I'm curious if I use this recipe to make pecan tarts instead of one large pecan pie, will the shell turn out the same or should I bake the shell for a bit before adding the filling to the tarts? Any suggestions at all?
The Crisco recipe on the boxes in Canada have been altered. I think the concern was the egg and added cholestrol. The egg and vinegar is not in there any more. Thanks now I have put it back in and my pastry is back to being flaky once again thanks to Angies video.
@ragman4us wow, i didn't know that! i just checked the new box in my cupboard..you're right! hmm...i like it the way it was...perfect every time! thanks for pointing that out!
Angie thanks. This is the best pastry recipe I have seen yet. Love your video. I've been baking for 30 years. My wife tells me my pies and shortbread are as good as her moms.
hi, what size of egg you use? large, medium or small? first i used large egg then the dough so sticky then second time i used the small egg but when i rolled it, the dough crack.... tq angie
@TheMariaevelina I always use large eggs in baking. I never vary anything in this recipe (just made it Friday for apple pie!) - sometimes, depending on the humidity of your home, you may need to just add some more flour. I usually pat my hands with it and smooth out the dough, plus lots for the counter, rolling pin, and reapply as needed. hope that helps...
@NerdyCanadian I put it in at 400 degrees Fahrenheit for about 10 minutes after pricking the bottom of it all over with a fork. I don't add any weights/beans to blind bake it.
@a1angiem Ah, I lined it with tinfoil, then filled with rice and baked it at 350F for 20 mins...the quiche turned out awesome and delicious! BTW, I don't have white vinegar, so I omitted it and the crust worked...
i have one problem with pie crust: the bottom is always somewhat soggy from the filling and some ppl just dont like to eat soggy pie crust :( what do you think i should do?? this looks great btw. is vegetable shortening what we call margarine in my country?
You could try the following: start baking at a higher temp (I start at 425 F and reduce to 350 F after 15 mins.), put the pie plate directly on the oven rack (as opposed to on a cookie sheet), add the filling into the crust with a slotted spoon if it's extra juicy (like with peaches), and I find a glass pie plate to be the best. Hope that helps. Margarine isn't the same as shortening exactly - you could never eat shortening - it's the vegetable counter-part to lard.
I'm curious if I use this recipe to make pecan tarts instead of one large pecan pie, will the shell turn out the same or should I bake the shell for a bit before adding the filling to the tarts? Any suggestions at all?
JahckItUp 2 months ago
The Crisco recipe on the boxes in Canada have been altered. I think the concern was the egg and added cholestrol. The egg and vinegar is not in there any more. Thanks now I have put it back in and my pastry is back to being flaky once again thanks to Angies video.
ragman4us 3 months ago
@ragman4us wow, i didn't know that! i just checked the new box in my cupboard..you're right! hmm...i like it the way it was...perfect every time! thanks for pointing that out!
a1angiem 3 months ago
Angie thanks. This is the best pastry recipe I have seen yet. Love your video. I've been baking for 30 years. My wife tells me my pies and shortbread are as good as her moms.
ragman4us 3 months ago
@ragman4us thanks! it's the one from the criso box - works every time! that's nice that you're a baker and making the family happy!
a1angiem 3 months ago
it was good and crispy.. i will try again n again to get the correct dough so it will be easy to roll on
TheMariaevelina 1 year ago
hi, what size of egg you use? large, medium or small? first i used large egg then the dough so sticky then second time i used the small egg but when i rolled it, the dough crack.... tq angie
TheMariaevelina 1 year ago
@TheMariaevelina I always use large eggs in baking. I never vary anything in this recipe (just made it Friday for apple pie!) - sometimes, depending on the humidity of your home, you may need to just add some more flour. I usually pat my hands with it and smooth out the dough, plus lots for the counter, rolling pin, and reapply as needed. hope that helps...
a1angiem 1 year ago
I want to make this for the quiche recipe - what temp and how long to bake the pie crust for to pre-bake it?
NerdyCanadian 1 year ago
@NerdyCanadian I put it in at 400 degrees Fahrenheit for about 10 minutes after pricking the bottom of it all over with a fork. I don't add any weights/beans to blind bake it.
a1angiem 1 year ago
@a1angiem Ah, I lined it with tinfoil, then filled with rice and baked it at 350F for 20 mins...the quiche turned out awesome and delicious! BTW, I don't have white vinegar, so I omitted it and the crust worked...
NerdyCanadian 1 year ago
i have one problem with pie crust: the bottom is always somewhat soggy from the filling and some ppl just dont like to eat soggy pie crust :( what do you think i should do?? this looks great btw. is vegetable shortening what we call margarine in my country?
angusMCjamison 1 year ago
You could try the following: start baking at a higher temp (I start at 425 F and reduce to 350 F after 15 mins.), put the pie plate directly on the oven rack (as opposed to on a cookie sheet), add the filling into the crust with a slotted spoon if it's extra juicy (like with peaches), and I find a glass pie plate to be the best. Hope that helps. Margarine isn't the same as shortening exactly - you could never eat shortening - it's the vegetable counter-part to lard.
a1angiem 1 year ago
@a1angiem :) thank you. i will try your tips next time im making pie.
angusMCjamison 1 year ago
This looks so good. I absolutely MUST try this recipe.
Brittzilla235 2 years ago
Angie you make everything looks so easy. I will try this one. Thanks for sharing:)
ChristelJensen 2 years ago
I'll have to try that recipe! I usually use the recipe from the crisco box or the tender flake box. Thanks for sharing!
cabettsutubeuser 2 years ago
This is the Crisco one...
a1angiem 2 years ago