Great article! Every so often I've given homemade pie crusts a whirl...meaning I try try again until finally I give it up because I get so frustrated at the roll out stage. Then I revert back to my old standby - Pillsbury crusts...an acceptable 'substitute' but definitely not homemade. I long ago ruled out lard. I detest the taste of the crust. Reminds me too much of the ready made pies in the freezer section. On this go round, I found a site from a pastry chef who said the perfect crust is 3 parts flour, 2 parts fat and 1 part water (by weight). Wow! *Every* pie crust has come out perfect and it was a breeze to pull it all together, form into discs and refrigerate for 30 minutes. It rolled out beautifully on a pastry cloth with not even one split edge! I've finally opted for a half shortening, half butter for the texture and flavor I like the best. All butter looked poofier, but didn't seem as flaky in the mouth when I bit into it.

• Reply