FoodBanter.com - View Single Post - Pie Crust

Jim Elbrecht

(Judy Haffner) wrote:

>
>How many prefer to make their own pie crust, and if so, do you have a
>perfect recipe, or method?

I avoid pies at home. I've used a gazillion methods and haven't found
one worth the bother. I'll buy the occasional frozen in the pan
crust.

But mostly I save my pie eating for the rare occasions that I'm in a
diner and can see they use lard in their crusts. I had a
mother-in-law once that made the perfect crust. Mom's were 'good
enough'. But there's a diner up in Plattsburgh that is almost
worth the 3 hour drive just for their pie crust.

-snip-
>When my hubby makes pie at his cabin, he likes the Pillsbury
>refrigerated crusts, but I find them too "lardy" tasting. The only crust
>I have discovered that was even close to home made was Marie Callender's
>frozen pie crusts, and if I'm going to make a single pie, and don't want
>the fuss and bother of messing the kitchen up for one crust, I will use
>that brand of frozen. Today I made a chocolate cream pie using a Marie
>Callender crust, and it's quite tasty.

Marie and I are good friends-

Jim