My son directed me to a web-site that showed mini pies on a stick. I am making the cake for my nieces wedding next week. She is having a cake but really LOVES pie. I thought I would suprise her with an assortment of minis, but my crust is to delicate. Does anyone know what I should do?
What do you mean when you say your crust is too delicate? Are you wanting a crust that can withstand being poked through with a stick and still hold together?
Here's a recipe that I use for all my fresh fruit tarts and lemon meringue pies that I bake in a tall tart pan--the crust holds together quite well, even when a 3" tall pie is filled to the top. It's a butter crust, but it's actually based upon a recipe I have for a French butter cookie (that's somewhat similar to one of Julia Child's recipes). You can roll out your scraps, cut them, and bake them like cookies.
1 1/2 cups all purpose flour
1/8 tsp salt
1/2 cup of unsweetened butter
1/4 cup sugar
1 egg slightly beaten
You can either mix this by hand or use a food processor. When using a food processor, I find that I often need to add some water (a tbs at a time) until the dough forms a ball around the blade. I then wrap it in plastic and chill for 30 minutes. After I roll it out and put it in the pan, I chill it again for another 20 minutes to allow the gluten to rest.
This makes a very thick, cookie-like crust. I prefer my grandma's lard crust recipe for most pies as it's very flaky, but when I want a more solid crust, I always use this one.
Here's a lemon pie I made with this crust. Even with the tall sides, it didn't break apart from the weight of the filling pushing out:
HTH! 
What do you mean when you say your crust is too delicate? Are you wanting a crust that can withstand being poked through with a stick and still hold together?
Here's a recipe that I use for all my fresh fruit tarts and lemon meringue pies that I bake in a tall tart pan--the crust holds together quite well, even when a 3" tall pie is filled to the top. It's a butter crust, but it's actually based upon a recipe I have for a French butter cookie (that's somewhat similar to one of Julia Child's recipes). You can roll out your scraps, cut them, and bake them like cookies.
1 1/2 cups all purpose flour
1/8 tsp salt
1/2 cup of unsweetened butter
1/4 cup sugar
1 egg slightly beaten
You can either mix this by hand or use a food processor. When using a food processor, I find that I often need to add some water (a tbs at a time) until the dough forms a ball around the blade. I then wrap it in plastic and chill for 30 minutes. After I roll it out and put it in the pan, I chill it again for another 20 minutes to allow the gluten to rest.
This makes a very thick, cookie-like crust. I prefer my grandma's lard crust recipe for most pies as it's very flaky, but when I want a more solid crust, I always use this one.
Here's a lemon pie I made with this crust. Even with the tall sides, it didn't break apart from the weight of the filling pushing out:
HTH!
Gawain, your pie photo is huge.. Can you reduce it in size a bit as its causing the page/post, to be huge also. Thanks.
Gawain, your pie photo is huge.. Can you reduce it in size a bit as its causing the page/post, to be huge also. Thanks.
Sorry, but I can't really do it without messing up the size of the photos on my website where I post all my food pics--I link pics from my photobucket account. I posted a thread in the tech support forum asking about posting pics from 3rd party photo hosting sites.
Sorry for the inconvenience!
Quote by @%username% on %date%
%body%