Topic profile page for Crust.
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Topic "Crust" was discussed 58,429 times on 5,283 sites in last 3 months
@ pizzahut says they have 2 charge extra for cheese... @ pizzahut says they have 2 charge extra for cheese since its not a 'topping'. What the crap is it then? Crust, sauce? NO. Its a TOPPING!!! 6:07 PM Sep 20th from TwiXtreme
Started 17 hours, 30 minutes ago (2009-11-29 04:13:00)
by HAL 9000
Miniture Working Oil Lamp: Marked "MADE IN ITALY" On Glass Base! 8 Inches Tall, W/Pie Crust 5 Inch Chimney Top! Has Good 1/4 Inch Wick W/Lamp Lighter Burner And Wick Adjuster, Glass Base (Oil Font) Has Some Small Bubbles In Glass ! (This Is GOOD It Indicates Older Glass) NO DAMAGE, Some Normal Age Wear To Burner Finish, But Still Displays Nicely And Is Burnable If Desired! Nice Addition To Mini ...
Started 1 day, 6 hours ago (2009-11-28 15:28:00)
by RedVelvet
I used a new recipe for pie crust this year, and it came out a bit too dough-ey (gluten developed? maybe wrong proportions?) It was ok, but not great, not flaky and buttery - although I used 3 sticks of butter for 3 1/2 cups flour. Well, too late to troubleshoot now, but I'm left with a disc of dough that I don't want to throw away. Any ideas about what I can make with that dough other than ...
Started 1 day, 7 hours ago (2009-11-28 14:27:00)
by foodie18
For all my baking, I cannot seem to master a pie crust. (I did many years ago, and somehow think I jinxed myself during my first Christmas with my future in-laws. Three attempts at crust - three different recipes mind you - all bombed and I've yet to make one since that succeeded in the last 9 years.) Sigh... Every recipe seems to be titled "never fail" yet I still get it wrong. It's too ...
Started 2 days, 3 hours ago (2009-11-27 18:05:00)
by jenhen2
I admit, I come from a long line of seasoned pie bakers. Grandma, Mom, Aunts, Uncles - they can all make a mean pie crust. Me, not so much. I've tried Grandma's recipe (from an ancient Joy of Cooking), I've tried Cooks Illustrated with vodka, without vodka, all butter, butter and shortening, food processor, stand mixer, by hand with a pastry blender - none of it turns out the perfect pie crust....
Started 2 days, 6 hours ago (2009-11-27 14:51:00)
by jensunnyside
Hello, I'm trying to figure out if the substitution of suet is 1:1 with shortening in a pie crust recipe. I have my recipe (it's the one my mom always used when she didn't buy the crust pre-made LOL!) but it calls for shortening- I'm in the UK and only have suet available. For some reason I'm not convinced that it is a 1:1 substitution. Does anyone know for sure? I feel like I'm in the ...
Started 1 week, 1 day ago (2009-11-21 21:00:00)
by jsteppe
Looking for a recipe that was in an October, November or December CL 1990- issue that used phyllo sheets as crust and had a cranberry and chocolate swirl in the filling. It was a real showstopper and tasted great!
Started 1 week ago (2009-11-22 00:13:00)
by Kristina
I'm going to bake pies on Monday, but I was wondering if I could make the pie crust "disks" tomorrow and leave them in the fridge in their zip-top bags until Monday when I will roll them out and blind bake them. I would think it wouldn't be a problem, but just want to consult. Thanks! K
Started 5 days, 4 hours ago (2009-11-24 17:41:00)
by Silvia1011
Does anyone have a simple but yummy pie recipe? I'm making pecan pie for the 1st pie crust, but don't know what to make for the second one. (I'm not a huge baker). Oh, and it's a deep dish frozen pillsbury pie crust :)
Started 4 days ago (2009-11-25 21:23:00)
by Raven93
ok so i am supposed to make the pies for thanksgiving and i ran out of shortening for the crust can i substitute margarine for the shortening because i have 1 pie left to do and my husband has the car and wont be home until 10:30 thanks
Started 2 days, 11 hours ago (2009-11-27 10:35:00)
by Miss Dixie
2 1/2 cups sifted flour 1 tsp salt 1 cup shortening 1 egg 1 Tbsp vinegar 1/2 cup ice cold water Sift flour and salt. Cut shortening into flour until resembles coarse cornmeal.. Beat egg with whip. Combine with vinegar and water. Add to flour mixture, tossing lightly with fork. Bake at 425 degrees fo 8-10 minutes. Makes paastry for 2 single crust pies, or one double pie crust...
Started 2 days, 4 hours ago (2009-11-27 17:06:00)
by StregaHorn
for chicken. I highly recommend it. Added a touch of Cayenne Pepper which gave it spice and added honey to my egg white dredge mixture which made it a touch sweet. We pan fried this time. I assume it would work well if you bake the chicken too.
Started 5 days, 13 hours ago (2009-11-24 08:07:00)
by Unapylype
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Started 5 days, 12 hours ago (2009-11-24 09:19:00)
by Unapylype
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Started 5 days, 11 hours ago (2009-11-24 10:36:00)
by Unapylype
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