You two were so fast to comment, haha. I guess I need to make more baking posts. Yes, the plates are indeed from Target. Almost everything we own is from Target, really!
Oh that looks cute. Maybe the crust is being rolled out too thin? Or it needs more flour to keep it thicker? I'm the worst at baking from scratch though =(
Well, I can usually get it rolled out, but it just sort of falls apart when I try to drape it over the rolling pin to lay it in the pan. I always feel like it's too dry and crumbly, like there is too much flour. I try to add more water as I'm mixing it into a ball, but I'm always afraid to veer far from my recipe. It's my grandmother's recipe, and her pies are perfection. Baking from scratch is about all I can do, cooking-wise. I'm just not into real cooking. And my pie is technically almost vegan! If I had just left out the real butter that was cut over the filling, it would be.
I'm thinking you're maybe rolling it out too thin or it could be since you mentioned below making it with shortening I assume you're creaming it with the sugar - which you could be over beating it! I have something in my cookbook for cupcakes on the delicate nature of the sugar/shortening beat.
Actually, I do it all by hand, using just a fork and my fingers. And the shortening is chilled beforehand so it is just cut up into tiny bits in the flour. How it ever comes out tasty, I'll never know. But I may be overworking it and over rolling it, I'm just not sure.
Looks yummy! If your crust is brittle and falls apart, try adding one extra egg yolk... eggs are binders, so they will hold all the crust together a bit better without changing the texture or anything too much.
Hmmm, my recipe doesn't call for eggs at all, just flour, salt, sugar, shortening, and ice water. But maybe I'll try a small batch and see how that works. I need to make a batch of dough one day and split it into, like, four portions, then experiment with the ratios in each.
Yea, some pie crusts don't call for egg... I like to use one egg white (no yolk) in the dough, and I also like to brush egg whites over the crust to get that nice shiny glaze look :)
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That makes me want pie and ice cream now! Mmm.
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When I have issues with my pie crusts, I add an extra teaspoon (or so) of ice water! usually that does the trick!
That really looks fantastic. I want cherry pie for breakfast, yo.
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