The easiest pie crust ever?

[RonB]

I received an email from food52 today with several recipes. One was for the supposedly easiest pie dough ever. I read through it and it is indeed very easy. I haven't tried it yet, but I'm gonna give it a try very soon. You can not only use this recipe for desserts, but for pot pies - think shredded chuckie with veggies, or grilled chicken, or smoked turkey pot pies. Don't want to mess with a pie pan - make hand pies. Bookmark or follow this topic and post what you make using this recipe here. Are you man enough, (or woman enough), to give this a try?

https://food52.com/blog/20320-this-g..._term=10384487

There is a link in the above article to the actual recipe.

Those of you making bread or pizza dough should be all over this.

[HawkerXP]

Thanks!

[Nate]

Nice....

[Jerod Broussard]

If it is easier than buying it than I might have to try it.

[Nate]

I live close to an Amish community... I just leave it to the experts! They even make and sell pie crust. They also did all the desserts for my wedding.

[DWCowles]

That or buy one at Sam's club

[Cheef]

My wife is going to be all over this one!! She has spent 45 years in pursuit of the perfect pie crust. We just bought a box of Western Colorado Peaches hauled in special to the local Tractor Supply parking lot. These peaches are absolutely the best I have ever eaten in my entire life. The facebook page advertising them states the largest one they've actually weighed is 1/2 ounce shy of a pound. RIPE peaches are one of Gods gifts!!

[lonnie mac]

I see grilled apple pie in my IMMEDIATE future! Way easer than the way I always do it, and the results look better!

[Cheef]

GRLLED APPLE PIE? now you got me wondering.

[Ernest]

It looks like a basic pie dough. Only difference is the butter chunks instead of rubbing it in. This is more like a short crust than a traditional pie dough.
RonB skip the sugar and you can use it for savory pies.

[lonnie mac]

I usually cut it in with one of them butter cutter inner tools.

[Ernest]

I run the flour with butter and real lard combo in the processor. Then mix in the cold water by hand.

[RonB]

Ernest - butter's melting point is below body temp while lard's melting temp is above body temp. If you eat pie at room temp that's made with lard you can get a greasy feel in your mouth. That's why I prefer all butter. However, I wouldn't turn down pie made with lard.

[texastweeter]

I would swap out the butter for bacon grease, but other than that, looks good to me. I have to admit though, my wife is the baker in the house.

[Ernest]

Bacon grease tends to melt quickly at room temp. I use butter/ real lard combo

[texastweeter]

it does melt, but it is ohhh so good, and comes out flakey for my wife none the less.

[RonB]

I agree with Ernest that bacon grease melts a too low a temp. The reason pie crust,and other flakey doughs are flakey is that the solid shortening separates the layers of flour long enough during baking to create the flakiness.

[RonB]

OK folks, I made some cherry hand pies with this dough this afternoon. The crust was flakey, but a bit tough. However, some of the filling did leak out and may have been the tough part. More tests are necessary.

[RonB]

UPDATE!

I made some small "cookies" from the dough. It is flakey and tastes good, but it is tough. I will go back to my never fail pie dough recipe from Kenji. It's easier to make, (if you have a food processor), and I get tender, flakey, and great tasting results.