Pie Crust Tips You Can't Live Without

I would never have thought cold was the trick? I know I use letting my cakes rest in the frige for over night for tecture and Mosture. (after they{are done baking) Everyone loves my cakes. Votes: +0

Thanks for the tips re metal pie plates, cold ingredients and how to make pastry flour - I thought you had to buy it. Thanks mucho. Votes: +6

there's a difference between cake and pie's , I always new cold was the issue but I like pyrex for baking pie's best. you didn't put the oven temp. in the receipe, but it should be 375* for a doouble crust pie and the jucie bubbles from the hole in the center of the pie. Votes: +8

Thanks for all the valuable information. My first pie is in the oven and it looks like it is going to be great. In the past I have always left the lard/butter out to get warm and my pies never turned out. Also, if the crust is tough is it because it was handled too much?? Votes: +4

Great tips. I'm going to try brushing the crust with egg before pouring in the filling for my pecan pies. Maybe that will keep the crust from getting a bit soggy. If that doesn't work, I'll shop for a stoneware pie pan! My pecan pies used to boil over until I started putting a tablespoon of flour in with the sugar while mixing the filling.

Chilling the mixing bowl and using ice-water makes for a very flaky crust. I keep my shortening in the fridge year round. That way, not only is it ready to use for crusts, but it also keeps the shortening from turning rancid, as it sometimes will in a warm/hot Texas kitchen. Votes: +4

thanks for the great hint. It does give alot of flakey in the mouth while eatin this delicious crust I am forty seven yrs old and times that I remember that making pie crust once it turned out fine. The othr times my crust was hard. i have been home lately, I will enjoy baking once again. Votes: +2

My husband raves about my pie crusts. I use the Betty Crocker Recipe for Oil Pastry. 1 Cup + 2 Tblsp. Flour and 1/2 tsp. Salt. I always use Canola Oil 1/3 Cup and I use 3 Tablespoons of Hot Water. Then I roll it out between wax paper and put it in a Gla*s Pie Dish. It never fails to be perfect...very tender and flakey besides being healthy. It is also good cutting it in strips and sprinkling Sugar and Cinnamon on it. Votes: +12

Adding a small amount of sugar to the crust will help it to have a golden brown hue.... Votes: +6

For extra rich substitute the shortening for butter frpozen and cut in small cubes. Yum yummy Votes: +3

This is a great thing I love to cook,and I am 82 years young:-D
I aleays cut my butter in up in small slices.I always add ice to my water then it is really cold.My pecan pies to be hight I cook them in the middle of my oven.I freeze them then I can send one to my Granddaughter in the army.( Froozen it arrives just fine to the other side of the states) Votes: +4