Comments on: Skills Set II: Perfecting The Pie Crust http://publicradiokitchen.wbur.org/2009/09/30/skills-set-ii-perfecting-the-pie-crust/ WBUR's daily food news and culture blog Tue, 15 May 2012 18:01:21 -0400 hourly 1 http://wordpress.org/?v=3.3.2 By: Ellen http://publicradiokitchen.wbur.org/2009/09/30/skills-set-ii-perfecting-the-pie-crust/#comment-336 Ellen Fri, 02 Oct 2009 03:31:46 +0000 http://publicradiokitchen.org/?p=9802#comment-336 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’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.

]]> By: Jill from North Shore Dish http://publicradiokitchen.wbur.org/2009/09/30/skills-set-ii-perfecting-the-pie-crust/#comment-335 Jill from North Shore Dish Thu, 01 Oct 2009 15:30:17 +0000 http://publicradiokitchen.org/?p=9802#comment-335 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. 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.

]]> By: Amy Green @ Simply Sugar & Gluten-Free http://publicradiokitchen.wbur.org/2009/09/30/skills-set-ii-perfecting-the-pie-crust/#comment-334 Amy Green @ Simply Sugar & Gluten-Free Thu, 01 Oct 2009 02:13:37 +0000 http://publicradiokitchen.org/?p=9802#comment-334 These are all great blogs and fabulous cooks - Lynn is so down to earth and feels so approachable, too. Great choices to share! These are all great blogs and fabulous cooks – Lynn is so down to earth and feels so approachable, too. Great choices to share!

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