SC - Re: SC- Food for Camping

[Cynthia L. Hewitt]

Decker, Terry D. wrote:
> 
> Since I had to do some baking this weekend, I toyed with the egg and pastry
> dough.  The problem is this dough turns rubbery when filled with a liquid
> filling.  In an attempt to resolve the problem, I tried glazing the pie
> shell with an egg white and water wash before pre-baking.  While the
> resultant pie shell still turned rubbery where covered by the filling, the
> texture was more palatable than the unglazed shell.

> Stir the egg and egg yolk into the flour to form a crumbly mixture.
> Blend water slowly into the mixture until a ball of dough forms =====

I would recommend instead of stirring the egg and egg yolk into the
flour,
cut it in instead. I suspect with the stirring you are probably
activating
the gluten in the flour which will give you the more rubbery texture
(great
for bread, no so great for pie crusts). Cutting ingredients into the
flour
for a pie crust minimizes the activation of the gluten, then only at end
press it together to form a ball and then roll it out.

Euriol

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