<p>oh man lololu …THAT SOUNDS GREAT. I have been making a lot of peach pie this summer. Mostly with lattice crust. I was trying to come up with something new and pear pie sounds perfect! (you had me with hyacinths)</p>
<p>I like the filling in Costco pies but they have too much crust for my taste. Just before she left D2 found a bag of frozen berries (now that’s where Costco rules!) and decided to make a pie. She wanted to try to make the crust, something I quit doing 10 years ago. Much frustration and many tears later, it turned out very well. She was quite proud of herself!<br>
I know the pre-made crusts are probably full of fake ingredients but we don’t eat pie often enough for that to be a big concern. Love it, just don’t need the fat and calories!!!</p>
<p>lololu, can I come live with you??</p>
<p>I am newly inspired to attempt pie crust again. My problem before was that it always stuck to my butcher block counter. I thought I did everything right, including letting the dough rest in the fridge, would roll it out all nice, then I couldn’t pick it up and it tore into pieces! I sprinkle flour on the counter. Maybe my dough was too sticky? Or should I just put down some wax paper?</p>
<p>I am going to try your pear pie recipe.</p>
<p>
</p>
<p>This is what I remember my grandma doing.</p>
<p>I paid my way through college working as a cook in restaurants - with most of that time as a pastry chef. My first job was working for a German woman who had the lightest touch with pastry - and taught me everything I know - unfortunately not everything she knew :(</p>
<p>Anyway, Wood is not a great surface to be rolling out on - too porous… </p>
<p>For those with Granite counter tops - rolling out on those is great. Otherwise I would either roll out on waxed paper or one of those plastic sheets that they sell at cooking stores.</p>
<p>[Nonstick</a> Rolling Mat | Williams-Sonoma](<a href=“http://www.williams-sonoma.com/products/sku4199485/index.cfm?pkey=cbaking-pastry-tools-bakeware&ckey=baking-pastry-tools-bakeware]Nonstick”>http://www.williams-sonoma.com/products/sku4199485/index.cfm?pkey=cbaking-pastry-tools-bakeware&ckey=baking-pastry-tools-bakeware)</p>
<p>If the dough is sticking, the other cause is too much water. In general, the biggest mistakes that people make with pie crust are:</p>
<p>1) too much water
2) water that is too warm. I always use water from the refrigerator rather than the tap.
3) Overmixing the dough.</p>
<p>
The two important keys here are ICE WATER and lard. Ice water being the more important. Lard makes for the flakiest pie crust. I do use Crisco though - I think it works better than butter.
roll it on wax paper. Don’t roll sticky crust, get it the right consistency before you roll it and don’t keep adding flour to it - it will dry it out and make the dough tough.</p>
<p>I roll my pie crusts on plastic wrap since I never remember to buy wax paper :).</p>
<p>This year I froze a lot of peaches, plums and wild strawberries, so pies will be our desserts for all winter celebrations! My quinces are going to be ready for canning and baking in a month or so. A 50/50 apple/quince mix makes a very tasty pie filling! I also make berry and apple-filled baked pieroshki with pizza dough that I get from TJ’s (I’m too lazy to make my own yeast dough).</p>
<p>Yet another embarrassing admission:
I have the following bookmarked on my computer.</p>
<p>[Crisco</a> - Recipes - Pies, Tarts & Cobblers](<a href=“http://www.crisco.com/Recipes/Browse.aspx?mealtext=Pies%2C+Tarts+%26+Cobblers&mealtype=32,36,23&loc=9]Crisco”>http://www.crisco.com/Recipes/Browse.aspx?mealtext=Pies%2C+Tarts+%26+Cobblers&mealtype=32,36,23&loc=9)</p>
<p>^Bookmarked. In the “Food” folder 
Thanks, musica!</p>
<p>I use all butter in my pie crust - but that is more a function of my daughter being a vegetarian and therefore Lard being off limits. </p>
<p>I throw the butter in the freezer for an hour before making the pie crust - and then use a food processor to cut it in. Whirl dry ingredients together first, then cut butter into small chunks (1/4 inch x 1/4 inch) and add to food processor and whirl very lightly to incorporate. Add in ice water and whirl again.</p>
<p>I am also a huge fan of the Pecan Pie recipe on the back of the Karo Syrup bottle.</p>
<p>i think the pillsbury doughboy makes a decent pie crust. and since it is actual dough instead of preshaped, it LOOKS like homemade when you are done!!</p>
<p>i use it for chicken pot pie.</p>
<p>my secret chicken pot pie recipe: google robbies recipes chicken pot pie! YUM!!</p>
<p>oh … and the pecan pie post wasn’t there when i posted … i have a question about pecan pie. </p>
<p>there are two kinds of pecan pie. the yucky kind and the good kind. the yucky kind (to me) has a layer of smooth goo then pecans on the top. the good kind, the goo is not as smooth. </p>
<p>anyone know what the difference is?? i think it has to do with using mostly corn syrup (for the yucky one) and more sugar for the other one.</p>
<p>i have tried to look it up, but i haven’t found the answer.</p>
<p>Well I like the “goo” in the Karo Syrup type.I think the sugar might make for less “goo”. How many eggs you use or the amount would affect the consistency as well.I also like to add about 25% more pecans.</p>
<p>When I make chicken pot pie, I use the Crisco recipe and add dried Poultry Seasoning and lots of pepper to the crust while mixing the flour.</p>
<p>For those of you interested –</p>
<p>Fresh Pear Crumble Pie</p>
<p>½ cup sugar
2 tablespoons flour or potato starch flour
5 cups peeled and sliced fresh pears
1 tea finely shredded lemon peel
3 Tb lemon juice</p>
<p>Topping
½ cup flour
½ cup sugar
½ tea ground ginger
½ tea ground cinnamon
½ tea ground mace or nutmeg
¼ cup butter</p>
<p>In a small bowl combine sugar, flour and lemon peel. In a larger bowl, sprinkle lemon juice over pears. Add sugar mixture to pears and toss to coat. Fill pastry lined 9” pie plate with pear mixture. In another bowl combine the flour, sugar ginger, cinnamon and mace. Sprinkle over the pear filling. Bake for 45-50 minutes in a 375 degree oven.</p>
<p>I usually roll pie dough out on a kitchen towel, just a plain flat weave cotton towel, sprinkled with a little flour. Then, when you are ready to move it to the pie plate, slide your hand under the towel, flip it over into the pie plate and pull off the towel. You can do the same thing for the top crust. I find this easy then wax paper cause it’s a better size.</p>
<p>Post #33…pecan pie. This may not be the answer you’re looking for…but…if you change the pecan to filling ratio (more pecans, less filling) then the pecans don’t “rise” to the top…they’re throughout the whole pie.</p>
<p>I like this pie as well (I use salty macadamias instead of unsalted)
[Macadamia</a> Nut Pie Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Macadamia-Nut-Pie-103958]Macadamia”>http://www.epicurious.com/recipes/food/views/Macadamia-Nut-Pie-103958)</p>
<p>I love pie, last summer we ate quite a few because S2 wanted to learn how to make them for his friends. His favorite is his grandmother’s apple pie recipe. When I was young and foolish I tried making it with less sugar, but the truth is it’s perfect when you don’t meddle with it. It’s got cinnamon, nutmeg and lemon. IMO apple pie needs two crusts. Costo makes the only edible store bought apple pie I have ever had though I agree their crusts are too thick.</p>
<p>My mother always did cherry and blueberry pies with a lattice crust. S2 really impressed his friends. I learned to love key lime pie in the keys. Some people think you should put meringue on it, but I think whip cream is more authentic.</p>
<p>I like my pecan pies gooey, but if you don’t you might want to try the recipe in Mark Bittman’s How to Cook Everything. It’s the only recipe in that book I don’t like, but it sounds like what you are looking for - it has five eggs and both white and brown sugar.</p>
<p>musica, that macadamia pie is irresistable! I’m not hungry, but it made me drool.</p>