Skills Set II: Perfecting The Pie Crust
- Sep 30, 2009, 10:04 AM
- 3 Comments
Photo: ldhny/Flickr
I realize it’s not even October but I’ve already got pumpkin pie on the brain. This year I want to do it right….and make an incredible pie crust that no one will forget. I’ve been scouting around for the secret to a light, fluffy crust….and I think I may have gathered some excellent clues…
-Lynn of Lynn’s Kitchen Adventures shares her solution…
-Smitten Kitchen gives us the basic 101….
-and just for fun, Elise from Simply Recipes dishes some details on those gorgeous pie lattice tops
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I’ve finally figured out how to make a really delicious gluten free piecrust – and like the previous commenter, I use shortening and butter. When you know what ingredients to use and you know how they behave, it’s really a cinch to make a good gluten free piecrust.
I have used this crust recipe for many years, with great success (and much acclaim). http://www.marthastewart.com/recipe/ritas-simply-blueberry-pie.
The combination of shortening and butter is key: butter tastes good, and shortening provides flakiness while making the dough easier to work with.
I use butter-flavor Crisco sticks rather than regular shortening for better flavor.
The cake flour makes the crust more tender. All of these things together make for a wonderful tasting and very flaky crust.
These are all great blogs and fabulous cooks – Lynn is so down to earth and feels so approachable, too. Great choices to share!