking and was so proud of myself.> > When I told my daughter about my exciting new-found hint, she looked at me and said "You didn't know that?" :)> > Sue>