kneadable pie crust?
Hi guys! I just recently found this forum and really loving it! Just in time to ask about a pie crust enquiry.
So I had recently came up with the idea of making bite-sized apple pies - it's basically a pie crust ball filled with apple filling.
I was thinking of rolling out a standard pie crust, placing a teaspoon of apple filling and closing it using standard bread molding technique.
But to no avail, the crust broke down really easily and after being baked, it ripped open with apple filling overflowing out of it.
On top of that, the pie crust itself was extremely thick - I had a hard time swallowing it from having so much crust in a small dimension. This is mostly due to the fact that I cannot roll the crust as thin as I wanted without ripping it apart.
So my question is - is there a way to in some way strengthen a pie crust and make it more elastic? I came across this recipe upon quickly browsing the forum: http://www.thefreshloaf.com/node/19545/apple-pie-dream-pie-crust-realized - and was wondering if having the addition will help.
I will try once again tomorrow using this pie crust recipe and tell you all how it turns out - but as of now any help is appreciated!