with Greg Patent, Award Winning Cookbook Author

A Baker’s Odyssey: Pie Crust Recipe

You say you can’t make pie pastry? This video will take all the fear out of making pie dough. I explain why each step is necessary and guide you to perfect results every time.



4 thoughts on “A Baker’s Odyssey: Pie Crust Recipe”

    • Hello, Bill Baca
      Here’s how I make my basic pie dough now: 7.5 ounces all-purpose flour, 6 ounces fat (half butter, half lard or vegetable shortening), 1/2 teaspoon salt, about 6 tablespoons ice water. Happy Baking!

    • Hello, Annette
      I’ll cut to the chase and tell you what I make now as my basic pie dough: 7.5 ounces all-purpose flour, 6 ounces fat (half butter, half lard or vegetable shortening), 1/2 teaspoon salt, about 6 tablespoons ice water. Happy baking and thanks so much for writing.

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