Make it in the Pan Pie Crust

Pie crusts can be so intimidating.  Lard, shortening, butter which fat is best?  There are tomes of books written on the subject.  Then there is the mess of rolling it out and getting it in the pan.  I have to admit, one of my proudest moments in culinary school was turning out a truly flaky pie crust which should ideally be done with every pie that comes out of your kitchen.  In the real world, sometimes I want a shortcut that does not shortcut on flavor.  Store bought is NOT an option.  Especially when homemade is this easy.

  • 1 1/2 c. flour
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1/2 c. oil
  • 2 tbsp. milk

Mix dry ingredients in bottom of 9 inch pie pan.  Make a well in the center and add milk and oil.  Use a fork to mix and spread pie crust into bottom of tin and up the sides.  Bake in 375 degree oven for 12-15 minutes until golden brown if recipe calls for baked pie crust.

That flaky culinary school pie?  The secrets were BIG chunks of COLD butter.  When you rolled out the crust, you could literally see the chunks, which create pockets of steamy butter and flakes in the crust.  Wet fillings, like berry pies, tend to turn flaky crusts into a soggy mess.  The oil crust is actually ideal for this kind of pie and gives a tender, crispy, crumbly crust.

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christyluv

My name is Christy and I was born, raised, and still live in Austin, TX. I love to travel. I have been all over the US, Amsterdam, Paris, Barcelona, etc. My second favorite place in the world is Negril, Jamaica where I have been 10 times and counting. I am a trained pastry chef but I am not currently working in "the industry" right now. I became a pastry chef in part to complement the fabulous dinners conjured up by my best friends Ethan and Michelle, who hopefully will be contributing to this blog as well. We went through a 2 year period of "Tuesday Night" dinner parties which were a smorgasbord of bloody meat and red, red wine. Friendships and laughter. The men did all the cooking while the women got tipsy, as all dinner parties should be. If I wanted to participate with food, I had to bring something and I became Dessert Girl. Eventually I attended the Le Cordon Bleu program at the Texas Culinary Academy and received a certificate in Pastry and Baking. I have had several baking jobs but found it hard to make ends meet, so I earn my living elsewhere for now. I have had the pleasure of working with several celebrity chefs including Rebecca Rather, Bronwen Weber, and David Lebovitz. I have also cultivated some amazing friends and resources in the Central Texas area and would like to share my knowledge with all who care to join me. My most recent honor was winning Best Sweet at the Bacon Takedown during SXSW 2011. As the culinary icon Ms. Childs' says, "Bon Appetit!" ***CONTACT ME at christy111luv@yahoo.com or twitter @christy111luv***

9 thoughts on “Make it in the Pan Pie Crust”

  1. Yeah, i’ve been wanting to make a pie from scratch again but since am so limited with the kitchen stuff most esp with the oven use…ill be waiting till i have that luxury! way to go!!! this looks absolutely yummy!

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