Thanks, guys! I don’t make a lot of pies over the course of the year, so it’s hard to get really good at it. Usually a strawberry rhubarb in spring, blueberry in summer, then apple in fall. I almost always use Amy Theilen’s crust recipe, but have wanted to try Ina’s for a while now; but it’s back to all-butter for me, it’s so much tastier, even if it doesn’t hold the crimp quite as well.
I love Ina’s crostata crust, and am thinking of trying that for the next pie I make…it’s got a lot of sugar in it, but it’s so good!!
Here is the all-butter pie crust I usually use - it’s got a bit more butter than other all-butter recipes I’ve seen and also has vinegar in it.
https://www.google.com/amp/s/www.foodnetwork.com/recipes/blueberry-lemon-pie-with-a-butter-crust-2178980.amp
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