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

scruffsmom · ‎03-09-2010

Cold vodka for 1/2 the water.

LooPY · ‎07-30-2011

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.)

suzyQ3 · ‎03-09-2010

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

~Who in the world am I? Ah, that's the great puzzle~ Lewis Carroll, Alice in Wonderland

Ainhisg · ‎03-09-2010

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

Kitlynn · ‎03-09-2010

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.

kittymomNC · ‎08-09-2012

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! ${#emotions_dlg.laugh}$

Snowpuppy · ‎03-09-2010

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!

suzyQ3 · ‎03-09-2010

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! ${#emotions_dlg.laugh}$

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. Smile

~Who in the world am I? Ah, that's the great puzzle~ Lewis Carroll, Alice in Wonderland

kittymomNC · ‎08-09-2012

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! ${#emotions_dlg.laugh}$

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! ${#emotions_dlg.biggrin}$

JeanLouiseFinch · ‎10-03-2011

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.