[Sca-cooks] raised crusts

[Terry Decker]

Oops.  That should be between 48 and 60 ounces for the flour, which will
raise the water to between 2 and 3 cups, if I'm estimating correctly.

I normally mix small amounts by hand.  I have produced the dough with food
processor.  The KitchenAide at low speed might do, although I think I might
let the dough rest for a half hour before working with it.  It doesn't take
a lot of working to get a useable dough.

If you get the dough too wet, it will feel soggy rather than slightly
elastic.

I've only done this by hand for fried pies and tart shells, so it will be
interesting to see what you make of it.  I would also suggest using some of
the flour filling to make a second batch of dough to see what the effect of
coagulating the gluten does to pie dough.  I haven't tried that yet.

I'll be intrigued to see what you make of the hot water doughs.

Bear




>Thanks for the suggestions!
>
>>  I'd add it 1/4 at a time to make sure the dough didn't get too wet.
>
>Bear, how can you tell at this stage how wet is too wet?  Any practical
>objection to my using my kitchenaid mixer with the dough hook? or will this
>overwork the dough?
>
>I'm going to bake it with a filling of flour, since this is only for show &
>I intend keeping it for awhile.
>
>Cindy