Pastry Crust for Pies

[kentgirl]

I have always had trouble making pie crust. Mine never seem to turn out right. So I was happy to find the link "A Piecrust You Can Trust" on CL home page. And even happier to find a link to "Pastry Crust Step-by-Steps" with pictures.

To Cooking Light - you should post a link to the recipe from the Step by Step page, or better yet, have it on the same page. Took me awhile to figure out where it was.

Anyway, can anybody tell me if this recipe can be used for ANY pie, or is it only for pies where the crust must be pre-cooked.

Thanks,

[pvavricka]

Kim,
I didn't read that particular recipe, but I use only one faithfully, that uses vinegar. My crust comes out perfect every time...no exagerations! I could post later if you want it. Or try the one you found first...you may think it's just perfect!

Penny

[HARRYET]

Penny,

If you could post your recipe that would be great!! I've always made my own pie crust without any problems until I moved to AZ, now I can't make a good pie crust to save my soul!! T.I.A.

Ann

[lorilei]

bumping up http://www.cookinglight.com/bbs/smile.gif

[pvavricka]

Ann, will try to get it this afternoon. All my cookbooks and notes are still packed away.

Penny

[sneezles]

I have always found that everything must be cold to make a good crust and then once it's mixed I put it back in the fridge before rolling out. I keep it in there for about an hour, rolling it in one direction and then I bake the crust (even for regular unbaked recipes for about 5 minutes using the pie beads) before filling. Then I use a pie shield while baking the filled pie. This way the crust doesn't get too soggy.