On Jun 14, 10:22*pm, "Cheri" > wrote:
> "Judy Haffner" > wrote in message
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> > How many prefer to make their own pie crust, and if so, do you have a
> > perfect recipe, or method?
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> > It seems like a difficult thing to do for some, and no matter what they
> > do, the crust is "tough", or just not worthy of the "Good Housekeeping
> > Seal Of Approval."
> > My one grandmother could bake awesome cakes, but her pies left a lot to
> > be desired, because she never could master making a good flaky light
> > crust, so would buy some kind of sticks in a box, but I never thought
> > they were so great. I don't even know if you can buy a pie crust mix in
> > a box anymore?
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> > 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.
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> > I learned to make crust from my mother, but even mine have never been
> > quite as good as hers, but I do get compliments on them. My cousin once
> > told me, I don't care about the filling, I just want to eat the crust!
> > :-)
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> > So would your pie win a blue ribbon at a local fair?
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> > Judy
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> I believe Ina Garten's recipe is the best I've ever made or eaten. It never
> fails to come out great. The key is using a mix of really well chilled
> shortening and really well chilled butter, and ice water.
>
> Cheri
>
> Cheri

I use Martha's with great results, but must confess when I don't feel
like getting out my pastry board, etc., I buy one of the Pet-Ritz
pckgs. of 2 deep-dish pies (usually when I want to make quiche).

N.