Using this technique with the Basic Chow Pie Crust recipie I made my first apple pie. Any tips on a dutch crunch top?

By as7938 on November 22, 2011 10:56 AM

My Mom always did the SPRY water whip pie crust, and that is what I make now. I always get favorable comments on the crust. It uses shortening, and boiling water.
3/4 c shortening
1/4c boiling water
1tbls milk
2c flour
1tsp salt

I put the shortening, and milk into the mixer and whip it around some to soften it up. Pour the boiling water in, and whip it on high until the shortening is like whip...+READ

My Mom always did the SPRY water whip pie crust, and that is what I make now. I always get favorable comments on the crust. It uses shortening, and boiling water.
3/4 c shortening
1/4c boiling water
1tbls milk
2c flour
1tsp salt

I put the shortening, and milk into the mixer and whip it around some to soften it up. Pour the boiling water in, and whip it on high until the shortening is like whip cream, and will hold peaks.Add the flour, salt,and mix until it just forms a good ball. Remove, and roll. Makes 2- 9" crusts.-COLLAPSE

By BIGGUNDOCTOR on December 24, 2009 07:02 PM

Simple is best; at least it always works for me. Flour, 1/3 as much fat as flour, salt, and cold water. Thats it. Though I've been tempted to try recipes using egg, vinegar, vodka and what have you, twenty-five years of delicious, flaky piecrusts tell me not to.

By RosePearl on April 22, 2009 04:16 PM

I have made the Cooks Illustrated pie dough with very good results. Very easy to roll out and flaky/good flavor when done. I have only used it for my apple pies which I also add a 1 tsp of cinnamon to.

By xcptnl on January 14, 2009 01:06 PM

Alton Brown suggested Apple Jack brandy for making crusts for apple pies. And kneading pie dough I've always been told is bad because it makes the dough tough.

By foodsmith on January 14, 2009 12:05 PM

Yes! I put very cold white wine in my pie dough, Italian recipe. It does make a flaky crust, and now I know why - thanks!

By shelleyhill on January 2, 2009 08:10 AM

I haven't yet seen a method like mine which works very well. Measure dry ingredients ( make enough at a time for 6 crusts or more, I used to do 24 at a time at my bakery) onto marble, cut in cold butter with a pastry scaper to fairly small pieces, use the french rolling pin to push the butter into sheets, scrape together and toss, repeat sheeting once or twice more and put mixture into the...+READ

I haven't yet seen a method like mine which works very well. Measure dry ingredients ( make enough at a time for 6 crusts or more, I used to do 24 at a time at my bakery) onto marble, cut in cold butter with a pastry scaper to fairly small pieces, use the french rolling pin to push the butter into sheets, scrape together and toss, repeat sheeting once or twice more and put mixture into the freezer. When you need it put a cup or two on the marble and sprinkle on enough water to bring the dough together. Roll out and chill before filling or baking. Never knead it!-COLLAPSE

By BOILER on January 1, 2009 08:32 AM