I’d love to give you the recipe for my pie crust, but I’d be breaking all kinds of copyright laws. So, suffice it to say, you’ll need to find your own favorite pie crust recipe, or, if you REALLY want to know mine, check out Cooks Illustrated. I’ll give you a clue – it has alcohol in it.
Anyway, I made a pear pie last night, beginning with my usual thought pattern of “I HATE making pie crusts because the dough always sticks to my rolling pin and makes a HUGE gooey mess, which means ugly crusts and more frustration than I really need when making dessert. Isn’t this supposed to be fun??” And then it hit me: The answer to the world’s pie crust problems:
Sandwich the dough between two pieces of waxed paper. If the bottom one starts to slip, put a little water in the corners to help it hold in place, or just leave enough over hanging to put a heavy object on it that will keep it in place. Then, remove the top piece of waxed paper and easily pick up your pie dough and place it where you want it. Voila! Pie dough perfected!
Oh, and where is the recipe for the pear pie, you ask? Not here. While it’s rated 5 stars on allrecipes.com, I didn’t feel it was quite good enough to post on this blog. So keep your eyes peeled for mom’s apple pie. That is definitely worth posting and will make you drool just seeing the photos.