| T O P I C R E V I E W |
| herbquilter |
Posted - Jul 05 2007 : 10:46:59 AM
My two DD what to learn to bake pies. We are looking for the best crust recipes that are easy to handle & tastes great. What's yours.
Blessings,
Kristine ~ Mother of Many & Herbalist
www.herbalmomma.com
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| 25 L A T E S T R E P L I E S (Newest First) |
| Candy C. |
Posted - Oct 09 2010 : 06:57:48 AM
Thanks for the pie crust recipe! I made it yesterday for an apple pie and it is really good and easy. I used lard instead of shortening and had to add an extra half a cup of flour to get the right consistency.
Candy C.
Farmgirl Sister #977
Go confidently in the direction of your dreams. |
| FebruaryViolet |
Posted - Sep 27 2010 : 09:53:19 AM
It has never gotten soggy on me--and even with apple pies, I recommend cutting plastic straws and inserting them into the pie (leaving about an inch above the top part of the pie) and the juice goes right up inside and doesn't flood the crust...
I certainly don't see why not? I've done it in small pie tins (I found some mini's at a yard sale) and it worked out nicely :)
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| HealingTouch |
Posted - Sep 27 2010 : 09:47:18 AM
Lucky you!
I must point out also that the crust wasn't soggy after a day. I'm going to press it into large muffin tins and make individual pie cups sometime soon. I bet you could make neat little pies. What do you think?
Blessings and Peace,
Darlene
Sister 1922
God first, everything else after!
DNA doesn't make us sisters, Love does!
The road to a friends house is never to long!
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| FebruaryViolet |
Posted - Sep 27 2010 : 09:35:28 AM
I will agree--it always tastes good the next day, too, though often there just aren't any leftovers! My husband always frustrates me by putting the pie in the fridge--he likes cold pie, me not so much :)
Thanks! Looking forward to hosting Darren--saw him open a few weeks ago for British folksinger Billy Bragg and it was instant "like" so we were happy to offer our table to him as he is performing nearby on Saturday :)
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| HealingTouch |
Posted - Sep 27 2010 : 09:20:46 AM
We just ate a piece of pie for lunch and it tastes even better today! Enjoy your guest.
Blessings and Peace,
Darlene
Sister 1922
God first, everything else after!
DNA doesn't make us sisters, Love does!
The road to a friends house is never to long!
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| FebruaryViolet |
Posted - Sep 27 2010 : 07:40:10 AM
So glad, Darlene! Going to be making a pie this weekend (using this crust) for a musician coming in from Australia (we're hosting him for supper)!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| HealingTouch |
Posted - Sep 27 2010 : 06:41:44 AM
Pie crustis great. Made an apple pie yesterday and this is my new crust. I did mine in a bowl with a fork and it wasn't touched until it hit the pie plate. It wasn't sticky and pressed in perfectly. Yummy! Thanks soooo much!
Blessings and Peace,
Darlene
Sister 1922
God first, everything else after!
DNA doesn't make us sisters, Love does!
The road to a friends house is never to long!
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| Rivergirl_2007 |
Posted - Sep 20 2010 : 9:20:25 PM
Bonnie - I love your "Pie Party" idea. I have never been to one, but what a great idea. |
| FebruaryViolet |
Posted - Sep 20 2010 : 07:01:24 AM
Laila, I'm so glad--and what a great way to utilize parchment paper for the top crust! Brilliant!
This piecrust has really made my life a lot easier :) And it makes people happy when they eat my pies, which makes ME happy, in turn!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| buffypuff |
Posted - Sep 19 2010 : 6:52:42 PM
Jonni...thank you so much, I thought the "art" of pie crust making was gone. There are frozen crusts, box crusts, refrigerated ones and now the one that Jonni makes. I have been making the one with vinegar, but am going to try this one tomorrow.
BTW, Suzie, Cheneygal...you made me laugh. I can just see your mother helping out, sending the precious dough with another, & S#$@#$@ like a trucker as you peel flour & dough off the wall!!! That should be written up for a sit-com.
Buffypuff/ Claudia
Farmgirl & Sister #870
"Half of success is the assurance of support along the way." cr
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| Laila |
Posted - Sep 19 2010 : 4:50:22 PM
I am so glad I found this thread. Thank you so much Jonni for this super easy recipe. I've made it several times and love it! If I need a top crust I just press the dough on a piece of parchment paper and flip it on top of the pie.
Laila |
| rosarita78 |
Posted - Sep 18 2010 : 7:50:24 PM
Oh I'm in such need of a good pie crust!! thanks!
Reina
http://reinascountrykitchen.blogspot.com
http://applesaucemom.blogspot.com |
| BonnieBlue |
Posted - Sep 18 2010 : 6:56:03 PM
Hi Everyone, Since we are talking about Pie Crust, I have a question for you all. I am thinking about having a Pie Party, where everyone brings a different kind of pie. Vegetable pies, fruit pies, meat pies. Has anyone ever been to a Pie Party or planned a Pie Party? Any information would be very helpful to me.
Thanks,
Bonnie |
| vintagejenta |
Posted - Sep 17 2010 : 11:14:38 AM
Most recent issue of the magazine (October/November) has MaryJane's cream cheese pie crust recipe!
The future mom-in-law swears by her grandma's recipe with real, home-rendered lard. But I've heard good things about cream cheese pie crust (not as flaky, but still tender)and I've always wanted to try it.
The real key to pie crust is not overmixing and keeping everything nice and cold. If you're using butter, little pockets of butter steam when baking and make the pie crust flaky (if you don't overmix and keep the butter/dough cold). Ditto shortening and lard, but they don't have to be kept as cold to not melt into the crust. This is why some pie crust recipes call for vodka, which also steams in the crust to create flaky pockets.
Me? I think I'll stick to cream cheese. :)
---------
http://citygirlcountryfood.wordpress.com |
| FebruaryViolet |
Posted - Sep 14 2010 : 06:17:51 AM
Hi Linda! I just dump it in the mixer, slowly, a bit at at time and simply mix until combined. You don't want it TOO mixed :)
I hope it works for you...like I said, it's been an easy crust that always gets compliments--and if you're not cussing like a sailor, it's a winner!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| cheneygal |
Posted - Sep 13 2010 : 7:43:58 PM
What I'm wondering is.....the recipe says "stir the flour in", do you mix it in w/the mixer, or actually stir it in??? I'm tryin' this tomorrow.....I too have a terrible time w/pie crusts, my Mom was the master of them, however her daughter fails terribly at it. One yr. when we lived 8 hrs. away, my cousin came down for Thanksgiving, Mom sent her w/her pie dough, already made up, enough for 2 pies. My cousin and I had flour everywhere, couldn't get it to roll out good, I was cussing like a trucker, and was ready to throw the mess out the window.....JONNI, this may be a lifesaver, many thanks!!
live, laugh, love |
| prairie_princess |
Posted - Sep 08 2010 : 3:02:33 PM
After I discovered a couple tip, I'm not afraid of making pie crusts anymore! I secretly call myself the pie crust master because everyone raves about my crust (including me!).
I only use lard in place of any type of shortening a recipe calls for.... plus 2 T. butter. Like it was mentioned earlier, lard makes for THE flakiest, yummiest, non-soggy crust ever! My trick that I learned from The Food Network is to use very cold or frozen butter. It should be hard to work into the mix and if you have fairly big clumps of butter, that's ok... It all works out in the end.
My other trick is this.... usually a recipe calls for however many tablespoons of ice water.... I go for more than that. Make sure the dough is softer than it should be. Then, before rolling it out, add a bit more flour if needed in order for no sticking. THis rule works every time for me!
For those who tried using the coconut oil, did the crust come out flaky?
"Only two things that money can't buy, that's true love and homegrown tomatoes."
- Guy Clark
"The man who has planted a garden feels he has done something for the good of the world."
- Charles Dudley Warner |
| FebruaryViolet |
Posted - Sep 07 2010 : 09:50:10 AM
Hey girls...sorry, Violet has been very ill and I've been off the computer for a week or so.
I use the paddle attachment on my stand mixer, but I've used the general use one, too. I feel like the paddle combines it "just enough".
Lin-I'm SO glad you like the recipe and that it worked...like I said, I've never had a complaint, so I just keep on, keepin' on  . I have tried (and tried) to make rolled crusts, and sometimes they work, but most of the time I end up swearing like a sailor, so it's often just not worth it--cooking and baking should NOT make you want to throw things, or erupt into tears!!!
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| arabianhorselover |
Posted - Sep 07 2010 : 09:19:23 AM
My Aunt Patsy says to add a tablespoon of vodka to your crust recipe. It makes the crust easier to work with and when you bake the crust it bakes the vodka out so you never even taste it. She made a rhubarb pie and it was wonderful.
Breeder of Straight Egyptian Arabians and SportHorses
www.whisperwindsarabians.com
Farmgirl Sister #561
Never squat with your spurs on!!!
www.throughjenslens.etsy.com
http://twitter.com/arabhorselover
www.hillbilliehoneys.blogspot.com
www.kountrybumpkinfarmgirl.blogspot.com |
| Candy C. |
Posted - Sep 06 2010 : 10:43:30 AM
Thanks! I will definitely give this a try this week!
Candy C.
Farmgirl Sister #977
Go confidently in the direction of your dreams. |
| Alee |
Posted - Sep 06 2010 : 09:20:28 AM
Candy- Yes! I got a stand mixer for a wedding present! ;) But actually the pie crust works great with a hand mixer too- you just have to pop it out from sticking in the beaters.
Alee
Farmgirl Sister #8
www.farmgirlalee.blogspot.com
www.allergyjourneys.blogspot.com
Put your pin on the farmgirl map! www.farmgirlmap.blogspot.com |
| Candy C. |
Posted - Sep 06 2010 : 06:54:03 AM
Alee,
Did you ever solve the dilemma of not having a stand mixer? I have one but would hate to drag it out just to make a pie crust.
Candy C.
Farmgirl Sister #977
Go confidently in the direction of your dreams. |
| Rivergirl_2007 |
Posted - Sep 05 2010 : 3:49:54 PM
Here is my recipe - it comes from a cookbook put together by tugboat cooks. I've used it since 1998 when the book was printed.
3 C flour, 1 tsp salt, 1 C plus 1 Tbl Crisco, 1 egg (beaten), 1 Tbl white vinegar, 1/3 C cold water. Combine flour and salt in a lg bowl and mix well. Add Crisco and mix with a fork or pastry blender until crumbly. In a sm bowl, beat together with a fork, egg, vinegar and water. Combine egg mix with flour mix. Stir with fork until all ingred are moistened. Divide dough int 4 portions and shape ea int a ball. Wrap ea in plastic or waxed paper and chill at least 1/2 hr before rolling. Dough may be kept in refrig for 3 days or may be frozen. Makes 4 9" pie rounds. |
| Lin |
Posted - Sep 03 2010 : 09:15:32 AM
Jonni, I made your crust recipe for my zucchini quiche and I was absolutely elated!! It was the BEST crust ever and now I only need ONE recipe instead of 20!!! Thank you so much for sharing! Will buy fresh peaches this weekend at the Farmers Market and try a peach pie! That is so easy and delcious!! Yeh!!! Lin
"Our beautiful earth is worth saving"!! |
| Betty J. |
Posted - Sep 03 2010 : 08:07:12 AM
Jonni, which beater do you use to make your crust?
Betty in Pasco |
