Comments on: Pie Crust - Store Bought or Home Made

By: Nancy

Nancy — Wed, 10 Feb 2010 16:36:49 +0000

I use a mixer to make my crust. Do the shortening and flour mix until the size of peas and then add your cold water and mix until it starts to form a ball. Roll out and fill. No refrigeration needed. Makes perfect flaky crust every time will minimal work or mess.

Thanks Nancy for good tips - RG

By: Jean

Jean — Sat, 09 Jan 2010 11:35:10 +0000

I found your blog on google and read a few of your other posts. I just added you to my Google News Reader. Keep up the fantastic work Look forward to reading more from you in the future.

By: Barb

Barb — Thu, 31 Dec 2009 16:23:47 +0000

My mother always used cold orange juice instead of water in her pie crust. It made it quite flaky. It has no orange taste, so it can be used for savory pies.

That’s an interesting substitution that I will have to try some time. - RG

By: Lisa

Lisa — Thu, 31 Dec 2009 03:09:37 +0000

I’ve just discovered your website and and am so encouraged with every post I read. Thanks for breaking things down and making them so simple and doable!

Blessings, Lisa

You are welcome and Happy New Years to you. - RG

By: Kimberly

Kimberly — Tue, 15 Dec 2009 19:30:00 +0000

Home-made every time! I tried this recipe when I baked tarts for my husband, earlier this year; which was the first time I’d tried to make any pie dough. He loved it.

I use a fool-proof pie dough recipe that I found online. It is simple, sweet and browned nicely each time I used it. The recipe calls for vodka (which evaporates when baking) - I think that’s what caught my eye when searching.

Vodka??? Sounds interesting. - RG