Do You Make Your Own Pie Crust?

foolproof-pie-shell

Now that fall is in full swing, I have a lot of pies on my “to-bake” list. I keep dreaming of homemade apple pies, dreamy butternut squash pies and a batch of those luscious pumpkin pies we all go nuts for. But one thing I can’t decide is whether or not to make my own crust or stick with the storebought kind to ease my troubles? The pie crust recipes aren’t the issue (find some pie crust recipes after the jump) – I just wonder if the labor will pay off.

Readers, help me out! Tell me in the comments: Do you make your own pie crust or do you buy? Is it better to make your own when you have lots of pies to bake? What pie crust recipe do you use? What brand of pie crust do you buy if you do buy?

Pie Crust Recipes:
Pie Crust
Quick Pie Crust
Foolproof Pie Crust
Butter Pie Crust
Grandma’s Secret Pie Crust

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  • http://browniesfordinner.com Patricia

    I usually make my own crust, but I only make 1 or 2 pies at time typically. I don’t always use the same crust recipe. I guess I’m still searching for the perfect crust. I like homemade because I know what’s in it. The next crust I want to try is from Kate McDermot (artofpie.com)… she has done extensive research to find the best pie crust: http://artofthepie.com/wordpress/?cat=9

  • http://othersideof50.blogspot.com/ Mags

    Heck, I don’t even make my own pie period, I buy them! Pie crust has intimidated me since the beginning of time. One of these days I’m just going to have to try it and prove myself wrong.

  • Suzy-Q

    I LOVE to make pie and ALWAYS make my own crust. It’s my art and therapy rolled into one. Here are a few helpful hints I’ve learned. Roll dough out between 2 sheets of wax paper – makes it so easy. Be careful not to over mix as you will lose the flakey texture of the finished crust. Shortening should be visible – looking marbleized thru the dough. Adjust the liquid according to the moisture level in your flour – it does vary from bag to bag. Here is my crust recipe for a 2 crust pie:
    2 1/4 cups sifted flour (sift first)
    1 tsp salt
    3/4 cup shortening (I use crisco sticks)
    3 1/3 – 4 Tbsp very cold water
    Combine flour and salt in a bowl. Cut in shortening with pastry cutter just until flour is incorporated. Less mixing makes a more tender and flakey crust. Mix in water starting with less and adding more if needed. A little dry is better than too moist and less mixing is better! Water should be very cold so it doesn’t melt or soften the shortening. During baking the marbleized streaks of shortening will melt and form the flakey layers in the crust. Enjoy!

  • http://chewonthatblog.com/2009/10/12/do-you-make-your-own-pie-crust B

    Suzy-your receipt sounds like the best—do you use self rising flour? Thanks.

  • Suzy-Q

    Hi B,
    I use regular all purpose flour.

    Suzy-Q

  • Cecilia J

    I love making pies, and when I have the time I make my pie crust, it is so much better than store bought. I use theno fail recipe with the egg and vinegar and have good results with that recipe. CJ

  • http://www.artofthepie.com Kate McDermott

    I used to be petrified of making pie crusts. When I finally got up enough courage to give it a whirl, I found out the saying “Easy as Pie” really is true. Pie crust is easy.

    If you were lucky enough to be shown as a kid by the pie maker in your family, then you know what I mean. But most of us did not. I kept experimenting until my husband said, “That’s it!”

    Leaf lard makes a fabulously flaky crust and good butter (try some that is foil wrapped) adds flavor.

    Now, I make pie just about everyday and love to share it with friends and family.
    Kate
    http://www.artofthepie.com

  • http://www.lockerz-invitation.com lockerz invite

    I usually buy my pie crust! Its too much time consumming to make it myself

  • Stacia

    I finally attacked making my own pie crusts & they have turned out amazingly good. The 2 tricks I learned from my uncle (a chef) is 1) “You have to use good old lard for a great pie crust” & 2) “Use 7UP for sealing cracks when you are rolling out your crust” (just keep a little bit in a small/short bowl)

    The other thing I have learned on my own is the thinner you roll the crust the better it is, that is thin but not to the point it will not hold together. I found using the tupperware rolling mat is awesome as it has the measurements on it for various pie sizes so it is easier to get the right size & get your crust in a fairly well shaped circle.

    Once you do a few it is great! At Thanksgiving I make about 4-8 & then let my daughter aka the 12yr old baker do her thing making pies.

    Have fun!

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