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

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?

I can bake anything but pie crust. Mine never came out well at all. Oddly
enough I had a roommate who could make excellent pie crust with no recipe
but she was otherwise a lousy cook. She normally made the same chicken dish
every week. Some recipe given to her by her boyfriend who was from
Pakistan. I tried it and didn't care for it. It was chicken on the bone
with rice and some sort of seasoning that he brought back from Pakistan.
One other time she made a pan of burritos or enchiladas or something from my
Betty Crocker cookbook. She was very worried about making them and measured
every single ingredient. Stuff like that I don't usually bother to measure.
Because I can eyeball it.

So although I don't make pies any more, if I did, I would buy the crust. I
did that when we first go this house. We had a ton of apples. I made
everything you could think of out of them. Our family are not big pie
eaters though. We prefer a crisp to a pie any day.

On 14/06/2012 11:01 PM, Judy Haffner wrote:
>
> How many prefer to make their own pie crust, and if so, do you have a
> perfect recipe, or method?

I always make my own, and I use Crisco and the Crisco recipe. For savory
pies I use lard instead of Crisco.


> 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."

I guess it takes the right touch. It always works for me and I find it
pretty easy. It seems that some people just can't make it.

Gary wrote:

>I always make my own, and I use Crisco
> and the Crisco recipe. For savory pies I
> use lard instead of Crisco.

Good for you, making your own crust, Gary. That is something my hubby
has never attempted, and my dad was a good baker, but always used a
boughten crust..usually graham cracker, and those I don't much care
for...that is the ones in the foil pan from a store.

I always use Crisco too...my mama did, and she taught me all the tricks
of the trade. I have used lard too, but not for a very long time now.

>I guess it takes the right touch. It always
> works for me and I find it pretty easy. It
> seems that some people just can't make
> it.

I think some "play" with it too much, as though it was a lump of
play-doh, or something, and it will become tough from the heat of one's
hands. I mix in the water with a fork and handle the crust quickly.

What is your favorite pie to make? Pie has always gone over well in our
house...all kinds.

Judy

On 14/06/2012 11:53 PM, Judy Haffner wrote:
>
>
> I always use Crisco too...my mama did, and she taught me all the tricks
> of the trade. I have used lard too, but not for a very long time now.
>

My mother always used lard. She always raved over my pastry, asked me
what I used, even wanted me to show her how. I told her the trick was to
use Crisco.


>> I guess it takes the right touch. It always
>> works for me and I find it pretty easy. It
>> seems that some people just can't make
>> it.
>
> I think some "play" with it too much, as though it was a lump of
> play-doh, or something, and it will become tough from the heat of one's
> hands. I mix in the water with a fork and handle the crust quickly.

Exactly. I have a large cooking fork that works well for cutting int he
shortening. You can't work it to much. You also need to have the knack
for rolling it out, rolling it into a circle and getting it right the
first time, because it you have to do it a second time it is going to be
tougher.



> What is your favorite pie to make? Pie has always gone over well in our
> house...all kinds.


No single favourite here, but I live in an area where I can get lots of
fresh fruit and there are seasonal favourites... rhubarb, sour cherry,
peach. Unlike most people, apple pie is low on my list of favourites.

Judy Haffner wrote:
>
> Gary wrote:
>
> >I always make my own, and I use Crisco
> > and the Crisco recipe. For savory pies I
> > use lard instead of Crisco.
>
> Good for you, making your own crust, Gary.

Hi Judy,

Thank you for the compliment as I do make my own crust.
That was "Dave Smith" that wrote what you responded to though, not me.
Please congratulate him too! :-D

Gary

In article >,
says...
>
> On 14/06/2012 11:01 PM, Judy Haffner wrote:
> >
> > How many prefer to make their own pie crust, and if so, do you have a
> > perfect recipe, or method?
>
> I always make my own, and I use Crisco and the Crisco recipe. For savory
> pies I use lard instead of Crisco.
>
>
> > 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."
>
> I guess it takes the right touch. It always works for me and I find it
> pretty easy. It seems that some people just can't make it.

My MIL was one of the latter. Her pastry was so terrible she used to
cook it separately from the "pie" filling and just balance the hard grey
shingle on top like a fallen over gravestone.

Janet.

On 6/15/2012 8:29 AM, Janet wrote:
> In ing.com>,
> says...
>>
>> On 14/06/2012 11:01 PM, Judy Haffner wrote:
>>>
>>> How many prefer to make their own pie crust, and if so, do you have a
>>> perfect recipe, or method?
>>
>> I always make my own, and I use Crisco and the Crisco recipe. For savory
>> pies I use lard instead of Crisco.
>>
>>
>>> 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."
>>
>> I guess it takes the right touch. It always works for me and I find it
>> pretty easy. It seems that some people just can't make it.
>
> My MIL was one of the latter. Her pastry was so terrible she used to
> cook it separately from the "pie" filling and just balance the hard grey
> shingle on top like a fallen over gravestone.
>
Blech.
I use my food processor for pie crust - mine is just as good as my
mother's but much faster, so I do it more often.

On 15/06/2012 8:38 AM, S Viemeister wrote:

> I use my food processor for pie crust - mine is just as good as my
> mother's but much faster, so I do it more often.
>

What does that say about your mother's pie crust?
I have made hundreds of pies over the years. I have got away with using
a mixer or a food processor, but you have to be careful not to overdo
it. You want chunks of shortening in the pastry.

On 6/15/2012 12:08 PM, Dave Smith wrote:
> On 15/06/2012 8:38 AM, S Viemeister wrote:
>
>> I use my food processor for pie crust - mine is just as good as my
>> mother's but much faster, so I do it more often.
>>
>
> What does that say about your mother's pie crust?

She was a fantastic baker. She just never had the modern conveniences I
have.

> I have made hundreds of pies over the years. I have got away with using
> a mixer or a food processor, but you have to be careful not to overdo
> it. You want chunks of shortening in the pastry.

Indeed.

On Jun 15, 11:08*am, Dave Smith > wrote:
> On 15/06/2012 8:38 AM, S Viemeister wrote:
>
> > I use my food processor for pie crust - mine is just as good as my
> > mother's but much faster, so I do it more often.
>
> What does that say about your mother's pie crust?
> I have made hundreds of pies over the years. I have got away with using
> a mixer or a food processor, but you have to be careful not to overdo
> it. *You want chunks of shortening in the pastry.

Crisco-type shortenings have killed more people than any other thing
people deliberately consume other than tobacco, or possibly alcohol.

--Bryan

"Judy Haffner" > wrote in message
...
>
> 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

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

Cheri wrote:

>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.

I've never heard of that method, Cheri. You use both shortening and
butter? Which shortening do you prefer? I've never used either chilled,
or ice water, but sounds intriguing. Next time you make a pie, be sure
and invite me over, okay?! :-)

Judy

"Judy Haffner" > wrote in message
...
>
> Cheri wrote:
>
>>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.
>
> I've never heard of that method, Cheri. You use both shortening and
> butter? Which shortening do you prefer? I've never used either chilled,
> or ice water, but sounds intriguing. Next time you make a pie, be sure
> and invite me over, okay?! :-)
>
> Judy

I was raised with Crisco, so that's what I use.

This is Ina's recipe which is great.


Ingredients

12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water

Directions:

Dice the butter and return it to the refrigerator while you prepare the
flour mixture. Place the flour, salt, and sugar in the bowl of a food
processor fitted with a steel blade and pulse a few times to mix. Add the
butter and shortening. Pulse 8 to 12 times, until the butter is the size of
peas. With the machine running, pour the ice water down the feed tube and
pulse the machine until the dough begins to form a ball. Dump out on a
floured board and roll into a ball. Wrap in plastic wrap and refrigerate for
30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a
circle, rolling from the center to the edge, turning and flouring the dough
to make sure it doesn't stick to the board. Fold the dough in half, place in
a pie pan, and unfold to fit the pan. Repeat with the top crust.

One recipe seen today uses milk - I venture to say milk would make a
tougher crust than ice water, I believe.

N.

Cheri wrote:

>Dice the butter and return it to the
> refrigerator while you prepare the flour
> mixture. Place the flour, salt, and sugar
> in the bowl of a food processor fitted
> with a steel blade and pulse a few times
> to mix. Add the butter and shortening.
> Pulse 8 to 12 times, until the butter is
> the size of peas. With the machine
> running, pour the ice water down the
> feed tube and pulse the machine until
> the dough begins to form a ball. Dump
> out on a floured board and roll into a
> ball. Wrap in plastic wrap and
> refrigerate for 30 minutes.

I've never used my food processor for mixing pie crust, so was
interesting to learn about this method. I've never used anything but
Crisco in crust, but have a friend that uses all butter, and her crusts
are nice. I've stuck with nearly the same method since I was a teenager,
after watching my mother and learning from her, and have taught my
daughters, granddaughters and one daughter in law how to make pies
because they were having problems having them come out flaky and light.

Judy

On Jun 14, 10:22*pm, "Cheri" > wrote:
>
>
>
> 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
>
>
I've seen her make her crusts many times on her shows. She does say
to use COLD butter and COLD shortening and ice water. After it comes
together take it out of the bowl, form a ball/disk, wrap and chill for
about 30 minutes. She does make me want to try her recipe ...........
someday. I confess to not being much of a baker.

> wrote in message
...
On Jun 14, 10:22 pm, "Cheri" > wrote:
>
>
>
> 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
>
>
I've seen her make her crusts many times on her shows. She does say
to use COLD butter and COLD shortening and ice water. After it comes
together take it out of the bowl, form a ball/disk, wrap and chill for
about 30 minutes. She does make me want to try her recipe ...........
someday. I confess to not being much of a baker.


===========

It's so good and so easy, but as you emphasize above and she does too,
really cold on both of them, she even dices the butter and puts it back in
the fridge while getting the rest together so it doesn't get warm at all.
When she rolls it out, she shows you the bits of butter that are in the
dough. She says when the cold butter in the dough hits the hot oven, it
expands and makes air pockets which makes the crust really flaky. I don't
know about all of that, but I do love the results.

Cheri

On Jun 14, 10:22*pm, "Cheri" > wrote:
> "Judy Haffner" > wrote in message
>
> ...
>
>
>
>
>
>
>
>
>
>
>
> > 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
>
> 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.

"Judy Haffner" > wrote in message
...
>
> 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

There's plenty of great pie crusts at the supermarket.

No reason to struggle with fancy techniques like using ice water.


W. Pooh (AKA Winnie P.)

"Christopher M." > wrote in message
...
>
> "Judy Haffner" > wrote in message
> ...
>>
>> 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
>
> There's plenty of great pie crusts at the supermarket.
>
> No reason to struggle with fancy techniques like using ice water.

I know some people like supermarket crusts, and to each their own, but I'm
not one of them. I don't make pies often anymore so
when I do, I like to make it the way I like it best.

Cheri

In article >, says...
>

> There's plenty of great pie crusts at the supermarket.

They taste like shop pies. Nothing like the real thing made fresh.
>
> No reason to struggle with fancy techniques like using ice water.

Fancy technique ? Ice cubes are gourmet ingredients?

In my climate I just run the cold tap a minute until the water coming
out is *really* cold from deep underground.

Janet (Scotland)

On 15/06/2012 8:29 AM, Janet wrote:

> In my climate I just run the cold tap a minute until the water coming
> out is *really* cold from deep underground.

My water comes from a well and sits in the tank in the water pressure
system. Unless I flush with 5 gallons, it is more likely to be room
temperature. From my experience I think that is good enough. Putting a
couple tablespoons of water into three cups of flour and shortening is
going to warm up the water instantly anyway. The important thing is to
use at least cool, not hot water.

On 6/15/2012 12:11 PM, Dave Smith wrote:
> On 15/06/2012 8:29 AM, Janet wrote:
>
>> In my climate I just run the cold tap a minute until the water coming
>> out is *really* cold from deep underground.
>
> My water comes from a well and sits in the tank in the water pressure
> system. Unless I flush with 5 gallons, it is more likely to be room
> temperature. From my experience I think that is good enough. Putting a
> couple tablespoons of water into three cups of flour and shortening is
> going to warm up the water instantly anyway. The important thing is to
> use at least cool, not hot water.

I measure out my water, then pop it in the fridge or freezer while I
weigh out the other ingredients.

"S Viemeister" > wrote in message
...
> On 6/15/2012 12:11 PM, Dave Smith wrote:
>> On 15/06/2012 8:29 AM, Janet wrote:
>>
>>> In my climate I just run the cold tap a minute until the water coming
>>> out is *really* cold from deep underground.
>>
>> My water comes from a well and sits in the tank in the water pressure
>> system. Unless I flush with 5 gallons, it is more likely to be room
>> temperature. From my experience I think that is good enough. Putting a
>> couple tablespoons of water into three cups of flour and shortening is
>> going to warm up the water instantly anyway. The important thing is to
>> use at least cool, not hot water.
>
> I measure out my water, then pop it in the fridge or freezer while I weigh
> out the other ingredients.

That's a great idea.


W. Pooh (AKA Winnie P.)

"S Viemeister" > wrote in message
...
> On 6/15/2012 12:11 PM, Dave Smith wrote:
>> On 15/06/2012 8:29 AM, Janet wrote:
>>
>>> In my climate I just run the cold tap a minute until the water coming
>>> out is *really* cold from deep underground.
>>
>> My water comes from a well and sits in the tank in the water pressure
>> system. Unless I flush with 5 gallons, it is more likely to be room
>> temperature. From my experience I think that is good enough. Putting a
>> couple tablespoons of water into three cups of flour and shortening is
>> going to warm up the water instantly anyway. The important thing is to
>> use at least cool, not hot water.
>
> I measure out my water, then pop it in the fridge or freezer while I weigh
> out the other ingredients.


I always have a container of ice water in the fridge, I drink lots of water.

Cheri

On 15/06/2012 1:08 PM, S Viemeister wrote:
> On 6/15/2012 12:11 PM, Dave Smith wrote:
>> On 15/06/2012 8:29 AM, Janet wrote:
>>
>>> In my climate I just run the cold tap a minute until the water coming
>>> out is *really* cold from deep underground.
>>
>> My water comes from a well and sits in the tank in the water pressure
>> system. Unless I flush with 5 gallons, it is more likely to be room
>> temperature. From my experience I think that is good enough. Putting a
>> couple tablespoons of water into three cups of flour and shortening is
>> going to warm up the water instantly anyway. The important thing is to
>> use at least cool, not hot water.
>
> I measure out my water, then pop it in the fridge or freezer while I
> weigh out the other ingredients.

You can measure the water and add an ice cube. If you are working at a
reasonable speed it is not going to affect the volume of water much.

Dave Smith wrote:
>
> On 15/06/2012 8:29 AM, Janet wrote:
>
> > In my climate I just run the cold tap a minute until the water coming
> > out is *really* cold from deep underground.
>
> My water comes from a well and sits in the tank in the water pressure
> system. Unless I flush with 5 gallons, it is more likely to be room
> temperature. From my experience I think that is good enough. Putting a
> couple tablespoons of water into three cups of flour and shortening is
> going to warm up the water instantly anyway. The important thing is to
> use at least cool, not hot water.

Perhaps putting flour and shortening in fridge would help solve this cold
water issue?

Gary

"Christopher M." wrote:
>
> There's plenty of great pie crusts at the supermarket.
> No reason to struggle with fancy techniques like using ice water.

Name one and I'll give it a try. I've never had a decent store or bakery
pie crust.

Gary

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...

On Jun 14, 10:01*pm, (Judy Haffner) wrote:
>
> How many prefer to make their own pie crust, and if so, do you have a
> perfect recipe, or method?
>
>
> Judy
>
>
I just buy the Pillsbury or Pet Ritz crusts.

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?

I use the food processor method and butter. Perfect crust every time.
>
> 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."
<snip>
>
> 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?
>
Mine is pretty darned good, but I'd never dream of entering it in a
fair. Not interested in collecting ribbons or any of that cr*p.
Didn't join a sorority in college either.


--
Food is an important part of a balanced diet.

sf wrote:

>Mine is pretty darned good, but I'd never
> dream of entering it in a fair. Not
> interested in collecting ribbons or any of
> that cr*p. Didn't join a sorority in college
> either.

As I told Cheri, I've never used a food processor for pie crust, but use
it all the time for other things.

I was married 3 months after I graduated from high school, so never went
to college, but I doubt I would have joined a sorority either, but
that's a lot different than entering fairs. I was in 4-H for 4 years and
we had a big fair every year and I would win lots of blue (and some red)
ribbons, and have won several blue ribbons in local baking contests also
over the years...love competing doing something I enjoy doing.

Judy

On Jun 15, 1:50*pm, (Judy Haffner) wrote:
> sf wrote:
> >Mine is pretty darned good, but I'd never
> > dream of entering it in a fair. Not
> > interested in collecting ribbons or any of
> > that cr*p. Didn't join a sorority in college
> > either.
>
> As I told Cheri, I've never used a food processor for pie crust, but use
> it all the time for other things.
>
> I was married 3 months after I graduated from high school, so never went
> to college, but I doubt I would have joined a sorority either, but
> that's a lot different than entering fairs. I was in 4-H for 4 years and
> we had a big fair every year and I would win lots of blue (and some red)
> ribbons, and have won several blue ribbons in local baking contests also
> over the years...love competing doing something I enjoy doing.
>
> Judy

We'll have to pit you against Melba.

On Jun 14, 11:01*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

The trouble most people have with homemade pie crust is they don't
know when to leave it alone. First, they cut the shortening in too
much so the crust comes out mealy rather than flaky. If you want a
flaky crust you need to leave large chunks of shortening. Second,
people tend to over mix the dough. If it's not coming together and
seems dry, don't be afraid to add a few more drops of water. Once
the dough comes together, knead it lightly maybe 5 or 6 times so it
stays together, wrap it up, and refrigerate it for at least 30
minutes. The third mistake people make is they try to roll out the
crust as soon as they take it out of the refrigerator. Let it warm up
5 - 10 minutes. You'll be able to roll it out without overstretching
it. One trick I always do is roll the dough out on waxed paper. That
way I can pick up the waxed paper with the rolled out crust on it,
flip it over into the pie pan, and then simply peel it off.

On Fri, 15 Jun 2012 00:01:05 -0700 (PDT), "
> wrote:

> The trouble most people have with homemade pie crust is they don't
> know when to leave it alone. First, they cut the shortening in too
> much so the crust comes out mealy rather than flaky. If you want a
> flaky crust you need to leave large chunks of shortening. Second,
> people tend to over mix the dough. If it's not coming together and
> seems dry, don't be afraid to add a few more drops of water.

My problem was that I added too much water. It didn't look like it
was coming together, so I'd add more water. It was tough and awful.
As soon as I found the FP recipe, my pie crust mojo changed for the
better and I'd rather make my own now. I use the +1T extra water
option and it's right every time.

> Once
> the dough comes together, knead it lightly maybe 5 or 6 times so it
> stays together, wrap it up, and refrigerate it for at least 30
> minutes.

Nope. I keep my paws off it except the amount of handling it needs to
make it a nice disk with even edges.

> The third mistake people make is they try to roll out the
> crust as soon as they take it out of the refrigerator. Let it warm up
> 5 - 10 minutes. You'll be able to roll it out without overstretching
> it. One trick I always do is roll the dough out on waxed paper. That
> way I can pick up the waxed paper with the rolled out crust on it,
> flip it over into the pie pan, and then simply peel it off.

I roll it around my rolling pin or fold it into quarters, which works
for me - but my kitchen is cool, so I don't need to worry about the
crust sticking to anything.

--
Food is an important part of a balanced diet.

On 15/06/2012 8:25 PM, sf wrote:

>
> My problem was that I added too much water. It didn't look like it
> was coming together, so I'd add more water. It was tough and awful.
> As soon as I found the FP recipe, my pie crust mojo changed for the
> better and I'd rather make my own now. I use the +1T extra water
> option and it's right every time.

You could probably have got away with it by using extra bench flour when
rolling it out.

> Nope. I keep my paws off it except the amount of handling it needs to
> make it a nice disk with even edges.

Egg Zachary.
Start off with a reasonably round disc, a little bench flour on the
surface and on the pin and roll out from the centre, rolling out the
shortest edges to try to keep an even diameter and the result should be
reasonably round.
..

I use crisco, cold water, pinch of salt, and pinch of baking powder. Usually get rave reviews. Start with recipe on crisco can. Don't mess with it very much.