Cookbook talk:Flaky Pie Crust

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Good basic article. Perhaps an expanded section on the types of fat being used would be helpful in the variations section.

Different fats are commonly substituted by weight. Their effect on the finished crusts are subtle but noteworthy.

Butter contributes flavor and color from browning.

Vegetable shortening (ex. Crisco) gives flakiness and a longer shelf life. It contains potentially unhealthy trans-fats, compared to the saturated fat of other solid fats.

Lard gives the tenderest flaky crust. However, the crust will have the shortest shelf-life and the pie is best eaten within hours of baking.

Margerine is inexpensive. The hard stick margerine must be used as the softer types are either whipped (increasing volume) or contain water/oils that affect baking. Hydrogenated margerine can contain trans-fats. Rthoughts 01:54, 17 June 2006 (UTC)

It is unclear how much dough to make for a one-crust pie vs. a two-crust (covered) pie.

[edit] Vodka

I noticed an NPR piece interviewing Chris Kimball, who suggests using vodka in pie crust to add liquid without adding water. The recipe is here. I haven't tried it but it makes a lot of sense and Cooks Illustrated has a great track record on good recipes. —BenFrantzDale (talk) 22:44, 30 November 2008 (UTC)