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?

Leave a Reply

Your email address will not be published.

218 comments on “Butterscotch, baby!”

  1. 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:

  2. 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.

    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.

  3. Alyson – Ha. Too cute.

    Steph – That’s def a plus.

  4. 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 :)

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

  6. Wow Becca, that was so thorough. Thanks!

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

  8. 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!

  9. 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!

  10. 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.]

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

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

  13. 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!

  14. 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!

  15. 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.

  16. 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.

  17. 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…

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

  19. 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!

  20. So this comment is #182, you may have already found the perfect pie crust. But just in case you haven’t, try this:

    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.

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

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

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

  24. 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 ^ ^ ;

  25. 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!

  26. 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.

  27. 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.

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

  28. 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!

    Happy pie making!

  29. 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.

  30. 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.

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

  32. 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!). = )

  33. 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!

  34. for beginners she says!

    I have a hard time believing you need beginners anything!

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

  36. 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!!;)

  37. 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!

  38. 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.

  39. 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

  40. 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!!

  41. EASTER POPS!!!!!

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

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

  44. 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.


  45. 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.

  46. 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.

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

  48. 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!!

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

  50. 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!

  51. 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. :-)

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

  53. 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!)

  54. 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.

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

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

  57. 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:

  58. 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.

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

  60. 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!!!

  61. 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!


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

  63. 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!

  64. 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
    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.

  65. Looks great! Wish I had a slice right now…

  66. 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?

  67. 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!

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

  69. 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!

  70. 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.

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

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

  73. 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!

  74. I Should Be Cleaning, you can get Crisco and butterscotch chips from You can also get butterscotch chips (though not Crisco) from

    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 :) ).

  75. 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! ;-)

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

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

  78. 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).

  79. 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.

  80. 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.

  81. 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.

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

    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.

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

  84. 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.

  85. 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.

  86. store bought in the freezer section!

  87. 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.

  88. 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.

  89. 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.)

  90. 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)

  91. 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.

  92. 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.

  93. 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.

  94. 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

  95. 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…….

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

  97. 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.

  98. 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!

  99. 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…. :)

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

  101. betty crocker. perfect every time.

  102. 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!

  103. 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.

  104. 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!

  105. 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.

  106. 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.

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

  107. 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!

  108. 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. :)

  109. 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!

  110. Wow this pie sounds to die for!!

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

  112. 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!

  113. 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 !!

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

  115. 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!

  116. 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.

  117. I like Martha’s pie crust:

    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: You pop in a chilled, floured ball of dough, zip it shut, and you get a perfect circle every time.

  118. 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:

  119. 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

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

  121. 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

  122. 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!

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

  124. 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!

  125. 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.

  126. 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

  127. 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.

  128. 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).

  129. 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!

  130. 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:

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

  132. 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.

  133. 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!!

  134. 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…

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

  136. 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!

  137. 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!

  138. 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!!!

  139. 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!

  140. Ohhhh that looks sooo yummy!

    Another great post!

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

    Have fun!

  142. 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!

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

  144. 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!

  145. 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!

  146. 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!

  147. *delurking*
    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! :)

  148. Que delicia!

  149. 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 ;)

  150. Use Pioneer Woman’s crust recipe!

  151. 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!

  152. 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**

  153. I use Martha’s Pate Brisee recipe for pie crust ( 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.

  154. 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 :-)

  155. 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…

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

  157. 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!

  158. I AM THE ULTIMATE BUTTERSCOTCH FANATIC!!!!!!!!!!!!!!!!!!!!!!!!!!!

  159. That looks absolutely amazing!!!!!!

  160. 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!

  161. 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!

  162. 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…

  163. yummie yummie yummie!

  164. 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.

  165. 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 :(

  166. 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.

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

  168. 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! :)

  169. 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.

  170. 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!

  171. I can’t wait for those easter pops!!!

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

  172. 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!

  173. 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.

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

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

  176. 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.

  177. 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.

  178. 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!

  179. 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!

  180. I love Ree’s pie crust from Pioneer Woman:

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

  181. 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!

  182. 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!

  183. 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…

  184. 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.

  185. oh butterscotch…soooo yummy!

  186. 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!

  187. 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.

  188. 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!

  189. 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 :-)

  190. 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.

  191. 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.

  192. 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.

  193. YUM!

    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.

  194. 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.

  195. The easiest crust is the one on the Crisco website:

    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!

  196. 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:

  197. 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!

  198. 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.

  199. {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!

Leave a Comment »