Let's talk about pie.

Although I'm a pretty strong baker, I've never felt fully confident with my pie game.  The crust, in particular, has always stymied me a little bit. I always found it a little bit difficult to work with, either too crumbly or too soft.

I recently found what I consider to be the best pie crust recipe I've ever tried. I got it from  "Ready, Set, Cook",  a cookbook by Dawn Perry.  Believe me when I say that thanks to this pie crust, I've leveled up my pie skills.

I made up a batch of this lovely pie crust today in preparation for a coconut cream pie. The directions are simple and easy to follow, and the results haven't disappointed me yet. You get a pie crust that is easy to roll out and shape and bakes up flaky and flavorful.

 

I started with a crust that I had prepared yesterday and chilled overnight. As you can see in the following photos, it rolled out really nicely. 

 

It was somewhat warm in my kitchen, so I opted for a simple fork crimp to get it done quickly.

I then chilled the crust for about 40 minutes prior to blind baking it with pie weights.

I daresay the finished, baked crust looks pretty good! Definitely better than anything I've managed before I found the killer recipe in "Ready, Set, Cook". 

Tomorrow is National Coconut Cream Pie Day, so I'll be back to talk about my adventure in creating that particular pastry masterpiece.  

Recipe Rating:

Ease: 5 ⭐

Final result: 5 ⭐

Do I recommend it? Yes!