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December 4, 2013

pie crust revisited

I should be finishing up with my Christmas decorations today and am hoping we will have a couple of nice sunny days so that I can take some pictures to share with you soon.  In the meantime, I thought I would revisit my quest to make the perfect (or at least a very good) pie crust.


I used the Pioneer Woman's pie crust recipe from her first cook book this time and I think it came out pretty good.   When I polled you guys the biggest difference was whether to use lard, Crisco or butter for a flaky crust.  PW uses Crisco and I liked the flakiness of it. 


I love a buttery flavored crust and may use half butter -  half Crisco next time.  Will that work?  Also, I had a lot of people suggest using ice water as opposed to cold water.  I think I'll give that a try next time, too.


All in all, it was a very easy process and I will definitely be making many more.  I loved the suggestion to make four crusts at a time and just freeze the rest for later.  Most recipes give you enough for two crusts so it's just doubling the recipe, I think even I can do the math on that one.


I made apple and pumpkin this time.  Any suggestion for a Christmas filling?  I am all ears...

xo, Patty

7 comments:

  1. Looks tasty!
    I use Crisco and ice water in my recipe too.
    For pie filling, I just don't think there is a better pie, than candy bar pie { I posted the recipe, just before Thanksgiving}... but then again, I am a chocoholic :)

    Have a wonderful day.

    Kerin

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  2. I just got a new pie plate and after seeing your pie I will have to make me one soon.

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  3. I've been making pie crusts for years and always use ice water and there is a butter flavored Crisco which you might want to try. I like mince meat for Christmas but not everyone likes that. There is pecan pie which is another holiday favorite and we always have a cherry as that is my favorite...ala mode of course! LOL! Pretty pie dish!

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  4. Cold water and roll out your dough on a marble slab ( if your countertop is not marble )

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  5. Mincemeat is always a traditional option. Your pie plate, and the pie in it, look wonderful.

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  6. I use ice water rather than cold water and we found a non-hydrogenated natural shortening at the grocery store that makes a great pie crust. Hydrogenated oils like Crisco are so bad for you. It's more expensive but since we don't use shortening that much I think it's worth it. I think any pie goes with any holiday:>)

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  7. *drool*
    I love pie! Do you hold cooking classes? ;)

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