http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 10:28:02 +0000 http://www.elanaspantry.com/forums/topic/stuck-pie-crust#post-624 Thu, 19 Nov 2009 16:07:58 +0000 colormepink 624@http://www.elanaspantry.com/forums/ <p>Mmmm... Christmas pie :)</p> <p>I wouldn't think that the trouble is with the oil but the palm shortening may be easier to work with in blending a pastry crust, so it's definitely worth a try. And even if it doesn't turn out pretty, at least you know it will be yummy. You could serve it as Pumpkin Crumble. </p> http://www.elanaspantry.com/forums/topic/stuck-pie-crust#post-623 Thu, 19 Nov 2009 10:05:57 +0000 bonnie0128 623@http://www.elanaspantry.com/forums/ <p>The parchment is a good idea. It was firmly patted together and the crust was baked and cooled before being filled and cooked again.</p> <p>I've also been thinking about trying the whole recipe using palm oil shortening. It is a lot like crisco and i'm wondering if it would work to give even more of a traditional feel to the crust. Blended with a pastery blender or fork, et al.</p> <p>Wish I had more time to experiment before the big day - but there's always Christmas! </p> http://www.elanaspantry.com/forums/topic/stuck-pie-crust#post-622 Thu, 19 Nov 2009 09:34:57 +0000 colormepink 622@http://www.elanaspantry.com/forums/ <p>Bonnie,</p> <p>You might try a circle of parchment in the bottom of the pan. I haven't tried that with a pie, but I use parchment a lot with Elana's recipes and have a lot of success with it releasing the goods. My experience with pie that sticks is usually that the filling seeped through and the sugar welded it to the pan so you might also reexamine if the crust was patted firmly together in the pan and then second, was the crust initially baked before the filling was added. If yes to both of those, I would definitely try the parchment. </p> http://www.elanaspantry.com/forums/topic/stuck-pie-crust#post-619 Thu, 19 Nov 2009 08:44:48 +0000 bonnie0128 619@http://www.elanaspantry.com/forums/ <p>I made the pie crust from the Almond Flour book and filled it with my favorite pumpkin pie filling recipe (modified for my health needs) as a trial run for Thanksgiving. It tastes great - but - the crust is sticking terribly and you can't really get out a whole nice-looking piece. I used coconut oil in place of the grapeseed oil (it is my preferred oil). Do you think that could be the reason? Any suggestions for a solution? I thought about greasing the pan with palm shortening and dusting it with almond flour before pressing in the pie crust - but I'm not sure. </p>