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75 Comments
S L.
July 1, 2018
My grandmother's pie crust! But for time issues, I have used Crisco shortening for over 50 years. That being said, I am going to try yours. It sounds good and I cook to please me first at this stage of my life. It allows me to experiment more.
NDavid
June 28, 2018
I travel around techniques and lately have landed with Stella Parks. She knows oh-so many things!
Posey B.
June 5, 2016
I meant "25th" American state. I am aware that we only have 50 at the moment. However, if we did have 125, there would just be that many more places to visit to eat pie! Cheers!
Posey B.
June 5, 2016
I use a 100+ year old family recipe from my great great grandmother who was the child of early settlers of the 125th American state of Arkansas. Our state was halfway there, but this pie is all the way there thanks to its lard base! I have no idea how they were able to keep things cold enough to pull of the flakey crust but it does work if one doesn't rush or cuss at it or stab it too much with a pastry blender. Of course, one can substitute shortening but it's not the same. So, when I just can't get my 21st century brain around using lard (it does happen) I use 4+20 BB's butter crust recipe. My great great grandmother and these ladies all use vinegar to keep the gluten from making the dough too tough. Again, I have no idea how this was done without ice and wish I had a time machine to go back and see this pie made by my forebear with all natural ingredients, no pesticides, everything farm to table!
Jim
January 24, 2016
Comment for the random drawing:
My “go-to” crust recipe is a combo of this one and America Test Kitchen’s: butter tastes better but shortening makes for flaky crusts so, 3:1. A wetter dough is easier to handle so 50:50 ice cold water:vodka but less than the volume called for here. ¾ of the flour is cut in with butter/shortening in a food processor completely, then the last ¼ is added dry and barely pulsed (yet more flaky layers). I only use 1 TBS of the cider vinegar but boy, that’s a nice touch. Easy to work, flaky and tasty. For my clumsy hands, a go-to winner!
My “go-to” crust recipe is a combo of this one and America Test Kitchen’s: butter tastes better but shortening makes for flaky crusts so, 3:1. A wetter dough is easier to handle so 50:50 ice cold water:vodka but less than the volume called for here. ¾ of the flour is cut in with butter/shortening in a food processor completely, then the last ¼ is added dry and barely pulsed (yet more flaky layers). I only use 1 TBS of the cider vinegar but boy, that’s a nice touch. Easy to work, flaky and tasty. For my clumsy hands, a go-to winner!
rhubarb! R.
August 21, 2014
Does anyone find this way too moist? Most pie crust recipes use a few tablespoons of ice water until the dough comes together, but this recipe has an almost 1:1 flour to water ratio?
Peggy V.
November 18, 2013
I learned to make pie crust from my aunt who lived to be 107! She was the official pie maker for our family. She would 'dance' around to roll it out...it was always very flakey. She used lard "Not too much ice water and cut the dough until it is the size of peas" she would say.
Bex K.
November 17, 2013
Tupperware has a pie crust recipe that you shake in a tupperware bowl (from the 70's)
bodhi_lisa
November 14, 2013
America's Test Kitchen's Foolproof Pie Dough has worked for me. Vodka instead of water is used.
sarabclever
November 14, 2013
I've been using the chez pim recipe. But always all butter (maybe some lard)--no margarine for me.
Melissa E.
November 14, 2013
My grandmother's recipe from Mexico which is mainly used for super flaky empanadas.
Tenaya
November 13, 2013
I always use Alice Water's crust from the Art of Simple Food. It's just butter, flour, salt and water, but the addition of cider vinegar sounds like an amazing idea!
hemlockcreek
November 13, 2013
the delux butter crust recipe from the joy of cooking - with local butter and local half-white flour
garsleat
November 13, 2013
flour, colder water, dash of salt, cubed chilled butter and by hand feel.
Lil R.
November 13, 2013
I use both Martha Stewarts pate brisee and a whole wheat recipe from Hungry Tigress. Love them both.
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