STARTING FROM SCRATCH:  PIE CRUSTS – AN INTRODUCTION

It occurs to me that one of the core, bare-bones, basic elements of this blog should be about a topic that a great many people seem to have issues with:  The Pie Crust.  Let’s face it, pie crusts are NOT exactly an easy item for most people in the area of pie baking.  They can be tedious, frustrating, and time consuming pieces of pastry that can easily reduce the most patient and conscientious of us to a sailor-tongued, enflamed pile of rage.  Think that’s an exaggeration?  Well, remember your last failed crust.  Yes, THAT’S the moment I’m talking about.

So, to save us all from future dented or shattered pie plates, I’d like to cover some basic tenants of pie crusts with you all.  Hopefully, these will make your future endeavors a bit easier, maybe even refine your existing and wonderful skills, and help encourage those who have feared the task to try them!

Given the various types of pie crusts used for different kinds of pies, I’m going to concentrate on making this a three part “series”, if you will, on various kinds of pie crusts:

·         Pastry Pie Crusts

·         Non-Pastry Pie Crusts

·         Gluten Free Pie Crusts

DISCLAIMER:  Please bear in mind that I am by NO means claiming to be a credentialed expert with copious years of culinary or baking experience, a professional baker with countless hours in the kitchen, or a dietary specialist who knows hordes of information about the areas of allergens or dietary restrictions.  I’m just a guy who’s baked a few pies in his time, knows enough to be dangerous in the kitchen, and simply wants to share his enjoyment of pie.  Some of these recipes  or techniques are time honored, well tested, and great for first timer to accomplished bakers.  As with all pie crusts, some will work well for you, and some will work better than others.  Readers are encouraged to proceed with a hopeful caution and a big You-Can-Do-It!!