Pie Crust Recipe?

by Mush on May 6, 2005 · 5 Comments · in Recipes

Does anyone have the world’s best pie crust recipe for me? I usually use the one out of The Joy of Cooking, but I’m wondering: what’s your favorite pie crust recipe?

 
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5 Responses to Pie Crust Recipe?

  1. La says:
    May 6, 2005 at 11:41 am

    my fave pie crust recipe doesn’t really qualify, in my book as a bonafide pie crust. It’s more like a pie tin lining, and is so easy.

    1 stick margarine or butter
    1 cup flower
    1 tbsp. sugar

    Melt the butter in the pie tin, either in the microwave or the oven. Add flour and sugar, mix with fork until well blended, shape, poke bottom with fork to vent, bake at 350 for about 10 minutes or until golden. Let cool entirely.

    As you can see, this only works for an open-faced pie, or if you want to do a crumb top, make half again the recipe, save out the excess dough, bake crust, let cool, fill with fruit filling, crumble saved dough over top, then bake as filling recipe recommends.

    It’s not Ms. Smiths, but it works in a pinch, especially for cream pies.

  2. La says:
    May 6, 2005 at 11:42 am

    ah, jeez, do I look like a moron or what. That SHOULD read 1 c. FLOUR.

  3. Mush says:
    May 6, 2005 at 10:35 pm

    LOL! “One cup flower” could be awfully pretty though… before going into the oven, I guess!

    This recipe sounds like one I used to use for “shortcookie” (a, um, sweet thing to go under strawberries and cream), except I used a whole cup of sugar.

    Thanks, La – I’ll check this recipe out!

  4. Franklin says:
    May 10, 2005 at 6:53 pm

    If you can get your hands on a copy of “The Man Who Ate Everything” by Jeffrey Steingarten, I always use his recipe from the chapter “Pies from Paradise.” Plus the essay itself is very illuminating about the history, nature, and purpose of American pie crust. (I promise this is more interesting than it sounds.)

    The only thing I don’t do is fool around with his hand-blending nonsense – just use two knives or a pastry blender to cut in the fat. And I do follow his directions for using both Crisco and butter.

    It’s never done me wrong, and I make a lot of pies.

  5. Mush says:
    May 11, 2005 at 2:21 pm

    My mother had a Crisco/butter pie crust recipe that was always ASTOUNDING. I’ll check out that book if I can find it!