On Jun 14, 8:01*pm, (Judy Haffner) wrote:
> How many prefer to make their own pie crust, and if so, do you have a
> perfect recipe, or method?
>
> 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?
>
> 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.
>
> 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!
> :-)
>
> So would your pie win a blue ribbon at a local fair?
>
> Judy

Here's my recipe and methodology. It is a big batch and makes enough
for 8 single or 4 double crusts. I make it and portion it out and
wrap it in saran and foil and freeze it. When I need a crust for a
quiche or a pie all I have to do is take it out and let it thaw and
come to room temp, then work it. It has never failed me and makes a
wonderfully tasty and flaky crust every time.

Someone told me I should weigh out the flours and use weights instead
of the way I measure the flours. I will one of these days, just never
got around to it.

http://www.hizzoners.com/recipes/bre...aras-pie-dough