Recipe Index

Bars & Squares

Bread

Breakfast

Cakes

Cookies

Desserts

Dinner

DIY

Drinks

Fall

Gluten-free

Holidays

Ice cream + Ice pops

Jams, jellies, & curds

Lunch

Mains

Pies

Salad

Snacks

Soups

Spring

Summer

Thai

Travels

Uncategorized

Vegan

Vegetarian

Video

Winter

Workshops

Leave a Reply to onetoughcookie Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

5 Responses to “Pie Crust 101”

  1. Hayley June 22, 2015 at 8:36 AM #

    I finally tried this crust on the weekend and it was a huge success! I would say my ‘shitshow’ looked much worse than the pic above but it all came together in the end. Really interesting technique with the roll out, I was nervous about overworking the dough but it just added layers of flaky goodness :) Yum yum, it’s a winner!

  2. Katie October 9, 2014 at 4:49 PM #

    Making Pumpkin Pie this weekend! Just want to make sure that the ice cubes stay out of the dough?
    Beautiful adivce and photos! I will send you a slice from Quebec :).

    • onetoughcookie October 10, 2014 at 10:39 AM #

      Yes, the ice cubes stay out! They’re just to keep the liquid extra-cold. Let me know how it turns out, and Joyeux Thanksgiving, ma belle!

  3. Florence October 9, 2014 at 3:14 PM #

    Hi, What an amazing lesson!! Your teacher mother and her grandmother would be proud of you, as am I. I can’t imagine how anyone could fail to make a perfect crust after all your instructions and beautiful pictures.

    Love, Florence