Conquering Pie Crust

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July  3, 2012
2 Comments

 

The saying easy as pie has always struck me as being not all that accurate. Pie can be hard, stubborn, finicky - and that’s lattices aside. Crusts can crumble, or worse, become tough and chewy, the opposite of your grandmother's flaky version you were trying for.

To make things (actually) easy, the Culinary Institute of America offers tips from their pastry chefs on how to make the perfect crust. They explain the science behind why colder ingredients are better when you’re making a pie crust, and how you should actually freeze everything for a spell before starting in. They even give you a ratio, too, of flour to fat to liquid. You still may not be able to make one with your eyes closed, but hopefully from now on, pie crusts can be a bit more foolproof.

Pie-Making 101: How I Overcame My Fear Of Crumbling Crust from NPR

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Kenzi Wilbur

Written by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.

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2 Comments

charmcitycook
charmcitycook July 3, 2012
thanks for posting this! my crusts turn out okay...but geez louise, getting there can be a bit rough...
 
bonjournicole
bonjournicole July 3, 2012
That's great! I remember one Thanksgiving when I was young, and my mother finally giving up on pie crusts. After that she always just bought store bought ones instead.