8 February 2018 - Love Me Some Pie

How to Make Perfect Pie Crust

"The frozen pie shells and graham-cracker crusts available at the grocery stores are good and worth keeping on hand. But nothing beats a pie you have made yourself, including the crust."

Oh yeah

Pies

Apple, Peach, Pumpkin, and Chicken Pot Pie.

I love sugary, fatty goodness surrounded by a flakey bread-like casing.

The onslaught of calories just ensures the food coma that follows when you enjoy a piece of pie.

Now our Almanac gives a recipe for a pie crust that is pretty standard.

But

Today I am going to share a recipe that I have been using courtesy of All Recipes.

This recipe is literally called "Grandma's Secret Pie Crust Recipe"

I have used this recipe for both savoy and sweet pie recipes. They have consistently been a hit.

A couple of pie crust tips from a culinarian expert

Tip 1

Invest in a pastry cutter. Inexpensive tools great for cutting butter or shortening in to flour. Also great for mashing up avocados for guacamole.

Tip 2

Follow the recipe steps. You need to add ingredients in the right order, using the correct techniques to make a flakey crust.

Tip 3

Use ice cold water. Pie crust stays flakey when the fat you add (butter or shortening) stays solid or soft. You don't want the fats to melt before you bake. The cold water helps control the temperature of your dough.

Follow these tips and enjoy that recipe link and you will be a pie superstar!

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Almanac for Homemakers

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