My Pie Crust Secret shhhhh!

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by dadthebaker, Nov 19, 2011.

  1. dadthebaker

    dadthebaker Chillin' With My Peeps

    Nov 7, 2011
    Los Angeles Area

    Hello my Peeps!

    I have recently been doing my pie crust a little bit different than I have for the last 15 years or so, and I gotta say, it works so well for me!

    Instead of cutting the butter into little cubes and then incorporating them into the flour, I chill the entire block of butter in the freezer and then use a cheese grate to mince it.

    Also, I chill the grater, bowl and flour.

    This is a new technique for me and a great excuse for me to bake 10 more pies!!!

  2. peepblessed

    peepblessed Chillin' With My Peeps

    Quote:Thanks for the "secret"! I won't tell anyone. [​IMG]
  3. CheekyMare

    CheekyMare Chillin' With My Peeps

    Neat trick! Do you make a straight butter crust or butter/lard?
  4. Imp

    Imp All things share the same breath- Chief Seattle


    So just when can I expect delivery?

    Imp- [​IMG]
  5. goobhen

    goobhen Chicks Rule

    Dec 6, 2008
    How hard is it to make a homemade pie crust? Do people still use lard in pie crust?
    thank you,
  6. EweSheep

    EweSheep Flock Mistress

    Jan 12, 2007
    Land of Lincoln
    Quote:Takes practice to make a perfect crust.

    Yes folks still use lard in pie crust. My Mom always, always use Crisco on all of her pie crusts.
  7. vfem

    vfem Yoga...The Chicken Pose

    Aug 4, 2008
    Fuquay Varina, NC
    Quote:For real? Where's my secret pie!? [​IMG]
  8. dadthebaker

    dadthebaker Chillin' With My Peeps

    Nov 7, 2011
    Los Angeles Area
    Quote:I go back and forth... on that... Most of the time I make straight butter....sometime Crisco/butter.

    The ultimate secret to great crust is getting the "chunks" of butter the right size. I never realized this until I started making criossants from scratch.

    The right size chunks of butter will melt and form air pockets that cause the dough to puff and layer into flakey crust...of course one must incorporate the right amount of water to help with the steaming process....

    The balancing of these simple ingredients is what takes practice... Making pie crust is a simple process...but nobody ever said it was easy! lol

    It's just in my head that all the foods I put in my Boys has the least preservatives and chemicals possible; hence my obsession with cooking and baking from scratch.

    Plus, it's fun to amaze people by saying, "made from scratch"... *ruffling feathers and sticking out chest*... Ima proud Roo of my family! [​IMG]

    P.S. I dont deliver....however, you let me know when you picking up and the package will definately be waiting for you...100% promise!!!
  9. justbugged

    justbugged Head of the Night Crew for WA State

    Jan 27, 2009
    I found vodka is the answer to pie dough. Butter and flour helps too.
  10. redhen

    redhen Kiss My Grits... Premium Member

    May 19, 2008
    Western MA

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