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

By: C

Wed, 17 Mar 2010 00:35:57 +0000

Thank you for the great pie crust tutorial ! Been cooking for many many years but this crust is the best ! The cold cold is the trick !!! Used my mother’s deep dish glass pie plate( she’s been gone 25 years now) She made great pies. She wou;d have loved your recipe ! Had enough dough left over to make the ever popular pinwheels along with the Apple Pie. Thanks again !!!

By: deb

deb — Thu, 11 Mar 2010 14:49:53 +0000

Yup, just skip it. Enjoy!

By: I'mNoCook

I'mNoCook — Wed, 10 Mar 2010 22:58:58 +0000

Hi Deb,

Just found your site and LOVE it!

I want to make a savoury (egg and bacon) pie….do I leave the sugar out of your recipe for this??
With Thanks.

By: Jessicah

Jessicah — Thu, 25 Feb 2010 08:38:54 +0000

Thanks for this pastry recipe…delicious and worked perfectly first time! Used to make your peach and creme fraiche pie- delicious combo!

By: Leigh

Leigh — Sun, 14 Feb 2010 14:49:25 +0000

Great Tutorial!! I used my Kitchen Aid for this as I didn’t have a pastry blender and it worked great!!

By: Julia

Julia — Tue, 09 Feb 2010 23:11:01 +0000

Amanda — Maybe your pears were more ripe and made more juice. If that’s the case, a little more flour in the filling would probably help.

By: deb

deb — Sat, 06 Feb 2010 18:38:40 +0000

Hi Amanda — I really can’t advise on recipes I haven’t made myself. You might try to pour some off, or just serve it cold, where it will gel a little better.

By: Amanda

Amanda — Sat, 06 Feb 2010 17:30:21 +0000

Technical question for you: I made the following pie
http://www.marthastewart.com/pear-and-dried-cherry-pie

and it turned out delicious but also ridiculously runny. It may not have had adequate time to cool, but with the puddle of juice that was left I don’t see any way it could have been fixed by letting it sit. What is there to do to fix such an issue? Have you run into this before? Thanks in advance for your expertise sharing!

By: jessiegirl

jessiegirl — Mon, 01 Feb 2010 00:33:46 +0000

I made this tonight to go on a chicken pot pie and it was the most fabulous amazingly flaky crust ever. Seriously flaky beyond all reason. Thank you so much for the recipe.

By: Angela

Angela — Mon, 25 Jan 2010 02:53:53 +0000

I have tried many recipes and techniques over the years. Sometimes I get a result, and sometimes I don’t. But THIS recipe is amazing. I have never had flakier, yummier crust. I used it to make the shaker lemon pie recipe you posted. It’s delicious. Thank you!!