umarider Posted October 30, 2008 Share Posted October 30, 2008 We are coming up on Thanksgiving, and I want to try re-creating the phenomenal blackberry pie we had on a trip to Washington a few weeks ago. I think I can do the filling well enough, but I want a knock-out recipe for pie crust! Quote Link to comment Share on other sites More sharing options...
missplacedalaskan Posted October 30, 2008 Share Posted October 30, 2008 Pillsbury is the best I can do....sorry. I HATE to make pie crust! Quote Link to comment Share on other sites More sharing options...
Ria Posted October 30, 2008 Share Posted October 30, 2008 The one with vodka from Cook's Illustrated. My boys make that one and it's great. I will say that it can be disturbing to other patrons in the liquor store (we are in PA...gad...if you want wine or liquor you must go to a state store) to hear a relatively small child say, "Mom, don't forget. I need vodka tonight." Ria Quote Link to comment Share on other sites More sharing options...
Tonia Posted October 30, 2008 Share Posted October 30, 2008 Here's the one I got from my mother - very easy to make! 4 cups flour 1 ¾ cups butter 1 Tbsp salt ½ cup water 1 egg 1 Tbsp vinegar Blend together flour, butter and salt. In a small bowl mix water, egg and vinegar. Add to the flour mixture. Mix until well combined. Make four single balls and wrap in plastic wrap. Chill before using. Each ball = one single crust. Refrigerate for two days or freeze. Thaw in the refrigerator one day before using. (I usually double this recipe and freeze them in single balls.) Quote Link to comment Share on other sites More sharing options...
Parrothead Posted October 30, 2008 Share Posted October 30, 2008 Pillsbury is the best I can do....sorry.I HATE to make pie crust! :iagree: That is my tried and true recipe. I buy them in a box of 6 at Sam's. Quote Link to comment Share on other sites More sharing options...
umarider Posted November 4, 2008 Author Share Posted November 4, 2008 Thanks for the help! Sorry it took me a while to respond to your suggestions. Since it's a blackberry pie, I guess that I'm looking more for texture than flavor. Cadam, Let me know how the combo of shortening and butter works out! Quote Link to comment Share on other sites More sharing options...
LibrarianMom Posted November 5, 2008 Share Posted November 5, 2008 I love and always make the oil crust because it's the one my grandma used. Since I learned to bake standing on a chair next to her, I can't imagine making anything else. Quote Link to comment Share on other sites More sharing options...
jenadina Posted November 5, 2008 Share Posted November 5, 2008 Just remember: "For a pie crust worth its weight in gold, keep your main ingredients cold!!" (that comes from some Holly Hobby or something sheets I had on my bed as a child, but I find it to be absolutely true!) I use the recipe in the Joy of Cooking and it is fantastic. I don't have time to type it out for you right now, but you can PM me if you want it. Quote Link to comment Share on other sites More sharing options...
lvbnhome Posted November 5, 2008 Share Posted November 5, 2008 http://www.thepioneerwomancooks.com Easy. You can do it ahead of time (even better) when frozen first. Only takes 15 minutes to unthaw. Flakes great and yummy!! Quote Link to comment Share on other sites More sharing options...
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