Recipe Roundup: Homemade Pie Crust, it...

Comments: 24

Larry H. Nov 25, 2007, 9:09pm EST

thanks for sharing..

reply to this comment

Donald M. Nov 25, 2007, 9:10pm EST

Thanks, Im a good cook but pastries are not something I can do. We buy the crust.

reply to this comment

Rita j. Nov 25, 2007, 9:11pm EST

Thanks I never made homemade crust before but I want to learn so thanks for posting

reply to this comment

lynn a. Nov 25, 2007, 9:16pm EST

You make it seem so simple. But I have heard people fuss about pie crust all my life. Still, I am not a fusser. Either I can do it or I can't. So I will try it, and bet it works. Thanks for the tip.

reply to this comment

Midnite Writer -- Kim Nov 25, 2007, 9:18pm EST

It might take a few tries my friends, but please don't give up!!

reply to this comment

Ann J. Nov 25, 2007, 9:19pm EST

Sounds good to me.

reply to this comment

Denise B. Nov 25, 2007, 9:20pm EST

thanks I could have used this about 2 hours ago lol

reply to this comment

Elaine B. Nov 25, 2007, 9:39pm EST

Thanks for sharing pie crust recipe!

reply to this comment

vickey w Nov 25, 2007, 9:42pm EST

I am always fighting with pie dough, but I will try this one as it seems simplier than the one that I use and thanks

reply to this comment

Midnite Writer -- Kim Nov 25, 2007, 9:53pm EST

That's why I use it, and it actually turns out. You do have to practice, though. Have kids do it with you, they have more fun -- you won't get mad and they may actually help you!! :)

reply to this comment

Leigh 3. Nov 25, 2007, 9:57pm EST

cool, thanks for sharing

reply to this comment

Michelle W. Nov 25, 2007, 10:10pm EST

That sounds like the recipe I use. I have never made a bad pie crust yet. It is always flaky and just perfect.

reply to this comment

Nancy S. Nov 25, 2007, 10:18pm EST

Thanks Kim.

reply to this comment

Nanci B Nov 25, 2007, 10:58pm EST

The real key to any pie crust recipe is ice cold water so that the shortening does not melt and minimal mixing so that the shortening remains in balls rather than mixing with the flour.

If your mixture looks as smooth as the flour itself, you will invariably end up with a pie crust that should have gone straight to the trash. The lumpier your mixture before you add the ice water, the flakier your crust will be.

reply to this comment