November 3, 2009
Let's talk about pie crust. I realize it's still a couple weeks before Thanksgiving- the day I most associate with eating pies- but it's never too early to talk about the importance of pie crust. This is one largely contested debate. Do you swear by butter, lard or olive oil? My husband swears that shortening is the key to flaky crusts. If you want to see me get into a hot debate, please don't tell me to use shortening or chemical margarine in my pie crust! I'm a butter girl.
What's your secret to a great tasting flaky pie crust?
Other Types of Pie Crusts
Above photo by [177}
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November 3, 2009
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November 3, 2009
You know...a lot of it is in the technique but I think you are safe going with butter for flakiness. Reason being that butter contains some percentage of water and when this water gets heated, the steam expands and gives the crust that extra poof == flakiness. Shortening, on the other hand is all fat and has more of a tenderizing effect.... so until I have one of Mark's flakier than butter shortening pie crusts, I don't believe him :)
My secret to a great crust is keeping all your ingredients cold, cold, cold!! And not over-handling the dough. I like to leave pea size chunks of butter-flour crumbs in the dough. This creates a nice butter-dough barrier to trap steam so you can get that nice flaky poof.
November 3, 2009
I just posted on this today myself. I am a lard fan - a combo of butter & lard, to be exact. I love the flakiness and the richness it adds to the crust. And I agree w/Yuna - don't overwork your dough, and keep the ingredients super-chilly. I even freeze my butter & lard to ensure really cold ingredients.
I love love love pie!
November 3, 2009
Hi Sarah,
It's definitely that time to start thinking about pies! Your recipe looks great. I'm thinking the Foodista staff may have to do a pie crust bake off and see whose pie crust is best. I may use your recipe- looks great!
November 4, 2009
Thanks for this!
While I consider myself to be a strong home-chef, baking - and especially making pastry, like pie crust - is the one culinary area in which I fear to tread.
I vow to try this year, with the help of Foodista and its contributing experienced bakers.
First, I must buy a rolling pin. How do I not have one?
:)
November 4, 2009
Thanks for the shortening alternative.
Have you ever gotten shortening on your hands and tried to wipe it off? Just think what it does to your insides.
November 15, 2009
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