Pillsbury, in the dairy case.

I used to take pride in my crust. Kept everything ice cold and handled as little as possible so as not to make it "tough". Theirs is every bit as good and ten times easier! Don't knock it till you've tried it.

I would use the one with half butter, half lard and half of the cold liquid being vodka.
It is by far the tastiest, easiest to handle pie crust I have ever made......over 45 years.

Second vote for the Pillsbury pie crust in the dairy vase.

Here is the one I have been using for awhile.

Pie Crust Mix

3 1/2 pounds of flour, around 16 cups. It may take more so feel free to add more.
I freeze my flour and use it cold
3 pounds of lard or a mix of lard and vegetable shortening which is 6 cups
1/2 cup of white sugar
1 1/2 Tablespoons of salt

This can be divided and then all put together to store. I use my mixer to mix it together.

When ready to use mix this amount together.

For every two cups of mix use 1/3 cup of lemon lime soda. I use Sierra Mist. I always refrigerate my soda pop before using.

This mix can be made and kept on the shelf for a very long time. I usually double it when I am making up the mix.

I have used the refrigerated pie shells but do not care for them as much as I do home made.

After adding the liquid be sure and shape into a ball and wrap with plastic wrap and refrigerate for at least a half hour. I usually do mine the day before.

Sue

I used to use the Pillsbury ones but then one day they were out, I bought the deep dish Kroger brand ones and oh my so much better so much flavor everyone thought for sure I had made them from scratch. Only kind I use now.

Ditto Carol. That is the easiest tastiest recipe I have ever used.

I agree with the vodka one. I made apple pies with it recently and everyone raved and specifically said the crust was perfect. It frezes well so you could make all the dough beforehand.

Cook's Illustrated's Foolproof Pie Dough
serves one 9-inch double-crust pie

Ingredients

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Procedures

Process 1 1/2 cups flour, salt, and sugar 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 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 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 medium bowl.

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. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

I used to make the vodka+butter+lard+vinegar pie crusts from scratch, UNTIL I discovered the pre-made Pillsbury pie crusts - now, I rarely make a scratch pie crust - they are great!

I used to use the Pillsbury crusts, but my friend turned me on to the gluten free crusts at Whole Foods. They are superb!!

I heard Richard Kimball of Cook's Illustrated on NPR the other day talking about the vodka pie crust. He explained why it works.

I've also found that crust with lard is the easiest to work with, flakiest, and best tasting. When we used to raise pigs, I made my own.

Using lard and butter is so flaky, rich and great tasting. Yum.

Thanks for posting the vodka pie crust recipe. I will have to try it... since I got vodka in the house. ;)

Moni

Betty Crocker crust mix In the box!!! Best ever, flaky, and good!!!

I have discovered Pappy's pie crusts - they are in the freezer section. They are made with lard.

Oh my! They taste wonderful and are super flaky. They don't have that fake taste that I get with the Pillsbury ones - and I used to always get the Pillsbury ones. The Pappy's crust taste just like what my Mom made!

They come 4 in a box. You let them thaw and roll them out. For my deep dish pie pans, I use two chunks of the dough, and re-roll the leftovers for mini pies.

Check your grocery store for them - the are AWESOME!

Here is a link that might be useful: Pappy's Pie Crust

Another vote for the Pillsbury crust. I used to make my own for years, but let's face it, when you make pie as often as I do, making the crust becomes a bit of a chore. I tried other pre-made or boxed crusts from time to time, but always went back to home made. Since I found Pillsbury, that is the only one I use. If there is a difference, it is too subtle to make the extra work and time worth while. It can also be kept in the freezer for several weeks, until needed. (Needs a couple of hours to defrost) I make a dutch lattice apple pie that is requested very often by both family and friends, and now it is a breeze to make!

Elisabeth

Wouldn't it be cheaper to make your own, especially if you are going to make 12 double crust pies?

Sue

I would bake one pie with each type of crust you want to try now so you'll know which you like for the summer! All in the name of research, of course.

good idea Chi83, and she can invite the KT gang over as testers!!

Hi Kids,

Thanks for all of your input. Chi83, excellent idea! ALL in the name of research, of course.

I am interested in some of the suggestions and think that I will try most of them. I have been using the ready made Pillsbury crust for several years and while they are fine for regular pies, I feel the need to put extra effort into these. I find them to be a bit tough with not a lot of flavor but very easy. They have also resulted in my family enjoying more pies than they would have otherwise. I have used them for almost every pie I have ade for a number of years, since they were sold in the square box, folded in 1/4s, I want to try somthing a bit more special. I remember making crusts that had great flavor are were flaky and yummy. That is what I am going for.

I have an old standby that called for an egg and vinegar that I could go back to but I think I will try one of the lard & vodka combos first. I will have my own *test kitchen*...all in the name of research, of course.

So, thanks, Kids. You have given me some good direction. Thank you all for your help.

sooey

I love research!

Hah, tobygirl! You mean Christopher Kimball. Richard is the Fugitive. Given the opportunity to have a chat with either Chris or Richard, though, I'd pick Richard, if it was really Harrison. I'd bake him as many pies as he'd like. Research, you know.

Hi Kids,

sherrmann...do I see a KT Test Kitchen in our future? We could try all the different recipies and have a table of *judges*...Christopher Kimball, Richard Kimball...aka Harrison Ford and we may as well toss in Tommy Lee Jones just to make sure we have a good balance. Who else could we think of to judge? Kyle Maclachan from Twin Peaks? He loved a good cherry pie.

sooey
who is not afraid of a little research!

Christopher Kimball - I always want to punch him in the nose. Don't know why - but I do! LOL!

...back to regularly scheduled programing.....

You really need to try them out if you really want what is best to you. Contrary to what many claim I've found that *just* because something is homemade does *not* mean it's automatically better. For instance, my SIL's homemade lemon meringue pie. Want the recipe? :D I don't! For that matter, most anything she makes... Ugh.

Also, are you a traditionalist or do you consider something unconventional at times? I'm a big fan of graham cracker or (preferably) cookie crumb crusts. I use them for pecan pies and cashew pies too. Sort of gilds the lily for me. And there's not an easier crust to make that I know of.

There's also the pat-in-the-pan crusts that are easy and many love. There's the self-forming crusts too. So there's a lot of options for your test kitchen to try out unless you're committed to the "way we've always done it" philosophy.