tag:blogger.com,1999:blog-31542820.post1740063218800508992..comments2024-03-03T12:52:18.548-05:00Comments on Magpie Musing: Can We Talk About Pie Crust?Magpiehttp://www.blogger.com/profile/15460136246441367993noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-31542820.post-15362821781873689242015-08-16T20:44:40.191-04:002015-08-16T20:44:40.191-04:00The recipe you cite is certainly a well known and ...The recipe you cite is certainly a well known and storied recipe. I prefer the Cook's Illustrated recipe:<br /><br />http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-31542820.post-27967936167088475862014-11-09T09:47:53.824-05:002014-11-09T09:47:53.824-05:00You probably forgot about this post by now but tha...You probably forgot about this post by now but thank you for clarifying this mystery for me! I just started cooking from "Mastering" and low and behold the first recipe I try is for that exact crust, with the 2/3 cup instructions. I was so confused by it but went ahead and tried it per the instructions. It did not come out well. I'm a fairly experienced baker and I was feeling bad for myself that I failed my first attempt at a Julia Child recipe. I am trying the crust again today with the 1 cup instead. Thanks so much for this advice!!Heidinoreply@blogger.comtag:blogger.com,1999:blog-31542820.post-18892805068937091442009-05-20T12:29:24.054-04:002009-05-20T12:29:24.054-04:00My mom used to take abeaten egg and brush it on th...My mom used to take abeaten egg and brush it on the piecrust witha pastry brush before putting the pie in to bakeSpurwing Plovernoreply@blogger.comtag:blogger.com,1999:blog-31542820.post-27434681217512607792008-08-18T21:19:00.000-04:002008-08-18T21:19:00.000-04:00Looks yummy! We just made pies the other day, ras...Looks yummy! We just made pies the other day, raspberry pies with berries we picked. Yum! One day later, pie all gone. I always make extra dough and freeze it though. I find that the frozen dough, once thawed and baked, is always lighter and flakier than the same dough used on the day it was prepared.Woman in a Windowhttps://www.blogger.com/profile/14747858840088922077noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-66888639519492638742008-08-18T19:12:00.000-04:002008-08-18T19:12:00.000-04:00OK, a box of white nectarines just landed on my de...OK, a box of white nectarines just landed on my desk. I feel compelled to use this recipe....Julie McCoyhttps://www.blogger.com/profile/13636419371986709887noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-20992197104225013552008-08-17T12:01:00.000-04:002008-08-17T12:01:00.000-04:00I wish I had that tart RIGHT NOW!I wish I had that tart RIGHT NOW!Maude Lynnhttps://www.blogger.com/profile/03669688074743095866noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-29741684960282606482008-08-17T04:18:00.000-04:002008-08-17T04:18:00.000-04:00Oh YUM! Now I want a nectarine tart dammit!Oh YUM! Now I want a nectarine tart dammit!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31542820.post-54374478595645695212008-08-16T11:13:00.000-04:002008-08-16T11:13:00.000-04:00dude, this post is why i love you. the thought of ...dude, this post is why i love you. the thought of you in your kitchen doing this. it makes me all warm inside.Girlplustwohttps://www.blogger.com/profile/07056576921114387218noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-11911426841452104522008-08-16T11:03:00.000-04:002008-08-16T11:03:00.000-04:00Pie has been my nemesis for so long. Getting the ...Pie has been my nemesis for so long. Getting the crust right without it cracking and splitting. I still have to resort to red wine vinegar when I'm blind baking it, and even that's not foolproof. (how was that for techno-pie-geek speak? lol).<BR/><BR/>This is why I love fruit pies--so much more forgiving. Since you've got the tart and Julie has the hot drinks, I think I only need to bring myself, right?Gwenhttps://www.blogger.com/profile/12526629366170486737noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-44342826516301010322008-08-16T07:34:00.000-04:002008-08-16T07:34:00.000-04:00I suppose it's a symptom that I say I just don't f...I suppose it's a symptom that I say I just don't feel like I have the time. I know I could *make* time but that means choosing, and I seem to not choose long, slow, patient from scratch cooking or baking.<BR/><BR/>I love reading this stuff. I say "oh a fruit tart, yum, I'd love that, what a good thing to do with the kids, such a lesson such a bonding such fun..." and then I hang that over my head for a while.<BR/><BR/>Until I remember what I really need is to live next door to you and pop over every time I smell baking. :)<BR/><BR/>I make a great pot of coffee or tea.Julie Pipperthttps://www.blogger.com/profile/03169574697104642479noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-29676164484248965802008-08-15T20:29:00.000-04:002008-08-15T20:29:00.000-04:00I always use Martha's food processor recipe for pi...I always use Martha's food processor recipe for pie crust. I have fond memories of divine pork chops my mom used to make from French Cooking. Once when I was unable to eat due to a terrible sinus infection, she pureed them for me and they were still good!Jenn @ Juggling Lifehttps://www.blogger.com/profile/14455967210924573398noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-66317137029015547432008-08-15T19:26:00.000-04:002008-08-15T19:26:00.000-04:00I have the Joy 1 and 2 from my Mom. Only things Iv...I have the Joy 1 and 2 from my Mom. Only things Ive ever made was beef wellington - and oh it was sublime.<BR/><BR/>And the news about Julia being a spy! Did you hear?the queenhttps://www.blogger.com/profile/10263293738568555668noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-86027324888794211682008-08-15T17:33:00.000-04:002008-08-15T17:33:00.000-04:00You are the baker I want to be.I read Julia Child ...You are the baker I want to be.<BR/><BR/>I read Julia Child at night as a little bedtime story to myself.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31542820.post-40496235393668712332008-08-15T15:36:00.000-04:002008-08-15T15:36:00.000-04:00I think that's when I started reading you...that p...I think that's when I started reading you...that paean to Julie. I adored her. All this crap in the news lately about how she was a spy? Um...slow news day? It's been widely known for years!Janethttps://www.blogger.com/profile/09504992439212714138noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-37105785915859825582008-08-15T15:12:00.000-04:002008-08-15T15:12:00.000-04:00Math is my strongpoint but my pie crust needs work...Math is my strongpoint but my pie crust needs work...I think I will give this one a try.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-31542820.post-30788119991977621372008-08-15T15:01:00.000-04:002008-08-15T15:01:00.000-04:00ugh... math and pie crust, i think i'm skipping th...ugh... math and pie crust, i think i'm skipping this. both are not my strong points.krystahttps://www.blogger.com/profile/12531928118463332366noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-29917472775936198002008-08-15T14:56:00.000-04:002008-08-15T14:56:00.000-04:00so, uh when are you coming over?so, uh when are you coming over?flutterhttps://www.blogger.com/profile/11828689769747130419noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-54579346565808609512008-08-15T14:35:00.000-04:002008-08-15T14:35:00.000-04:00That looks delicious! I'm hopeless at pie crusts -...That looks delicious! I'm hopeless at pie crusts - I gave up long ago and now use premade ones. What's demerara sugar? I've never heard of it?FreshHellhttps://www.blogger.com/profile/13051170717740487431noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-27786619532482022612008-08-15T13:55:00.000-04:002008-08-15T13:55:00.000-04:00This tart rocks. And I'm going to use that recipe ...This tart rocks. And I'm going to use that recipe if I ever make pie crust again (I don't bake often). I should do it soon, actually, because I have lard in the fridge that I got from my local farmer and I've been wanting to see what all the fuss about lard in pie crusts is about. ;) And since we know that it's so darn <EM>healthy,</EM> now . . .<BR/><BR/>Thanks a million for taking part in the JC celebration again. It's wonderful to read all these posts about her and to see all of the recipes and food.Lisahttps://www.blogger.com/profile/01970997615781244805noreply@blogger.comtag:blogger.com,1999:blog-31542820.post-33640631747993689752008-08-15T13:18:00.000-04:002008-08-15T13:18:00.000-04:00Looks absolutely delish. I love Rose Levy Berenba...Looks absolutely delish. I love Rose Levy Berenbaum's method for fruit pies -- drain much of the juice from the fresh fruit after slicing and cook the juices down, then add them back to the fruit before putting in the shell. The flavors from the fruit's juice get concentrated and yummy, and the thicker juice helps the runniness factor.RuthWellshttps://www.blogger.com/profile/00022925821891020061noreply@blogger.com