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Dana Schroeder
11/324/2018
11/21/2018
I used this recipe for the first time today (Thanksgiving is tomorrow). I am the only person who will be at the party who needs GF, so I figured if it stunk, Ill be the only one eating it anyway. I thought the dough tasted great, compared to other flours I've used. I think the problem the others have had was adding too much water I didn't add as much water as what was on the recipe. I think the water is something that you just have to eyeball and feel of the dough instead of going by measurement
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Jane Grey
12/352/2017
12/19/2017
Why measure solid fat in Tablespoons? What is the weight of 8 Tbs please? I like to weigh ingredients being a Brit .
Thx
Thx
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Peggy
10/289/2017
10/17/2017
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Rating:
Made this several times...getting ready to make it now! I can't do butter so I just double the shortening as she stated in her Facebook Live video. Tonight I'm trying it with using Earth Balance Soy Free Buttery Sticks (we'll see how that goes lol).
Never have had the gooey problem others have mentioned in the reviews...always comes out perfect. I'm not a baker at all but this has always turned out good for me.Something else must be the problem.
I would suggest practicing with this prior to making it for a special event. The dough can get a bit tricky to handle when it's warming to room temp.
Never have had the gooey problem others have mentioned in the reviews...always comes out perfect. I'm not a baker at all but this has always turned out good for me.Something else must be the problem.
I would suggest practicing with this prior to making it for a special event. The dough can get a bit tricky to handle when it's warming to room temp.
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Carrie
11/325/2016
11/21/2016
I learned that you can handle the dough as much as you like as long as you put the pie pan with the rolled dough in it into the freezer (covered of course) for a half an hour before baking it. That makes the fats hard again. Take it out to fill it with the filling and bake it. It turns out great that way. To bake it empty, freeze it 30f minutes first then bake it (still cold) empty with the pie weights as instructed.
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melania
05/127/2016
05/07/2016
The pastry was flaky a bit temperamental in working the dough as in it kept tearing when trying to get the dough into pan (no stretchy gluten to keep it together). All of my baker friends agreed with my taste test pies that this crust needed something else like maybe more sugar.
While my second note is a little late for the two above posters, if your dough turned out goopy or gooey I have several ideas that could have caused this. First, too much water was added. I start out with 1 tablespoon and then go 1 teaspoon. The second common problem leading to bad dough is the butter or shortening was not chilled or maintained at a cold temperature prior to or during the process. While making the dough and if it warms up stick the bowl in the freezer to firm back up. Same goes for during or after rolling it out. When finally in the pie pan I generally put the pan in the refrigerator for 30 minutes prior to baking.
While my second note is a little late for the two above posters, if your dough turned out goopy or gooey I have several ideas that could have caused this. First, too much water was added. I start out with 1 tablespoon and then go 1 teaspoon. The second common problem leading to bad dough is the butter or shortening was not chilled or maintained at a cold temperature prior to or during the process. While making the dough and if it warms up stick the bowl in the freezer to firm back up. Same goes for during or after rolling it out. When finally in the pie pan I generally put the pan in the refrigerator for 30 minutes prior to baking.
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GFbyChoice
05/121/2016
05/01/2016
I also got a gooey sticky mess that would not harden even with extra baking time and attempting to broil it. Perhaps 16 tablespoons of butter & shortening is too much.
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Ray
11/329/2015
11/26/2015
I think this recipe is supposed to use EITHER 8 TBSP shortening OR 8 TBSP butter, but NOT BOTH. When I used both, I got a goopy mess the consistency of mashed potatoes. Not exactly what I had planned on dealing with on Thanksgiving!
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Krista 12/358/2016 12/24/2016You must not have cooled the butter and shortening. I have made this pie recipe three times and it has come out flaky and been a hit with everyone who has eaten it--every time. I use coconut oil (shortening texture) in place of the shortening and it works great!Reply
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Katharine
11/326/2015
11/23/2015
Last Thanksgiving I was asked to bring a GF Pecan Pie and prayed for help! I am NOT a pie maker but took a deep breath, bought Pamela's Aritsan Blend Flour- and made the crust from the recipe on the bag. Filled it with a friend's favorite pecan pie filling and had 4 non GF friends test it. What a HIT! This pie crust is easy, (believe me, if I can do it you can) tasted so great my non-GF friends asked for the recipe. I was asked again to bring that great Pie' I brought last year and was happy to find Pamela's recipe on line. If you like pies, are Gluten-Free and miss the old crusts. try this flour and recipe out.
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Katie
08/224/2015
08/13/2015
I adore this recipe!!! I have made so many gf crusts searching for one that is as good as the fabulous crust I used to bake that was just like grandma's. THIS one is the best I have found so far, and so much easier than some much more complicated recipes I've tried off popular GF foodie blogs! I do omit the sugar and up the salt a tad. I also make it in my food processor which is much faster. I freeze the fats in 1T chunks till hard. Mix flour and salt in processor, then add frozen butter/shortening and pulse till crumbly. Then blend while pouring the ice water in down the chute. It's ready when the dough forms a ball. Thank you Pamela's Flour. I've tried both you
ead flour pie crust, and pancake mix crust, and this is the winner!
ead flour pie crust, and pancake mix crust, and this is the winner!
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