topic Re: Pie Crust -- What's Your Secret? in Kitchen

Pie Crust -- What's Your Secret?

Vamp — Sat, 22 Nov 2014 15:54:45 GMT

I am very interested in perfecting my pie crust. I make it with flour, cold butter, ice water, and a little bit of white vinegar. I have yet to master it to my satisfaction. The dough can be crumbly yet still stick to my rolling pin. Do any of you master bakers have any tips for me? I'm not giving up!

Re: Pie Crust -- What's Your Secret?

jaxs mom — Sat, 22 Nov 2014 16:16:33 GMT

Your recipe sounds like mine, which was my grandmas. Tricks I've learned over the years.

Lard makes an incredible crust, better than all butter IMO

the dough should just come together when pressed

everything should be very cold and you want it to stay that way

don't over mix or roll the dough too much

don't use too much flour when rolling out

let the dough rest in the fridge for about an hour before rolling out

Cut the cold fats into the flour just enough

oh and when putting the crust into the pie pan, don't stretch it. Lay it in loosely so it naturally fills the pan. If you stretch, it shrinks when cooked.

Re: Pie Crust -- What's Your Secret?

Vamp — Sat, 22 Nov 2014 16:21:46 GMT

Thank you for all the wonderful tips, jaxs mom! I have heard that lard makes great crust, but I don't keep lard and don't have any idea where to buy it. Have you ever made pie crust ahead of time and frozen it?

Re: Pie Crust -- What's Your Secret?

JustJules — Sat, 22 Nov 2014 16:30:29 GMT

On 11/22/2014 jaxs mom said:
Your recipe sounds like mine, which was my grandmas. Tricks I've learned over the years.

Lard makes an incredible crust, better than all butter IMO

the dough should just come together when pressed

everything should be very cold and you want it to stay that way

don't over mix or roll the dough too much

don't use too much flour when rolling out

let the dough rest in the fridge for about an hour before rolling out

Cut the cold fats into the flour just enough

oh and when putting the crust into the pie pan, don't stretch it. Lay it in loosely so it naturally fills the pan. If you stretch, it shrinks when cooked.

Sounds similar to how my mom made her pastry crusts and they were wonderful. Mine are just okay in comparison, she had "the touch". My mom normally used crisco shortening instead of butter, again kept very cold. She would cut the shortening in with a knife and do everything by hand, no food processors, and always told me that you had to feel the pastry. She never used vinegar and she used very little water, she would add just enough to bind it by the tablespoon and it had to be ice cold. If your dough is sticking to your rolling pin it might have too much water in it. Like jaxs mom mentioned, don't use too much flour when rolling it out, and overworking your pastry will cause it to be dense and heavy instead of light and flaky. There is definitely an art to making good pie crusts.

Re: Pie Crust -- What's Your Secret?

Snowpuppy — Sat, 22 Nov 2014 16:48:32 GMT

jaxs mom nailed it!

I learned from my grandmother and she used lard, too. I went back to using lard a couple of years ago. You can get processed lard at the grocer in a 1lb container. Processed lard doesn't have to be refrigerated so it may be on the shelf near the shortening in the baking aisle. Lard at the butcher is unprocessed so it should be refrigerated but it's superior to the store brand.

Try changing your butter to a good quality butter if you don't want to use lard. I bought some cheap butter and it had soooo much water content that my baking wasn't coming out right.

You can freeze a pie crust made with lard and you can freeze the lard itself. Also makes for great biscuits!

Re: Pie Crust -- What's Your Secret?

jaxs mom — Sat, 22 Nov 2014 16:53:56 GMT

On 11/22/2014 Vamp said:
Thank you for all the wonderful tips, jaxs mom! I have heard that lard makes great crust, but I don't keep lard and don't have any idea where to buy it. Have you ever made pie crust ahead of time and frozen it?

No I haven't. I like to do my pastry fresh.

Re: Pie Crust -- What's Your Secret?

jaxs mom — Sat, 22 Nov 2014 16:55:26 GMT

On 11/22/2014 Snowpuppy said:
jaxs mom nailed it!

I learned from my grandmother and she used lard, too. I went back to using lard a couple of years ago. You can get processed lard at the grocer in a 1lb container. Processed lard doesn't have to be refrigerated so it may be on the shelf near the shortening in the baking aisle. Lard at the butcher is unprocessed so it should be refrigerated but it's superior to the store brand.

Try changing your butter to a good quality butter if you don't want to use lard. I bought some cheap butter and it had soooo much water content that my baking wasn't coming out right.

You can freeze a pie crust made with lard and you can freeze the lard itself. Also makes for great biscuits!

Yes, lard is shelf stable, but I always store mine in the fridge so it's ready to use for baking. I use lard in biscuits too.

Re: Pie Crust -- What's Your Secret?

kittymomNC — Sat, 22 Nov 2014 16:57:56 GMT

Pie Crust -- What's Your Secret?

My first reaction was "the grocery store for a pre-made one"! I do use them from time to time.

But in all seriousness, I've been making my own pie crust for years and it's good, but it's not quite how I really want it to be. So I'm glad you asked this question because I will be very interested in any tips to get mine "just right".

Re: Pie Crust -- What's Your Secret?

debic — Sat, 22 Nov 2014 17:03:44 GMT

Using a pastry blender instead of a food processor will make a flakier crust.

Re: Pie Crust -- What's Your Secret?

Vamp — Sat, 22 Nov 2014 19:12:49 GMT

I blend my pastry by hand using a pastry blender, never a food processor.

Jules, my mom is a master pie crust maker as well, and she uses Crisco, too. I would prefer not to use it, but I am going to experiment a little. My mom also uses the pastry blender, then gets her hands in the dough and finishes the job that way, so I have been trying that. I guess I just need to keep at it until I find my touch.

Thanks everyone for all your suggestions! You've been a great help

Re: Pie Crust -- What's Your Secret?

scruffsmom — Sat, 22 Nov 2014 19:35:09 GMT

Cold vodka for 1/2 the water.

Re: Pie Crust -- What's Your Secret?

LooPY — Sat, 22 Nov 2014 19:55:16 GMT

On 11/22/2014 Scruffysmom said:
Cold vodka for 1/2 the water.

Bingo! Vodka adds moisture without promoting gluten formation, yielding the perfect flaky, tender crust! (It doesn't impart any flavor to the mixture either.)

Re: Pie Crust -- What's Your Secret?

suzyQ3 — Sat, 22 Nov 2014 19:57:51 GMT

We use half butter and half Crisco and always get raves about the texture.

Re: Pie Crust -- What's Your Secret?

Ainhisg — Sat, 22 Nov 2014 20:06:00 GMT

Here is everything you need to know to make the most tender, flaky, perfect pie crust ever!

http://easyaspiecanbe.blogspot.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html

Re: Pie Crust -- What's Your Secret?

Kitlynn — Sat, 22 Nov 2014 20:10:50 GMT

This is a little strange sounding but I mix everything together except for the water. Then I make sure the water from the faucet is really cold and I just stick the bowl under the water and then immediately drain it off. The mixture only absorbs as much as it needs in just a couple of seconds. Everyone says my pie crust are amazing.

Re: Pie Crust -- What's Your Secret?

kittymomNC — Sat, 22 Nov 2014 20:39:50 GMT

On 11/22/2014 suzyQ3 said:
We use half butter and half Crisco and always get raves about the texture.

This is what I always use, and a pastry blender. I've had people tell me they love my pies, so maybe I don't need as much improvement as I thought! Haven't tried the vodka idea... Maybe a sip or two in me instead of in the pie crust, and I wouldn't worry about it any more!

Re: Pie Crust -- What's Your Secret?

Snowpuppy — Sat, 22 Nov 2014 20:55:05 GMT

On 11/22/2014 Scruffysmom said:
Cold vodka for 1/2 the water.

Cold vodka for the pie crust.

Cold vodka for the baker.

Brilliant!

Re: Pie Crust -- What's Your Secret?

suzyQ3 — Sat, 22 Nov 2014 21:09:39 GMT

On 11/22/2014 kittymomNC said:
On 11/22/2014 suzyQ3 said:
We use half butter and half Crisco and always get raves about the texture.

This is what I always use, and a pastry blender. I've had people tell me they love my pies, so maybe I don't need as much improvement as I thought! Haven't tried the vodka idea... Maybe a sip or two in me instead of in the pie crust, and I wouldn't worry about it any more!

Definitely a pastry blender. The recipe we have always relied on is from one of the many versions of "The Joy of Cooking."

They give the option of the half butter/half shortening. The butter gives the crust flavor, and the shortening makes it nicely flaky.

ETA: Have a wonderful Thanksgiving, kittymomNC.

Re: Pie Crust -- What's Your Secret?

kittymomNC — Sat, 22 Nov 2014 22:04:36 GMT

On 11/22/2014 suzyQ3 said:
On 11/22/2014 kittymomNC said:
On 11/22/2014 suzyQ3 said:
We use half butter and half Crisco and always get raves about the texture.

This is what I always use, and a pastry blender. I've had people tell me they love my pies, so maybe I don't need as much improvement as I thought! Haven't tried the vodka idea... Maybe a sip or two in me instead of in the pie crust, and I wouldn't worry about it any more!

Definitely a pastry blender. The recipe we have always relied on is from one of the many versions of "The Joy of Cooking."

They give the option of the half butter/half shortening. The butter gives the crust flavor, and the shortening makes it nicely flaky.

ETA: Have a wonderful Thanksgiving, kittymomNC.

You as well, suzyQ!

Re: Pie Crust -- What's Your Secret?

JeanLouiseFinch — Sat, 22 Nov 2014 22:23:47 GMT

I usually take the easy way out and buy Pillsbury All-ready Pie Crust, but we're trying hard to eliminate gluten as much as possible so I bought Bob Somebody's GF Pie Crust Mix. I'm giving it the first try later on today for pies I'm taking to a family gathering tomorrow. Keeping my fingers crossed, but I'm pretty sure it'll be OK...calls for adding ice water, cold butter, and shortening.