Comments on: A simply perfect pie crust recipe

By: lindsay

lindsay — Wed, 25 Nov 2009 20:48:47 +0000

my pie pastry recipe is almost exactly like this, but no milk, and iced water. Gina, maybe we both picked that up from Grandma? That’s what I remember her doing. I just mix flour, salt. and oil, then add cold water. Vegan, no milk, can experiment with different flours…oil crusts are amazing.

By: Eileen

Eileen — Sun, 22 Nov 2009 03:46:46 +0000

I learned the oil pastry method a few years ago and agreed – it changed my life in regards to pie. I love to make it with whole wheat flour and olive oil for a savory dish like quiche or pot pie.

Most liquid measuring cups show eighths. It might not be marked, but just measure to the line halfway between 1/4 and 1/2. If you want to double the recipe (which whoever makes just one pie crust?) twice 3/8 is 3/4. I am teaching fractions this week – I’m totally going to use this as an example for my students!

By: joanne

joanne — Thu, 19 Nov 2009 06:40:22 +0000

if you have a measuring cup with ounces on it, 3/8 cup is 3 ounces.

By: Emily

Emily — Wed, 18 Nov 2009 20:13:44 +0000

I just made this and halved the recipe b/c I was just making one pumpkin pie and didn’t need a top crust. I think the key for me was to use the waxed paper to roll it out. I tried it without that at first and it was falling apart. The wax paper really helped. I looked nice, lets just hope it tastes as good since I’m sending it to a potluck at my husband’s office!!

By: joy

joy — Wed, 18 Nov 2009 02:43:31 +0000

Great question! I just used a tad bit less than 1/2 cup. My fuzzy recollection of fractions is that 4/8 equals 1/2 so it would make sense that a little less would be 3/8. A liquid measuring cup may even show 3/8 if you want to be more accurate. (Luckily, this recipe doesn’t require total precision)

By: Multi-Tasking Mommy

Multi-Tasking Mommy — Wed, 18 Nov 2009 01:42:46 +0000

Goody! An easy fool-proof pie crust recipe. I will be trying that in the near future, thanks!
Hmmm…wondering how I’m going to measure the 3/8 milk?!?

By: Gina

Gina — Tue, 17 Nov 2009 08:52:56 +0000

The best tip I’ve ever gotten was to add the liquid in at a very cold temperature. The recipe I use calls for water, which I ice. It really helps!

By: joanne

joanne — Tue, 17 Nov 2009 03:57:50 +0000

I haven’t tried it with the milk, but have had great results with the oil crust with whole wheat flour. It has a delicious nutty flavor that goes wonerfully with pumpkin pie and chicken pot pie.

By: Lori

Lori — Mon, 16 Nov 2009 16:43:02 +0000

I freeze my pie crust before I roll it out — I just shape it into a flattened ball and put a couple of them in a ziploc bag. Defrost in fridge, roll out, and it is just like fresh. Have never tried rolling it out before freezing, but I can’t imagine that being much different than freezing it before rolling!

I use Julia Child’s pie crust recipe. It is made with shortening and butter, and is mixed in the food processor. It is absolutely divine when made correctly, and even when I mess it up (overwork or put in too much water) it is still pretty darn good!

By: Lisa @Retro Housewife Goes Green

Lisa @Retro Housewife Goes Green — Mon, 16 Nov 2009 16:33:14 +0000

Oh wow sounds easy! I’m happy to see a pie crust without shortening as I don’t eat it. I may have to try this!