Toni S. Posted May 10, 2008 Share Posted May 10, 2008 I'm going to start making gel pies and wanted to put the crumbles on the top like you'd see if you had a Dutch Apple Pie BUT I don't know how these are made and if I should use paraffin or soy wax for these crumbles? Any suggestions from anyone who makes these would be appreciated!!Also, for those of you who make your own crusts, is it really hard to do? I saw a demo on this and it didn't look tooooooo difficult BUT then again the demonstrator knew what she was doing. HELP please?TIA Quote Link to comment Share on other sites More sharing options...
Vicky_CO Posted May 11, 2008 Share Posted May 11, 2008 For the crust I am a firm believer in silicone molds. Making them by hand takes a lot of practice and you have to be very quick.I do not make crumbles so I can not help you there. Quote Link to comment Share on other sites More sharing options...
Toni S. Posted May 11, 2008 Author Share Posted May 11, 2008 Thanks Vicky!Maybe I should just stick to premade ones for now?? Quote Link to comment Share on other sites More sharing options...
PixieWick Posted August 8, 2008 Share Posted August 8, 2008 definatly agree pie crust molds are the way to go ..www.flexiblemolds.com ginger has the best stufffor crumbles which I LOVE to make melt , color and scent wax .. better outcome with parrafin in my experience , but soy will work just as goodafter its all melted an made the way you like it .. pour it into a deep dish cookie sheet .. allow the skin to form .. useing a plastic knife scoop the skin and blend it with the rest .. let it sit for about 4 minutes .. then do that again .. mixing all of it .. let it sit .. repeat , repeat again .. an after 30 minutes it should be all good and crumblyusing a knife to chop it up into bits at the very end Quote Link to comment Share on other sites More sharing options...
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