Wednesday, January 21, 2009


Note to all of y'all participating in the celebration of National Pie Day... :) Be sure and come back here on Friday and I'll have Mr. Linky up to help us celebrate!!!

Ahhh..... the thought of National Pie Day this Friday sure does make my mouth water!! Just think of all the homes across America that will be baking pies to celebrate!!!

Actually, I wonder how many people actually KNOW about this great day??

Anyway, I would LOVE to hear about your favorite pie crust recipes!! I must admit, I have this secret fear of making pie dough. And then add to that the fact that Mr. U has never met a homemade pie crust that he likes.... gracious... I've got some steep mountains to climb!!!

For this Friday, I've decided to try my hand at Pioneer Woman's Perfect Pie Crust recipe. It looks easy enough, but will Mr. U like it????

So if y'all have time, would you mind sharing your pie crust recipes? And if you have any secrets to making a great crust OR directions on how to actually make those pretty edges, PLEASE SHARE!!!!

(Photo from Batter Splattered- check it out!! Some mouth watering recieps!!!)


Tammy said...

I went and read the recipe from the Pioneer Woman. That crust seems complicated compared to my recipe, but I'm sure it's fabulous! My recipe is simple and easy and quick! And I've *never* had it flop on me! Which is saying a lot because before I found this recipe, I flopped about half the pie crusts I made.

Here's my recipe:
Double Pie Crust
2 cups flour
1/4 tsp. salt
1/2 c. cooking oil
5 Tbs. cold water

Combine flour and salt. Pour oil and water in measuring cup, do not stir. Add liquid to flour and blend.

See, easy-peasy! :-)

Tammy said...

And here's a recipe for tarts. It is very rich! I have little tart pans that I use this recipe for, and put cherry pie filling or some other fruit in. They are sweet little desserts that you wouldn't want a whole pie crust made out of!

Tart Crust
1/2 cup cold butter
1 1/4 cup all purpose flour
1 beaten egg yolk
2-3 TBS ice water

In a mixing bowl cut butter into flour till pieces are pea size. Stir together egg yolk and 1 TBS water. Gradually stir egg yolk mixture into flour mixture. Add remaining water 1 TBS at a time till all the dough is moistened. Gently knead dough just till a ball forms. If necessary, refrigerate dough 30 min. Bake at 425* for about 15 min. No need to grease tart pans.

Carina said...

Here's the recipe I learned in a pies and tarts class in cooking school. It is wonderfully flaky and always gets me compliments! :)
(This makes just one crust, but you can double the recipe easily.)

Flaky Pie Crust

1 cup all-purpose flour
6 tablespoons unsalted butter, (chilled and cut into 1/2-inch pieces)
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water

Combine first 4 ingredients in food processor. Pulse until mixture resembles coarse crumbs. Drizzle 2 tbsp ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic wrap and refrigerate 30 minutes. (Dough can be prepared 1 day ahead; just keep refrigerated until ready to use.)

Hope this helps!

Carina <><

Charree said...

I haven't had any luck with homemade pie crusts. I will have to give one of these recipes a try.

I can't wait until Friday.


Dianna said...

My tip is just to try, practice, and keep working on it. Don't worry too much if it rips sometimes or doesn't turn out beautifully. It takes a lot of practice!

My recipe is the same as Tammy's, by the way, and it turns out beautifully. I love it because it uses oil instead of solid fats, so it's not as bad for you! Using ice water really helps me.

Mrs. U said...

WOW!!! Thanks, y'all!! You KNOW with all these yummy pie crust recipes that I HAVE to try them all, right? I can definitely see a pie here in our home AT LEAST once every two weeks!!!

And Mrs. Mordecai, you are right. I DO need practice! I think part of my fear of pie dough is that it does tear. I guess, though, that I can just smoosh (SUCH a technical word, huh? HA!) it back together once it's in the pie pan.

I can't wait to see everyone's pies!!!! FUN!!!!

Mrs. U

Heather Anne said...

I have that yellow pie plate - the one in the picture!!! I love it because it is so old but absolutely beautiful! Until I read your photo credit, I thought we were pie plate sisters! I search for them in thrift stores because Mr. Neighbor rarely remembers to return my pie plates, be he is ever so grateful for a bit of pie! I won't send over my really special ones, but I love finding cute single sized plates to make him a wee pie for his dinner once in a while.

My great 'Aunt' Flo used the same recipe as Ree, but to be honest, when I tried it, I could taste the vinegar. I used the recipe for a while because it is super easy to roll out, but the faint hint of something pickle-ish ruined every pie!

Maybe your family will like this one!

Buttery Pie Crust:

1 cup cold butter, cut in small cubes and kept chilled
2 cups unbleached flour
2 Tbsp. sugar
1/2 tsp. baking powder
1/4 tsp. sea salt
1/4 cup ice water

Preheat the oven to 400 degrees, but turn it down to your recipes temperature - often 350 for fruit pies - when you put the pie in. Don't forget!

I use my Kitchen Aid mixer with the paddle attachment. Mix dry ingredients until it looks like cornmeal with some little chunks of butter. The chunks of butter will make the pie crust flaky.

Fill a large measuring cup with ice and water, then dip a 1/4 measuring cup in and add it slowly to the dry mixture as the mixer is turning.
Within about 30 seconds the dough will form a ball around the paddle, and it is done. Could it be more simple?

Form a disk shape and cut in half. Wrap one half in plastic wrap and store in refrigerator until you need to add it to the top of the pie.

Roll on a lightly floured cool counter. Fold in half and use a long lifter to slide it into your pie plate, leaving an equal overhang all the way around.

For a single crust pie, leave about 3/4" of crust hanging over the edge. Fold this carefully under all the way around - about 1/2". Make a V with the first finger and thumb of your less dominant hand. Use your other thumb to push the crust edge gently into the V rotating the pie plate as you work all the way around the crust!

For a double pie crust, leave 1/2" of crust hanging over the edge.
Roll out the top crust, add your filling and gently dampen the bottom crust with water on your finger. Add top crust and trim to 3/4 inch. Press down lightly to seal. fold the top crust over the bottom crust and than use your fingers to crimp those pretty V shapes! Enjoy!

Laurie Anne said...

That crust is great. I used to use that one all the time. I have made a slight change, I put replace a 1/2 crisco with butter. It makes it a little more flakey.
Thanks for the heads up on Pie Day. I was already planning to make pies for poker night, now they will be extra special.

Mrs. E said...

Oh, how neat.... I had no idea that Friday was National Pie day...that is simply marvelous!! ;)

I just found your lovely blog and was greatly encouraged by the posts! It is a great blessing to meet a woman striving after homemaking and godliness.It seems we have much in common!! ;)

Many Blessings,
Miss Jen

Anonymous said...

Im new at this "stay at home mom" thing, so I will be "faking" my pie tomorrow! Love your blog--what a gift to stay at home.

TheFiveDays said...

Boy am I a pie lover! Not so good with the crusts yet and I do want to get better. Maybe I'll try some of these recipes out!


~Me said...

I can't be any help in the pie crust area (you'd have to ask my sister that). But I love that there is an entire day dedicated to Pie! How fantastic!

p.s. what time's dessert?

Kelli said...

I had no idea it was national pie day! My favorite dessert! :0) I usually use pillsbury crust, but will take a look at the homemade ones. Now, to decide what kind of pie to make. :0)

Samba said...

Okay here is Aunt Vola's fail proof pie crust.

sift 3 cups of flour in a bowl
add 1 cup of shortning
and 1tsp of salt

work together with hands in a bowl until somewhat mixed --not completely mixed...

make a volcano like mound and pour 1/2 cup of VERY COLD WATER
slowing fold and pull together until in a ball---DO NOT KNEED OR OVER MIX
- it should be still crumbly... more crumble = more flaky crust.

you can store in the fridge for 1 - 2 weeks.

This pie crust will not let you down. It has been passed on for four generations...


samba in sac

Unknown said...

Mmm....that crust looks so delicious and it hasn't even been baked yet.


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