Tis The Season for good pie crusts
GrandMa and Mama made great pies big pies. They were a major part of most summer dinners and especially Thanksgiving, and Christmas. My wife has got into the habbit for a very ling time of buying pe...
Forum Discussion
I used to have a pie business and have always used the recipe on the Crisco can. I find that if the weather is dry, I use a little more ice water, usually 4 tablespoons, in total. I also keep the Crisco in the freezer so it is always cold. If possible, I let the dough rest the fridge for at least 30 minutes before rolling it out. If I don't have enough water, I will end up piecing it together. I always blind bake my crusts for 10 minutes then fill with fruit or filling which is to be baked. Of course cream pies need a completely baked shell before filling.
