Where to begin? It’s been nearly a year since I ransacked Mother Lovett’s recipes. I wish I could call it a recipe box, but her recipes are really just thrown together in a bag, completely unorganized. Much like my life.


Oh wait. Those aren’t really her recipes. Her real recipes are only stored inside her head. Which we hope and pray is in Heaven. Well, that’s great and all, but it doesn’t do me any good down here.

I deemed last Wednesday to be the day. The day that I would master her crust. Or at least the crust recipe that came along with her recipes.

Or just any crust. I just wanted to make a darn pie crust.


I think the reason I have not attempted said crust before is because I just don’t love pie. I enjoy pies such as coconut cream, peanut butter, chocolate silk and the like, probably because they make your teeth hurt from their divine sweetness. But an apple pie? A peach pie? A cherry pie? There is a time and a place for those pies; they must be warm and topped with 3 perfect scoops of vanilla bean ice cream that melts slowly into the apple crevices and creates a creamy deliciousness.

Come on. You know exactly what I’m talking about.


So I got to work with no specific pie in mind. I sifted my flour.

Mother Lovett didn’t even use a cup measure. She used a spoon. She just added enough until it “looked right.” Not fair. Not fair at all, my friends.


Also completely unlike Mother Lovett, I used shortening. I know she is rolling over in her grave at this one. The lard gods are crying.

I didn’t even know where to look for lard. And frankly, it scared me a bit to purchase lard. I’m not sure why. It’s not like you’re going to find me elbow deep in a can of lard at 3 in the morning. Chocolate yes, lard no. Don’t worry, I’ve now learned my lard lesson.

But the thing is, this recipe called for shortening. That was my first clue that it wasn’t really her recipe. But since it was in her recipes, and it was the only pie crust recipe in her recipes, I forged ahead.


I got dirty. I covered myself in flour. I covered my kitchen floor in flour. The day after I scrubbed it.

However, this is where I feel most at home. In my kitchen, baking and cooking, with a tiny framed picture of my stubborn Swede of a grandmother looking down upon me. I have no formal training but I adore trying new things and teaching myself.

Evidently, I also enjoy failing. It’s all part of the fun.


I was pretty sure I did everything right. I followed the instructions to a T, which is difficult for me. I rolled the dough into a ball, even thought it didn’t really look right.

And I chilled it in the fridge.

Then I did many productive things, like watch Dear John for the third time in two days and eat half of our pre-bought Halloween candy. It’s tough work waiting for pie crust to chill. It’s serious business.

At this time, Mother Lovett probably washed her walls, did her laundry (only on Monday), dusted the furniture (only on Thursday), and picked lint out of her neutral colored carpet that only her legally blind eye could see.


Once the dough was chilled, I brought it out and instantly lost my patience. Let’s just say there were about 60 straight minutes of this:

And this:

When I got married I become a much more patient person, and that is not saying much. I had to. Mr. How Sweet is a handful himself – having two of us around just wasn’t going to fly. This pie crust tested my patience more than Mr. How Sweet does each evening when he holds the remote control.


The crust just never fit. I wanted it to be perfect and well… it wasn’t.

But I smashed it in there anyway.


And then I cut the crust this way because I think I saw Ina Garten do it and I want to be her. I want to have her elegance and simplicity and class. Sadly, I think my lack of lard and the use of dirty paper scissors disqualifies me.

So where does that leave me?


Here is what I got. And this is what is still sitting in my fridge. Yes, I realize it is probably no longer useable.

But that’s okay. I will make another. I was too scared to bake it. And I had no plan. No fruit, no chocolate, no coconut. I was a poorly planned out pastry maker.

I do not have the pie crust gene. What does it take? I’m not really sure but I am going to implant myself with the gene and make a stinkin’ pie.


This is where you come in.

1. What kind of pie should I make? Perhaps I should have a plan first.

2. Do you have a fabulously (easy) pie crust recipe? One that never fails you?

At first, I was hellbent on perfecting this recipe for the sentimental value it held. I will still be doing that, but now… I want your recipe. The best you have. I’m going to tackle it head on!


Oh, and you want this recipe? You will have to wait for Part Two!

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120 Responses to “The Tale of Never Fail Pie Crust. Part One.”

  1. #
    51
    Kacy — October 26, 2010 @ 8:26 am

    I’m not sure I will ever make a pie crust ever in my whole life. They scare me. I don’t love pie all that much either. Coconut creme and apple are my favorites. Maybe something with apple and coconut? Would that be weird? As you can tell, I don’t bake.

    Reply

  2. #
    52
    Moni'sMeals — October 26, 2010 @ 8:30 am

    great pie dough recipe!

    What’s Part II? what’s Part II!!!???? :)

    Reply

    • Moni'sMeals — October 26th, 2010 @ 8:32 am

      Recipes that never fail: my Pumpkin, my Banana Cream and my Quiches Galore! Let me know if you want a recipe. :)

      Reply

  3. #
    53
    Sarah — October 26, 2010 @ 8:31 am

    Oh yes. I know exactly how you feel. My crusts have forever come out like that, no matter what I did. And my mom, she has the pie crust gene. Like your grandma, she never measures and it always turns out PERFECT! But, the last time I made a crust, I finally got it. Well, maybe not it, but something. YES! Keep at it, you’ll get it, I promise :)

    Reply

  4. #
    54
    Tina @ Faith Fitness Fun — October 26, 2010 @ 8:32 am

    Something like that would test my patience just as much. LOL

    And I totally get you on the fruit pies. They aren’t my top choice for a dessert either.

    Reply

  5. #
    55
    Rachel @ The Avid Appetite — October 26, 2010 @ 8:52 am

    I just learned how to make my grandmother’s pie crust recipe during my Apple Pie extravaganza over on my site (completely worth the homemade crust btw!). I was SO nervous, but somehow made it happen. Hers only calls for 3 ingredients, one of which being shortening. I also did not put mine in the fridge – I rolled it out at room temp on a heavily floured board and had no problems – this may help next time you go for it!

    Reply

  6. #
    56
    Kelly — October 26, 2010 @ 9:26 am

    I love when you post about Mother Lovett. Is the book you’ve spoken of in the past still in the works? That recipe box reminds me so much of my mother’s.

    Reply

  7. #
    57
    JessieDecks — October 26, 2010 @ 9:51 am

    My Mom’s No-Fail Pie Crust… but seriously, it IS no fail

    4 c. flour
    1 T. sugar
    2 t. salt

    Mix well and add –
    1 3/4 c. shortening (must be Crisco) until crumbly (I use a fork or pie crumbler)

    Mix separately

    1/2 c. water
    1 T. vinegar (I use white)
    1 lg. egg

    Combine all ingredients until well moistened. Divide into five (5) portions. Chill 1/2 hr. before rolling out, or can be refrigerated for three (3) days or frozen 4/6 months if packaged properly.

    Reply

  8. #
    58
    Heather @ Side of Sneakers — October 26, 2010 @ 10:14 am

    I don’t know which is harder: mastering pie crust or watching Dear John 3x …I can’t get through that movie without sobbing like a moronic baby.

    Reply

  9. #
    59
    Angela — October 26, 2010 @ 10:21 am

    Looks like your crust was a bit too dry. I have the same problem here in Las Vegas, and I found that cream cheese pie crust recipes are a little more forgiving. Plus, you have the option of going with 1/3 less fat cream cheese to lighten up your recipe (not by much, since the recipes still call for considerable amounts of butter, but still….). If it were me, I’d then make up the fat and calories by adding a scoop of vanilla and a drizzle of caramel to the top of that apple pie.

    Reply

  10. #
    60
    Averie (LoveVeggiesAndYoga) — October 26, 2010 @ 10:45 am

    the fact that you can make pie crust
    that you can eat all the ingredients IN the crust and not have an allergic reaction
    the fact that you actually took the time to make the pie crust

    Oh my. You rock :)

    Reply

  11. #
    61
    Ellen@FirednFabulous — October 26, 2010 @ 11:16 am

    I really don’t think I’m skilled enough to make my own pie crust, but I most definitely will pass this along to my mom! :)

    Reply

  12. #
    62
    Lauren from Vegas — October 26, 2010 @ 11:31 am

    Anna ‘Newlywed’ had the right idea. When in doubt, work with booze.

    Gourmet magazine January 2003 Apple/Calvados Galette is elegant! And it is a galette, so perfect pie circles are NOT encouraged! The crust is all butter and the whipped sweet cream is laced with apple brandy.

    This was my first attempt with pastry and it gave me the courage to expand my pie crust repetoire. Good Luck!

    http://www.epicurious.com/recipes/food/views/Apple-and-Calvados-Tart-107610

    Reply

  13. #
    63
    Kat — October 26, 2010 @ 11:45 am

    I’ll have to send you the recipe I have from my Betty Crocker old school cookbook. I am absolutely terrible at pie crusts and this recipe walked me through so well that I didn’t even mess it up. I’ve also only done it once so I’m not sure if that’s a good enough judgement.

    Reply

  14. #
    64
    Sasha — October 26, 2010 @ 11:57 am

    Fool proof pie crust recipe?? Store bought – all the way :) I say a pumpkin pie! Or something with pumpkin is fitting!

    Reply

  15. #
    65
    Candice @ ChiaSeedMe — October 26, 2010 @ 12:43 pm

    I don’t have a go-to pie crust, but I’ve totally been wanting to make a pie. I think I’m scared, though. Yes, that’s it. I’m scared.

    Can’t wait to see your recipe!

    And I vote peach pie, simply because it’s my favorite!

    Reply

  16. #
    66
    Tricia B — October 26, 2010 @ 1:09 pm

    I did a blog on apple pie recently. The key to crust (as I know it) is not to handle it to much. Make sure it is pretty wet too. Not sticky – just the other side of sticky. I always add more water than they call for. I use ice water (the recipe calls for cold water) I put ice cubes in a cup and fill it up with water and give it a while to get really cold. Again – don’t overwork the dough. I use the Better Homes and Gardens New Cook Book recipe. I once won a blue ribbon at a county fair for apple pie – so I guess it turned out ok! Good luck – and never give up. Oh chocolate pie is my favorite!

    Reply

  17. #
    67
    Diana @ frontyardfoodie — October 26, 2010 @ 1:19 pm

    I suck at making pie crusts.

    As far as what kind of pie you should make, it’s a no brainer, PUMPKIN!

    Reply

  18. #
    68
    Alicia — October 26, 2010 @ 1:21 pm

    My grandmother had a wonderful “no-fail” pie crust recipe. It is also a shortening only recipe and I think it goes perfectly with fruit pies, my favorit is blackberry. Here it is:

    2 cups all purpose flour
    1 cup shortening
    1/2 tsp salt
    1/2 cup cold milk

    Blend with a pastry blender, chill and roll out!

    Reply

  19. #
    69
    natalie (the sweets life) — October 26, 2010 @ 1:22 pm

    Earlier this year I made pie for the very first time from scratch. I was terrified about the crust but I had no problems with it & the pie was pretty delish! Recipe here: http://www.thesweetslife.com/2010/05/twelve-in-ten-challenge-peach-pie_13.html

    Good luck!

    I need to enter a pie in a contest in a few weeks and I need a good recipe. I’m counting on you ;)

    Reply

  20. #
    70
    Amy Watson — October 26, 2010 @ 1:22 pm

    I cannot make pie crust to save my life! I was laughing so hard at this post, because I related on so many levels! My mom has a recipe box that looks similar and some of the recipes are from her mother and I swear both of them just jotting things down with no real recipe! Some of them call for Oleo–apparently that’s margarine–at least I know what lard is!

    Good luck on finding that perfect crust recipe!

    Reply

  21. #
    71
    Balanced Healthy Life — October 26, 2010 @ 2:16 pm

    I’ve never made a homemade pie before, but if I did, I would back a apple and pear pie! Served with vanilla bean ice cream would be amazing!!! : )

    Reply

  22. #
    72
    Heidi — October 26, 2010 @ 3:23 pm

    My grandmother’s pie recipe was always great and really simple!

    2 cups flour
    2/3 cup shortening
    7-8 tablespoons of water

    Add filling and bake at 350-400 degrees for 45-50 minutes!

    Andddd…for my pie that I think would be awesome… Maple Pecan pie with bacon and chocolate drizzle! yummmm! Can you make that and share? pretty prettyyyy please?! thanks!

    p.s. I had asked you a little while ago about making a healthy pie crust… I wound up making my own recipe, but I think it still needs some tweaking. here it is:

    1.5 cups whole wheat flour
    1/2 c wheat germ
    2/3 cup fat free greek yogurt
    1/4 cup water

    It tasted good, but was a little chewy! Try it out!

    –Heidi

    Reply

  23. #
    73
    Jolene (www.everydayfoodie.ca) — October 26, 2010 @ 4:36 pm

    You should make a butter tart pie.

    Or an apple bacon pie.

    Reply

  24. #
    74
    Rae — October 26, 2010 @ 4:50 pm

    I haven’t tackled pie crust yet, all my succulent sweets go into frozen pre-made easy stuff. You’re inspiring me to go BIG and go homemade! By the way, I have you the SUNSHINE award on my blog because I LOVE your recipes and you always make me smile when I read your witty commentary. Check it out!

    Reply

  25. #
    75
    Brandi — October 26, 2010 @ 5:05 pm

    A hint my mom gave me…

    Dampen counter, place a sheet of wax paper down.
    Place dough on top.
    Put another sheet of wax paper over it and roll the whole thing out between the two sheets.
    To put in the pie plate, remove the top sheet and flip crust into the pie pan. Carefully remove the other sheet.
    DONE.

    You don’t even have to flour the rolling pin.

    She also has a super easy recipe that uses vegetable oil, but I can’t remember it off the top of my head…

    Good Luck!

    Reply

  26. #
    76
    Blond Duck — October 26, 2010 @ 6:05 pm

    Make a peanut butter. God knows I’ve been craving PB pie. I just never make it for myself because I can’t be trusted. Same thing with pecan pie. I will gorge like a guppy.

    I just use the BHG recipe. Cold shortening and cold water–works every time. I’ve never chilled it in the fridge.

    Reply

  27. #
    77
    Victoria (District Chocoholic) — October 26, 2010 @ 7:25 pm

    Looks like maybe you over-rolled a bit? Nick Malgieri’s new book, Bake, has awesome tips on making pie crust work. My favorite, which works best in a tart pan: Divide the dough into thirds. Flour the bottom of the pan, then shape 2/3 of the dough to the bottom. Take the remaining 1/3, divide it into three pieces and roll each into long strips the length of the pan diameter. Press them into the sides of the pan. No rolling required.

    My explanation probably stinks. So check out Nick’s book. It rules.

    Reply

  28. #
    78
    Julie — October 26, 2010 @ 7:29 pm

    Oh, your post reminds me so much of my mom! She always made the best pie crust–but she would fret and fuss and worry that it wouldn’t be “just right.” I think her pie-crust anxiety paralyzed me from ever attempting my own crust…until now, Pillsbury has been my friend. Still…I think–just THINK–I might give a homemade crust a try…(Oh, and it’s the perfect season for apple pie. Mmmm!)

    Reply

  29. #
    79
    Chessa — October 26, 2010 @ 8:03 pm

    I love that you posted something you failed at. I do that ALL of the time (not posting failures – I have no blog – I just construct failures often). And it comforts me…in a sick, wonderful way…that you post your less beautiful creations. I think they’re prettier, in a weird way.

    Reply

  30. #
    80
    Chef Bee — October 26, 2010 @ 8:48 pm

    I agree with some of your other comments, Martha’s recipe works best for me. I think the sugar makes a difference. Also you really need to use ice water. Keep trying. You’ll find your own no fail recipe.

    Plan B

    Reply

  31. #
    81
    Maria @ Oh Healthy Day — October 26, 2010 @ 10:12 pm

    Whenever I see “Mother Lovett” in one of your blog posts, I stop everything and read. And I laugh. Sometimes I cry.

    How is it possible that our grandmothers are SO much alike. I think we might be secret first cousins.

    Someone (you) needs to write a book about her.

    Reply

  32. #
    82
    Kris | iheartwellness.com — October 27, 2010 @ 12:22 am

    Mmm pie is the bomb! I am in love with my mom’s cherry pie and could actually go for a piece now……

    I think you should make a staple apple pie to start ;)

    xxoo

    Reply

  33. #
    83
    Amanda — October 27, 2010 @ 6:31 am

    You are a brave girl. Its no easy feat!! Cant wait to see what you create!

    Blessings-
    Amanda

    Reply

  34. #
    84
    Brooke — October 27, 2010 @ 6:41 am

    I just posted some pie crust tips in my blog yesterday! My mom and I use the Betty Crocker recipe. It always turns out great. :)

    http://www.brookiescookiesandmore.com/2010/10/birthday-pie.html

    Reply

  35. #
    85
    WenDee Riffe — October 27, 2010 @ 7:13 am

    you know what is soooo funneeeee~~i just conquered my moms pie crust recipe!!! i was terrified and i was like you—had a terrible time with it!!! i couldnt get it to stick together!!!! so after cussing and crying and throwing out 4 batches of the darn stuff~~~i called on dear ol’ mom!! she was like..you have cut the shortening in way to much!!! this is like cookie dough!!?? i was like woooooo~~ what the heck are you talking about!!! so–she shows me and be dingo–dango that was it!!! so keep tryin’…i finally got it!!! i made 10 pies within just 3 days and the family is in love with me!!! finally—they love me!!!! i am not really sure why a pie crust would scare me like that?? i mean i am an educated woman and all but it sure did—so if you would like me to explain it even more and send ya my pie crust recipe you have my email address–keep up the crust making!!!!!!!

    Reply

  36. #
    86
    Leah — October 27, 2010 @ 7:20 am

    The true no-fail pie crust HAS to have lard!! Trust me, it’s not as bad as you think. And believe it or not, you can actually get the stuff at Wal-Mart!!! I say try your same recipe again but substitute lard for the shortening. Can’t wait for part 2 :)

    Reply

  37. #
    87
    Larissa — October 27, 2010 @ 9:23 am

    I once raided my grandma’s recipe box. She was a caterer in Pittsburgh way back when. There were plenty of recipes that I know she made, but I’m sure she never looked at the recipes after the first time she wrote them down. Instead of lard, most of her recipes call for Oleo, which I guess is margarine. And I know you promised no more pumpkin for a while, but this is the best time of year for a pumpkin pie, and there are a lot of variations you could try.

    Reply

  38. #
    88
    Michelle — October 27, 2010 @ 9:34 am

    I’m not going to submit a recipe, what’s the point you already have a ton of them. Besides it doesn’t matter which recipe you use, it matters HOW you make pastry. Method is everything. I didn’t learn to make pastry until I turned 40, which was less than 10 years ago but more than 5. Remember to use a light touch, keep all bowls, utensils etc. cold, i.e. in the fridge. If it does’t work, throw it out and try again. Or do what I did and have a friend teach you how. Good luck!

    Reply

  39. #
    89
    Jess — October 27, 2010 @ 2:09 pm

    my sister and i are totally going to duke it out over my mom’s and grandma’s recipe cards one day….the ice cold water is key to pie crust! can’t wait to see the pie you end up making:)

    Reply

  40. #
    90
    Rachel — October 27, 2010 @ 2:19 pm

    I’m SO sorry you went through all that hell to be frustrated multiple times. I know how frustrating baking can be when it seems it should be so simple, right? I’ve made this pie over and over for years – multiple times in the same season. Trust me, this pie crust is SUPER easy and is perfectly flaky and delicious. I find that one key to avoiding rips is to roll out the dough between sheets of plastic wrap. That way it doesn’t stick to the counter and you can easily remove one layer and flip it into your pie pan when ready, form it to your pan and remove the final layer of plastic. No sticking, no ripping, and NO chilling at all during the process!
    http://www.bakedbyrachel.com/2010/10/apple-pie/

    Reply

  41. #
    91
    Nancy — October 27, 2010 @ 6:08 pm

    Hi!!
    You are funny! :) The other funny thing is, I was online looking for a ‘fail safe’ pie crust, and YOURS came up!! Or at least the story about your beloved Grandmother did!

    I decided a couple of weeks ago that I was going to perfect my pie crust because I wanted to make quiche (a great pie, but it can be for breakfast, lunch, dinner or desert!)

    When I was looking at “The Pioneer Woman’s” website (which I found looking for a pie crust) I found a contribution from you on her site, but I also found this:

    http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

    And it is fabulous!! What I’m struggling with is, knowing how to ‘pre-bake’ the crust, so it’s as flaky on the bottom, as it is on the edges!

    *The key to a flaky pie crust is a combination of shortening & butter, and ALWAYS use cold EVERYTHING!!

    Good Luck, and thanks for your blog! Very entertaining : )

    Reply

  42. #
    92
    Nancy — October 27, 2010 @ 6:16 pm

    p.s. Here is another “perfect” pie crust! Trust me, I’ve been through dozens of sites and possible pie crust recipe ideas, and they all pretty much say the same thing; COLD!! Crust, utensils, ice water, etc…
    Here is another one I have tried and it’s great!!

    http://foododelmundo.com/2009/11/15/quiche-with-a-perfect-crust/

    Happy Baking!

    Reply

  43. #
    93
    Joy — October 28, 2010 @ 5:43 am

    This pie crust is the one my husband uses the once a year he cooks (seriously the man thinks he’s a hero if he makes himself ramen noodles IN THE MICROWAVE) for the town’s annual apple pie contest and everybody freaks over the crust!
    http://www.lcbaor.org/Honeypie.htm
    His notes are:
    1- he has never made the middle part so he can’t tell you if that’s good
    2- he uses vegetable oil (because that’s what we have in the house)
    3- he uses white flour because (his words) who in the h–l wants a healthy pie crust
    4- he usually hand presses it into the pan rather than rolling “it looks more rustic and is way easier”

    Reply

  44. #
    94
    stephanie — October 28, 2010 @ 6:47 pm

    try Joy the Bakers easy no roll pie crust if your just looking for a bottom crust, its amazing and comes out perfect every time!!!

    Reply

  45. #
    95
    carley — November 9, 2010 @ 6:58 pm

    I have a few good pie crust recipes, but another idea…

    I never chill my pie crust. It seems easier to manipulate when it’s room temp. Also, maybe try a french rolling pin? I love mine! So much easier to roll out the dough!

    Reply

    • Jessica — November 9th, 2010 @ 7:00 pm

      I just decided this past weekend that I need one of those!

      Reply

  46. #
    96
    Priyasha — October 12, 2011 @ 4:09 pm

    I think… a) use frozen butter. b) work it in with your hands, gently, time consumingly c) knead, knead and need some more.. till it feels right. d) put the balled up dough in cling film and squish it down to a disc with your hands, place another layer on cling film on that and roll out the dough between the two sheets of cling film, to roughly the size of your pie tin e) stick in fridge f) remove from fridge, take one layer of cling film off the dough and then just flip the crust over on to your pie dish immediately and tuck it in with your fingers. When you bake it all the imperfections will be lost and you’ll just have a beautiful crumbly pie crust. maybe add like half a teaspoon of oil into the dough but not more than that :)

    oh and as far as the filling is concerned.. make lemon butter. it’s mind blowingly easy and fabulous to boot. check joy of baking <3

    Reply

  47. #
    97
    GiGi — February 1, 2013 @ 3:02 pm

    Here is a little Tip-aru for You! You must use your hands and not the cutter inner thing you used. Number 2; after you have little shortening & flour balls, you will need approximately 2 Tablespoons of ICE WATER; THEN form your ball. Let it rest on the counter for a few minutes. Number 3; spread some flour on your counter, place the ball on top of the flour and roll out very gingerly; you may have to put a small amount of flour on your rolling pin or glass that you use to flatten the dough. Number 4; DO NOT OVERWORK THE DOUGH! Number 5; After placing in pie pan, take a fork and punch holes in the bottom so the dough does not rise, only bakes. If your dough should break, take a piece of left over dough and patch it. DON’T cut the excess with scissors, just crimp it with two left fingers and one right finger. Fill the cavity with yummy filling like chocolate bourbon pecan pie filling and bake; THEN, enjoy the fruits of your labor. Tks. GiGi

    Reply

  48. #
    98
    Alyssa — August 1, 2013 @ 10:22 am

    I use Ina Garten’s recipe for pie crust. http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe/index.html. It’s super easy and done all in your food processor! I used it for pumpkin pie last year and I will definitely be using it again. Happy Pie Baking:-)

    Reply

  49. #
    99
    Linda Martin-Desy — October 9, 2013 @ 8:39 am

    That was the best post I’ve ever seen!!! LOVE your blog……love your recipes.
    Try the crust recipe from Cooks Illustrated using vodka.

    Reply

  50. #
    100
    Ann — October 12, 2013 @ 9:19 am

    Right after reading your post… I went back into my inbox and whaaa laaa
    Here u go;
    http://www.craftsy.com/class/perfecting-the-pie-crust/419?ext=Taunton_FineCooking_PerfectingThePieCrust_10-12-13_v2&utm_source=Taunton-Fine_Cooking&utm_medium=eBlast&utm_campaign=External&initialPage=true

    Now, that being said I am a professional baker and us folk know that caramel and pie crust can bring any one of us to I knees because if so many factors involved.
    Temp of ingredients, kind of ingredients-etx
    Personally, after making a thousand crusts at least–
    I will say this. It all comes down to not over working the. Dough- not too much liquid!!, and keeping butter chunks.
    Now, personally my best pie dough is:
    8oz flour
    8oz COLD butter (freeze it even a few min)
    1tsp salt
    3 oz water-(ice water)
    Trick is most of the time u don’t need all the water.(because flour holds humidity)
    U must learn to “just know” when there is enough water.
    I use my food processer -on pulse
    Start with flour salt- add In butter and process just to marbel or oea size pieces- then add 2 oz of the water-
    Just pulse a few times then feel dough. It may look dry out squeeze a bit together. Does it hold? Does it hold but feel a tiny bit dry?
    If so add in water by tablespoon.until the dough holds together nice my and you know- after letting the dough rest and chill in a “pick” shape- it rehydrates and gluten relaxes-
    Then rolling is important in how u turn the dough 1/4 turns and keeping dough even.
    That’s it. ( for mine)
    To me-/ your dough looked like ther was too much liquid ir fat–
    That’s when rips happen–

    Good luck. Hope either my basics or the ones in your link help:)
    Ps. I worked in a James beard award winning restaurant– and I always looked to blogs for inspiration of my creative mind– and your blog helped me so many times. Thank you for writing — with your awesome humor and “sweet” ideas.
    I continue to just love reading your adventures.
    Blessings, ;)

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