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Have Confidence! You Can Make An Excellent Pie Crust

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The Tampa Tribune

Published: December 12, 2007

It's the time of year when we make favorite family dishes, and some of those are pies. Treasured recipes are passed down through generations, and it's worth it to do a crust from scratch. It might seem daunting, but pie crusts are actually very simple. The first step: believe in yourself. Making a pie crust requires a little practice and "also a large dose of an I-can-do-this attitude," said Maggie Kroboth Green, an editor of the 75th anniversary "Joy of Cooking." Many cooks use a food processor to mix the dough. It is quicker, but it's easy to overprocess if you're not careful. It's important to process just until the dough starts to form large clumps and not to process until it forms a ball. If the dough forms a ball in the processor, chances are it might turn out tough.

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•To save time, you can plan to make the crust four days ahead and chill the dough disks, then make the pies two days ahead.

•Frozen pie crusts taste good with a homemade filling, but it's the decorative edges on a homemade pie that say it's special. Once the dough is trimmed, you can make forked edges by pressing the dough edge with floured fork tines.

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