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Created in this Craftsy Course

Perfecting the Pie Crust taught by Evan Kleiman

Light and flaky crusts, the foundation of perfect pies, are within your reach with the help of chef and pie expert Evan Kleiman.

Other projects made as part of this class:

Food & Cooking
Apple Pie
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Here are some details about my project:
Category Food & Cooking
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Share a little about the ingredients and techniques used to create this dish/item. Organic, Unbleached AP Flour, Butter and Shortening, Apple Juice and ACV

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What are you most proud of? It turned out well, considering it was our first one

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What advice would you give someone starting this project? Read the recipe first, Mise en Place before beginning.

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Evan, I used butter, shortening, apple juice and ACV, using 12 oz AP Flour, 8 oz fat, 4 oz liquid. I had to blind bake, but my pie Crust wasn't flaky.. It shatters rather than flakes. Why is that?

11/09/2013 Flag

This is where language gets us in trouble. If it's shattering, then it's flaky. To make it more tender you can use water and 2 T ACV or distilled vinegar.

11/10/2013 Flag

This is probably obvious, but still only a 4 oz total? I don't recall what you said about the ideal moisture level...

11/10/2013 Flag

It looks delicious anyway.

11/10/2013 Flag

It was delicious, anyways. And, as it turned out, this particular pie appreciates a firmer, flakier's not getting soggy.

11/10/2013 Flag

PS. Thank you! :-)

11/10/2013 Flag

Also, upping the amount of shortening will tenderize the crust

11/10/2013 Flag

Thank you for understanding what I meant. :-). My husband said it was perfect, but I really thought it should be a little more tender. Ia ppreciate your input!

11/10/2013 Flag

You should be proud! I've yet to attempt blind baking. I am certain your husband felt he was a very lucky man!

11/18/2013 Flag

He did, thank you, Miss Cara. That alone was very rewarding. :-)

11/22/2013 Flag