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eschuen · Mar 22, 2009, 03:39 PM

Can anyone tell me how to make a pie crust that's more like a bakery crust than that flaky crispy stuff. I'm a guy people so please don't get techinical on me... lol. I used to use Jiffy pie crust and no longer can find it. Any help will be appreciated.

tickle · Mar 22, 2009, 03:58 PM

Buy the frozen pie crusts. They are not flaky. Not what I want, maybe sometimes for a quiche they are good, but otherwise, for apple pie, or a torte, I like flaky.

Tick

lilbay · Mar 23, 2009, 01:56 PM

Also those pie crusts found in the refrigerated section are not flaky either.
They still make Jiffy pie crust have you tried other grocery stores?
I say that because for some reason in my area they stopped selling that and those Blueberry muffins at certain stores but others still have it.
So maybe try and find another store in your area that offers it.

What exactly are you baking maybe someone may have a recipe that will work that you can do from scratch.

God Luck

tickle · Mar 23, 2009, 03:45 PM

Hi, linay, he doesn't want 'flaky' pie crusts that's why I suggested the frozen ones.

lilbay · Mar 23, 2009, 04:06 PM

Yes I read that.

Which is why I said om ,y reply
The refrigerated ones are NOT flakey either
At least the pillsburry ones I have used are not.

I also asked what he was making thinking that Maybe someone had a Not to flakey scratch recipe that would work for what he was making.

By the way it is LilBAY but you can just call me Bay that is what my friends call me.
HI Nice to meet you :D

eschuen · Mar 23, 2009, 04:46 PM

Lady's thank you all,

I never realized they had frozen pie crust. I've recently become a widower and am trying to make a few things as my wife did. I got spoiled I guess. I never liked flakey crust and my wife made special pies for me, and as she said, real pies for herself and company. I'd appreciate a from scratch recipie if any has one. One lady told me just take flour and crisco. That just didn't sound right. Or was I wrong ?

tickle · Mar 23, 2009, 05:16 PM

2 cups flour
l/2 cup hard shortening (l cup for flaky)
Pinch salt
Blend all of the above with pastry blender until it looks 'mealy' as in cornmeal
Mix in l/2 cup chilled water until all is well mixed
Work with hands

Blend with hands into a ball, wrap in plastic and freeze if you like, but works better if chilled before rolling out

Tick

eschuen · Mar 23, 2009, 06:38 PM

Thanks tick, Is Crisco a hard shortning?

tickle · Mar 24, 2009, 03:52 AM

Originally Posted by eschuen

Thanks tick, Is Crisco a hard shortning?

Yes

ohb0b · Apr 19, 2009, 11:20 AM

Why would you not want flaky crust?

I use the recipe from the Crisco can, only I substitute 2 Tablespoons vodka for the first two Tablepoons water. Mine turns out pretty good most of the time.

tickle · Apr 19, 2009, 12:31 PM

Originally Posted by ohb0b

Why would you not want flaky crust?

I use the recipe from the Crisco can, only I substitute 2 Tablespoons vodka for the first two Tablepoons water. Mine turns out pretty good most of the time.

I guess it's a matter of preference. Sometimes I make pies where I don't want flaky either.

Tick