Comments on: pie crust 101

By: Marine

Marine — Fri, 02 Oct 2009 14:09:02 +0000

Bonjour,
Je ne sais pas si ce “pie” est sucré ou salé, mais avec quelques efforts de “translation”, je le découvrirais!!
Bye bye from Paris!!

By: Adelina

Adelina — Thu, 10 Sep 2009 19:43:59 +0000

I’m glad I visit your blog, more often that I actually want to admit!!!

I did watch an episode about this pie dough from Cook’s Illustrated about a couples of months ago and I had no idea where my notes went….THANK YOU for posting this recipe!!! I might finally find an excuse to purchase Vodka!

LOVE your site!

By: deb

deb — Wed, 26 Aug 2009 20:47:47 +0000

Lard supposedly makes for a lighter, flakier crust, but as you can see, I generally make mine with butter. Best way to see for yourself is to get some, give it a spin, see if you like it more.

By: Calli Makes Do

Calli Makes Do — Wed, 26 Aug 2009 16:07:19 +0000

My grandmothers would dream of making pie crust without lard… they think butter is for wimps. But I probably am a wimp, lard just makes me nervous. What is the difference in the result… if any?

By: David

David — Thu, 16 Jul 2009 19:31:14 +0000

Could someone please recommend a temperature and time to bake this pie crust? I tried this pie crust today following the baking instructions from my rhubarb pie recipe which specified 30-minutes at 450-degrees. The crust turned out way too dark.

By: Sarah

Sarah — Fri, 01 May 2009 21:29:33 +0000

HI!
I work over at instructables.com (are you familiar?) and we all are familiar with this recipe and use it every time. (I think my boss found it in an OLD cooking magazine!)
Your tutorial is so gorgeous and well documented. I would love it if you would post it as an instructable! You’ve already got perfect pictures and copy, so it would be a total snap. Plus, it would be a great way to drive traffic back to your site!
Let me know once you’ve posted and I’ll make sure you get featured on the front page. I think this has huge potential.
Let me know what I can do to help!
Best,

Sarah

By: d

Wed, 29 Apr 2009 01:10:55 +0000

Alton Brown supports what you said about vodka (sort of). He used Apple Jack alcohol in his apple pie recipe. He said the alcohol works better than water because it doesn’t create a gluten with the flour nearly as quickly which is more forgiving. I adore Alton Brown and I love your blog, therefore, I will use vodka (or apple jack for apple-y stuff) when making pie crust from this point foward.

By: teddi

teddi — Sun, 18 Jan 2009 00:28:52 +0000

rob (from july 18, 2008) deb was right about the 1/2 c solid vegetable shortening being cut into 4 pieces (not 1/4 inch pieces that you suggested) saw it being done on tv today.

By: Michael

Michael — Thu, 25 Dec 2008 01:03:07 +0000

I subscribe to CI and saw this recipe a while ago and tried it. I just wanted to add that it was nice to see you display photos of your steps since it was my first attempt at making a pie let alone any sort of crust and CI really didnt show me what I needed to do so much as tell me. Great blog…btw…there is a video online that explains why vodka makes the crust perfect and how they tested over 100 various ingredients to prevent the creation of gluten.

By: GCHC

GCHC — Sat, 29 Nov 2008 19:48:16 +0000

you deserve knowing that this recipe and how-to saved my thanksgiving life! thank you thank you thank you. my pies turned out to be the best pies at thanksgiving. PLUS this is the first time I’ve EVER made them. thank you!

gchc