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Another beginner question
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Another beginner question
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I don't get to the store often, so I want to make sure I know what I'll need beforehand. I've been reading quite a few pie recipes require " 1 unbaked 9-inch (4-cup volume) deep-dish pie shell". 
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Another beginner question

posted at 9/17/2011 6:39 AM EDT
Posts: 10
First: 9/16/2011
Last: 9/26/2011
I don't get to the store often, so I want to make sure I know what I'll need beforehand. I've been reading quite a few pie recipes require "1 unbaked 9-inch (4-cup volume) deep-dish pie shell".  How do you tell if it's a 4-cup volume shell? Is that just the standard for deep-dish pie shells?

Thank you in advance, everyone! By the look of it, you'll all be hearing from me a lot on this forum.
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Re: Another beginner question

posted at 9/18/2011 9:05 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013

Hi Heather,I think this is what you are looking for: 9" x 1 1/4 " = 4 cups,   9" x 1 1/2" = 5 cups ,  9" x 2" =  8 cups this is a deep dish.   Hope this helps!
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Re: Another beginner question

posted at 9/18/2011 9:42 PM EDT
Posts: 2610
First: 10/6/2010
Last: 5/21/2013
The only 2 ready made pie crusts I have seen are a 9 inch and a 9 inch Deep dish.  It will state on the package if it is a deep dish pie shell.  The pre made pie crusts that are in a package and you fit them into your own pie pan can be placed in either a regular or a Deep Dish pie pan.  If you put it in a deep dish pie pan allow the crust to warm up a bit and gently roll it a bit larger then place it gently in the pie pan and ease it in.  Do not pull or tug on it or it will shrink in the pan.  Refrigerate it before filling and baking.
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Re: Another beginner question

posted at 9/19/2011 6:38 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
Welcome Heather to VBB!

Ask as many questions as you want!  There are many bakers here that can help you. 

You probably know this, but if you don't, when working with pie dough, makes sure your rolling pin is floured and so is your work table.  If you don't, it will stick to your rolling pin and table. 
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Re: Another beginner question

posted at 9/19/2011 7:53 AM EDT
Posts: 1579
First: 10/8/2010
Last: 5/22/2013
Another thing that is good when making pie crust is a canvas sheet and rolling pin cover.  Flour those and your crust won't stick.  i think you can buy them in sets of both the sheet and cover.
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Re: Another beginner question

posted at 9/19/2011 9:10 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012

Judy...

I never used them!  Do they make rolling dough easier? 

I got my Mom's rolling pin and oh my, that is so old but it's perfect for rolling out dough.  I think it's because it has seen so much dough in all these years.  lol lol
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Re: Another beginner question

posted at 9/21/2011 11:44 AM EDT
Posts: 499
First: 8/12/2008
Last: 3/7/2012
In Response to Re: Another beginner question:
Judy... I never used them!  Do they make rolling dough easier?  I got my Mom's rolling pin and oh my, that is so old but it's perfect for rolling out dough.  I think it's because it has seen so much dough in all these years.  lol lol
Posted by Susan K


A well seasoned rolling pin is a plus.  My older son decided that the secret to many of his grandmas' recipes was the rolling pin so he went out and baught a new pin, switched it into my equipment and grabbed grandma's rolling pin.  I wouldn't mind so much but he lives seven hours away and I don't get the goodies he turns out with the "magic" rolling pin!  Humph!
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Re: Another beginner question

posted at 9/21/2011 1:13 PM EDT
Posts: 979
First: 8/8/2008
Last: 5/22/2013
i didnt know that  thanks
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Re: Another beginner question

posted at 9/21/2011 1:23 PM EDT
Posts: 1638
First: 8/8/2008
Last: 5/22/2013
I make my own pie dough don't buy frozen
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Re: Another beginner question

posted at 9/21/2011 7:15 PM EDT
Posts: 1265
First: 10/26/2009
Last: 5/16/2013
I finally perfected my Mom's pie crust, after about 15 years of trying. And then my older sister introduced me to Trader Joe's crust that's found in the freezer section. My family, who liked my crust, couldn't tell the difference when I used the Trader Joe's crust. So I gave up on all the mess and "cheat" now!!!
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Re: Another beginner question

posted at 9/21/2011 10:02 PM EDT
Posts: 6429
First: 6/23/2010
Last: 5/22/2013
Frown I've never made a successful pie crust in my life.  I haven't even tried for many years. Embarassed
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Re: Another beginner question

posted at 9/21/2011 10:35 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: Another beginner question:
In Response to Re: Another beginner question : A well seasoned rolling pin is a plus.  My older son decided that the secret to many of his grandmas' recipes was the rolling pin so he went out and baught a new pin, switched it into my equipment and grabbed grandma's rolling pin.  I wouldn't mind so much but he lives seven hours away and I don't get the goodies he turns out with the "magic" rolling pin!  Humph!
Posted by Frances M


Frances...

You are so right about that!  My Mom's rolling pin is seasoned like that!  She was a wonderful cook and baker; I am honored to have gotten it!
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