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Why is pastry so hard for me to get right? I am Southern - but can I make a biscuit? Yes, if you like iron like consistency to chew on with your gravy! I can't make pastry for pot pies, either! No matter how many times I follow instructions, my stuff comes out very ugly and wrong..haha Is it really impossible to make pastry without fancy equipment or am I just cooking impaired! |
I have trouble boiling water so I can't help you ! |
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Are you overmixing/blending -- bc if you overstir/mix, you overdevelop the gluten, and this causes things to be tough/hard/stiff. |
Hi all! I have problems with the dough being too wet and then having to add flour to make the consistency right. However, adding flour then means that the dough is tough, rubbery and/or heavy when it's been cooked. What am I doing wrong:confused:. I even fail at 'easy' recipes! |
I am a great cook, however I can not do pastry. I make this amazing pot pie, but I put it in a store bought crust. Same with everything else. My pastry dough is awful. Biscuits... HA! Sure, they turn out great one time, and then the next 4 my husband says they are hockey pucks! LOL I use refrigerated biscuits too. Aside from that though I do most of my cooking by hand. I make amazing casseroles and chili and stuff. Some of us might just have to admit that pastry is just not our thing. I can make pizza crust though. I wish I could help you, but I am in the same boat and after almost 18 years of marriage I just buy refrigerated dough and call it a day. |
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Try this recipe. 3 cups Rey flour. Not self rising 1 cup crisco shortening NOT oil 1tsp salt Mix them together until the shortening is like little crumbs Add 1/2 cup cold water Mix until water is blended in Do not over mix Take half of the dough and roll out on a lightly floured board. Counter. Whatever you use to desired thickness Put in pie plate Add your filling Roll out the other half of the dough and place on top loosely Crimp edges together and bake at whatever your filling recommends. This was my moms recipe and it has never failed me yet i like to make sure my flour is cold And absolutely use cold water Let me know if this works for you |
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Thank you!! |
https://www.youtube.com/watch?v=uy4ZPjwxSac Think of gluten as tiny little balls in the flour. The more you work/mix your dough, the more the tiny little balls deform and become strings. The strings bind it all together like rebar in concrete. We want gluten to become strings in baked goods that we slice, like bread for sandwiches and such. We want short strings or balls in others like pancakes, biscuits and such. Pie dough is some where in between, you want it flaky but not too crumbly, short to medium strings. If no mixer, blend the dry ingredients with a fork prior to adding the liquid. Back to your biscuits, or pancakes..... Once you add the liquid, think of it as "folding gently" rather than mixing. Don't mix biscuit dough or pancake mix, fold it. Home ec in high school wasn't a total waste 30+ years ago. LOL I'll add this, Grandma made the best cinnamon rolls while living in Whitefish, MT but when she moved to San Diego, they were tough as tires. Her and I agreed it must be the water. We never proved or disproved that theory though. |
I blame it on the stove. :D The Marie Callender pie crusts are great. Ask the mgr. of the store you shop in to get them if they don't offer them now and give it a try for pies anyway. If he won't blame it on the stove:) |
I grew up in Alabama and although I can make biscuits and pie crusts, I couldn't tell you how since the way my mom taught me was to use my hands to measure. This is the reason I still can't make my mom's icing for cakes, I never could figure out the ratios she used, mine never tastes the same as hers but I keep trying. |
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