Comments on: Pie Crust Tutorial

By: MPMommy

MPMommy — Sun, 20 Nov 2011 05:59:50 +0000

This is exactly how my Mom has always made pie crust and she learned from her Mom, who learned from her Mom, etc. The only difference is she uses shortening instead of lard and ice water to pull the dough together. She’s never used a food processor to make the dough and I’ve always been a bit miffed when every recipe I’ve ever read says to use one. As for the dough scraps, we used to either eat it raw, baked with cinnamon sugar, or if there was enough, we’d make little pocket tarts with some jelly inside.

By: Stacey

Stacey — Tue, 01 Nov 2011 06:15:24 +0000

That was excellent, thanks

By: Reb

Reb — Tue, 16 Aug 2011 01:33:33 +0000

I have never baked a pie before, but after reading the tutorial and having awesome step by step instruction, makes me feel confident enough to try. Need to go William sonoma’s and get one of those handy dandy rolling pin sleeve and pastry frame……love that store!!!

By: VA

VA — Mon, 15 Aug 2011 22:32:09 +0000

The rolling pin sleeve and pastry cloth are available as a set on Williams Sonoma site.

http://www.williams-sonoma.com/products/pastry-cloth-set/?pkey=cbkwpstdec

By: Linda

Linda — Mon, 15 Aug 2011 20:10:52 +0000

Exactly the way I’ve made pie crust for almost 60 years! And lard is by far the best. I didn’t look it up, but I think this is the recipe from my wedding gift Betty Crocker cookbook that is almost worn out.

By: Anna

Anna — Sun, 14 Aug 2011 22:00:47 +0000

Why have I never eaten pie scraps and seem to be alone in this? This needs to be remedied asap. Wonderful tutorial, thank you – I can never seem to crimp edges remotely that well, you make it look so easy

By: Karen C

Karen C — Sun, 14 Aug 2011 20:20:48 +0000

I’ve never heard of a pie frame. Where could I purchase one? I have a tupperware mat for rolling out pie crust that has the size pie crusts marked on it and also some cup and spoon measurements on it.

Thank you
Karen C

By: Marilyn Hausknecht

Marilyn Hausknecht — Sun, 14 Aug 2011 19:04:31 +0000

So fun to see Winder Dairy milk as one of the star ingredients.

A Utah neighbor.

By: Shayne

Shayne — Sun, 14 Aug 2011 17:15:43 +0000

Okay, so this is my story. My wife was off on vacation, I couldn’t go this time just too many things to do and catch up on. But some friends were dropping over from out of town and they particularly like my wife’s pies, especially the crust. To say they were disappointed she would not be home to bake her pie is an understatement, but they rarely get by this way so they were still planning on dropping in to see me.
I thought I’d surprise them and pull out my wife’s recipes and bake them a pie which I figured might be a close reasonable facsimile. Couldn’t find her recipe book, and determined to find a recipe went online and came across yours.
Followed it to a T, and made my wife’s patented apple pie. Well, was that the biggest mistake I’ve ever made or what. The pie turned out fantastic, just great, better than my wife had made…the crust was to die for and our friends couldn’t stop raving about it. What a predicament I suddenly found myself in, I certainly couldn’t let my wife hear I had out-baked her. Needless to say I made arrangements with our friends to ensure my wife would never find about my pie baking episode. Thanks for a great recipe by the way.

By: CouponClippingCook

CouponClippingCook — Sat, 13 Aug 2011 19:03:19 +0000

What a great tutorial. You make this look so simple but I’m sure it’s your magic touch that makes the pie crust so flaky and delicious. Love the pie crisp treats too. Super post!