Where are we going Jean? and sorry but I do drink wine, just prefer whites.
FWIW, my problems is rolling and placing in pie dish. This was very good, though not a regular crust, it was super easy to make and put in pan. I used it for the pie below.
NO-FEAR PIE CRUST*****
The pastry can be pressed into the pie plate and refrigerated for up to 2 days or double-wrapped in plastic and frozen for up to 1 month. Once baked and cooled, the shell can be wrapped tightly in plastic and stored at room temperature for up to 1 day.
Oven Temperature: 325°F
Servings: 8
Yield: Makes one 9-inch Pie Shell
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Inactive Time: 1 hour
Total Time: 2 hours and 20 minutes
177 gs. all-purpose flour (1¼ cups)
2 TBS. sugar
¼ tsp. table salt
8 TBS. unsalted butter (1 stick), softened but still cool
2 oz. cream cheese , softened but still cool
Lightly coat 9-inch Pyrex pie plate with cooking spray. Whisk flour, sugar, and salt together in bowl.
With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once or twice to scrape down beater and sides of bowl, until completely homogeneous, about 2 minutes. Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds. Scrape down sides of bowl. Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds. Reserve 3 TBS. of dough. Turn remaining dough onto lightly floured surface, gather into ball, and flatten into 6-inch disk. Transfer disk to greased pie plate.
Press dough evenly over bottom of pie plate toward sides, using heel of your hand. Hold plate up to light to ensure that dough is evenly distributed (see photo 1 at left). With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed.
Hold the pie plate up to the light to check the thickness of the dough; it should be translucent, not opaque. Pay attention to the curved edges.
On floured surface, roll reserved dough into 12-inch rope. Divide into three pieces, roll each piece into 8-inch rope. ,Arrange the ropes around the perimeter of the pie plate, leaving small (about 1-inch) gaps between them.
Squeeze the ropes together.
Create a fluted edge, dipping your fingers in flour if the dough is sticky. Wrap in plastic and refrigerate at least 1 hour. The pastry can be pressed into the pie plate and refrigerated for up to 2 days or double-wrapped in plastic and frozen for up to 1 month.
Adjust oven rack to middle position and heat oven to 325 degrees. Lightly prick bottom of crust with fork. Bake until golden brown, 35 to 40 minutes. Cool on wire rack. (If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel. Bubbles will settle as crust cools.) Once baked and cooled, the shell can be wrapped tightly in plastic and stored at room temperature for up to 1 day.
Recipe Type: Cook's Country, Desserts, Pastry doughs and other batters
Source: COOK'S COUNTRY 8/2006
Web Page:
http://www.cookscountry.com/recipe.asp?r...&bdc=42516A pat-in-the-pan pie dough is a no-fear dough because there's no need to roll it out or to transfer it to the pie plate after it's been rolled out. Conventional doughs are either too sticky or too stiff to be pressed directly into a pie plate. Adding cream cheese makes pie dough easy to manipulate. In addition, both the acidity of the cream cheese and its fat promote tenderness.
The moisture in cream cheese replaces the traditional ice water, eliminating the guesswork about the amount to add. As long as the dough is chilled when it goes into the oven, it won't shrink, so there's no need to use the pie weights usually required when baking an empty pie shell.
ICEBOX STRAWBERRY PIE
The recipe said it could be kept for 24 hours, but I made the crust Sunday night and the pie on Monday and finished the last piece Thursday night and it was still quite good. I thought the crust was really good, and DH loved it even though I didn't hear the timer and it overbaked a bit. I had exactly 2 cups of the cooked berries. However, it was definitely not set after 4 hours. I cut it and took a piece and some of the filling fell into the void. After a few more hours most of the filling stayed put. I still don't think it set up as well as it could have, but tasted great. I did think it could have been a tad less sweet.
4 stars - Very good if a tad too sweet.
Servings: 8
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Inactive Time: 7 hours
Total Time: 8 hours
2 lbs. frozen strawberries
2 TBS. lemon juice
2 TBS. water
1 TBS. unflavored gelatin
1 cup sugar
pinch salt
1 lb. fresh strawberries , hulled and sliced thin
1 (9-inch) pie shell , baked and cooled
WHIPPED CREAM AND CREAM CHEESE FROSTING
COOK FROZEN BERRIES Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups).
You’ll need exactly 2 cups. Scrape the strawberry mixture into a large liquid measuring cup. If it measures more than 2 cups, return it to the pan to cook down. It may seem fussy to stop to measure, but the pie will not set or slice properly if you have more than 2 cups of the strawberry mixture.
ADD GELATIN Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
Slice fresh berries To preserve the shape of the strawberry, lay the berry on its side and slice it lengthwise into four or five pieces.
ADD FRESH BERRIES Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
Recipe Type: Cook's Country, Desserts, Pies, Strawberries
Source: COOK'S COUNTRY 7/2009
Web Page:
http://www.cookscountry.com/recipe.asp?recipeids=5546We used 2 pounds of frozen berries (which worked well for cooking and cost less than fresh) and cooked them down in a dry saucepan until they released their juices and the mixture was thick, concentrated, and flavorful.
Be sure that the reduced berries measure 2 cups exactly; if the mixture measures any more, the filling will be loose.
Because strawberries are low in pectin, the natural thickener found in citrus fruits and many other plants, we added some lemon juice, which perked up the flavor and tightened the texture of the filling a little. To thicken the filling further, we added a bit of unflavored gelatin, which produced a clean-slicing, not-too-bouncy pie.
After stirring in the gelatin—which we combined with the lemon juice and water—along with sugar and salt, we then stirred in fresh strawberries off the heat. This gave us the big berry flavor we wanted.
Diner strawberry pies typically get a squirt of Reddi-wip, but we made our own. We whipped cream cheese into real whipped cream along with vanilla and sugar for a slightly tangy topping that balanced the sweetness of the berries.