Ask MetaFilter questions tagged with crust

How do I make a beautiful pre-baked pie crust?

eirelander — Fri, 28 Nov 2008 12:32:12 -0800

Why is my pie crust melting?! This is so aggravating. I am trying to pre-bake a pie crust for pumpkin pie, pecan pie, whatever. I follow the directions to the tee - the crust is in the freezer for 30 minutes, so it is rock hard when I take it out of the freezer and stick it in the 425 degree oven. I've used pie weights (beans), and I haven't used pie weights, and I still get the same result. The nice crimped edge sluffs down the side of the pie pan and I end up with this bubbling blob of dough in the base of the pie plate.

I have tried all butter and butter/shortening recipes.

So the dough is cold and weighted, and it still melts.

What am I doing wrong here? What is the trick to getting a beautiful pre-baked crust?

Made-in-advance cracker-like pizza crust recipes?

sdis — Fri, 07 Nov 2008 03:08:17 -0800

Quick Pizza: What is the fastest way that I can have a pizza-resembling thing in my mouth without buying anything premade? Rules allow for pre-making things at home, as long as those things keep and don't take up too much space. Last passover time, I had a box of matzo in the house and realized that if I dumped tomato sauce and cheese on top of a matzo, and stuck that in the toaster for 5 minutes, suddenly I had a pizza-resembling thing in my mouth that tasted awesome and took care of lunch. Unfortunately, matzo is *really* *expensive* out here.

So, basically, I could use some pre-made crust/large cracker recipes that are good and don't get stale rapidly (I.e., where I could spend a sunday and make enough crusts for 2 weeks, and at the end of the 2nd week, they're still actually usable). Bonus points for not requiring refrigeration/freezing (our fridge/freezer is 4 feet tall, total).

Thanks!

Top my homemade pizza

nitsuj — Tue, 08 Apr 2008 18:19:56 -0800

What are some good, unique pizza toppings? I make homemade pizza about once a week. I've got the dough/crust down, but I'm getting bored with the standard selection of toppings. What are some interesting, del.icio.us combinations I can experiment with?

In need of rhubarb cooking advice

peacheater — Tue, 08 Apr 2008 18:06:17 -0800

How do I best cook rhubarb for a sauce? I'm new to rhubarb and have become quite infatuated with its wonderful sourness. I bought it on a whim when I saw the beautiful stalks at the grocery store. I cooked it by adding a pint of strawberries to about a lb and a half of rhubarb and 1 1/2 cups of water and simmering for about an hour. I then sweetened it and served over vanilla ice cream. Mmmm! That was good! The problem: the pot got a horrible black crust all over the inside bottom. This was a non-stick pot and it was very tough to clean it without removing the non-stick coating as well. I tried again with a copper-bottomed steel pot and had the same result. What am I doing wrong? Also would welcome any rhubarb recipes you have to share.

How do I bake bread with great crust?

ok — Fri, 29 Sep 2006 15:00:58 -0800

I really, really love good crusty bread. Crust that's chewy and you have to really pull to get off the loaf. Could you please share your tips.

Slippery Cheese

fatllama — Sat, 05 Feb 2005 22:57:41 -0800

HomemadePizzaFilter. For the love of god, please help stop the cheese from sliding off. [More inside but stuffed crust is definitely out.] I'm a hardcore enthusiast of home made pizza. Favorite dough recipe? Check. Pizza stone? Check. Paddle? Check, I named it Diane. So what's holding me back from a certain hall of fame bid? Even after resting the pizza post-baking, my guests and I have come to expect catastrophic cheese and topping slides roughly 1/6 of the time. For the record, my layering has been dough/sauce/cheese/toppings and I've tried a few sauces and cheeses. Have any brilliant MeFi chefs permanently eradicated this menacing problem? Is the likely culprit the sauce (too thin, too much?), the cheese (any particular brands better than others?), baking technique, or am I doomed to a life of occasional mediocrity?