Monday, March 23, 2009

Butterscotch, baby!

First up, let me tell you that the Easter Pops are coming. Just not today. I made some cute ones this weekend, but I didn’t finish them up until really late. So, once I go through the gazillion photos I took of them trying to get a nice shot, I’ll show you what I’ve been up to. In the meantime, here’s a pie.

Butterscotch Pecan Pie

A butterscotch pie.

Bowl of Butterscotch

Ooooh butterscotch, how I love thee.

Now, here’s a little secret. I’ve never made a pie crust from scratch. I’m ashamed, I know.

Butterscotch Pecan Pie

See, there it is… aluminum. Don’t disown me.

It’s just that I don’t make pies that often and well, the frozen crusts are so easy. (Somebody, anybody, are you with me?)

I’ll learn how to make one soon. I promise. Maybe. Probably. Okay, you talked me into it.

Butterscotch Pecan Pie

But frozen crust or not, the pie was soooooooo goooooood!
Here’s the recipe I used.

Butterscotch Pie Side View

Here’s a side view. The smell was so delicious, this slice didn’t even make it through my little photoshoot.

Bitten Butterscotch Pie

I bit right in like a pizza. Nope… no fork.

Again, soooooooo goooooood!

Butterscotch Close-Up

And, one more time, just because. Butterscotch… YUM!

Butterscotch Pecan Perfection Pie

P.S. Anybody have a good pie crust recipe? An easy one? For beginners?

ConversationsWithACupcake said...

{Squeal of baked delight!}

It looks SO good!

I used to detest butterscotch as a kid, but now….ooooh. Serve it up, darling. I could eat it everyday!

Thanks for another yummy post!

March 23, 2009 04:37 AM
Controlling My Chaos said...

But you’re Bakerella! Actually, PW has an excellent Perfect Pie Crust recipe that you should give a chance. She includes her usual step-by-step with photos, so you can’t go wrong. I used to be like you until I tried her pie crust, and now I’ll never go back.

March 23, 2009 04:40 AM
Connie Babe said...

oh, i will have to wait…the hubby just cut out sugar..and butterscotch would ruin it for him.

my bloggers may get tired of hearing about you…you are one of my favorite sites!!! thank you!

March 23, 2009 04:41 AM
Rachel said...

You can TOTALLY doa crust – no prob. Really.

Especially if you have a food processor.

Then it’s even easier.

But don’t worry, I made one from scratch without a food processor from a recipe on a side of a can in sixth grade. Without my mom even knowing about it, ha.

I always use butter. Never used shortening in my life, for anything.

That said, I bet shortening is easier – and softer.

I usually just use butter and flur with a pinch of salt, but all I cold find online was more complicated.

So, here’s one from Martha:

link to

March 23, 2009 04:43 AM
Sierra said...

The easiest crust is the one on the Crisco website: link to

This is the recipe my family has always used. It’s delicious, and flaky. Just make sure your ingredients are at the proper temperature (it defines that in the recipe). And, as I’m sure you already know, don’t over-mix it! We can’t have a tough pie crust!

March 23, 2009 04:45 AM
Momza said...

I think this pie must be illegal in some countries…oh my heck! my mouth is watering!
must. make. one. two. One for the family and one for me.

March 23, 2009 04:46 AM
Annemarie said...


I was terrified of pie crust, then I tried Ina Garten's (The Barefoot Contessa) recipe. Easy, peasy, especially with a food processor. No funky ingredients, just easy & tasty.

March 23, 2009 04:53 AM
LaDue & Crew said...

This looks sinful! All the better that way! I’ve used my Pate’ Brisee recipe for years and love it. It is incredibly flaky and easy. But I make pie crust as a stress reliever- I love it! It’s also what Martha Stewart has used. Don’t forget that P-dub has a recipe too! I haven’t tried it, but I heard it’s pretty good! Janet

Pie Crust
Makes one double-crust or two single-crust 9-inch pie’s .
•2 1/2 cups all-purpose flour
•1 teaspoon salt
•2 sticks (1 cup) unsalted butter, ice cold, cut into small cubes
•1/4 cup ice water, plus more if needed

1.In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

2.With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

3.Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

March 23, 2009 04:56 AM
Mari said...

I’ve always been scared of pie crust till I tried this Cook’s Illustrated recipe. I have made it multiple times with great results!

Foolproof Pie Dough

– makes one 9-inch double-crust pie –

The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn’t form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

March 23, 2009 05:01 AM
craftedbylindy said...

Okay the shot of the bowl full of butterscotch chips is killing me! Man that’s one tasty looking pie.

Sorry no pie crust recipe…I’m totally with you on the store bought.

March 23, 2009 05:09 AM
Monica H said...

I prefer to make my own crust, but if I don’t have time I’ll use the refrigerated kind that you roll out. So much better than the frozen variety.

I never used to like pie crust because the only kind I ever had was frozen and I just never liked it. Until I knew better :-)

March 23, 2009 05:12 AM
Rebecca said...

I use the same recipe as LaDue and Crew. I call it “5 minute pie crust”. So easy! The key is the food processor. I wouldn’t know where to begin with a pastry cutter.

I’ve read that butter makes a crust flaky and shortening makes it tender. Some versions call for a mix of the two. I keep meaning to try this and spacing it when it comes time to make a pie.

Your pie looks delicious! Thanks for sharing the recipe and (mouth-watering) pics!

March 23, 2009 05:13 AM
Cupcake Activist said...

Butterscotch chips are so yummy! I could eat them all the time. My favorite recipe with butterscotch is monkey rolls with a butterscotch pudding glaze.

You should try making a graham cracker crust.

March 23, 2009 05:21 AM
gran family said...

I remember a few years ago my mom finally asked my grandma for her “famous” homemade pie crust recipe- and grandma said she uses the stuff you buy in the refrigerated section at the store!

March 23, 2009 05:31 AM
sharyl said...

oh butterscotch…soooo yummy!

March 23, 2009 05:33 AM
Mermaid Sweets said...

Yummy – and while I can’t really believe that you haven’t done a pie crust because of your beautiful pops which look so complicated (which is why I have yet to try them yet) – if you can do those, you can do anything.

March 23, 2009 05:34 AM
Girl Japan said...

This is so lush, and as always the photos are spot on!!! I can not find butterscotch here at all = ( I may have to import… everything looks divine…

March 23, 2009 05:46 AM
JRS said...

Yum. This looks delicious.

I never made pie crusts either, for the same reason you listed.

But I decided to suck it up a few weeks ago and used Pioneer Woman’s recipe on her site. It was really easy and came out great.

This pie is on the top of my list!

March 23, 2009 05:47 AM
Crazy About Cakes said...

This pie looks HEAVENLY! I am with you on the pie crusts. I also use the frozen crusts (well, sometimes). Anyhow, Great Job on another delicous looking treat!

March 23, 2009 05:55 AM
Super Angie said...

I love Ree’s pie crust from Pioneer Woman:

link to

It really is perfect!!! Even after being in the freezer for a month!

March 23, 2009 06:05 AM
Elyse said...

Nothing wrong with using a nice frozen pie crust ever now and then! Especially when the pie filling looks as divine as this one! Wow, I can’t imagine much better right now; the pie looks totally delicious. YUMMMMMMY!

March 23, 2009 06:09 AM
Ketchesons said...

That looks to Die for!!
I can’t wait to try it. Today I made PW’s apple pie adn her crust is super easy and YUMMY!

March 23, 2009 06:14 AM
Evie said...

I think Donna Hay’s recipe for Sweet Shortcrust Pastry from Modern Classics 2 is really well-written (which makes it easy for a beginner):

2 cups plain (all-purpose) flour
3 tablespoons caster (superfine) sugar
150g (5 oz) cold butter, chopped
2-3 tablespoons iced water

1. Process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

2. While the motor is running, add enough iced water to form a smooth dough and process until just combined.

3. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.

4. Roll out the pastry on a lightly-floured surface or between sheets of non-stick baking paper until 2-3 mm (1/8 inch) thick, or whatever thickness required, and line the tart tin. (This recipe makes about 350g (12 oz) pastry, which is sufficient to line up to a 26cm (10 in) pie dish or tart tin.)

5. Preheat the oven to 180 Degrees Celsius (350 Degrees Fahrenheit).

6. Place a piece of non-stick baking paper over the pastry and fill with baking weights or uncooked rice or beans.

7. Bake for 10 minutes, remove the weights and bake for a further 10 minutes or until the pastry is golden.

8. Spoon in the filling, and bake again as the recipe (for the tart or pie being made) indicates.

Almond sweet shortcrust pastry: Add 1/2 cup almond meal with the flour in step 1 above then continue with the recipe.

Hazelnut sweet shortcrust pastry: Add 1/2 cup hazelnut meal with the flour in step 1 above then continue with the recipe.

March 23, 2009 06:28 AM
Laurel said...

Despite how often I bake, I don’t bake pie very often either. I think I’ve made five in my whole life, so I also just use the store bought. One time I thought about making my own, but all the recipes I find say to use a food processor…which I don’t have. Store bought it is!

I love butterscotch. This looks amazing.

March 23, 2009 06:46 AM
Katy Devers said...

Oh Bakerella dear, you NEED to use Ree’s PW foolproof pie crust recipe. Nothing beats it. Nothing!

March 23, 2009 07:00 AM
Dana (the Homesteading Housewife) said...

Best (and easiest!) Pie Crust ever!
Dana’s No-Roll Pie Crust.
Try it!! You’ll be glad you did!

link to

March 23, 2009 07:07 AM
whodunitrdr said...

That pie looks delicious. And I do have a pastry recipe that is easy and very forgiving, even for beginners. If you can roll out fondant, you can manage pie crust. link to

March 23, 2009 07:08 AM
lizlaughs said...

I love your blog but have never commented. I love making pies, so I couldn’t resist commenting on this one.

It took me a while to learn how to make a good pie crust. Here are a few secrets I have learned for the best results.

-cold flour
-cold water
-cold dough (make sure it is cold before rolling it out – if it does not seem to be working right, put it back in the fridge)
-roll the dough out paper thin if possible

Even though pie crust is not very forgiving, it does not have to be difficult. It is only a matter of following the directions and not taking short cuts.

Here is my recipe:

2 cups Flour (cold)
1 teaspoon Salt
2/3 cup Butter Flavored Shortening (Crisco)
1/3 cup Water (ice cold)
1 Tablespoon Butter
8” or 9” pie pan

In medium bowl combine flour and salt, add half of shortening and cut in with pastry blender. Cut in remaining shortening until particles are the size of giant peas (for flakiness). In small bowl put the cold water and 1/4 of flour/shortening mixture. Gently mix with a fork. Put this mixture back into medium bowl and cut in with pastry blender (dough should feel elastic, add more water if dough is too crumbly) Gather dough together with fingers, press into a ball. Chill dough for 30 minutes or more. Roll out dough to 1/8 inch thick, sprinkle dough with flour if needed to prevent from sticking to the rolling pin or the work surface (or another option for a beginner would be to roll it out between 2 pieces of parchment paper). Dot the dough with bits of butter (1 tbsp. or more if needed), fold edges of dough to center and roll out again. Place empty pie pan upside down on dough to measure, cut around pan – one inch out from edge. Remove pie pan, fold dough in half and in half again to lift in one piece, and then place in pie pan. Shape edges by pinching dough with fingers. Add pie filling and cook as directed.


For a pastry shell (used for cream pies) prick dough with a fork to prevent puffing during baking. Bake 475? (very hot oven) 8 min. Let cool then add filling.

good luck!

March 23, 2009 07:17 AM
morgana said...

I can’t wait for those easter pops!!!

About butterscotch, I must try, I have no idea about how it tastes.

March 23, 2009 07:20 AM
Jane said...

Heres an easy as pie crust recipe that a friend of the family taught wont believe how quick and easy…it makes the crust for three double crust pies but freezes well
5 cups flour
1 lb lard
1 teas salt
1 egg beaten in a 1 cup measureing cup ..add enought milk to make 1 cup
…cut up lard into chunks and through in bowl
add flour and begin mixing with electric mixer
add salt and egg mixture
blend well with mixer
pour out onto flour counter or board
dust with flour as needed to prevent sticking
cut into three equal chunks..each chunk makes one double crust pie..
no finicky stuff..and you cant overwork it…
I love butterscotch and this pie looks and sounds sinful..thanks for all you do!

March 23, 2009 07:43 AM
Andrea said...

Looks delicious!!
The crust is no problem and I see you got alot ofrecipes already),getting those butterscotch chips here(Netherlands) is more a problem for me. And after seeing this pie I really want to make it myself.

March 23, 2009 08:47 AM
Tabitha (From Single to Married) said...

How did you know that I LOVE butterscotch? I have to be careful baking with them or I’ll eat all of the little pieces! :)

March 23, 2009 09:47 AM
Carole Knits said...

I wrote a blog post on making pie crust a while back. You can find it at link to if you’re interested.
Your butterscotch pie looks wonderful.

March 23, 2009 10:32 AM
Jennie said...

My mom used to bake pie crusts from scratch, but stopped when the frozen ones got good. She says they taste the same! I completely agree. I use them ALL THE TIME when I bake pies, and I always get raves.

March 23, 2009 10:50 AM
I Should Be Cleaning Up said...

I’m with you Bakerella, I need an easy pie crust recipe too! (And one that doesn’t require shortening, since I live in Australia, and they don’t have Crisco OR BUTTERSCOTCH CHIPS! I’m originally from Canada, so I know what I missing out on). I think I will try Rachel’s recipe, and LaDue’s…

Also, anyone know WHERE to get butterscotch chips from in Australia? It’s already taken me 2 years to find molasses :(

March 23, 2009 11:30 AM
Southern Gal said...

Of course, you must use Ree’s crust recipe. I made my first homemade pie crust this past Christmas and let me tell you it was delicious! It makes three crusts so you only have to make one batch and it will do you for a while. Can’t beat it!

Butterscotch is my favorite.

March 23, 2009 11:32 AM
Sweet.Hearts said...

yummie yummie yummie!

March 23, 2009 11:38 AM
Nina ~ Seminole, FL said...

OOOO Myyyyy Gaawwwdddd….
That looks just heavenly!! I love butterscotch, absolutely love it!
Can’t wait to try this recipe, I think I might have to make it for one of our desserts for Easter…

As for the pie crust, I am bad too, I always use frozen…

March 23, 2009 11:46 AM
KristiG said...

I’m sure everyone will think this is terrible, but I use oil in my pie crust instead of shortening or butter and it makes it SO easy. It’s flaky, tasty, and I always get a ton of compliments, but no one believes I used oil. It’s an old family recipe from my grandmother:
1 cup flour, 1 dash salt, 1/4 cup oil, 1/8 cup milk. Mix all together and roll out. Simple as that!! Don’t knock it till you try it!

March 23, 2009 11:51 AM
pinkslppr said...

I confess along with you. I always use Pillsbury ready made piecrust. My piecrusts always come out too tough! Recipes should state why you don’t do something. Like “beat for 2 mins.” WHY? I need to know these things because sure enough, I’m going to do it! Thanks to one of the posts here…now I know why you don’t over mix pie dough. It will come out TOUGH!

March 23, 2009 11:53 AM
shelby said...

That looks absolutely amazing!!!!!!

March 23, 2009 11:54 AM
VeggieGirl said...


March 23, 2009 12:00 PM
Anonymous said...

Yum-yum, The pie looks so good!
I’ll send you a e-mail for a recipe of a really simple sweet pie crust.
Thanks for your great ideas!

March 23, 2009 12:06 PM
Brindi said...

I’m with you – I usually buy the frozen pie crusts or Pillsbury ones. They always turn out.

March 23, 2009 12:09 PM
Bea said...

This looks good! I use Martha Stewart’s basic pie recipe… Gale Gand has a good one, too… just a tip: I NEVER, EVER use anything but butter in my crusts… so many good things go to a pie crust to spoil with that stuff…

March 23, 2009 12:13 PM
Steffi said...

This is my first comment here, as this is an issue close to my heart ;-)

I love Pilsbury pie crusts…..just as good as homemade. I made a homemade one a while back because I couldn’t get to the store it was really easy and tasted pretty good, but honestly pie crusts are too much hastle for me.

Here’s the recipe I used. It’s from the best cookbook ever!

The Southern Living Cookbook circa 1987.

1 1/4 c. all purpose flour
1/2 tsp. salt
1/4 cup and 2 Tbsp. veggie oil
3 or 4 Tbsp. cold water

Combine flour and salt; add oil,stirrong until mixture resembles coarse meal. Sprinkle water (1 Tbsp at a time), stirring quickly. Gather dough into a ball.

To fit into pieplate, roll dough to 1/8 inch thickness on a lightly floured surface. Place in a 9″ pieplate, trim off excess pastry along edges. Fold edges under and flute.

This is the easiest recipe I have found and it turns out pretty well. If you can go on ebay and get yourself this cookbook. It needs to be in every cook’s kitchen. The ISBN is: 0-8487-0709-5and here is a linky where one is for sale :-)

link to

March 23, 2009 12:17 PM
eidolons said...

I use Martha’s Pate Brisee recipe for pie crust (link to I find it to be super easy and hard to mess up.

Aside, I tried making your cake pops with my six-year-old over the weekend. He had a blast, but I’m not sure we did it correctly. Is the cake ball supposed to be gooey when you bite into it or did I use too much frosting? I found the whole concoction to be so sweet that my teeth hurt just looking at it – which of course made it a hit with my son.

March 23, 2009 12:28 PM
chocolatechic said...

Looks fabulous.

I generally make my own crust.

It is simple, especially if you do it in the food processor.

Dorie Greenspan has a fabulous recipe for an all purpose crust.

**shhhh don’t tell anyone, but every so often, I’ll use a store bought**

March 23, 2009 12:37 PM
BigMomma said...

I use the pillsbury rolled pie crust and I love it! So don’t feel bad.

The pie looks awesome and I just might have to make it!

March 23, 2009 12:39 PM
Julie said...

Use Pioneer Woman’s crust recipe!

March 23, 2009 12:40 PM
Cat said...

can’t WAIT to try this pie. it really does look yummy!

i used to make my crusts with the Betty Crocker recipie, but now i just buy the refrigerator dough because: it’s easy [it’s already rolled out to a perfect thickness] and it looks homemade since i have to press it in the pan ;)

March 23, 2009 12:47 PM
Isa Lourenço said...

Que delicia!

March 23, 2009 12:51 PM
Jenn(ifer) said...

Whatever recipe you use, when it calls for cold water put it with ice first to get it as cold as possible.

Use shortening (Crisco), but mix regular shortening with the butter flavored, a 50/50 ratio. I never keep the shortening cold, it just makes it harder to work with.

And… the pie crust recipe you find in the Betty Crocker cook books is actually fantastic!

Good luck! :)

March 23, 2009 12:52 PM
Hilary said...

Ohhh…that looks soooo good. I always use the pie crust recipe on the tenderflake lard box…and it works great…you can do it!

March 23, 2009 12:58 PM
Carrie said...

Oh Bakerella! I have an easy one for you and it’s super flakey,you make it right in your pie pan!

1 1/2 C Flour
1/2 t Salt
2T Sugar
1/2C Vegetable oil
2T Milk

Mix the above together in a 9 inch pie pan using a fork. Stir until dough forms a ball. Pat dough with your hands to form crust in pie dish.YUMMY and delish!

March 23, 2009 01:06 PM
Erica Pastore said...

A combination of irrational fear and laziness always stopped me from making my own pie crust. However, Betty Crocker has an easy pie crust recipe (with oil in place of shortening or butter) that is the lazy girl’s version. Sorry to not have the recipe on hand, but any BCrock cookbook should have it. No kneeding or rolling pin required, recommend doubling the recipe, and ridiculously easy and pretty good!

March 23, 2009 01:12 PM
Paige said...

PW’s perfect pie crust is so easy! I used it this weekend for my first time! So easy and good!

March 23, 2009 01:20 PM
Tote, Debby, Sammy and Caleb Jimenez said...

don’t be silly!! pw has the BEST crust recipe! it’s super easy to make! it’s the only one i’ll make myself (i usually buy the fridge stuff) and it can be frozen too! so you could make enough for several pies in one shot and then have the others for the next time you don’t feel like making a crust! sweet!

March 23, 2009 01:29 PM
Bethany said...

This looks delicious! I posted about my favorite pie crust recipe not too long back. Check it out here link to

Have fun!

March 23, 2009 01:31 PM
Amanda Walton said...

Ohhhh that looks sooo yummy!

Another great post!

March 23, 2009 01:36 PM
DeLynn said...

I am soooo happy to know that you don’t do pie crust (yet!). My friends and family all think I am an accomplished cook, but pie crust is my nemesis! I would love to be able to make a good crust—I will be eager to read these replies. In the mean time, disposable pie pans rule in this house!

March 23, 2009 01:41 PM
Cheryl B. said...

This was my Grandma Darlings recipe – she was the most amazing cook – albeit she was poorer than a church mouse!! Oh how I miss going to her house.
1 1/3 cups flour
1/2 teasp. salt
1/2 cup LARD (meat section of your grocery)
3 to 4 Tablesp. COLD water
combine flour and salt with pastry blender (which also by the way, work wonderful on mixing cheese balls, and deviled egg filling, and. . ). Mix in lard until coarse and crumbly. Add cold water and mix in thourally. Turn out onto floured surface. Sprinkle flour over the top and knead a few times. Form into flattened ball and roll out, making sure to keep edges tucked under and to turn the dough over once or twice.
To put dough into pie plate: First fold dough in half, then half again – lift into pie plate and unfold and fill. After filling, prick the ‘exposed’ part of crust with a fork to help prevent it from shrinking down. Then, using thumb and fingers, make a fancy edge. Bake according to fillings directions.
If you’d like – I can also share her homemade Butterscotch pudding (or pie filling) with you. Y-U-M!!! :-D
The funny thing is, I bought butterscotch chips to make oatmeal butterscotch cookies this week – promised them to a son if they got their wedding thank-you’s done o:-p Otherwise I’d be making your pie right now!!!

March 23, 2009 01:43 PM
Candi said...

Looks good! I’m a frozen pie crust kind of girl, too. Somebody went through the trouble to save us the time from having to make it ourselves, so, why not? :) I’ve heard they’re super simple to make though…I’ve just never tried!

March 23, 2009 01:48 PM
Janet said...

Cook’s Illustrated has a great crust recipe – it uses a tiny bit of vodka. Apparently the vodka doesn’t interact with the gluten the way water does, so you’re less likely to have a touch crust. Also, the alcohol burns off during cooking, leaving your crust nice and flaky.
P.S. Even so, I generally use frozen crusts too – they’re just so easy!

March 23, 2009 01:49 PM
Alison said...

I have never made a pie crust either. I use the Pillsberry roll out kind, is excellent. The pie looks amazing.

March 23, 2009 01:49 PM
Sturgmom said...

I’m a fan of the Pillsbury refrigerated pie crust.

You had me at butterscotch, but lost me at pecans. I can’t stand pecans. I wonder if I could leave them out…

March 23, 2009 01:51 PM
Canadian Girl said...

I couldn’t make a pie crust before and would buy them all the time, the only one I ever had work was the one they did on America’s Test Kitchen, it was made with Vodka and water, and the Vodka evaporates…it really works!!

March 23, 2009 01:54 PM
Cindy said...

EONS ago, I won’t go into how many that is, OK……1970-1974 my mother owned a restaurant, she needed a great recipe to make pie crusts. Because I was a mere ‘just teenager’ and helping there in the summer, she wanted a pie crust I couldn’t ruin. She found one in a children’s cookbook. Simple, 4 c. flour, 2 c. shortening, cut the shortening in the flour, then add 1 cup ice cold water, mix it all up. It will be gooey and sticky. Refrigerate for at least an hour. (I make it the day before and refrigerate it) You then put it on a well floured countertop. Mix in enough flour to keep it from being sticky. Roll it out and cut into crust. VOILA! A perfect crust. The secret is cold shortening and cold cold water.

March 23, 2009 01:57 PM
Cindy said...

The reason my recipe was in a kid’s cookbook……the idea is you can’t overmix this dough and make the crust tough.

March 23, 2009 01:59 PM
Eliana said...

Ready made pie crust is my secret too. I use them all the time. I make more quiches than pies. but I get the rolled crust that I fit into my pie plate. I crimp the edges myself which makes it looks real homemade. This is the kind I use: link to

March 23, 2009 02:06 PM
Anonymous said...

Martha Stewart’s Pate Brisee or Pate Sucree are the best pie crusts ever. They are no-fail, easy, and I do them in the food processer. BEST pie crust ever!

Try it!

March 23, 2009 02:13 PM
KAS said...

The pie crust I use is straight out of the Betty Crocker cookbook.

I prefer shortening over butter and have found that lard makes the flakiest crusts of all (I just try not to think about what it is when I bake pies).

March 23, 2009 02:14 PM
kimberly said...

I never make the pie crust myself. I bake all the time, but pie crusts? I’ll just use frozen.

This pie looks so good! I feel I must try it soon.

March 23, 2009 02:14 PM
Anonymous said...

That pie looks awesome. Here’s an EASY recipe for pie crust. It’s different because it uses oil, so it mixes up quickly with just a spoon, plus I use canola oil, so it should be a little healthier

Here goes: (makes 2 crusts)
2 1/4 c. flour
1 tsp. sugar
1/4 tsp salt
1/3 c. cold water
3/4 c. oil

Mix together in a bowl. Divide dough in half. Roll out between 2 pieces of wax paper. Repeat with rest of dough. Simple and delicious.

Rachel S.
Spooner, WI

March 23, 2009 02:17 PM
Brooke said...

I have no idea if you have this recipe yet, there are too many comments for me to look through. I do like a saltier crust vs a sweeter crust because I like the salty crust with the sweet pie.
Here’s my recipe:
2 C. flour
1 C. shortening
1 tsp salt
enough water to bring all together
cut flour, shortening and salt together with pastry blender. Use cold water a little at a time to bond all together. Separate into 2 balls. roll out, flute. Makes one double crust pie or two single crusts. Tip: The less you handle it, the flakier the crust will be.
Good luck with whatever you try.

March 23, 2009 02:21 PM
Amanda said...

Yummm! And I love your photos.

For a homemade crust, I’ve found Martha Stewart’s Basic Pie Crust to be the absolute easiest to do. You make it in the food processor. Quick and easy!

March 23, 2009 02:35 PM
Zack and Victoria said...

No need for a homemade pie crust… I always use Marie Callendar’s! Yup, they are the best :O)

March 23, 2009 02:48 PM
Sarah said...

I don’t mind that you bought the pie crust, I’ve made a million pie crusts and every one of them has turned out just awful. I’m thinking about using the crust recipe in the kitchen aid mixer book because basically Iwon’t have to touch the crust at all til I roll it out for the pie, so if it’s bad, it’s not my fault, it’s kitchen aid’s fault!

March 23, 2009 02:50 PM
May said...

1 cup flour + 1/3 cup crisco + tiny dash of salt and cut it (don’t smash, just make slices into it) with a fork until it’s all broken up real small. Then add little at a time 5-9 spoonfuls of ice water. Let it chill for a while then roll out and use

It’s great grandma’s, it’s simple, it needs no real recipe and it’s way more tender, flaky, and wonderful than even the expensive pie crusts I’ve bought

March 23, 2009 02:51 PM
Anonymous said...

Shallow depth of field + macro does not make good photography when you shoot EVERY DAMN PHOTO like that.

March 23, 2009 03:15 PM
Sarah said...

2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/3 cup ice water (approximate amount)

Makes a double crust for a 9″ pie. Sift together flour and salt. Cut in shortening. Add ice water slowly, using a fork or your fingers to slowly mash the mixture together. It’s ready when it’ll stick together without crumbling apart. Roll it out on a floured surface using the pie pan as a rought size guide.

If you have extra (and you should), roll it out, prick it with a fork, brush it with milk, dust it with cinnamon and sugar, and bake it for about 10-15 minutes with your pie. Makes a GREAT snack

March 23, 2009 03:25 PM
Kristin said...

The Cooks Illustrated Pie dough recipe that uses vodka. I am not very good at making pie dough and this one was truly fool proof. It produces a wet dough though so dont think you are using too much flour when you are kneading it/rolling it out. The dough it AMAZING. I used it to make these mini cup pies: link to

March 23, 2009 03:37 PM
Jen F said...

I like Martha’s pie crust: link to

Tip: chill all the ingredients first. Don’t use crisco or margarine.

Also I couldn’t do without my pie crust rolling bag (like this: link to You pop in a chilled, floured ball of dough, zip it shut, and you get a perfect circle every time.

March 23, 2009 03:45 PM
Patricia Linehan said...

Looks like you have enough recipes for a pie crust bake-off. :) As many other posters have said, homemade crusts can be easy and are nothing to be feared. Good luck.

March 23, 2009 03:50 PM
erin g said...

I see a few people have already linked to Martha’s Foolproof Pie Crust, so I won’t bother. It is the best though, and so easy… I’ve tried a few, and it’s the only one I’ll use.

Depending on the pie recipe I’m using, once in a while I have trouble with the crust sinking down the sides due to the amount of butter + high heat… so sometimes I substitute shortening for one of the sticks of butter…sshhhh! don’t tell!

March 23, 2009 04:01 PM
The Gomes Family said...

I am not a butterscotch fan but it does look like it could chang my mind about that!

March 23, 2009 04:03 PM
James ~n~ Amber said...

I’ve made homemade crust and store bought it still SO much easier !!! Let’s face it, we are busy people and any short cuts we can take, the better !!

March 23, 2009 04:04 PM
karmiclaw said...

WOW! That looks amazing! I LOVE Butterscotch! I am going to have to try this one for sure!!!

Don’t worry about using frozen pie crust! Although I have made my own pie crust in the past, I usually use the frozen kind too! It is just so much easier — especially with 2 little ones running around me in the kitchen!

March 23, 2009 04:14 PM
Jill said...

I made a pie crust for the first time yesturday and I used PW’s recipe … it was TO. DIE. FOR!!!

March 23, 2009 04:21 PM
Katie Paterson said...

Wow this pie sounds to die for!!

March 23, 2009 04:25 PM
Some family in Colorado said...

I’m with you, I have never made homemake pie crust! I’m afraid, and I don’t know why.
Thank you for your site. I made the 14 layer cake this weekend, it was wonderful!

March 23, 2009 04:34 PM
Maytina said...

Woah nelly! This is a pie that I *must* make. I’ve been making a different pie every week since December and this has just been added to the ‘must bake’ list!

Pie crust is not hard and most recipes behave the same. Just make sure you don’t over work your dough and it’ll be fine. :)

March 23, 2009 04:41 PM
Sandy said...

Any kind of pie crust you use is just fine! As long as you have pie, life is good! :)

I appreciate all the recipes everyone has shared. I am sure I will experiment with them!

March 23, 2009 04:48 PM
jill elise said...

Oh yum! This is like the pie I just made, but mine is oatmeal not butterscotch (variations on a pecan pie).
My favorite crust, while not a regular pie crust is an almond tart crust. Pulse everything in the food processor, pat it in the pan, and you’re good to go. It’s so good.

link to

(it is gluten free, but just sub regular flour for the rice flour mix)

March 23, 2009 04:58 PM
Jenny said...

Oh man this looks soooo good. I can’t wait to try it. I had never made a pie crust either until I tried PW’s recipe last year at Thanksgiving. It was so easy and had so much more flavor than the premade kind.

March 23, 2009 05:23 PM
tarisayl said...

I agree with craftedbylindy. My mouth is watering just thinking about butterscotch! Yum!

I have used the Crisco recipe for my apple pies for years but have never chilled any of the ingredients and they turned out fine…I mean great!

March 23, 2009 05:30 PM
Stephanie said...

Butterscotch pie is one of my family’s traditions, although ours is a cream pie with meringue. There are some great (easy) pie recipes in How To Bake (which I love for all kinds of things). This version looks delicious – I’ll have to try it one of these days.

March 23, 2009 05:36 PM
Heathie said...

Here’s another vote for PW’s pie crust. I made my first crusts (the recipe makes 3 and you can freeze whatever you don’t use) from her recipe, and they turned out great! So simple, and delish.
Can’t wait to see your Easter Pops!

March 23, 2009 05:47 PM
Running The Race... said...

betty crocker. perfect every time.

March 23, 2009 05:47 PM
heartshapedhedges said...

Yum! Cant wait for your Easter pops….Im doing a baking class and cant wait to make the Hello Kitty ones you showed.

March 23, 2009 05:50 PM
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