Comments on: Let’s Talk Pie

By: Jeff Alexander

Jeff Alexander — Tue, 11 Feb 2014 21:47:48 +0000

As the “chef” for my wife and kids (i.e. only cook), I’ve been given the orders for pies of the years and out of all my cooking endeavors–this one remains my white whale. My first batch of crusts always come out as dry-crumbling failures or gloopy semi-bread dough both suitable for the bottom of my trash can. It often takes me several tries per pie to get a workable bunch of dough.

There are some good recommendations in the comments that I am going to try:

1. Refrigerating the Crisco (I’ve tried with frozen butter before but still fail)
2. Using pastry cutter instead of food processor
3. I’ve used the wax paper rolling method and when I finally produced a usable ball of dough, this method worked really well!
4. Vodka…never heard of that but if a recipe involves alcohol, I’m all in!

I’m motivated to try again after reading this post…we shall see

By: Bette I

Bette I — Wed, 25 Dec 2013 00:41:56 +0000

I have been making pie crust using the same recipe for over 50 years–it is the one Sheilaskitchen posted.. It was originally in the Betty Crocker cookbook I received as a wedding present, I have tried other recipes but always come back to “old faithful”., ingredients are just measured, stirred and rolled out between waxed paper. I think it is a “healthy” recipe since it uses vegetable oil and no animal fat. Ha! I keep telling myself that as I eat my piece of pie!

By: Nancy Horton

Nancy Horton — Sun, 22 Dec 2013 21:15:50 +0000

A co- worker gave me this recipe for Never Fail Pie Crust. It is GREAT. Makes a LOT of Dough. if not using it all I put a baseball size lump of dough in a zip lock bag, mash it flat, and toss it in the freezer till I need it

Joyce’s Never Fail Pie Crust

Makes enough dough for 4 double crust pies

5 Cups Flour, 1tsp salt 2 cups lard(best) or shortening
1 TBS Cider vinegar & 1 egg, well blended in a 1 cup measure
Fill cup with ICY COLD water to make one cup

Can be re rolled several times without making the crust tough. Dough patches easily if it tears. Just pinch it back together & roll over it. If desired, freeze the remaining dough in a zip lock bag until needed Can make pies, or crust, then freeze and bake when desired.
Instructions
Blend flour, shortening and salt until crumbs resemble corn meal, using food processer, pastry blender, or your hands, whatever you prefer. Stir in egg, vinegar, water mix with a fork. Knead until well blended. If sticky add more flour sparingly.
Pinch off a baseball to softball size section of dough Roll out on a floured linen towel. ( I wrap it around my lg nylon cutting board first, to keep it from sliding all over the counter) Or if you have a lg wooden cutting board, that works well without the towel. Flour rolling pin frequently to prevent sticking. Use a light hand when rolling,
When dough is ½ the desired size, turn it over, re flouring the surface you are rolling it out on, and the rolling pin. When desired size fold the crust in 1/2 and transfer to pie tin, then unfold. Pat into pan, trim crust, leaving 1” overlap. Finish edge as desired.
Follow your recipe for the desired pie

By: Karlajean Becvar

Karlajean Becvar — Sat, 21 Dec 2013 13:53:34 +0000

I learned this secret a while back and it has never failed me. Make sure when you are mixing the dough that every single piece of flour is touched by the lard, shortening, or butter that you are using! I always use a pastry cutter…

By: Pat

Pat — Thu, 19 Dec 2013 17:16:36 +0000

I’ve heard that when making the crust that you should use vodka instead of water. Vodka makes the crust crispy and light. Never tried it because a always buy mm y crust.

By: shirley

shirley — Sat, 14 Dec 2013 21:53:58 +0000

I love baking, but I have never been able to do a good pie. My mom did lard crust and they were wonderful. I bake all kinds of this and at this stage of my life I would love to do a good pie crust. Thank you make my hubby very happy. His mom was from MO, and she sure could bake pies.

By: Jan

Jan — Wed, 04 Dec 2013 14:42:39 +0000

So, I’ve been making pie dough for years. I really believe how the dough is handled is much more important than the recipe for a tender crust. The recipe should be about the flavor (do I prefer a buttery crust or will I try lard?) and there are lots of recipes to try!
I blend the dry ingredients with the fat component by hand, loosely rubbing the mix between my hands until it really does get that ‘coarse cornmeal with some larger bits of fat’ look. Never press these ingredients together! Then, I pour the wet ingredients (which may just be water, but my favorite go-to recipe includes egg and white vinegar blended with the water) over the drys- but not all of it!! Slip your hands under the crumbly, damp mixture and toss it gently. Your hands will be damp but not dripping wet and maybe the dough will start sticking to you. Depending on the moisture content of the flour and the humidity, you may not need all the wet ingredients. Take a small sample handful and press it together. If it holds together, and doesn’t crack badly if you test roll it, it’s wet enough. Press the whole lot of it together in the bowl, do not knead it, cover with plastic wrap and let it sit for 15-20 minutes before rolling. Then, use plastic wrap under and over the round of dough when you roll it. Do not use extra flour, just peel and reposition the plastic wrap as necessary. The original flour has been coated with fat, and the moisture doesn’t affect it the same way it will affect added flour. Adding flour now increases the chance you will taste it and that it will toughen the dough. Bonus: if you don’t add flour at this point, you can more easily rework the trimmings into the remaining dough without overdeveloping gluten and again, ending up with a tough crust.
If I need a baked shell, I use a fork to dock the crust (poke little holes) use a piece of aluminum foil, shiny side to the dough, make sure it is fitted to the crust and pour maybe one and a half cups of raw rice into it to be the weight. I keep that rice in the freezer to use over and over because it’s no good for anything else after this. At about 15 minutes into the baking, check to see if the foil/rice can be removed to brown the bottom of the shell and finish it empty. It can be removed when the shell is not raw looking anymore.

By: Julie V

Julie V — Wed, 20 Nov 2013 16:00:12 +0000

I recommend the Cook’s Country No Fool Pie Crust (on their website or serious eats). It call for butter, shortening, cold water, and cold VODKA. This makes it easy to roll out without breaking. Then when baked, the vodka evaporates and leaves behind a flaky and tender crust.

By: TK-Betsy

TK-Betsy — Mon, 18 Nov 2013 18:53:51 +0000

Another meringue answer from a member: adding cream of tartar to meringue. Let us know how it goes next time!

By: TK (Nanci)

TK (Nanci) — Sat, 16 Nov 2013 10:26:38 +0000

That’s hilarious Bethany. I agree, when I stress about it the crust seems to fight me all the way. And I agree as well about the water. Has to be ice cold and don’t always go with exactly the amount in the recipe. Some days it needs a bit more to ‘feel right’. Thanks so much for your comments!