Pie crust - leaving in frig overnight?

Dee Randall said:

The Barefoot Contessa, Ina, convinced me I could make a pie crust this way.
http://tinyurl.com/khcj6

I am going to substitute lard for the 1/3 cup vegetable shortening.

She says to refrigerate 30 minutes.

I would like to make this pie crust on one day and make the pie the next
day. Which is better, to make pie crust the same day, or make the pie crust
on the same morning of the day you are making the pie?

The lard & butter combo makes the very best crust, in my opinion.

You can definitely refrigerate your dough ball overnight. I do it that
way most of the time. Get it out of the fridge and let it stand at room
temp for at least a half hour to 45 minutes (depending on kitchen temp),
before attempting to roll it out, though.

Kathleen

In article <[email hidden]>,
"Dee Randall" <[email hidden]> wrote"

Quoted message said:

I would like to make this pie crust on one day and make the pie the next
day. Which is better, to make pie crust the same day, or make the pie crust
on the same morning of the day you are making the pie?

Nervous Nellie,
Dee Dee

What's the difference? I don't understand.

Since you can freeze pie dough, I can't imagine why you can't mix the
dough the night before and let it sit in the fridge overnight .
--
-Barb
<http://jamlady.eboard.com> Updated 4-20-2006 with our visit
to Kramarczuk's.
"If it's not worth doing to excess, it's not worth doing at all."

"Kathleen" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

The Barefoot Contessa, Ina, convinced me I could make a pie crust this
way.
http://tinyurl.com/khcj6

I am going to substitute lard for the 1/3 cup vegetable shortening.

She says to refrigerate 30 minutes.

I would like to make this pie crust on one day and make the pie the next
day. Which is better, to make pie crust the same day, or make the pie
crust on the same morning of the day you are making the pie?

The lard & butter combo makes the very best crust, in my opinion.

You can definitely refrigerate your dough ball overnight. I do it that
way most of the time. Get it out of the fridge and let it stand at room
temp for at least a half hour to 45 minutes (depending on kitchen temp),
before attempting to roll it out, though.

Kathleen

Thanks, Kathleen, that would've probably been my next question; you
anticipated it before I got to it, and you helped me in advance.
Much appreciated,
Dee Dee

Dee Randall said:

The Barefoot Contessa, Ina, convinced me I could make a pie crust this way.
http://tinyurl.com/khcj6

I am going to substitute lard for the 1/3 cup vegetable shortening.

She says to refrigerate 30 minutes.

I would like to make this pie crust on one day and make the pie the next
day. Which is better, to make pie crust the same day, or make the pie crust
on the same morning of the day you are making the pie?

It's good to cool the dough a bit before rolling it out, but if it is in the
fridge too long it gets hard and tougher to roll out. I usually divide a batch
into two balls, flatten then out into discs, wrap them in wax paper and stick
them in the fridge for 10 minutes.

I always make them right way. FWIW.... I just made some. I rolled it out and
blind baked two pie shells. One is going to be wrapped and frozen. The other is
a now a Lime Meringue Pie that will be tonight's dessert.

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The Barefoot Contessa, Ina, convinced me I could make a pie crust this way.
http://tinyurl.com/khcj6

I am going to substitute lard for the 1/3 cup vegetable shortening.

She says to refrigerate 30 minutes.

I would like to make this pie crust on one day and make the pie the next day.
Which is better, to make pie crust the same day, or make the pie crust on the same
morning of the day you are making the pie?

Nervous Nellie,
Dee Dee

It'll be fine in the fridge overnight. Just make sure to cover it so it doesn't get
too dry.
Relax, it's only pie 🙂

kimberly

Quoted message said:

Quoted message said:

Nervous Nellie,
Dee Dee

It'll be fine in the fridge overnight. Just make sure to cover it so it
doesn't get too dry.
Relax, it's only pie 🙂

kimberly

Yeah, funny for you to say! I've scooped too many pies out of their crust.
:-)))))

Thanks. I'll leave it covered with saran wrap and then put it in a container
(for extra assurance).
Dee Dee

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

snip

Quoted message said:

Thanks. I'll leave it covered with saran wrap and then put it in a
container (for extra assurance).
Dee Dee

That's probably a good idea -- plastic wrap isn't as thick as it used to be.
:{

Dee Randall wrote on 30 Apr 2006 in rec.food.cooking

Quoted message said:

I would like to make this pie crust on one day and make the pie the next
day.

I've found that letting the crust dough sit in the fridge for a day or 2
works fine.

--
-Alan

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall wrote on 30 Apr 2006 in rec.food.cooking

Quoted message said:

I would like to make this pie crust on one day and make the pie the next
day.

I've found that letting the crust dough sit in the fridge for a day or 2
works fine.

--
-Alan

Thanks, Alan. I'll be doing it today. & Peeling apples tomorrow.
Dee Dee