Comments on: Pat-in Pie Crust

By: westmonster

westmonster — Sun, 12 Dec 2010 17:16:33 +0000

I have a quiche in the oven right now which I made with this crust. I used spelt flour and olive oil this time.
It was really easy to mix and spread in the pan, but I find it a little salty and it crumbles right off the filling (but a mess is always best…).
I’ll certainly make quiches and pies again with it, because it’s so darn simple! So thank you very much for the recipe!

By: cookinsinglemom

cookinsinglemom — Tue, 08 Jun 2010 19:34:05 +0000

If it’s too crumbly to make a uniform layer in the pan, the crust may need a bit more milk or oil. I have found that my baking is very sensitive to humidity, but this crust is pretty forgiving about later additions.

By: westmonster

westmonster — Sat, 05 Jun 2010 10:06:41 +0000

So I just made your pie crust. I think it would be perfect for quiches, although it is very uncooperative. We haven’t cut the pie yet, but so far the crust is reeeeeally crumbly. I don’t know if it’s gonna hold all the fruit in once the pie leaves the dish.

By: Terri

Terri — Sat, 29 May 2010 10:18:37 +0000

I use a pie crust recipe almost identical to this…and it’s great! So very easy and has a great taste!

By: westmonster

westmonster — Sat, 29 May 2010 07:55:00 +0000

That sounds so easy and clean-up friendly, I’ll have to try it! Also, I’m not biased toward any type of pie crust since there’s no pie culture whatsoever in Germany, so I think the crumbly-not-flaky thing shouldn’t be a problem. I’ll let you know how it went if I try your recipe!