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Photo by weeble

Cooking Level: Expert

weeble is looking for: (8 recommendations)
good afternoon buzzers! i'm slowly getting over my fear of yeast. slowly. I've been making artisan bread for the last few weeks and it's been going really well. i'm ready to move on and conquer my next fear. pie crust. plain, flaky pie crust. I really suck at this. however I do remember making one in a food processor a very loooong time ago and it was edible! my problem I think is that I tend to over work it. the food processor made it so that I hardly had to deal with it, except for gathering it together in a ball. if anyone has an easy peasy, no fail, flaky pie crust, I would reeeallly appreciate it. i'd like to make some butter tarts and maybe another kind of tart, if that matters. thanksamunch:)

Recommend a recipe

Last updated: Nov. 20, 2013 1:34 pm
Posted: Nov. 14, 2013 10:54 am
Recommended Recipe:
Photo of: Pie Crust IV

Pie Crust IV

Submitted by: Jan Bittner 
The proportions are nice in this pastry dough, with just the right ratio of flour to shortening to water. Everything incorporates perfectly and the dough is easy to roll out. This recipe for flaky, tender crust doubles well and freezes nicely. 
Recommended by: Kristen B.
Nov. 14, 2013 11:03 am
I have made this crust several times, both as a dessert crust but also for savory crusts for pot pies. It's pretty much no fail. Be sure to use ice water!
Nov. 14, 2013 11:27 am
thanks Kristen :) looks pretty easy!
Commented by: Marie C.
Nov. 14, 2013 11:04 am
If you are ok using Vodka this America's Test Kitchen recipe works well.
Nov. 14, 2013 11:34 am
marie,not opposed to using vodka. when I get some, i'll give this one a try! thank you:)
Recommended Recipe:
Photo of: Flaky Food Processor Pie Crust

Flaky Food Processor Pie Crust

Submitted by: Charlotte 
If you 've never made pastry dough in the food processor, you 're in for a treat. This recipe is foolproof and easy. Make sure all the ingredients are chilled, plop them into the processor, and that 's it. You 'll get flaky, manageable dough. 
Recommended by: sassyoldlady
Nov. 14, 2013 11:14 am
I remember saving this one when someone recommended it.
Nov. 14, 2013 11:35 am
looks easy peasy sassy. have you tried it???
Recommended Recipe:
Photo of: Easy Homemade Pie Crust

Easy Homemade Pie Crust

Submitted by: Chef John 
This all-butter pie crust recipe produces flaky, tender results. 
Recommended by: Patches
Nov. 14, 2013 12:10 pm
I can totally relate, weeble! I finally just gave up on pie crust for many years. When I saw Chef John's recipe, I decided to give it a try one more time! The video was very informative and the pie crust turned out absolutely fantastic! It's done in a food processor so, as you said, you won't overwork it. Good luck!
Nov. 14, 2013 12:47 pm
oh patches, I love love videos! I like to actulally see how it's done. thank you! :)
Nov. 14, 2013 12:55 pm
You're welcome, webble!
Recommended Recipe:
Photo of: Butter Flaky Pie Crust

Butter Flaky Pie Crust

Submitted by: Dana 
This delicious, flaky pie crust made with butter makes a single crust pie, but can be scaled to meet your pie baking needs. 
Recommended by: Kim's Cooking Now!
Nov. 14, 2013 5:49 pm
I've made this one recently, and just pulsed it a few times in the food processor. It was so good. I'm using it for my Thanksgiving pies.
Nov. 14, 2013 6:37 pm
oh thank you, kcn!!! this looks do-able!
Nov. 14, 2013 6:38 pm
thanks everyone for the great recipes. they all looks so easy! I may have to try each and every one of them :)
Nov. 14, 2013 11:08 pm
you can do it!!! especially if you do each and every one! the more you do it the easier it gets, because you learn the look and feel of it, just like bread ;) the chef john video shows what you are looking for. that crumbly, barely coming together mixture is what it looks like when you stick it in the plastic wrap, but it relaxes and absorbs moisture and becomes more cohesive in the fridge when it rests. you can do it, weebs! :)
Nov. 15, 2013 8:10 am
oh zeebee... thank you for your words of encouragement. and yes you're right. practice practice practice! I will be reviewing chef john's video for sure, for even more encouragement.before you know it, i'll be rolling out pie dough like a pro! LOL
Commented by: CTSCOOKING
Nov. 15, 2013 5:52 pm
Here is an easy no fail all butter pie crust:one and one half cups of flour, one half teaspoon sea salt, 12 (yes 12) tablespoons unsalted butter cut into cubes and very cold. 5 to 6 table spoons of ice cold water (water with ice cubes in it) The key is for the butter and ice water to be very cold. In a food processor pluse together the flour and salt. Then add the twelve tablespoons of butter that have been cut into small cubes into the food processor with the flour. Pulse until the mixture resembles coarse corn meal. Add 5 Tablespoons of ice water (pulse after each Tablespoon) after about 4 or 5 tablespoons of the water you can see the dough come together. I usually keep the food processor running after the 5th Tablespoon and the mixture comes together into a ball. Turn this out onto a floured work surface. Form into a ball. Let rest for about 30 minutes on the board,covered with a tea towel or bowl. After 30 minutes roll out to desired size. Place in pie pan then into freezer for 20min. then bake according to your recipe.Good luck this has worked like a charm for me and I too was once the worst at making pie crusts!
Commented by: Marion
Nov. 16, 2013 4:57 am
Try this one - it is super easy and tastes delicious.
Commented by: bryantgal31
Nov. 20, 2013 1:34 pm
I make the same pie crust that my grandmother and mother made. It's very flaky and doesn't fall apart when you roll it out. I use a plastic pastry sheet. Here's the No Fail Pastry recipe: 3 cups flour 1 1/4 cups shortening 1 tsp. salt 1 egg, well beaten 5 Tbsp. ice water 1 Tbsp. apple cider vinegar Cut shortening into flour and salt with pastry blender. Combine egg, waster & vinegar. Pour liquid into flour mixture all at once. Blend and toss with a spoon just until flour is moistened. Make into balls and roll out. Keeps in fridge for up to 2 weeks.
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