Comments on: Alton Brown’s Pie Crust

By: Glenda

Glenda — Wed, 25 Mar 2009 04:16:51 +0000

Thanks for this blog post. I didn’t see the Alton Brown episode about pie crusts, but this info makes me feel as if I did. I made my first homemade pie crust tonight (using Martha Stewart’s pie crust recipe) and, while it was flaky and flavorful, I feel that it could use a bit of tweaking. This post has good info on ways I can tweak making a pie crust next go ’round.

By: Kendall

Kendall — Fri, 07 Dec 2007 13:18:42 +0000

I used this recipe a few weeks ago to make a few pies in testing for christmas baking. I had such a hard time with this recipe! I am certain that it was the size of the spray bottle that botched the experiment for me. My spray bottle was very small causing it to take what felt like hundreds of squirts to get the right amount of liquid into the mixture. I recommend using the size Alton and B.o.B. uses so that you don’t kill your hand and your dough.

By: jennifer

jennifer — Mon, 03 Dec 2007 16:41:47 +0000

Kimberly, thanks for the “toothiness” clarification. Quinn & I could see what he meant but found it hard to put into words. Good luck with your pie baking!

Anna, you’re absolutely right. Pie crusts, like many other things, are nothing to be feared. I, however, lack the patience to make them very often.

By: Anna

Anna — Mon, 03 Dec 2007 14:00:32 +0000

I’ll have to see how this one stacks up to Greg Patent’s recipe.

I think we’ve all built up this crazy irrational fear of pie crust making. Compared to so many other things, how difficult is it really??? Especially now that we have the luxury of food processors. My girlfriend’s mom has been making pie crusts from years and of course, did not use a processor. At Thanksgiving, my friend decided to do it herself with the processor. With her mom standing behind her, skeptically, they both doubted the crust would work out. End result, best one ever.

By: Kimberly Yates

Kimberly Yates — Fri, 30 Nov 2007 22:16:17 +0000

Think of pasta when you think of “toothiness”. When its overdone its soft and sort of falls apart but when its al dente you have to chew it a bit. I’m guessing that’s what Alton meant and it sounds like that’s how the crust turned out. I made homemade pie crust for the first time last year for my dad’s birthday. He asked for the same thing again this year…I’ve been so nervous about what I assume to be my beginner’s luck (because it was a beautiful crust with almost everything going for it) that my dad is still waiting for his pie…a good 6 months after his birthday. After reading this I know I must try, try again!