Kitchen

[Ainhisg]

Here are a couple of links that will help.  One explains about flour.  I use Gold Medal all-purpose flour because of the protein consistency.  Here is a link to the best, most flaky pie crust recipe on the planet along with hints, tips, and photos!  

https://www.cooksillustrated.com/articles/596-a-guide-to-all-purpose-flour-shopping-tips-the-best-br... 

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

[ECBG]

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@Mimi 1883 wrote:

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@ECBG wrote:

I taught pie making and these ladies are correct.  In my labs (and my kitchen) I use White Lily All purpose.

This is how I spent last winter while I couldn't work.  (Not my pie.).

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@ECBG  I recently watched The Pioneer Woman where she added a tablespoon of white vinegar to the dough mixture. I've never tried this and wondered if really does make a difference. Have you heard of this?

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@Mimi 1883 

No.

I googled it:

Why put vinegar in pie crust?

One ingredient that you can add to a pie crust that is a little more unusual is vinegar. Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with.

[Mom2Dogs]

@PinkyPetunia   I had that dough disk, I think it was a Joy Mangano product....I think I cracked mine but if available would purchase again

[likeitis]

I wish I could make pie crust that tastes like Marie Callendar's .

mmmm so flaky 

[Northern Belle 2]

I always use King Arthur Flour and my crusts turn out perfect.  The less you handle the dough, the better.  I barely combine the ingredients before I start rolling it.  I like the recipe in Marlene Wyatt's cookbook (remember the No Mess Dough Disk?)

[cuddlesmama]

Thank you soo much Ladies for all of the information!! Much more than I expected. Lots of tips and tricks.Wish me luck!!