Comments on: The Pie Crust Experiment

By: Bring on the apples! | Kitchen Musings

Bring on the apples! | Kitchen Musings — Sun, 11 Oct 2009 19:21:41 +0000

[...] the stream of apple desserts that are going into the oven. I’ve already baked the first apple pie before the official fall season began and even if that ended with a bit of drama – the [...]

By: Deborah

Deborah — Tue, 30 Nov 1999 06:00:00 +0000

I'm so glad you did this experiment so that I don't have to!! I tried the CI recipe at Thanksgiving – it was so hard to work with and shrunk on me! I am convinced that vinegar is the key ingredient in pie crusts, so I'm glad to see a recipe with it won out!

By: Tartelette

Tartelette — Tue, 30 Nov 1999 06:00:00 +0000

Well,I have always used Gma's so I guess I need to see about all of these. Thanks for the sacrifice of baking just to report which worked best for you,eheheh!!! I notice that most doughs made with the KA are tougher to rolland shrink some as the gluten develops farther than by hand.

By: Lydia

Lydia — Tue, 30 Nov 1999 06:00:00 +0000

I'm happy to help you keep testing — apple pie is the only fruit pie I eat. But (irony of ironies) I have a post going up tomorrow that extols the virtues of refrigerated pie crust, so perhaps I'm not the best person to assist with the pie crust experiments! I must admit that there is nothing quite so wonderful as a totally homemade apple pie, with wonderful flaky crust, so hooray for you for taking on this challenge in your test kitchen.

By: Dana

Dana — Tue, 30 Nov 1999 06:00:00 +0000

What a lovely story about your mom . I'm so impressed with your endeavors here! Your pie looks delicious.

By: peabody

peabody — Tue, 30 Nov 1999 06:00:00 +0000

Wow, you go Veron. Such a helpful thing to do. I had never tried the RLB one but now I totally want to!

By: breadchick

breadchick — Tue, 30 Nov 1999 06:00:00 +0000

Veron, thank you thank you thank you! I love the chart of comparison (appeals to the engineer in me) and all the work you did on this. As a pie novice I now which pie crust to use.

By: Carol

Carol — Tue, 30 Nov 1999 06:00:00 +0000

I hope you learned all those YUMMY cantonese dishes from your Dad! Like your mom, I use 'pinches' and 'handfuls' but in cooking, not baking though. All that 'Great Cook Genes' - no wonder you do so well in cooking and baking, Veron!
Have a wonderful and safe Christmas!

By: Claire

Claire — Tue, 30 Nov 1999 06:00:00 +0000

Oh, I've been wanting to try a cream cheese pie crust. I'll have to try this next time I make a pie.

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Tue, 30 Nov 1999 06:00:00 +0000

I have a pie crust that has never failed me. One of the things I like best about the written recipe is that it gives amounts for one & two crust pies in 8 inch and 9 inch! Jason tried a bunch of others and came back to my tried and true. Still I may have to try the cream cheese one just to see.
You've done an excellent comparison with this!!