I love reading these! I love pie, and I make a darn good crust, if I do say so myself, but I'm so interested in the ingredients/techniques others use and how they compare to my own. Then the question always is--do I take the risk and try the new recipe when I (and other eaters) like what I do? I may very well try a version of the part-butter-part-shortening crust. And I was so happy to find Crisco's new transfat-free shortening in my local store. If only they'll make it in the bigger container, though I'll try the smaller first to see how taste is (or isn't) affected.

One interesting point about the 2 recipes from Simply Recipes, both call for 2.5 cups of flour for a 9" crust pie. My recipe calls for 2 cups for the same pie, and I always have a very little bit left over (but enough to make the dough people with cinnamon). :)

Thanks for the posts. :)

Cass

Patience is a virtue that takes too long

I love reading these! I love pie, and I make a darn good crust, if I do say so myself, but I'm so interested in the ingredients/techniques others use and how they compare to my own. Then the question always is--do I take the risk and try the new recipe when I (and other eaters) like what I do? I may very well try a version of the part-butter-part-shortening crust. And I was so happy to find Crisco's new transfat-free shortening in my local store. If only they'll make it in the bigger container, though I'll try the smaller first to see how taste is (or isn't) affected.

One interesting point about the 2 recipes from Simply Recipes, both call for 2.5 cups of flour for a 9" crust pie. My recipe calls for 2 cups for the same pie, and I always have a very little bit left over (but enough to make the dough people with cinnamon). :)

Thanks for the posts. :)

Cass

Patience is a virtue that takes too long

...I too have pie on the brain. I hoping that the cool weather continues so I can bake this weekend. Thanks for the round-up, esp. links to pastry tips...I still have pie crust problems.

Those pastry tips were right on!! Probably the best tip I've used is to stop before the dough completely comes together. Made all the difference in tenderness.

Debra
A Stitch In Time
Deb's Daily Distractions

Great post. I've also been admiring all the beautiful pies. (So NOT on my diet. Sigh.)

Kalyn Denny
Kalyn's Kitchen

Okay, I tried to post this yesterday, and twice it got rejected. Anyhoo...

Thanks so much for the links! I love pies and think I make a pretty good crust. I love comparing the recipes. One interesting thing is that my 9" pie crust recipe only calls for 2 cups of flour, and those in this list call for 2.5 cups. I always have a bit of dough left over, enough for some cinnamon dough people, so the extra flour intrigued me. Now I just need to decide if I should take the risk and try a new crust recipe even though I like what I have. :) I think I will try the butter/shortening one. I love the shortening in the pie crust and am pretty darn psyched about the tranfat free kind that is now out. If only they can make a butter flavor kind (yeah, I know it's fake, but it's good!).

Cass

Patience is a virtue that takes too long

I love puff and flaky pastry, so I have been experimenting with this recipe I found over at Sweet Napa.
I think it would have been better if I hadn't tried it for the first time, on a day where the temperature was pushing 100F!

I think it has great potential though and I am definitely going to play with it again soon now SF has cooled down to normal levels again.
sam