On Thu, 14 Jun 2012 19:01:14 -0800, (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?
....

Always make my own. Here's my recipe:

2 cups Swans Down flour
1.5 sticks butter (cool but room temp)
1 tsp salt

Cut together with two forks. Breakup as many butter lumps as you can
by squeezing between fork tines in flour. Takes time. When well
incorporated, add:

1/4 cup cold cream, plus a dash of cold water as needed to swiftly
stir together and bring together as dough.

Put in plastic wrap, fold over plastic wrap and squeeze together as
dough mass. Let rest ion cool place for several hours to overnight.

Can put in refrigerator but let come to room temp to roll out.

John Kuthe...

John Kuthe wrote:

>Always make my own. Here's my recipe:

>2 cups Swans Down flour
>1.5 sticks butter (cool but room temp)
>1 tsp salt

>Cut together with two forks. Breakup as
< many butter lumps as you can by
> squeezing between fork tines in flour.
> Takes time. When well incorporated,
> add:
>1/4 cup cold cream, plus a dash of cold
> water as needed to swiftly stir together
> and bring together as dough.

>Put in plastic wrap, fold over plastic wrap
> and squeeze together as dough mass.
> Let rest ion cool place for several hours
> to overnight.

>Can put in refrigerator but let come to
> room temp to roll out.

I've never heard of using cream before for pie crust...hmmmmmm?

Is that All-Purpose flour? I don't see that brand around here, but was
thinking mom bought it years ago and was cake flour?

Some interesting pie crust methods in this group...am learning a lot
(even at my ol' age!)

Judy

On Fri, 15 Jun 2012 09:38:05 -0800, (Judy Haffner)
wrote:

>
>John Kuthe wrote:
>
>>Always make my own. Here's my recipe:
>
>>2 cups Swans Down flour
>>1.5 sticks butter (cool but room temp)
>>1 tsp salt
>
>>Cut together with two forks. Breakup as
>< many butter lumps as you can by
>> squeezing between fork tines in flour.
>> Takes time. When well incorporated,
>> add:
>>1/4 cup cold cream, plus a dash of cold
>> water as needed to swiftly stir together
>> and bring together as dough.
>
>>Put in plastic wrap, fold over plastic wrap
>> and squeeze together as dough mass.
>> Let rest ion cool place for several hours
>> to overnight.
>
>>Can put in refrigerator but let come to
>> room temp to roll out.
>
>I've never heard of using cream before for pie crust...hmmmmmm?

There's just not enough butter in it yet, yano? ;-)


>Is that All-Purpose flour? I don't see that brand around here, but was
>thinking mom bought it years ago and was cake flour?

It's what my mother used, and it's what I use.


>Some interesting pie crust methods in this group...am learning a lot
>(even at my ol' age!)
>
>Judy

Just goes to show, it all works!

John Kuthe...