Comments on: Pie Crust is Better with BUTTER

By: joanna

joanna — Thu, 05 Nov 2009 13:24:53 +0000

My first (and subsequent) pie crusts were butter crusts. They just taste THAT much better. Yes, they are more difficult (I guess?) becase keeping the butter cold is a challenge, but worth it. Also, I discovered what Charlene did- halving the recipe for a two-crust pie doesn’t always work. My solution: Make 2 one-crust pies

By: Charlene

Charlene — Thu, 05 Nov 2009 04:08:35 +0000

Yes, I used it, come and see my post http://tinyurl.com/yd2nds4

I will try again when I get rolling pie and pastry cloth, lol!

By: Beth @ The Natural Mommy

Beth @ The Natural Mommy — Thu, 05 Nov 2009 00:45:05 +0000

Aw, Charlene, I’m just proud you tried it! I can’t believe your first crust was a butter crust. It is harder to master than a shortening crust. Were you still able to use it?

By: Charlene @ A Virtuous Woman

Charlene @ A Virtuous Woman — Thu, 05 Nov 2009 00:00:55 +0000

Well, I did it, I used your recipe, halved so I would have only one crust. I made a huge mess (no pastry cloth or rolling pin) and it looked terrible. Don’t laugh when you see the pictures-they’ll be up later tonight–I am determined to master this, though, so I will try again!

By: Beth @ The Natural Mommy

Beth @ The Natural Mommy — Tue, 03 Nov 2009 21:33:28 +0000

You know, I was wondering that very thing. Anyone else who knows, please tell us! And I wonder if freezing methods vary based on whether you use shortening or butter. I would guess not.

By: joanna

joanna — Tue, 03 Nov 2009 21:15:05 +0000

So, do you freeze the crust: in a ball? rolled out? unbaked in the pie pan? baked in the pie pan? not at all?

I know you can buy them at the store at least 3 of those ways, I didn’t know which was best for at-home cooks.