Author Topic: DKM's Thin Crust w/Pictures  (Read 57904 times)

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Offline SquirrelFlight

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Re: DKM's Thin Crust w/Pictures
« Reply #100 on: October 21, 2011, 11:03:01 AM »
So, attempt #2 was much better.  I used KAAP instead of KABF, which made a noticable difference in how the dough handled, and moving to the bottom rack improved the bake.  Next time, I think I'll add a parbake, and maybe post some pictures...


Offline ThatsAmore

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Re: DKM's Thin Crust w/Pictures
« Reply #101 on: November 16, 2011, 01:38:08 AM »
Based on my last comment and Steve's method of letting dough rest, a few weeks ago when I cooked pie, I tested 2 batches of my dough.  Resting 24 hours, one in the refrigerator, the other on the countertop, same ingredients.

I had identical results, taste, oven bounce, texture, etc.  But the room temperature dough rolled out much, much easier.

Cheers!
Who put that pie in my eye ?