I finally found one pie crust that is easy to make that I love! It's so good no one leaves a crumb on their plate and it's now the only pie crust recipe I use.
It's from a gourmet dessert catering service in Victoria, Vancouver Island.

My Rhubarb Pie

NATHAN'S NEVER FAIL PASTRY
**********************************
These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size.

5 cups flour
1 teasp salt
2 teasp baking powder
1 lb (454 grams) Tenderflake lard
2 teasp white vinegar
1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup

1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.)
2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball.
3) Roll out amount needed on a floured board. Refrigerate or freeze remainder.

Source: 'I've GOT To Have That Recipe'
Doubleday Canada - Victoria, B.C. 1986

My tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out.

{{gwi:1519700}} - (can be fresh or tinned)
1 cup sugar (200 grams)
4 TBS flour
4 cups sliced peaches
1 TBS lemon juice
Using similar method as with apple pie, mix sugar with flour in mixing bowl, add sliced peaches and lemon juice. Combine. Pour into lined pieplate, put on top crust and use same baking temperatures and times as apple pie.
With both pies - be sure and have a drip-catching pan at the lower level of your oven in case the fruit juices bubble over.

SharonCb

I am far from being an "expert" when it comes to making pie dough.......However, here are a couple of web-sites that may be of help:

http://www.pbs.org/juliachild/tricks/pastry.html

Also, I divide the cold shortening in half. Cut one-half in first, and after three or four chops, add second half and continue cutting in the shortening. This way you will have some smaller pieces of shortening and some larger pieces. Helps making the crust really flaky.

Here is a link that might be useful: Making Pie Crusts

Mine is simple.....and also "never fail" but I suspect that comes with practise.

for a double crust pie...
2 cups "stirred" AP flour
2/3 cup fat....first choice is lard, next Crisco and lastly butter ( butter can be hard to work)
1/2 tsp salt if using lard or crisco....1/4 rtsp if using salted butter.
cut the fat into the flour with a pastry blender until it resembled corn meal.
Add 4 to 5 Tablespoons ice water....one tablespoon at a time....tossing the dough with a fork to mix. Add just enough water until it comes together and you can make a ball out of it.
Cover and chill for 30 minutes or so, and divide in half and roll out on a lightly floured surface. I like Formica to roll on and have a special roll out board covered with an odd piece of Formica.

And if I am in a big hurry, I will sometimes put 1 cup of flour into the Cuisinart, add 1/4 tsp salt, and cut up a stick of frozen butter into cubes and pulse until mixed.....dump into a bowl and add 2 T. Vodka, toss and then add about one tablespoon of ice water and toss until uit comes together.
The Vodka vaporizes in the oven and leaves a really flakey crust....not at all "cakey".
Linda C

Not an expert here, but I have used many different recipes with sucess. Eveyone's tips are good & here are a few things that help me.
Cutting in the fat with a pastry cutter,(hands can be hot) Only mixing after adding very cold water till dough holds together when you pinch a piece of it, then form into disks on plastic wrap and chill the dough for an hour before rolling, lightly flour both bottom and top and roll lightly, moving it often so it does not stick. I love fried hand pies! Good luck

My favorite pie crust to use with just about everything is Ann T's Oatmeal Maple Crust..it's so easy to work with and delish!!!

Don't have it on the computer..gotta get out the binder.

This is the crust that Nancy/Wizardnm made for us at PFPP last year. It was outstanding!

Foolproof Pie Dough-Single-Crust Pie (double for a 2-crust pie). Vodka is essential to the texture of the crust and imparts no flavorÂdo not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

INGREDIENTS 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 teaspoon table salt
1 tablespoon sugar
6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
1/4 cup chilled solid vegetable shortening, cut into 2 pieces
2 tablespoons vodka, cold (Grey Goose recommended)
2 tablespoons cold water

1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 mins.

4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.

When I was in New Orleans I sold mini pies at the French Quarter Flea/Farmers Market. They did sell very well. Favorites were pecan and coconut interestingly enough. I also made large pies so don't forget to do at least a few of them too until you see how well the big pies sell.

Like Happytime I've used lots of recipes with success. It does seem to be a matter of getting to know what it's supposed to be like at each stage and having a deft hand so you don't overwork it. I have good luck using the food processor and it would be a good way for you to knock out a bunch of batches of crust at a time to chill/freeze ahead of time so you can bake them later, before sale day.

This is the recipe I used the other day for the apple custard pie.

Put into processor
3 cups flour
1 tsp. salt

Take
3/4 cup butter [1 1/2 sticks] very cold
1/3 cup Crisco --also very cold
Cut sticks of butter in quarters lengthwise and then into cubes. Add to processor and pulse until butter is fairly broken down but some larger pieces remain. You still have to put in the Crisco so don't worry about some larger pieces. Now put the Criso in in spoonfulls. Pulse a few times until there are still a few pea sized pieces of butter but most will be broken down more.

Now drizzle 1/4 cup of ice water down onto the mix, a few spoons at a time, pulsing a couple times inbetween each addition. The crust is done when it starts... starts.. to pull itself into a mass. It may take a bit more or less water. Usually a little more. I like a fairly soft/wet dough. Remove from machine, wrap in plastic and refrigerate or freeze until use. If you're going to do the mini pies I'd just put the whole batch into a gallon baggie and flatten, then freeze till needed. When you're ready to use them, thaw in fridge. Put decent amount of flour on board before rolling and follow Nancy's directions above for rolling out. Great pie crust.

I think some of the "secrets" are use enough water. Keep stuff cold [although with experience you can make great crust without doing the cold thing]. Leave some decent sized pieces of fat, and use cold fats. Don't be afraid of the crust. LOL..

I think maybe you can see in this pic how flaky the crust is. Maybe the leaves make it easier to see how flaky the crust is on them too.

Forgot to say that the biggest seller by far in the large size pies was pecan. I think it's because people try not to make them for them selves but they still love em so much when they see them for sale they can't resist. Of course making a great pie helps, but pecan is so darn easy. The recipe on Karo is right on. Smiles.

Also since they have to travel, don't hesitate to over bake your pies a little bit.

The main key to pie crust is not handling it too much. Working it like bread dough makes it tough very fast. Handle it just enough to roll it into a ball.

Thanks so much you all. It's so funny, I guess I had pie on the brain yesterday. So after work I saw some pretty good looking tomatoes for sale, so I decided I would make a tomato pie for supper. I did what I usually do, I bought a rolled refridgerator crust. When I got home, the crust didn't look right, low and behold it had expired in March. So I was forced to make a pie crust. I used lindac's recipe and it came out delicious. I will never buy a crust again!

I think for me, my food processor may be the key. Now I'm ready to experiment with all kinds of pie. The farmer's market really would like to see us use some home grown ingredient in our baked goods, so I'm going to experiment with zucchini and green tomatoes.

coconut-nj: what size did you use for mini-pies? I'm thinking 5" or should I go smaller to 3"? Did the pecans sell well all year. Here in our neck of the woods, pecan pie is usually a winter holiday pie.

Here are two pie crust recipes that I like. The first is my standard crust and I use it for both sweet and savory pies. Tried a lot of different crusts over the years but this one is my favourite.

The second crust, the one that Terri loves, is also very good. I tend it use it for Galettes or more rustic free form pies.

Home Cookin Chapter: Recipes From Thibeault's Table

Butter-Lard Pastry
==================

2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water

For sweet pies add 1 to 2 teaspoons white sugar.

Mix flour with salt, and cut in butter and lard. An easy way to cut in the fat is to use a food Processor. Cut the
butter and lard into cubes add to the flour and pulse. Butter/lard should be the size of peas. Pour mixture into a bowl and add the icewater, mixing quickly with a fork, just until the dough comes together. Turn out on to floured board and form into a ball. Cut into two pieces, wrap in plastic and refrigerate for an hour.

Another way to cut into the butter is to use a box grater. Makes the perfect size pieces of butter. Just make sure that the butter is very cold.

NOTE: This crust is also perfect made with all butter.

Edited: May/2009

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Oatmeal Pastry
====================

Source: Foodtv.ca
Anna Olson

Dough

2 cups all purpose flour
2 tbsp oats
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, cut into pieces and chilled
2 tbsp sour cream
2 tbsp maple syrup

Preheat oven to 350 F.
Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.

I usually dive into things with no problem, even if I haven't done it before, but pie crust intimidates me to no end!! And everyone that makes them says how easy it is and it's just a matter of practice, but no matter what I do I can't get the crust from the table or board to the pie plate in one piece!! It always breaks apart! Maybe I'm not chilling enough - that might be it. I also always use butter. I just don't like the looks of Crisco and I rarely eat pie so I don't mind splurging on the butter when I do!

Seems to taste good, however, so I guess it's not a huge catastrophe but seeing all these gorgeous pies with leaves and all this fancy pastry work - oh how I wish I could get the hang of it!!

I'm copying all these recipes - the ones with vodka are fascinating! Who would have thunk?

Ann T - what is that luscious looking filling in your oatmeal pastry? Looks like blueberry and I just LOVE anything blueberry! Was it baked free form like that or in a "container" of some sort?

Lisa

Lisa, have you tried rolling your crust around you rolling pin and then transferring it into the pie plate? That is how I do it.
I haven't baked a pie in ages. I think I will put Ann's chicken pie on the menu for next week.
Lisa

Lisa, just cut out the little pieces and forget that big top crust. I think the little cut out pieces are actually easier to handle than trying to get an entire top crust placed on a pie, intact and in place.

Amanda made a rhubarb pie for the county fair a couple of years ago, and after several tries, still didn't have a nice top crust. She ended up cutting out little maple leaves and putting those on top of the filling. That pie won the Grand Champion ribbon, and it started because she couldn't roll a decent top crust, LOL.

Now I'll admit it, she used Grandma's rhubarb pie recipe and I didn't see any way she could go wrong with it, but it looked nice as well as tasted good.

OK, now bake that pie and I'm wanting to see a picture.
Mine usually does this

{{gwi:1519709}}

I post pictures anyway, LOL.

Annie

Annie

I'm sure it tasted delicious anyway Annie and that's really the point, isn't it lol??

But still - some of the crusts you guys post pictures of are just works of art! Like I said - I'd hate to cut into it and ruin it! And good for your daughter! Shows how clever she was in turning a problem into a plus instead! And what a thrill it must have been for her to win!!

Lisa - what a great name (lol!!) - I have tried doing the bit with draping it over the rolling pin. It still tore. maybe I'm trying to get it too thin - that could be another thing. I made a pie once and the crust was so thick - I'm always worried I'm going to do that again. And I've made all of 5-6 pies in my life!

But I probably would make pies more often if I could get the hang of working with the pastry crust. I can't tell you how many "tart" recipes I have but I have not made a one of them because I'm intimidated by the crust!

I'll get working on it tho and if and when I do succeed, I'll post a pic! I'm sure the family won't mind if I make a bunch of pies just to practice getting the crust right!

Lisa

I gently fold the top crust into quarters and then unfold it over the pie.

Colleen, that's how Grandma always did it too.

Lisa, I make tarts without any top crust, you can just patch the bottom crust and no one can see, LOL.

Yes, your family would probably sacrifice themselves and eat your "practice pies", no matter how the crust tears. It's a tough job, but someone will do it I'm sure. LOL

Annie

A quick Pie Story:
I may have told it before. But what the H3ll, I'm older than you all and allowed to do that.
My MIL always tried to emphasize being carefull with the Gas Range, washing machines , etc.

That was to my wife when she was growing up.

Well when we were married about two weeks,
I was coming home to my 2 nd floor apt. and
my wife came running down the stairs,
stopping me from going up to the apt.

She said " don't go up there !!!" The oven is ready to explode.

I went up to see what the problem was and heard a strange noise from the oven.

Poof!!! poop!! Poof !!! Plop !!! I opened it, not knowing what to expect???

Here were two Apple pies Poofing away, she didn't make any
slits in the top and the Whole Crust was lifting up and down and Poofing, Ploping away

Her mother always warned her about the Oven exploding.

At that time you had to light the oven with a match at a small hole in the oven bottom.
If you turned on the gas and waited too long, there would be a BOOM!!!

This was just one story of the many stories in Lou's
" Life with my Wife ""
I should have written a book.

Like many other Recipe's , Most of the Pie Crust recipe's are about the same .

I have had, and made, the one with Baking Powder added and it seemed to make a difference.

How it is handled makes the biggest difference.

LISA :
Try rolling it up on your Grandmother's Macaroni stick not the Rolling Pin and
then roll it out over the Pie dish.
In the Army the pies were about 16 X 20. Think you can do one of those ?
Keep practicing , when it don't work, roll it into a ball and throw it at your DH.
Then he will give you the Wooden Spoon treatment.
You will learn fast!!!

PS : I don't believe you dipped bread in the gravy on Sunday morning.
My Grandmother had about 25 notches on her spoon.
They matched the Knots on my head.

Lou

If you roll your crust on a Silpat or parchment paper, it's easier to maneuver it into a pie dish. As far as top crusts go...hmm. I like that maple leaf top!

I'm also a pie crust failure, but they always seem to taste good. I think I will try the maple leaf. Do you just put them on like you would the crust, or do they need to be put on later? Do you put sugar or an egg wash on them?

Thank you!

I don't know how Ann T does hers, but Amanda just cut out the pie crust and put the unbaked "leaves" on top of the filling. She brushed the leaves with a little milk, sprinkled with some sugar and baked it just like she would bake any two crust pie.

Usually I'd skip the sugaring part but she wanted the pie to "sparkle", LOL. It must have worked. If you look carefully you can see that some of the leaves are thicker than others. That's because Makayla helped with some of them, she was three then and not as good at pastry dough. (grin). Hey, the competition was important for Amanda, but not as important as letting her daughter "help". Gotta have priorities, you know!

Annie

Love2weed, I used the 5 or 6" pie tins. The smaller ones are sort of a pain and the larger ones sold just fine. Yes, the pecan was a year round favorite. Hey it was New Orleans, but I sold them up here in New Jersey year round too and still get requests from friends/old clients. I did forget that you have that stipulation of using things you grow. How bout getting some chickens? LOL.. you can use eggs in tons of stuff. Smiles.

Lisa and others, another hint about those falling apart crusts. First of all, if it's falling apart it means you're on the right track. It means you have a nice short[flaky]crust. Try adding just a little more water. The dough will be a little sticky, but after chilling it will be fine. Also, use plenty of flour to make up for the wetter dough. Then as you roll it out, I always turn the dough to make sure it's not sticking and toss some more flour underneath if it is. So, as you go to turn, take the sides of your hands and if it's starting to crack around the edges just push the edges back in as you roll. That can help make it stay together better. I usually do the fold in quarters thing, but have been known to roll on the pin also. You don't need to make it tooooo thin. Just experiment and use a ruler and keep it around a quarter inch and you'll be fine. But... if you really have a problem, do as Fori says and roll on parchment, then slide the parchment onto a cookie sheet to chill it. Then all you have to do is flop it over on top of the pie. Good luck... don't be skeered. It's only a bit of flour and butter/shortening. As you said people think it tastes good anyway. If the first try for the top crust falls apart just slap some butter and cinnamon sugar on it and bake it off as cooks treats, although keeping it away from anybody else is pretty hard. Make some more crust and try again.

I just baked 8 pies this past week in one day and gave them all away except a half of a pie. Keeping the ingredients very cold is key. I have my flour frozen, my shortening in the refrigerator as well as the liquid I use. I make the big batch pie dough and use a big electric mixer (Sunbeam) to mix my flour and shortening, then I add the cold liquid and mix with a big meat fork. Then I shape it and usually freeze it in big patties wrapped in plastic wrap. I take it out when ready to use and let it thaw overnight in the refrigerator. My recipe uses 5 pounds of flour, I have posted it somewhere on here before. This is a very tender pie crust and I too roll my pie dough over the rolling pin and place it in the pan and then again over the pie after, making the design or slits on the top. Yesterday I baked a big deep dish 10 inch apple pie and have it hidden away for tomorrow.

Sue

Trudy, I cut the leaves out by hand and just place them on top of the filling, just like I would do with a regular top crust. Brush with milk, sprinkle with sugar and bake.

As for putting a regular crust on top, I just fold it in half and pick it up with my hands and place.

Ann