Basic Pie Crust

Page 150

Cuisine: North American | Course Type: Pies and Tarts

(1 review)

Tags: pie crust

Recipe Review

I'm one of those people who are scared of pie crust. I'm not really sure why and it makes me feel ridiculous.

Anyway, Alana posted a tutorial along with this recipe on her blog and I gave it a go. Just as she promised the crust came together nicely in the kitchenaid.

I split it in two discs and refrigerated overnight. This morning I rolled them out and the dough was nice and pliable with no cracking or sticking at all. It baked up nice and flaky though we haven't tasted it yet. I have the best looking apple pie I've ever made and I have to wait over 24 hours to eat it. So sad.

(1) useful  

Comments

Queezle_Sister - 27th November 2013
Bravo! I think that refrigeration step really helps. My daughter admitted to me that she has never tried apple pie (15 yrs old), because its only offered on thanksgiving, and who would forgo pumpkin? I think I should correct this, its unimaginable to me.

What recipe did you follow for the apple parts?

BethNH - 27th November 2013
I used the recipe I always use for apple pie. It's from an older Pillsbury cookbook. My review is here http://www.cookbooker.com/recipe/21576/perfect-apple-pie

Who says apple pie is only offered at Thanksgiving? It is one of those fruit pies that is good starting in September which is when I make my first one.

We'll have this apple pie and a chocolate mousse pie that is made with gluten free graham crackers for our friend with Celiac Disease.

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