Comments on: A Pie Crust Tutorial

By: Sunshinemom

Sunshinemom — Thu, 13 Aug 2009 12:18:20 +0000

Thanks! I like the way you have explained in such simple words the reason for a flaky crust. Very beautifully done - I prefer oil and vegan butter. I have been thinking of using coconut oil next time in combination with vegan butter as coconut oil really solidifies like butter. If you have any opinion or can guide me in the matter, please do mail me.

By: Indian Cooking Recipes » Blog Archive » Pear Pie…Ovens…grrrrrrr

Mon, 24 Dec 2007 21:10:13 +0000

[...] Okay now the tricky bit. I have never made pie crust before and I came across the method as described by Pastry Chat awhile back and I decided to try it. For the pie crust, I used the two knives method, decided not to use the pastry blender or the electric mixer. I had to try the authentic way, like mom used to make pastry. Well not my mom, but you know what I mean. The result was enjoyed with single cream drizzled all over the warm pear pie. See my oven did deliver, just goes to show, place trust in something/someone and you never know the rewards you may reap [...]

By: Maria

Maria — Mon, 10 Dec 2007 04:29:54 +0000

Dear Kate,
I happened to stumble upon your blog this evening as I am researching how to improve my piecrust. Thanx for all the useful info. I do have one question: Why did my pie crust melt? I didn’t use this recipe; I used this one. http://dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1060/Recipe.cfm The end result was a deliciously tender and crumbly crust, but I was so broken-hearted that all of the cut-out accents and the flutes that I molded by hand did not hold their shape, and rather melted right off the rim of the crust and fell to the bottom of my oven? :,( Any help would be appreciated.

By: Patti

Patti — Tue, 06 Nov 2007 03:14:26 +0000

Hi,
I’ve seen in many cooking shows that some use milk to brush the top of their crust and then sprinkle sugar on top. I’m wondering if you would get the shine with the milk like you do with the egg. Also, I’ve used the technique of lightly sprinkling flour on the bottom crust before adding the filling to my pies and this seems to really help prevent sogginess in most pies. Any other suggestions or tips would be greatly appreciated. Thanks.

By: Kate

Kate — Thu, 21 Jun 2007 01:55:12 +0000

Thanks, Dilip! Glad the recipe worked for you!

By: Dilip

Dilip — Wed, 20 Jun 2007 16:43:07 +0000

fantastic tutorial. I made a pear pie using your crust recipe and directions. This was my first attempt and it came out really well. I will post a pic on my blog and mention your blog too…many thanks

By: veron

veron — Sun, 06 May 2007 20:41:10 +0000

This post is great. I am on the quest to find the best pie crust recipe and method. I shall give this a try.

By: Linda

Linda — Wed, 28 Mar 2007 13:56:29 +0000

i’m pretty sure we All needed this tutorial. many thanks. so i suppose this means i’m making pie this weekend. i think you owe my waistline an apology.

By: Kate

Kate — Wed, 28 Mar 2007 01:54:05 +0000

Dear Rose,

If you had an old gas oven it was probably pretty powerful especially if you baked the crust on the lower shelf of the oven. In most gas ovens all the heat comes from the bottom whereas electric ovens split the heat between top and bottom electric panels. Try raising the temperature or placing your pie plate on a cast iron skillet or black steel baking pan.

Dear Ces,

Thanks for the nice comments.

Yours,
Kate

By: ces

ces — Mon, 26 Mar 2007 20:15:30 +0000

i am definitely bookmarking this post! thanks for the great info with matching photos!