Comments on: pie crust 102: all butter, really flaky pie dough

By: Rk

Rk — Wed, 16 May 2012 20:19:47 +0000

I have used half butter and half shortening, it is easy to handle with much better flavor than all shortening. An all butter is just out of this world, however. I like my pieces a bit bigger than a pea if I’m not putting the butter in the fridge after each step to cool down again. That way the heat of my hands and bowl don’t break it down smaller. Also, use only your finger tips to work the water and flour together. Work until just comes together and that’s it. If its dry and crumbly you haven’t used enough water. I used over a cup of water to get my dough together and it turns out perfect each time.

By: CJ

CJ — Thu, 10 May 2012 21:39:34 +0000

Deb, thanks for the encouragement to ditch the food processor. For the first time ever, today I made my single-crust dough by hand – for a rhubarb meringue pie – and, to judge by the pie cookie, it turned out great. Recipe: 1 c. flour, 1/2 tsp. salt, 1/3 c. Crisco-lard combo, 2 Tbsp. cold water (I’m too old and too Norwegian to think of putting butter in a pie crust :) ). I got away with less water than I needed with the food processor. It rolled out beautifully and was a breeze to transfer to the pie tin. Over all, *much* easier to tell what’s going on with the dough. Thank you!

By: Vic Olson

Vic Olson — Fri, 04 May 2012 21:01:43 +0000

Excellent recipe and tips, thanks very much. Mixed mine in a Cusinart, divided it into two 15-ounce pieces. It’s chilling now, but even at this stage, it is delicious, love all-butter, in spite of grandma’s lard-inclusive recipe.

By: baseballmom

baseballmom — Wed, 02 May 2012 04:11:03 +0000

just made another fresh pineapple pie. delicious with this crust.

By: Lindsay

Lindsay — Thu, 26 Apr 2012 15:17:10 +0000

Thank you for this tutorial! I made my first ‘real’ pie with this and I just don’t understand how I was so afraid of pastry before. It turned out fabulous.

By: lynne

lynne — Mon, 23 Apr 2012 21:39:18 +0000

Greatly appreciated, thanks very much! I will be making my own pastry by hand from now on. My food processor just broke down after 25 years, and I really didn’t want to replace it since I only use it for grating cheese and making pastry.

By: Penny

Penny — Sat, 21 Apr 2012 20:19:56 +0000

Hi Kristin – whatever you do – DON’T give up! Take Jana’s suggestion and also be sure you are gentle with the dough. You might be overworking it just a bit.

By: Jana

Jana — Wed, 18 Apr 2012 04:14:19 +0000

I have a ton of pie crust recipes that I love. I use a food processor. After reading your post though, I used my pastry cutter. I think I’m going to love it. I just ate a piece of the cooked dough that was a scrap and it’s really great. I may be converted.

By: deb

deb — Fri, 13 Apr 2012 01:44:46 +0000

Hi Kristen — You might want smaller pieces. The biggest should be tiny peas. If they’re too big, you’ll indeed have big flakes but not as good distribution. My guess is that the toughness is from spots with no butter at all.

By: Kristin

Kristin — Mon, 09 Apr 2012 19:12:37 +0000

I know this post is SUPER old, but perhaps someone might have an answer to my question.
The last few pies I’ve made, they look gorgeous when they come out of the oven…so flaky. And when I cut them, I can see lovely, flaky layers. But wow, they are sooo crispy and hard. You practically need a knife to eat your pie. I don’t know what I’m doing wrong. I do basically what you say above, use butter and pastry flour, and try to be very careful at not overhandling the dough, always have nice, larger pieces of butter, chill the dough, etc. Any ideas?!
Thanks! :)