Pie crust

I love apple pie. I have tried a couple of times to make it and while the filling is delicious, my crust is always tough. I watch Food Network religiously and have seen a million and one recommendations for good crust. Can you give me pointers or recipes? I have seen food processor methods to avoid overworking the dough also. Is this a good idea? Thanks!!
2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

I posted some tips in a thread a while back.
Here is the thread:
Spring! Or how your weekend is going.

For the specific post:
Spring! Or how your weekend is going.

I make my pie crust by hand, because I have no food processor, but I actually prefer it. Less risk of overworking the dough.

Additionally, here is another useful link:
http://www.melissaclark.net/articles...rust%26cbid%3D

If you are not vegetarian or have religious issues with pork, I highly recommend a lard crust. It is extra flaky and is especially nice with apple pie (pork and apples, great combo, not that it will taste very porky though). Just make sure you use fresh lard, not that hydrogenated crap from the supermarket.

Dorie Greenspan's pie crust is great also. I use Earth Balance non-hydrogenated shortening.
http://singforyoursupperblog.com/pie...cipe%26cbid%3D
Scroll down for the recipe.
I also wanted to add this link:
http://homesicktexan.blogspot.com/20...an-pie_13.html

I have never made this crust, but Lisa's recipes are fantastic and people who have made it seem to love it.

And some more tips, many of which just reiterate what I said in my post, but they come with photos:
http://smittenkitchen.com/2007/11/pie-crust-101/
http://smittenkitchen.com/2008/11/pi...aky-pie-dough/
http://smittenkitchen.com/2008/11/pi...-and-crimping/

I transfer my pie dough differently since I use parchment for rolling.
I had a feeling you would be first to respond


Thanks so much! I did hear lard is best to get flaky crust. I might try that.
2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

Saria- have you tried the vodka recipe? Do you have your own specific recipe for crust?
2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

You're welcome. Yep, I can't resist talking about pie!

Lard crusts are amazing! My recent Concord grape pie was made with it and I couldn't get enough.

I hope you'll soon enjoy a delicious apple pie. I think all pies are best homemade, but the difference is that much greater with fruit pies, I find.
I actually really want to make Melissa Clark's version in that link. And a pear and gruyere one. And her squash one. Gah, I love pie!
Saria, do you have your own recipe I could try w/ measurements?
2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

I have never done the vodka crust. I stick to simple flour, butter, salt, tiny bit of sugar, and water. I will say that adding an egg or a yolk (more tender) can make working with pie dough a bit easier.
I tend to do Dorie's pie crust recipe most of the time, though it is entirely up to you how much fat you want in there. Pie dough is all about ratio, so I will often weigh out my flour and add butter according to what I want. I also go with lard or all-butter most of the time because the flavor is better, though it's still good with a small amount of the Earth Balance non-hydrogenated shortening.

Last edited by Saria; 11-10-2009 at 10:52 AM.
My family uses the Crisco recipe for pies and pot pies/wellington. We've never had issues.
<insert signature line here>
Some tips (in no particular order):

I've always used Crisco and it's always turned out perfectly. It has to be Crisco though; store brand shortening does not work as well because I believe it has water in it. Once I didn't have Crisco so I used a butter recipe from Epicurious. The butter definitely made it flakier but it just wasn't the same.

I always use ice water and cold cider vinegar.

Bake as long as you can without burning the crust. You cannot over-bake as long as you don't burn. Fruit pies have so much liquid that they don't dry out. If you under-bake, you not only get crunchy apples, but your bottom crust will seem tough.

I've never used a food processor to make pie crust. I use an old pastry blender to cut in the shortening and use a fork when I mix in the water and vinegar. It's really hard to over process when you use a fork.

Use lots of flour when you roll your crust.

Good pie crust isn't hard; it just takes some practice. The good news about that is that the ingredients are cheap.
I think my mom uses the Crisco recipe as well. I LOVE her crust. I having loving memories of her taking the scraps, rolling them into balls, and dredging them in cinnamon sugar and baking them in the toaster oven. Little bites of heaven!! However I also remember her on the verge of cursing when her crust would come apart when she would go to transfer. Thanks everyone for your responses though!
2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

Saria- have you tried the vodka recipe? Do you have your own specific recipe for crust?
Originally Posted by curlysue21

I have the recipe for the crust that uses vodka if you want it. I really like it.
Central Massachusetts

One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
Well here's my pie. I tasted a tiny bit of the crust and it tasted pretty good! Thanks for all your help ladies!!




2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

I am so glad you had a pie success story! It looks great and I completely understand wanting to share the excitement. Yay for you!
Oh, and to single out your post, just click on the number in the little bar right above it. Yours is post #13.
Oh wow, Curlysue, that looks scrumptious, delicious, beautiful, fantabulous!! I want some....

What was your recipe? How did you make your pie crust?
Hair Type - wavy/curly, fine texture, thin/medium density
Oh, and to single out your post, just click on the number in the little bar right above it. Yours is post #13.
Originally Posted by Saria
Oh okay. Duh.

Oh wow, Curlysue, that looks scrumptious, delicious, beautiful, fantabulous!! I want some....

What was your recipe? How did you make your pie crust?
Originally Posted by anniemae

I used the recipe Saria posted. I used lard in place of shortening. I used my mom's pie filling recipe.

http://singforyoursupperblog.com/pie...cipe%26cbid%3D
2b/c, medium/high porosity, medium/coarse texture
Current HG: Kinky Curly errythang, GVPCB, LALSG

"I will never be the woman with perfect hair, who can wear white and not spill on it."

Thanks, curlysue21.
Hair Type - wavy/curly, fine texture, thin/medium density

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