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?

101
Anonymous said...

You need to try PW’s pie crust recipe – it is nice and easy and oh SOOOO yummy! And, her apple pie recipe is beyond scrumptious! I’m drooling now….. :)

Really, I can’t believe Ree let you leave the lodge without teaching you to make a pie crust! Must have been sugar overload…. :)

March 23, 2009 05:53 PM
102
skye said...

DEFINATLY PW’s easy pie crust recipe! I was pie crust disabled til I tried hers and I couldn’t screw it up if I tried!

March 23, 2009 06:01 PM
103
Bgstoner said...

I see nothing wrong with using frozen crusts. It cuts the time down from making the pie to eating the pie. always a good thing in my opinion.

March 23, 2009 06:13 PM
104
Jamie said...

Ree didn’t show you her pie crust recipe when you were at the ranch? It’s pretty fool proof :)

March 23, 2009 07:10 PM
105
SimplySweeter said...

Just to remember to keep everything cold and don’t work the dough too much. I’ve always used”Martha’s”
recipe for pie dough. She hasn’t steered me wrong yet.

P.S. The Butterscotch Pie looks fabulous! I wonder how it would taste with some chocolate chips thrown in? Hmmmmm…….

March 23, 2009 07:14 PM
106
Christi said...

pie crust is so super easy
even a non-baker like me can make it perfect every time

I use the Cook’s Illustrated foolproof pie crust recipe
http://tinyurl.com/cpwyez

March 23, 2009 07:15 PM
107
The Duo Dishes said...

Elise at Simply Recipes has a great tutorial on crusts. Honestly, it’s great. We used it for our chicken pot pie, and we pretty much slapped each other it was so good. No matter, a yummy pie is a yummy pie, and this one looks great.

March 23, 2009 07:20 PM
108
kimag99 said...

I can’t wait to try this! I’ve never made a pie crust from scratch, but looking at all these posts about easy pie crusts, I might just have to try it. Thanks for another delicious looking recipe.

March 23, 2009 07:25 PM
109
Bernadette Hoyt said...

y’know i’ve made bizillions of “homemade pie crusts” and marie callander(is that the correct spelling…i don’t think so…but you know who i mean) makes an awesome frozen thick pie crust that could spank your memaw just like your papaw used to:) just isn’t worth my time any more to make a hand done crust…sorry. now i do make my own pizza dough…love the earthy grains in it. so to each their own.

March 23, 2009 07:28 PM
110
dani said...

mmm, that looks so yummy.

try using the betty crocker pie crust mixes that come in boxes: one box equals 2 crusts…all you have to do is add a little water and roll it out. it’s so easy, my boyfriend can even do it….i believe in you!

(yes, my boyfriend bakes pies…commence drooling)

March 23, 2009 07:51 PM
111
Emily said...

That looks great! I can’t wait to try it.

I have a really easy pie shell recipe (for a two shell pie, you’ll need to double the recipe)

1 cup flour
1/2 tsp. salt
1/3 cup shortening
3-4 Tbls. water

Combine flour and salt; cut in shortening. Sprinkle water over mixture, a tablespoon at a time. Add water until mixture holds together. Form into a ball; flatten to 1/3 inch thickness on floured surface. (For baked pie shell: prick bottom and sides of shell. Bake at 450 degrees for 8-10 minutes.)

March 23, 2009 08:19 PM
112
shoeboots said...

My foolproof pie dough is the Pillsbury already rolled-out one from the store fridge section, so I will not get in a tiff about pre-made pie dough! For some reason, I missed my Grandmother’s flaky, tender pie crust gene. Oh well.

March 23, 2009 08:28 PM
113
Nancy said...

Just so you know, I’m considered the baker in the family and I never used anything but a Pet Ritz or Keebler crust for any of my pies over the last 30 years! Noone ever complained, believe me. So, one year, my then 21 year old son decided he was doing the entire Thanksgiving feast from scratch…yes even the crust for the pumpkin pie. Afterward, he said, “That was a big pain in the a*%! Next time, I’ll use the pre-made!” Now don’t let me discourage you from giving it a twirl, but seriously, it isn’t really enough better than frozen to go through the rolling, etc.

March 23, 2009 08:45 PM
114
Adrienne said...

store bought in the freezer section!

March 23, 2009 09:05 PM
115
Donna @ Way More Homemade said...

I was going to suggest one, but Mari beat me to the punch. Love the one from Cook’s with the vodka. Just have to allow extra time for refrigerating.

March 23, 2009 09:11 PM
116
Dishin And Dishes said...

Good gosh…this looks heavenly! Here is my mom in law’s pie crust recipe…she swears the vinegar is what makes it so flaky…it’s the best I’ve had!

Mom’s pie crust (very flaky, use for large pies) 475 degree oven

3 cups flour
1 ½ cup shortening
1 tsp salt
1 egg
1 Tbsp white vinegar
5 Tbsp milk or water

Make pie crust using method above; brush with milk and sprinkle with sugar.

March 23, 2009 09:17 PM
117
Anonymous said...

I second Anne Marie, Ina’s food processor crust is one to try! Too easy. :D

March 23, 2009 09:37 PM
118
Dawn in CA said...

I don’t have a homemade crust recipe handy, but I seem to recall seeing at least one over at smittenkitchen.com.

Of course, you could always just pop that frozen crust into one of your real pie plates, re-jigger the edges to smooth out any cracks and make it look homemade, and no one will be the wiser. Not that I’ve ever done ANYTHING like that.

March 23, 2009 09:37 PM
119
Nicole said...

The biggest secret to making pie crust is not to fuss with it. Regardless of recipe, the less you do with it, the better it’ll turn out. Definitely don’t re-roll it if it cracks – just press the pieces back together with damp fingers. (although you should then re-roll the scraps just til they come together, cut them into pieces, brush them with milk, dust them with sugar and bake them til they turn into golden, just slightly sweet flaky cookies)

I always use the Crisco recipe myself – it’s the one my mother taught me (her cookbook opens right to that greasy, dusty page!), and it gives good, consistent results.

March 23, 2009 09:47 PM
120
Marlene said...

Why make a pie crust, when you can buy it? I personally use Pillsbury refrigerated crust, they taste just like home made, without the work.

March 23, 2009 09:48 PM
121
T.Bone Gal said...

Pie crust is actually pretty easy to make. The key is getting everything really cold (i.e. cold butter, ice cold water, etc.). If you get that, and make sure to sprinkle flour on the counter when you roll out the crust, it should work. You ought to be able to find an easy recipe online.

March 23, 2009 09:53 PM
122
Karen said...

Okay, I’m in the minority. i learned how to make a great homemade pie crust by the time I was 12. I no longer do. I can buy perfectly fine pie crust either already in a tin, Thanksgiving, for less washing or in a package to put in my own pie pan for Dad. It’s not worth the work and certainly the mess. try it yourself and decide for yourself. I concentrate on the filling it’s what most people remember the most. After all everyone is squealing about yummy butterscotch filling. I don’t see anyone saying, Gee your crust doesn’t look flaky enough. Life is hard enough, if it’s not fun don’t bake it.(and don’t feel guilty about it).
Pawdua

March 23, 2009 10:21 PM
123
Holly said...

Mmmmm!!!! I love butterscotch!!! Too bad my husband hates it! I still may go ahead & make this….he can just DEAL! LOL!!!

March 23, 2009 10:28 PM
124
blogmydog said...

Am I missing something? Where’s the pie recipe?

March 23, 2009 10:51 PM
125
Michelle in CA said...

Oh, I’ve died and seen butterscotch heaven! lol Have to try that – love anything butterscotch or caramel-y :-) Love, love love your blog!!!

PS – Don’t sweat about the non-homemade pie crust, I’m right there with ya! ;-)

March 23, 2009 10:52 PM
126
Evie said...

I Should Be Cleaning, you can get Crisco and butterscotch chips from http://www.usafoods.com.au. You can also get butterscotch chips (though not Crisco) from http://www.ocanada.com.au

You could also try substituting Lard or Dripping, which are both readily available in Australian supermarkets. Some people suggest substituting Copha for Crisco, but I don’t think Copha’s distinctive taste is neutral enough (it’s much better in chocolate crackles, slices, rocky road etc :) ).

March 23, 2009 10:53 PM
127
Leigh Anne said...

Every year when I ask my 80 year old father what he wants for his birthday he says, “A Butterscotch Pie” Guess which recipe I’ll be trying out soon for my sweet daddy!?! Thanks!

March 23, 2009 11:18 PM
128
Renee said...

are they butterscotch chips? YUM! I’d bet anything I can’t get them here in Australia…

March 24, 2009 12:05 AM
129
Tales of a Kitchenphobe said...

OMG that looks sooooo delicious! That slice wouldn’t have lasted through taking pictures here either haha.

March 24, 2009 12:06 AM
130
cecily_techuan said...

Cook’s Illustrated’s team has a foolproof pie crust with vodka in it. The vodka keeps the crust supple without gumming up the pastry b/c it doesn’t react with the flour. It’s the one I’ve had the most success with. I think you can find it on America’s Test Kitchen site.

March 24, 2009 01:00 AM
131
Spruce Hill said...

Yum! That looks great. I never make my own pie crusts. I have not found a good recipe either and wish to find one. The recipe I have just takes too much time and I am very impatient! :)

Can’t wait to try this!

March 24, 2009 01:16 AM
132
Robynn's Ravings said...

I’ve never used anything but my own pie crust. I hope we can still be friends. :)

March 24, 2009 01:20 AM
133
Meg said...

I remember my grandmother making pie crust from scratch (she was famous for her pie). My mother-in-law is also famous for her pie- her apple pie tasted so close to my grandmother’s it was amazing! She just taught me how to make it this fall- and guess what- she uses the refrigerated pie crust!

March 24, 2009 01:48 AM
134
StuffCooksWant said...

No one needs to make a pie crust from scratch when they sell them right there at the store in the refrigerated section. Y’know?

March 24, 2009 01:57 AM
135
thereddeer said...

Looks great! Wish I had a slice right now…

March 24, 2009 02:20 AM
136
Bakerella said...

Man, you guys are really helpful. Really.

PW’s Pie Crust – I should have asked her to show me while I was there.
Martha Stewart’s
Crisco
Ina Garten’s
Betty Crocker
Donna Hay’s
Cook’s Illustrated – vodka? interesting.
Plus a bunch of recipes left here.

And, thanks for all the tips and tricks. I’m kinda excited now to try it. Now, what kind of pie to make?

Thanks. Thanks. Thanks again everyone.

March 24, 2009 02:28 AM
137
Culinary Wannabe said...

I haven’t made a pie crust either – I always have good intentions too, then chicken out at the last minute and use the one in the freezer instead. There’s just all that fuss about it shrinking or not being flaky enough… Oh and my favorite is a good chocolate pie with meringue topping. Yum!

March 24, 2009 02:34 AM
138
Katrina said...

Looks divine. And my husband doesn’t like butterscotch. “What?”
Crazy, he is.
http://www.allrecipe.com Search for Never Fail Pie Crust. It’s my favorite.

March 24, 2009 03:41 AM
139
A Cupcake Life said...

I can’t make a pie crust to save my life, ha ha! That pie looks so very yummy. I’m really looking forward to seeing those Easter pops!

~Dusti

March 24, 2009 04:02 AM
140
Tiffany said...

Bakerella!!! I made you mini cupcakes. Not the cupcake pops but the mini ones. They turned out so cute and I got so many compliments on them. Thank you so much for teaching all of us to do it, and for all of your great ideas. I’m talking my 3 year old daughter into having a hello kitty party so I can make the hello kitty pops. You rock!!!

March 24, 2009 05:25 AM
141
Stefanie said...

YUM is RIGHT! And I am so with you on the frozen crust… completely unnecessary ;)
Can’t WAIT for the Easter pops!!!

March 24, 2009 10:35 AM
142
Amy Grzina said...

Use Martha Stewart’s pie crust recipe. Once you try this, you will not use the store bought. Her recipe is buttery and flaky. It takes some patience to roll out the dough but it is worth it.

March 24, 2009 11:27 AM
143
Chica and Jo said...

We don’t have a good pie crust recipe (we usually use the refrigerated, rolled kind) but we’ve got a great tutorial on how to flute the crust in the pan!

Check it out: http://www.chicaandjo.com/2008/07/14/how-to-flute-a-pie-crust/

March 24, 2009 11:48 AM
144
kim3timemom said...

Oh man…that looks so delish!! I can just smell it…yummy.

http://www.usingtalentsforhim.etsy.com

March 24, 2009 02:02 PM
145
miss shortcake said...

no recipe here, but that pie looks delicious, shortcuts or no!

March 24, 2009 02:43 PM
146
The Armstrongs said...

I’ve made homemade crusts before, but I prefer the Pillsbury crusts that come two per box and you unroll them and place them in your own pie dish so they just look homemade (and perfect).

This pie looks awesome. I’m making it for Easter – as soon as my promise to not eat desserts expires. Thanks for sharing the recipe.

March 24, 2009 02:47 PM
147
River said...

Okay- you have a gazillion comments and pie crusts recipes. Let me just tell you how I am measuringly challenged. I eyeball (inaccurately) almost everything. But even I have a home made pie crust recipe that I use for pies, quiche, and any other festive pie crust needs. My recipe is on my recipe blog. Hope you try one of these many fabulous suggestions to try- it really does make your pies even better (I know that is hard to believe!)

March 24, 2009 03:01 PM
148
Teri @ Make A Whisk said...

This pie looks amazing, but I can’t wait to see the Easter Pops!

March 24, 2009 03:03 PM
149
Anne Parham said...

I’ve always made my own crust. I was a fan of the traditional “butter flavor Crisco” version until I tried the Vodka Pie Crust from Cook’s Illustrated (mentioned in a previous comment by Mari, who kindly included a recipe). I am a total convert!!! The crust is so easy to work with (it is on the wet side) and bakes up nicely. I’ll never go back to my crusty old ways. :-)

March 24, 2009 03:04 PM
150
Joycee said...

I made Butterscotch pudding the other day, had forgotten how good something so simple can be. So glad I found your blog! Come visit GrannyMountain soon!
Joycee

March 24, 2009 03:09 PM
151
HayleyB said...

Thank you so much for all of your yummy posts and inspiration!

March 24, 2009 03:48 PM
152
Saira said...

The easiest pie recipe ever, and it is SO good:

- 12 tablespoons (1 1/2 sticks; 6 ounces) cold unsalted butter
- 2 cups plus 3 tablespoons pastry flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 1/2 ounces cold cream cheese
- 3 tablespoons cold heavy whipping cream
- 1 tablespoon cider vinegar

Cut the butter into 3/4-inch cubes. Wrap in plastic wrap and freeze for at least 30 minutes or until solid. Combine the flour, salt and baking powder in a 1-gallon resealable plastic freezer food storage bag and freeze for at least 30 minutes.

1) Process flour, salt, and baking powder to blend.
2) Add cream cheese and process until coarse.
3) Add butter cubes and pulse until peanut size.
4) Add cream and vinegar and pulse until butter is the size of small peas.
5) Scrape dough onto a lightly floured work surface. Use latex gloves or cover hands with plastic bags and press dough until it holds together in one smooth flat disc.
6) Wrap, and refrigerate 45 minutes before rolling.

It’s a recipe by Rose Levy Berenbaum and its the first pie crust I made from scratch and it’s amazing!!

March 24, 2009 04:00 PM
153
Angie said...

Hi, I wanted to let you know I love your blog, and I just sent you an award. Check it out here.

March 24, 2009 04:57 PM
154
Jill said...

I only ever use the Cook’s Illustrated pie crust or this one from Saveur. That’s also a fabulous pie filling in that link.

March 24, 2009 05:59 PM
155
Anonymous said...

The pie looks yummy – I don’t think I would have thought of butterscotch for pie – thanks for a new idea.

As for pie crust – do yourself a favor and use shortening. It is tons easier to get a good, well behaved crust from shortening than from anything else. I know lard is the gold standard, and why some people use butter is beyond me, but shortening is the way to go.

March 24, 2009 06:13 PM
156
Angela said...

I hate to admit it, but Martha Stewart has a lovely and easy pie crust recipe. You can look it up on her site under “Pate Brisee”.

About the butterscotch…I adore it. The pie you made looks delicious, and does it have the texture of a pecan pie? I am just not sure about the butterscotch chips… I can’t stand those… is there anything else that can be used to replace it? My Mother use to make a fantastic swirled butterscotch coffee cake and used butterscotch pudding mix in the cake, not sure what you could substitute for the chips, though.

Angela

March 24, 2009 06:45 PM
157
Lynette said...

Yes…it’s called MRS. SMITH’S!
It’s good, sooo easy and whole wheat. (I think) The pie looks fabulous!!

March 24, 2009 07:10 PM
158
Pip said...

Marie Callendar’s Frozen kind. they are the closest thing to home made that I have ever found.

March 24, 2009 07:17 PM
159
dakotagirl said...

EASTER POPS!!!!!

March 24, 2009 08:18 PM
160
BMoreSweet said...

This is why I love you, Bakerella. You are COMPLETELY unaffected and down to earth. I’m with you all the way on the crust!!

March 24, 2009 08:24 PM
161
brigette said...

okay you have four million comments about pie crust. but i truly have the easiest one ever. email me if you haven’t already found perfection

March 24, 2009 08:53 PM
162
dana828 said...

That pie looks amazing!

I will confess to being another pie crust virgin…but it is on my list of things to conquer soon! Funny how I will take hours making doughnuts and bread from scratch, but pie crust intimidates me.

March 24, 2009 09:07 PM
163
Mary Ellen said...

I fell in love with Julia Child years ago when she used a pre-made pie crust for her quiche lorraine. She explained that it was fine if it gave you the confidence to try the recipe and you could always build your skills in the future. I miss her so!

March 24, 2009 09:13 PM
164
Linda C said...

Okay- wow- you’ve got a bazillion pie crust recipes here.

Here’s mine: Go the the fridge, pull out your Pillsbury Pie Crust.

Bring it to room temperature. Cut the package open and use the pie crust!

Just a good as my dear mom’s made from scratch one’s –and they were awesome!

So you get an AMEN from my corner, girlfriend!! Don’t let anybody intimidate you:)
I say save the Dough Boy’s job!!;)

March 24, 2009 09:15 PM
165
Lauren said...

Mmm! Martha Stewart’s basic pie crust is my favy fav :)

March 24, 2009 10:52 PM
166
J.Danger said...

for beginners she says!

I have a hard time believing you need beginners anything!

March 25, 2009 12:15 AM
167
Emily said...

Pioneer Woman’s!

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

March 25, 2009 01:46 AM
168
Vivs said...

ok, i’m not gonna go through all the comments, so if it’s been suggested before, scratch what i’ll say, but…
have you tried one of Jamie Oliver’s pastry recipes? they are very easy, you can find the how-to on youtube – and, as a very clumsy cook, i must say his recipes always work. always.

and congrats on your blog, it always looks delicious!

March 25, 2009 02:04 AM
169
Megan said...

I use pre-made crust too! For all my pies, every holiday…even when the inside is completely homemade, I slap it in a store bought pie crust…and you know what, it is still darn good! Who eats pie for the crust anyhow…(well except me!). = )

March 25, 2009 02:24 AM
170
Kirstie said...

Someone may have said this already, but why don’t you use Pioneer Woman’s pie crust?

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/

March 25, 2009 03:40 AM
171
Myriam said...

This pie looks completely sinful! I think I will just have to make one myself :). Now only if you could turn this delicious pie into a cartoon character or something, lol.

March 25, 2009 04:59 AM
172
Rebecca said...

Hey Bakerella! I mentioned you on my blog and I just wanted to let you know. I love your site and can’t wait to make this I crave butterscotch.

March 25, 2009 06:26 AM
173
Vesper said...

So haven't gone through all the comments to see if this one is already posted, but as long as you have a food processor, this one is great. Just add or subtract the sugar depending on if its for a quiche or not. Fancy name, not a fancy recipe, oh so delish!

http://www.marthastewart.com/recipe/pate-brisee-pie-dough?autonomy_kw=pate%20brise&rsc=header_2

Happy pie making!
XO

March 25, 2009 02:10 PM
174
Tiffany said...

It looks like you’ve got plenty of pie crust recipes. Here’s one on my blog, but my pictures aren’t as pretty as yours. http://eat-in-pack-up.blogspot.com/2008/12/pie-crust.html

The butterscotch pie looks rich! As my mom would say, I bet a scoop of vanilla ice cream would cut the richness ;-)

March 25, 2009 02:58 PM
175
Sherrie said...

Mmm, looks scrumptious!! I’m waiting for those Easter/Spring pops to come up though…my little one has snack in about 2 weeks and his class loves the cake pops, so they have been requested.

March 25, 2009 03:45 PM
176
Cakespy said...

Butterscotch is my go-to flavor, if it’s one of the choices available–so this was a welcome sight. Oh it looks good Bakerella!

March 25, 2009 06:03 PM
177
Connie said...

Helloooo Bakerella!

I instantly thought of you when I saw this Cupcake Floss, courtesy of the lovely Fredflare! :]] It smells and looks just like the real thing but none of that induced toothaches from too much sweets ;D

Enjoying the delicious sweets on your blog as always,
Connie ^ ^ ;

March 25, 2009 06:27 PM
178
Melanie said...

lovely.
i absolutley cant wait to see the easter cupcake pops!

March 25, 2009 07:41 PM
179
tmb said...

use the pie dough recipe that ree has on her site, I have used it a dozen times and it always comes out perfect!

March 25, 2009 07:54 PM
180
-Val- said...

Oh yummy! Start of a sore throat coming on and I’m still drooling.

March 25, 2009 08:18 PM
181
Good Remedy said...

So this comment is #182, you may have already found the perfect pie crust. But just in case you haven’t, try this: http://familyfun.go.com/recipes/kids/feature/famf99applepie/famf99applepie2.html

Family Fun Magazine Flaky Piecrust. It is a no fail crust. Even I can make it! And it tastes delicious. Since the recipe is in a kid magazine, I’d say that is the VERY beginning :-) Can’t wait to see what you make next.

March 25, 2009 08:42 PM
182
Seanna Lea said...

Smitten Kitchen has at least two really good pie crust recipes, and if I can make them then they should be really easy for you! Of course, I’m sure the frozen pie crust is lower in calories because my heart skips a beat every time I think about how much butter and shortening I used making that pie crust!

March 25, 2009 08:44 PM
183
Kelly said...

I make my crust by hand which I find the best way to get the fat cut in exactly the way I want it.

March 25, 2009 08:50 PM
184
Sue said...

she always used frozen pastry…from the time I was about 10…befre that she made it but she said the frozen was just as good,
Martha does have great easy pastry recipes.
Can’t wait for the easter pops….have to practise…

March 25, 2009 09:25 PM
185
Lindsay Mast said...

I’ve used the one from The Joy of Cooking and it has turned out right every time. It has some explanation on fats that really helped me ‘get’ what was happening. but now that I’m hearing about PW’s crust I will try that one, too.

March 25, 2009 09:43 PM
186
cakemakinmama said...

I’m new to your blog and I love it. It has inspired me to start a blog. So awesome!! I’ve made pies and crusts since I was 8 or 9. This makes the flakiest crust. It melts in your mouth. I know you have a ton of other recipes to try, but I’ll give you this one anyway.

1 c shortening
2 c flour
1/2 tsp salt
1 Tbs sugar
1/3 c. milk

cut in your shortening with either a food processor or a dough cutter until they are little pea sized pieces. add milk and just stir and mix with a fork until moistened. Roll out on floured surface. I use a dough disc. It’s soooo easy and the dough doesn’t stick to your pin or the disc. Dont overwork your dough or it will be tough. Makes 2, 9in crusts.

March 25, 2009 10:40 PM
187
Summer said...

Yeah…I use frozen crust too…I admit it! That pie looks a lot like the sugar pie my grandmother makes – yum! And, you’ve reminded me of hot butterscotch pudding – yum!

March 25, 2009 11:22 PM
188
I Should Be Cleaning Up said...

PS. I think your photos are great! I love your style. There are many a folk who have all the gadgets who still can’t take a decent photo. You have an eye for it, you understand the composition of a good photo!

March 26, 2009 10:40 AM
189
Bakerella said...

Will someone test all these pie recipes for me and determine the best one. I don’t know where to start. Thanks again all!

March 27, 2009 01:25 AM
190
Cheryl Wray said...

This looks SO good! I am making it…very soon!

March 27, 2009 02:08 PM
191
voceconbrio said...

I use the standard double/single crust recipes out of the Better Homes and Garden cookbook.

In other news, I adore your site. And someday I will rectify my failed attempt at cake balls, I swear. I’m learning things I did wrong with the cake pops recipe though. [And the step-by-steps PW added.]

March 27, 2009 02:47 PM
192
Ham Sandwich Indicted said...

I just want to second Mari (and anyone else who suggested it) on the Cook’s Illustrated pie crust recipe w/ vodka. Seriously, the crust I made with it blew me away with how perfectly flaky and tender it was.

In other news, I’ve only recently come to find your site, but I love it…thanks!

March 27, 2009 04:40 PM
193
Becca said...

I got my pie recipe from my dad, who is the Pie Making King. Even my husband likes it, and he well, he hates sweets. But… it’s not really the recipe. It’s the SECRETS. Secret tips that set you apart from wanna-be pie crust bakers. Use only real butter. And cut it in cold, straight out of the fridge. Keep it chunky, so the crust is flaky – while you’re cutting it in with a fork or your pastry cutter, lift the cutter high to drop the dough in. Don’t overmix the pie crust dough – you don’t want it smooth and evenly mixed, just rolled out smooth and even. Use a bread cloth to roll it out on. Use foil on the edges of your pie for the first 10 minutes (fold aluminum square in fourths and cut a circle out of the middle, then drape over your crust). Brush it with a tiny bit of milk and sprinkle impossibly lightly with fine sugar, about 2 feet above the crust, for a crisp-but-not-overdone-pastry-shop-crisp crust that will leave everyone drooling. They don’t even know there’s sugar on top, but it totally makes the pie! Have fun!

March 28, 2009 06:45 AM
194
Maris said...

I am making this. Now! Thanks for sharing such a delicious sounding recipe!

March 28, 2009 04:03 PM
195
Bakerella said...

Wow Becca, that was so thorough. Thanks!

March 31, 2009 02:49 AM
196
Alyson said...

Flee, flee; flee from the from-scratch crusts. Just stick with frozen, it gives you more time to create these goodies for us.

April 1, 2009 11:06 PM
197
Steph said...

I made my first pie pastry about 2 months ago and I will never go back. I used the Tenderflake recipe but will try PW’s next time. What’s great about making your own as the recipes usually yield 3 full crusts so you can feeze 2 and they are handy for next time. LOVE your blog, btw. Stalk it almost daily :)

April 2, 2009 04:57 AM
198
Bakerella said...

Alyson – Ha. Too cute.

Steph – That’s def a plus.

April 3, 2009 11:09 PM
199
Katrina said...

If you only need a bottom pie crust, the no-roll recipe is literally quicker to make than it would take to find an unchipped crust in the frozen foods section.

Ing:
1 1/2 cups all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons milk

put flour, sugar and salt into pie pan, stir gently to combine.
make a well in the center, add the oil and milk. Stir with a spoon to moisten flour, then get right in with your hands and mix it up until doughy.
Press into pan to cover. I usually start on the sides, then smoosh the remaining into the bottom.

this comes out super moist and flaky.

April 7, 2009 04:35 PM
200
Belen said...

Hey Bakerella!! I just love your blog, it has inspired me so so much! I love baking too and i have my own pasty catering co. at home here in Ecuador (south America) Congrats for the excellent job u do with your fantastic creations! just in case my blog is this: http://grupocanape.blogspot.com

April 8, 2009 04:02 AM
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