Comments on: Foolproof Pie Crust

By: DancesInGarden

DancesInGarden — Sat, 26 Nov 2011 05:55:33 +0000

I am genetically unable to make edible pie crust (I get it from my paternal grandmother. My maternal grandmother could turn cement and iron filings into a feather soft crust I am sure). No matter what recipe I try, you could use my pastry as a ninja throwing star.

I used this crust recipe tonight to make butter tarts for a bake sale (what was she thinking, assigning me TARTS?). Was the dough easy? Yes. Did it roll out like a dream? Heck Yes. Was it flakey? HOLY CRAP! We are talking so flakey and delicate that it is difficult to pick up the tarts to eat them….in a good way of course LOL!

Even after re-rolling the scraps several times, the last tarts are as tender as the ones from the first rolling. I did use a food processor rather than a pastry blender, and I did not use waxed paper to roll out (just flour).

Thank you thank you thank you! Next, can you teach me to make jell-o from a box? Apparently I don’t take direction well and mine never turns out……..tee hee!

By: Barbara43

Barbara43 — Mon, 11 Jul 2011 13:23:12 +0000

Hi there,
I’m not great with pie dough ~ maybe your recipe is the one that was created for people like me ~ it looks great!
Thanks so much for the tip on using the ‘scraps’ ~ what a great idea!
Thank you for sharing!

By: LK

LK — Sat, 09 Oct 2010 15:17:10 +0000

I have an awesome flaky butter pie crust recipe. I used to be able to turn out a lard crust (using my mom’s multiple-crust recipe) perfectly until we had to use home-rendered lard, and couldn’t seem to get the hang of using “just a bit less” lard to keep it from being WAY too greasy! Yuck!

I will try it again, probably after we render our lard this year. This will be my first year trying that…I imagine that it isn’t that hard to do.

Anyway, I will post the recipe that I use over in Farm Bell Recipes. It is so totally fluffy and flaky! It is called “Puffy Pastry”, and has only 3 easy ingredients…white flour, butter and sour cream. It ALWAYS turns out for me.

By: Jody

Jody — Wed, 18 Aug 2010 15:26:56 +0000

This is an awesome recipe. I got mine from a co-worker years ago. She has since passed away but the recipes she shared with me have lived on. It is indeed “fool proof”. Enjoy!!

By: Suzanne McMinn

Suzanne McMinn — Sat, 31 Jul 2010 22:32:34 +0000

Good luck, Terri! Let me know!

By: Terri

Terri — Sat, 31 Jul 2010 21:43:18 +0000

OK, I’m embarking on my first homemade pie crust. My new hubs loves pie but, sadly, we live nowhere near a pie shop (like I did when I lived in Utah … ah Croshaws, how I miss you.) So here I go, peach raspberry pie from scratch. I’ll check in later and let you know the consequences.

By: princessvanessa

princessvanessa — Sun, 04 Apr 2010 01:28:55 +0000

Linda, my mom did almost the same thing. She rolled out the excess pie dough, sprinkled on sugar and cinnamon, cut it into strips about 2 inches wide, and placed them on a cookie sheet. After the pie came out of the oven, they went in and were baked until golden brown.
We didn’t have a lot of money when I was growing up and it was “waste not, want not” so that excess pie crust was used.

By: MousE

MousE — Wed, 20 Jan 2010 17:21:52 +0000

Hello, I just ‘stumbleupon’ed your blog, and I love it! I’m going to try the Grandmother bread and pie crust recipe today.

I look forward to exploring more of your blog! Really enjoy the writing and photos. Thank you so much.

By: JOJO

JOJO — Sun, 10 Jan 2010 03:26:02 +0000

Like Stacy, I love this crust! I used it over Thanksgiving and my pies were wonderful. I have been baking pies for over 55 years, and this is the best recipe I have found, and it keeps so well. I try to keep enough for one pie in the fridge at all times. It is really nice if you leave it a bit thicker than you do for a pie and top a cobbler or a chicken pie with it, they turn put fabulous as well. Good stuff!!
JO

By: Suzanne McMinn

Suzanne McMinn — Sun, 10 Jan 2010 02:33:37 +0000

Hi, Stacy! I’m glad to hear that! I love this pie crust, too! i never had any success with pie crust till I found this one!