Reply to What Foods Seem Easy to Prepare but Are In Fact Difficult?

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Reply to "What Foods Seem Easy to Prepare but Are In Fact Difficult?"

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Pie crust. [/quote]

This definitely. Pie crust is a pain in the arse.[/quote]

Completely agree and I don’t think homemade pie crust tastes much better than premade. Not worth the effort. [/quote]

I guess this is where I truly differ! This one is just practice and studying. I read a couple different recipes and after making like 3-4 pies in a month or two during the pandemic I had it figured out. And homemade is MUCH better than packaged. The last time I tried packaged it literally tasted like a cracker and had the texture of one too.

rolling it out is annoying and never looks as nice as packaged - that’s true! [/quote]

I agree, it tastes a lot better and it's not that hard (food processor is essential) but I can never roll it out into a good circle. I hate peeling and slicing all the apples more than dealing with crust. [/quote]

OMFG, I hate cleaning my processor. For grating cheese in bulk, or doing a giant vat of hummus or pesto, I'll do it.

For pie crust? F no. Pastry knife, or even just two knives. Or, if you're really feeling lazy, freeze and grate your butter.[/quote]

Yes!  I hate cleaning food processor too.  Plus I feel like it doesn’t get clean enough by hand washing and needs to go in dishwasher but takes up so much space that I end up having to hand wash a bunch of dinner dishes.

But I’ve tried to make pie crust by hand and can’t seem to get it right. Explain exactly, if you would please! [/quote]

Not PP but I hated cleaning the food processor so much that I finally just got rid of mine. I was intimidated by the sharp blades as well.

I do make pie crust successfully, though, and even though I'm a crappy baker it always turns out well. I make it with butter and shortening and freeze the butter and grate it into the dry ingredients. Then I use a pastry dough cutter/blender thing, the kind you hold in your hand. Just make sure everything is super cold, including the water and the bowl. [/quote]

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