I have another super fun and hopefully informative guide to share with you today, all about the elusive PIE CRUST! This is another piece in an ongoing series I’m doing in partnership with Relish.com, where you can find the full Ultimate Pie Crust Guide post, with a breakdown of the ingredients and techniques and more pictures.
I made 6 batches of pie crust, changing either a key ingredient or technique as you can see in the photo above. Each change affected the pie crusts’ flavor and texture. Click over to the full post on Relish.com to see which pie crust was my favorite! I was really excited and a little nervous to experiment with pie crust because it can be slightly finicky and frustrating to deal with. I think a lot of us have this misconception in our heads that pie crust is this impossibly difficult thing to make, but that couldn’t be further from the truth! Out of all my past kitchen experiments, making 6 batches of pie crust actually took the least amount of hands-on time. I discovered it was actually slightly therapeutic to make the pie crust by hand. When you don’t have to worry about baking a full pie from start to finish in one day, it’s easier not to feel so frazzled.
Be sure to browse through all the PIE RECIPES I’ve posted over the years to plan your Thanksgiving dessert table!
Also be sure to check out these ultimate guide posts:
The Ultimate Guide to Chocolate Chip Cookies
The Ultimate Guide to Chocolate Chip Cookies Part II
The Ultimate Brownie Guide
The Ultimate Cupcake Guide