Comments on: Pie Pie Pie

By: Kristy

Kristy — Thu, 19 Feb 2009 19:00:43 +0000

At what temperature do you bake this crust for?

I love your web site! So many good tips, info and great pictures.

By: My mind is on Pie « Artisan Sweets

My mind is on Pie « Artisan Sweets — Mon, 23 Jun 2008 06:10:09 +0000

[...] scraps with cinnamon and sugar and munch on those until the pie is done. When I found and tweaked this recipe Grandma’s was beat out by a butter-rich crust that is the perfect balance of flakiness and [...]

By: 3 weeks to go… but who’s counting?! « Artisan Sweets

3 weeks to go… but who’s counting?! « Artisan Sweets — Mon, 21 Apr 2008 21:36:51 +0000

[...] Recipe for my favorite flaky and tender pie crust [...]

By: Cutzi

Cutzi — Tue, 13 Nov 2007 18:43:51 +0000

So have you tried making this with whole wheat flour by any chance? I have to make 3 pies this weekend. 3 more next week. I’m gonna’ try your recipe out. Congratulations on Baby #2 by the way.

By: Cutzi

Cutzi — Thu, 20 Sep 2007 02:04:35 +0000

Yum. I check in to your blog from time to time but have missed a few posts. I have been elected the pie maker in our family. I’ll look forward to trying this out – especially with the upcoming holiday season. Thanks for sharing.

By: Théa

Théa — Thu, 30 Aug 2007 13:27:36 +0000

I baked an exploding blackberry pie last weekend and, though it was delicious, one side of the crust ruptured and blackberry filling gooshed out – onto the baking sheet I’d just barely remembered to place underneath the pie. Whew!

But I used the master pie dough recipe from The Secrets of Baking and it was pretty tasty, I must say. Nice and flaky, and crunchy on top….Mmmm. Now I want pie.

By: Mary Gene Atwood

Mary Gene Atwood — Wed, 29 Aug 2007 21:13:08 +0000

This is VERY similiar to my mother’s pie crust….only difference was she didn’t use champagne vinegar….small world, huh? Friends brought a pie to dinner last week. A group of Quaker women operate a small bakery in a small town just outside of McMinnville. I have to say, the crust was amazing and like none I’ve ever tasted! Wonder what their secret is?