Some Qs about baking a pie

[Midi_Amp]

Okay, I'm making a pie for a friend, and I found this snazzy pecan pie recipe... The problem is, there's two things I couldn't understand on the recipe.

1. What's a baking bean?

2. I've tried making the pie crust... But somehow it's always dry, my mom told me that's expected. Well, my mom couldn't see it for herself as we live in a different place, but this dryness seems hellish. Dry, brittle and although smells nice, it cracks too easy. The crust ingredient listed on the recipe are simply just butter and flour, am I missing something here? My mom hinted my to reduce the heat and add some water, but will adding water have an adverse effect? I couldn't reach here anymore as she's with my dad on a trip to Mongolia.

I like this baking stuff, it's fun

[Ragnarok043]

i dont bake at all but ive seen enough cooking shows to answer your questions

i think the baking beans the recipe is referring to is pie weights for prebaking, its used to keep the dough from rising as it bakes. first you line the pie crust dough with aluminum foil then fill with beans and bake.

as for why your pie crust is dry, when you mix the butter was it cold. also dont over mix the dough, the butter should be the size of tiny peas and the dough should be crumbly barely holding together. then you need to wrap the dough in plastic wrap and let it rest in the fridge, to let the butter cool back down. as you roll the dough out you should be able to see specks of butter in the dough.

[Midi_Amp]

Whoa, thanks...

Does it matter if the butter is cold or melted? I never thought about that. Mostly I left the dough at room temperature untill I'm ready to put it in the oven.

[Ragnarok043]

yeah the butter needs to be cold.

[Midi_Amp]

What about the flour type? Does that matter also? I bought a lot of special purpose flour (for cakes, cookies, etc) for this occasion, but at the supermarket I noticed there's also an all-purpose flour. The recipe book instruct me to use an all-purpose flour, but I thought that a special cake/cookie flour is better...

[charliemopps24]

Originally Posted by Midi_Amp

What about the flour type? Does that matter also? I bought a lot of special purpose flour (for cakes, cookies, etc) for this occasion, but at the supermarket I noticed there's also an all-purpose flour. The recipe book instruct me to use an all-purpose flour, but I thought that a special cake/cookie flour is better...

Cake flour has a really low amount of proteins in it. Seriously, it's so things get light and airy like angelfood cake, not like a loaf of bread. That's what bread flour is made for. It has really high amounts of proteins, so stuff will be sturdy and stiff. All purpose is right smack in the middle. It's good for everything.

I'd use All-purpose if that's what the recipe says.

[Ragnarok043]

like charliemopps24 mentioned cake flour is a low protein flour, while AP flour has higher protein. for pie crust AP flour is plenty fine, youre not kneading the pie dough enough to develope protein glutens.

[Midi_Amp]

Thanks, I'll try making it tommorow, appreciate it guys (manly hug)

[HatchMack]

Dude peacon pie...........Im making my old lady make some tomarow if she doesnt im stealng money out of her purse to go buy it thats her duty!!