ISO: Recipe and Tips for making a Flaky Pie Crust

[cuteascountry_Shortcake]

Hello everyone,

I was just wondering if any of you would have a great/easy recipe for:

A) Pie crust (I can never get this one right. Somehow, it just ends up being hard and not flaky. If you could give me tips/recipes, they both would be greatly appreciated

B) I would also like a great recipe for lemon pie with meringue. I have not had this one for a while and I have a taste for it.

Thank you

Micheline

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Hi Micheline,

I think you might like to check out this recipe for Lemon Meringue Pie at the Becky's website.

www.burleehost.com/reknbek/lemon_meringue_pie.htm

If you click on the link above, it will take you to the pie recipe. Make sure to click on the link for her home page at the bottom after you check out the pie recipe. She has a lot of recipes to share. They sure do sound yummy!

Enjoy,
Shortcake
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Shortcake, I tried the Lemon Meringue pie recipe this weekend and yes, that was the one I was looking for

thank you again

Micheline
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Hi Micheline,

I'm glad the pie recipe was what you were looking for. There is nothing quite like a piece of good old fashioned Lemon Meringue Pie!

I'm hoping someone else will jump in to answer your request for help with making a flaky pie crust. We have some great bakers here!! Ladies, gentlemen?? Anyone have a foolproof, easy recipe for making a flaky pie crust? We'd like to know your secrets.

-Shortcake

[Chris in NM]

Hi Micheline,

I use the Betty Crocker recipe for pie crust and mine comes out great every time. Some people have told me that the crust outshines the filling! One big hint, use ice water instead of tap water. I put water in a large container with ice cubes to get colder while I mix everything else first. The recipe is on the Betty Crocker and/or Crisco websites.

Good luck!!!

[Turptoo]

I use a regular pie crust recipe but use ice cold seven-up instead of water. I was given this hint years ago when we owned a restaurant and our cook gave this to us. She said it came from a famous pastry chef. It has never failed me. I think it has something to do with the fizz that makes a nice flakey crust.

Turptoo