or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Pie shell : Home ec trick
New Posts  All Forums:Forum Nav:

Pie shell : Home ec trick

post #1 of 6
Thread Starter 

In the past I would give Home-ec course in my community centre which included simple recipes, techniques, food science/safety basics, nutrition, label interpretation and tricks to be efficient in the kitchen.

 

One trick I developed and have never seen anywhere else is how to store pie shells.  When making pie shells I always go through 1lb of lard so I always have extra dough.  Instead of freezing it in a ball which doesn't work for me (neither for a amateur cook) I roll it and freeze it flat.  This way when it's time to make a pie, it is only a question of placing the frozen flat shell in a pie plate wait a couple of minutes until it thaws then fill it.  (see pic)

How to freeze: roll your dough, drag it on a wax paper on a pizza peel (or cutting board) then slide it on a cookie sheet in the freezer.  Each shell will be separated by a sheet of wax paper so they won't stick to each other.  When completed, wrap the pile of shells with the cookie sheet (to protect the shells from braking, cardboard would also work) in a large bag and place in a freezer (ideally in a chest freezer which minimizes snow build for longterm storage),

 

An advantage of this technique, is the ease of carving intricate designs (see my avatar) using a sharp knife while the shell is frozen and flat.  (If I had one, I would use a laser to make really cool designs!!!!)

 

Hope this peaks someone's interest?

 


Luc H.


Edited by Luc_H - 2/28/15 at 6:40am
I eat science everyday, do you?
Reply
I eat science everyday, do you?
Reply
post #2 of 6

Cool! Maybe this would be a valuable trick for companies that produce frozen pie shells. I bet they could save a lot on packaging and transport. But then it also wouldn't look familiar.

post #3 of 6

Nice!  I do something similar but don't take it quite as far.  I form my pie dough into flat disks vs. rolling them out completely, then stack/wrap them for the freezer.  I'm never without pie dough in the freezer.    

post #4 of 6
Thread Starter 
Quote:
Originally Posted by OregonYeti View Post
 

Cool! Maybe this would be a valuable trick for companies that produce frozen pie shells. I bet they could save a lot on packaging and transport.

oh no, I just gave out a money making idea!!!

 

Quote:
Originally Posted by Skyler View Post
 

I'm never without pie dough in the freezer.    

Yep that's the point!

 

thanks!

Luc H.

I eat science everyday, do you?
Reply
I eat science everyday, do you?
Reply
post #5 of 6

It's been years since I bought frozen pie crust.  Aren't they packaged already rolled flat...or maybe they're rolled flat then folded or rolled into a "log"...???   

post #6 of 6
Thread Starter 

Dunno!

Luc H.

I eat science everyday, do you?
Reply
I eat science everyday, do you?
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Pie shell : Home ec trick