How to make perfect pie crust: Canadian Living Test Kitchen

Learn how to make flawless, homemade pie crust pastry, plus how to roll it out for a double crusted pie.
Check out the video recipe, Pie Pastry here:
http://www.canadianliving.com/food/pie_pastry.php
Plus, click here to choose one of Canadian Living's great pie recipes:
http://www.canadianliving.com/food/menus_and_collections/canadian_living_pie_...
from CanadianLiving.com

Category:

Howto & Style

Tags:

• Food
• Pie
• Crust
• Recipe
• Dessert
• Baking
• Canadian
• Living
• Test
• Kitchen

[TullyColleen]

@theoriginalpauly Hi there, you have a point it does resemble a store-bought pie crust from that quick angle. However, this is not the case. Christine is an expert pastry chef and made the entire pie by hand. What you're seeing is a pie crust that shrunk slightly during baking (which happens to all pies), and released moisture between the crust and the pie plate. Thanks for commenting! Colleen Tully, web food editor, Canadian Living

[theoriginalpauly]

Did anyone else notice on the finished pie, the lower crust looks like it was store-bought?

[howtodocertainthings]

It's always interesting seeing how people put together their pies.

[TullyColleen]

@RedTwiEyes thanks for your comment. Most women's lifestyle magazines have a basic pie crust that - due to the nature of its simplicity - are all quite similar. We appreciate being compared to a great magazine like Southern Living. I assure you all our recipes are developed in our own test kitchen in Toronto to suit Canadian palates, and we would never "cop" a Southern Living recipe.

[RedTwiEyes]

totally copping Southern living.

[DarkAngelPaige]

theres nothing like a perfect pie crust

[TullyColleen]

@Tuberinio1949 thanks for your comment! Like a lot of food, pie pastry is perfect to the eater when it replicates what your mother or grandmother made. Great point about the pate brisee. This pastry recipe is one of the standards we use at Canadian Living, but is by no means the only way to make pie pastry. Shortening makes a nice flaky crust too.

[Tuberinio1949]

I think the crust here is too thick. I would roll it out thinner than this. Much thinner. The egg vinegar trick is ok and produces a good crust tho not as flaky in my opinion as just using flour, salt, fat and water which is all my mother ever used. She made great pies. I would never use butter in a a pie crust. That produces what the French call pate brisee. I prefer using all shortening.

[lbilowus]

This is a great video to have in your library. It's nice to actually SEE someone do this. I've had people tell me how but nothing beats seeing it being done. Also, everyone has their own way of making crusts so hearing from the experts helps out a lot! Thanks.