Comments on: Pie Dough. The Movie. Except Without Pictures.

By: Judy

Judy — Sun, 23 Jan 2011 00:32:41 +0000

WOW- I just made pie crust following your directions and it was the most amazing thing! I have probably made thousands of pie crusts and have good results, but this was on a whole new level. The flakiness, the flavor and the shape were perfect. I also have a deep quiche dish (with removable bottom) so I used your technique of weighing the dough down with a cake pan- worked like a charm. I made the pear pie on your site- winged it a little as I
didn’t have enough pears, so I added some apples I softened on the stove with butter and brown sugar. Fabulous looking and perfect balance of flavors! Thank you for sharing your techniques with others; it was fun to learn something new and to have such great results!

By: Alice

Alice — Mon, 20 Dec 2010 10:42:38 +0000

Still the best pie crust ever. My husband loves you for sharing this recipe!

By: Eric

Eric — Tue, 05 Jan 2010 05:10:02 +0000

thanks. I am gonna try it ASAP.

By: brandi

brandi — Tue, 05 Jan 2010 04:49:49 +0000

Ha! That was a weird mistake, I cant believe I (or anyone else) never noticed! That is definitely supposed to be “rectangle”. Bonus points if you can roll a triangle into a rectangle.

By: Eric

Eric — Tue, 05 Jan 2010 04:30:36 +0000

Brandi,

I am so glad that you posted your pie crust recipe. I have been jealous of it ever since I started following your pastry posts. I do have one question however. In the description you say,
“Pour the dough onto a parchment-covered sheet pan and pat into a triangle. Cover with plastic wrap and put in the fridge for 30 minutes.
- Roll the dough into a long rectangular strip. Try to keep neat corners by using a bench scraper.”

I am trying to visualize this step. First you have it patted into a ‘triangle’ which is then rolled out to a ‘rectangle’ is this a typo on the ‘triangle’ thing and it should be a rectangle? just wondering before I delve into this recipe.

By: Alice

Alice — Sun, 20 Dec 2009 11:57:17 +0000

Holy shit, I FINALLY made a pie crust that did not shrink like crazy on me!!

I tried the cake pan/beans thing the first time (yesterday) which did not end up as successful. My cake pan was not the same size as my tart pan.

The second time (today) I used lentils and a cast iron pan to keep it from puffing away. I am totally in love with this puffy/flakey pie crust! The process is pretty time consuming but I think I’ll make a day of it and do a few crusts all at once (like today). Total crust count to date: 4.

Thank you so much for sharing (and on your day off too!) this knowledge. I have been hoping you would do a pie crust tutorial ever since late October.

By: Vicki

Vicki — Wed, 16 Dec 2009 22:17:54 +0000

Hi Brandi!
I got my pans today and I checked out the flour section at the grocery store–no pastry flour, however, somewhere I read that you could make your own pastry flour by mixing cake flour with something else????? Can you verify that and let me know what the ratio is and how do you mix it???? I live very far away from anyplace that would have pastry flour. I can’t wait to start using my pans I am in heaven.

By: linda

linda — Mon, 14 Dec 2009 22:27:02 +0000

thank you so much for the quick reply & the advice…going to whole foods to see what they have!!

By: brandi

brandi — Mon, 14 Dec 2009 17:52:48 +0000

Well, I will ALWAYS recommend buying local. While in San Francisco I used a local mill called Giusto’s. Now that I’m in Seattle I’m going to try out the local flour here (I believe it’s called Pendleton). Honestly, there are so many variables when making doughs, from the humidity in your area to how each person handles the dough. I would first try a local brand (if available in your area), and if that doesn’t work try the different king arthur ones and see what you like best. There’s no “perfect” flour, because it depends on you! Also, if you are ever using a whole wheat flour, I would blend it with non whole wheat by at least 50%.

By: linda

linda — Mon, 14 Dec 2009 12:51:58 +0000

brandi,
what brand of pastry flour do you use?

i went on the king arthur site & they have 3 types:
King Arthur Perfect Pastry Blend- a lower-protein flour
King Arthur Unbleached Pastry Flour- soft wheat. 8.0% protein.
King Arthur Whole Wheat Pastry Flour / Graham Flour- low-protein soft wheat

choices, choices… but which is the best one?? i am confused…thanks for your “guiding hand!”