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  1. Matt
    Nov 15 - 9:22 am

    Awesome, Bethany!
    My wife, bless her soul, adds a little bacon fat in the place of a little bit of the butter. omnomnom

  2. Josh Witten
    Nov 15 - 9:40 am

    Ben, the chef at The Finch & Pea has written an entire post not only explaining how to make a great pie crust, but also the chemistry involved, including why you want flattened disks of lard and that it really isnt all about gluten. Neither is particularly hard and particular steps don’t seem too time consuming (cutting butter in is not a good idea no matter how carefully done) when you know why you are doing them. He teaches beginner cooks, including myself, to make perfect pie crusts all the time.

    http://thefinchandpea.com/2012/11/09/pumpkin-pie/

  3. Bethany Halford
    Nov 15 - 10:04 am

    Thanks Josh, I’m still sticking with my oil-based crust. It’s so easy. Bacon you say, Matt, that might be worth a shot.

  4. Lisa Jarvis
    Nov 15 - 10:26 am

    i was an oil-based crust skeptic, but having tasted more than one of beth’s pies, can attest to the deliciousness of her methodology.

  5. [...] be fun to write about what exactly it is that makes the perfect pie crust (which, it seems, is a popular topic this week – for the record, my favorite is the Cook’s Illustrated vodka pie crust!). But as [...]

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