$2000.00 Pie Crust !!!!! - Lost jobs and the art of shopping Blog at Allrecipes.com - 257486

Lost jobs and the art of shopping

$2000.00 Pie Crust !!!!! 
 
Nov. 18, 2011 4:26 pm 
Updated: Nov. 19, 2012 1:48 pm

As an Allrecipes Brand Ambassador, I was asked to sign on to the “Respect the Bird” campaign inspired by our own Doug Matthews 2010 blog of the same name. As a big fan of Thanksgiving, I didn't hesitate to join the campaign. I have been annoyed for years that the push for Christmas shopping has been overshadowing this lovely and simple family holiday AKA Thanksgiving. Come on folks..... the beauty of the Thanksgiving holiday is that the only expectation is a good family/friends meal with no pressure to buy that special someone a special something with our hard earned money/credit cards. How simple is that? NOT!


I must first give credit to my mama for all the fantastic Thanksgiving dinners that included our inlaws, outlaws and assorted orphans. As a child, it seemed that she cooked her “entirely scratch” Thanksgiving menu for 20+ without a hitch or even breaking a sweat. As I took over the duty of this wonderful meal, I discovered that my mama only made it look simple. This fabulous meal requires some fantabulous effort.


As the Turkey Day approaches (notice how I capitalized this special day), I watch cooking shows and videos and admire the unruffled & well dressed cook patiently demonstrating the ease at which they prepare their “glamorous” Thanksgiving menu. After cooking approximately 35 of these Thanksgiving extravaganzas (OK I am older than dirt), I have to admit there is nothing simple about it. They would be horrified at some of my cooking attire.......like my stylish flannel pajamas and my hair pulled back in a not so stylish pony tail. Many late night or early morning prep sessions in said attire are some of my fondest memories. Needless to say.....I will never have a cooking show with my look:) So much for simplicity.


So in the spirit of sharing, I thought I would share one of my favorite “simple” recipes that took me waaayyy too many years to figure out. You see, my mom was a great cook and baker, but she made the lousiest pie crust on the planet. I mean her pie crust could go through a hurricane standing. We would all eat the “insides” of her pies and leave the tough crust standing like a soldier. With that in mind, I will share the savior of pies. It is a recipe for a simple pie crust that I simplified even further. It came from a small cook booklet put out by the Realtor's Association (I love realtors) at least 30 years ago. The recipe was credited to a lovely midwestern cook who won $2000.00 at her state fair for her flaky and tender pie crust. If I ran into her today, I would feel obliged to kick in some big bucks myself for this “perfectly” simple and lovely pie crust. After mastering this crust, you will never again visit the refrigerator/freezer section of your favorite supermarket in search of a ready made crust. BTW don't tell my mom any of the above :)


My Pie crusts have been sitting in my freezer since last week minding their own business until they are rolled, filled and baked the day before Thanksgiving. I do not have enough freezer space, so I will show you how I store them before putting them in the pan. You certainly can line your pie pans (just make sure you chill the dough for a few hours before you roll) and freeze them so they are even quicker to do on baking day.


$2000.00 Pie Crust


3 cups flour

½ teaspoon salt

1 ¼ cups shortening

1 large egg beaten

2 teaspoons vinegar

2 Tablespoons ice water

Beat together the egg, vinegar and ice water and chill briefly.

Measure flour and salt into your food processor bowl and pulse. Add chunks of shortening all at once & pulse a few times to make a pea sized meal ( the size of a pea) .Do not overwork the dough.

Pour liquid ingredients into dry ingredients. Pulse until the dough comes together and starts to pull away from the sides of the bowl. Do not overwork the dough. Divide the dough in half. Put each half in a quart or gallon ziplock bag and roll out to fill the bag. Seal the bag and store in the refrigerator or freezer until ready for use. Pull the suckers out of the frig (do not try to roll while frozen cuz it would break) just make sure it is chilled. Cut the bag open to remove the crust and roll on a lightly floured surface to fit a 9 inch pie plate. Each recipe makes two nine inch singles or a double crust pie.


Now you can do this by hand if you don't have a food processor and it will take a little more than the five minutes that this requires. You can use white or apple cider vinegar or even lemon juice for the acid. You can use butter or lard instead of the shortening.....but DO NOT use margarine. The water in it will lead to less than pleasing results. A little trick for our new pie makers. Roll your chilled dough between 2 sheets of lightly floured wax or parchment paper and then you can peel off the paper as you lay it into the pan. For those who need photos.....here ya go.

After reading a couple of bad reviews on this recipe, I need to do some explaining. It does take some experience and patience to roll and form pastry. That being said, if your dough seems too dry, sprinkle a little water on it. If it seems too wet or sticky, add a little flour to it. If you are having a hard time with any pastry recipe, roll it back up in a ball. Chill it again and have another go with it. If you need to patch a hole, use a piece of dough and a moistened finger to patch it. You can also roll it between two sheets of floured wax paper and sit in in the frig to chill until you are ready to make the attempt to transfer it to the pie pan. I think it might be helpful to watch some youtube videos on rolling and forming pie crust too. The struggle with pie crust (and the reason why so many buy ready made) is the rolling & shaping and that takes practice. This recipe is special to me because of the flaky and tender texture. 

http://allrecipes.com/cook/107227/blogentry.aspx?postid=205589&lt; <


http://allrecipes.com/personalrecipe/62985698/200000-pie-crust/detail.aspx&lt; <

Here is a link to the recipe in my personal recipes box


I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews. The reviews, content and opinions expressed in this blog are purely the sole opinions of Julie McCuiston aka Mauigirl. That being said, my husband says i am the queen of everything and I KNOW what I am talking about.....and that is why we have been married for 41 years :)

Pie crust ingredients
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Pie crust ready to chill
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Divided for two single crust
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Dough in ziplocks
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Rolling crust in bag
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One single pie crust. I just stack em up in the freezer.
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Maui Girl's Mango Pie
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Mauigirl Thanksgiving 2011 With Dear Abby's Pecan Pie
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Comments
Nov. 18, 2011 4:36 pm
I love your disclaimer! My hubby always says he knows what side his bread is buttered on! That's why we've been married for 47 1/2 years! :) Very nice blog. I need to figure out how to make pies. Now cookies and cakes---that's easy. Pie crust, well, I have a learning curve to straighten out!
 
Nov. 18, 2011 4:40 pm
Excellent blog - I use lard and this same method - perfect! As for Thanksgiving dinner - it is a marathon around here and I wouldn't have it any other way! I am done with my Thanksgiving holiday shopping (I think!) and have enjoyed every minute of it - wishing people Happy Thanksgiving everywhere I go. What a blessed holiday this is! We have much to be Thankful for. BTW - God Bless your Mama and her pie crust!
 
Nov. 18, 2011 4:41 pm
btw - I use frozen lard for the crust. The colder the better!
 
Nov. 18, 2011 4:54 pm
Marianne, I will help you make a pie any day.
 
Nov. 18, 2011 4:54 pm
Baking Nana, I am sure my mom's pie crust from years gone by are still in the landfill intact :)
 
mis7up 
Nov. 18, 2011 5:07 pm
I love it. I totally bomb at making pie crust but now I have a totally set in my mind. I'm going to attempt pie crust ;-)
 
Nov. 18, 2011 5:10 pm
mis7up....the way you bake....oh you ca certainly conquer this. Feel free to call me if you need help toots!
 
Nov. 18, 2011 5:41 pm
Great instructions mauigirl! I think i can make a go of this one - I'm a good cook - but bakery challenged (I like to fiddle with recipes too much) - but with your pics and step-by-step instructions - this will be a piece of cake - or make that pie - lol! Thanks!
 
Nov. 18, 2011 6:06 pm
luv2cook....Just drop me an email if you need help...julie@mccuiston.net
 
mis7up 
Nov. 18, 2011 6:30 pm
I sure will call you ;-)
 
Nov. 18, 2011 6:55 pm
LOL! I have the SAME outfit you do, to cook in! hahahaha Love the props to the hubby, Julie! :)
 
Nov. 18, 2011 7:08 pm
What's for dinner mom, I will picture you in your finest flannel busily preparing your feast:) BTW I know you recently lost your mama and I wanted to extend my heartfelt sympathy to you and yours.
 
Nov. 18, 2011 7:59 pm
Thanks, Julie.....
 
Nov. 18, 2011 9:16 pm
Thanks Julie - - I have put you on "speed e-mail" just in case. And btw . . I love your choice of cooking attire . . and you can't be older than dirt . . that's my title! lol
 
Anissa 
Nov. 18, 2011 10:26 pm
Girl..It looks like a bunch of us own the same outfit! I complete my look with fuzzy socks to sweep up all the crud that falls on the floor. After this blog, I just may attempt pie crust myself after I come out of hiding from in the closet from fear. Happy Thanksgiving!
 
Nov. 19, 2011 4:08 am
I have never made a pie in my life, always bought them, or pulled the semi-homemade version-store bought crust and semi home made filling....this looks so easy I just might have to try my hand at making a pie from scratch. Thank you Mauigirl for the inspiration & this piecrust recipe. Also, I hope you and your family have a very happy Thanksgiving this year.
 
Nov. 19, 2011 4:19 am
one question, if you refrigerate the dough, how long before you need to bake it? Like the standard 3 days and use it or lose it?
 
Nov. 19, 2011 7:01 am
Anissa.....the fuzzy sock thing is brilliant. Thanks to you I will be adding that much needed accessory to my prep attire:)
 
Nov. 19, 2011 7:04 am
isabeau, you have my email and you are welcome to message me if you have any questions. I will be extra vigilant for any pie bakers out there who need any coaching:) I have actually kept these crust over a week in the frig. even if they have an egg. I think the acid helps keep down bacteria and you bake them, so they turn out just fine. Happy Thanksgiving!
 
Nov. 19, 2011 7:19 am
My pie crust recipe is very similar in that I use vinegar and an egg in mine. It really is a great recipe! I loved your blog - great reading!
 
Nov. 19, 2011 7:24 am
Tears of laughter spilling down my face! I swear to the good Lord all you wonderful writters would make a Fortune if you would just publish your blogs! You shouldl write greeting cards MG. That crust sounds fool proof. Sign me! I am Thankful for YOU Mauigirl:)
 
Nov. 19, 2011 7:29 am
BINGO! those ing make the perfect crust, though I do use different measures, it has never failed me. The recipe was on an old lard package, it used the whole pound of lard. I tried it, saved it and have been making that crust all these years. When we butcher pigs, I scrounge all the lard I can get, I prefer it to shortening for crusts, but that is just a personal preference. Happy Gobble Day!
 
Nov. 19, 2011 7:31 am
I also roll the crust onto flexible cutting boards, lightly dusted, then invert over dish and they peel off. Easy, peasy
 
Nov. 19, 2011 7:41 am
What inspiration! I think this would be a great addition to "firsts" in this house along with the Thanksiving Turkey!! Thank you so much! Your husband is right, you are the Queen!! Happy Thanksgiving!!
 
Lela 
Nov. 19, 2011 7:41 am
Thanks for the tips Mauigirl! I'm learning so much here on AR! Your blog made me laugh!
 
Nov. 19, 2011 7:43 am
Mother Ann....the egg and vinegar do make a perfect flaky crust. I am no food chemist, but it would be interesting to know why that combo works????
 
Nov. 19, 2011 7:44 am
Patty cakes.....I love you! This recipe has never failed this old fool :) Happy Thanksgiving to you and yours!
 
Nov. 19, 2011 7:48 am
RNG, I used to make my pie crust with lard, but when we lived on Maui it was SOOOOO expensive. I would have my friends bring me some Crisco sticks when they visited from the mainland :) Now that I am back on the mainland, I am going to pick up some lard today and go back to the lard. It keeps so well in the freezer. BTW I always pack crisco sticks in my suitcases when I go over to Maui so I can bake or make frostings :) TSA must think I am nuts :) Belated Happy Thanksgiving to one of AR's BESTEST cooks!
 
Nov. 19, 2011 7:50 am
mickdee.....I am so happy that you agree I am the Queen of everything LOL Get going on those pie crusts today and if you have any problems, email me at julie@mccuiston.net Happy Thanksgiving kid!
 
Nov. 19, 2011 7:51 am
Love it Jules....funny because I was the challenged one for so many years until one day for no apparent reason, it all came together. In fact that is the "triumph" in my profile. I use a similar recipe to yours and need to make an apple pie for a college student today that is craving a taste of home. As far as the attire.....duh.....isn't that the required uniform of home cooks everywhere? Since it is a holiday though, I may wear the pair without the hole. I wouldn't want to embarrass myself you know :}
 
Nov. 19, 2011 7:52 am
Lela......I have enjoyed the outcome of your first blog ...(grandma's rolls) Baking Nana and I had quite a few discussions regarding you and your recipe. It is so close to our family recipe that I got a kick out of you sharing it and BN running with it. Keep those traditions alive and kicking kid! Happy Thanksgiving.
 
Nov. 19, 2011 8:04 am
Avon....you rock! My mom always got dressed and hair styled before she cooked and baked. I am so glad my generation started a new fashion trend. I am thankful that my favorite brand of flannels goes on sale at JC Penney at this time of year cuz I have some embarrassing holes too :)
 
Nov. 19, 2011 8:24 am
Great, and luv the "how to" photos, as well (I'm a visual type of person).
 
Nov. 19, 2011 8:43 am
lutzflcat, I can so relate. I like visual aids:) Happy Thanksgiving!
 
Mamaw1 
Nov. 19, 2011 12:29 pm
Great recipe! Thanks for sharing with everyone. The spirit of generosity is showing! I guess the comfy flannels take the place of the enormous full-front aprons/hand wipes that used to be the standard attire. (Putting on a clean apron & combing the hair, was perhaps easier). I prefer a set of comfy rags, and a stack of hand cloths when I cook in the early a.m. I just have to run for cover if anyone comes to the door before I've showered and changed!!
 
Nov. 19, 2011 12:56 pm
LOLOL! Ok so I don't have flannel or lard. Does vodka and baggy butt sweats count? My Mom made THE perfect crust and rolls always. I've been working for a long time to perfect my food ( BTW if you are older than dirt I want to look like you!)for everyday and holiday feasts. Finally, using vodka in place of water and butter for shortening I have made an excellent crust. To Thanksgiving past and all the memories, may this one and the future ones be filled with family, food and friends!
 
Nov. 19, 2011 1:49 pm
Using a food processor just seems like cheating. A great crust should be made with forks and knives.
 
Nov. 19, 2011 1:51 pm
Hey Girl! I just made the pie crust... picked up pecans this am... making pecan pie this pm! Easy... manageable dough... I love it already! I'll let you know how it turns out. Thanks!
 
Nov. 19, 2011 1:52 pm
Cat Hill!!! You have given me ideas!
 
Nov. 19, 2011 3:09 pm
Mamaw, I thought I was the only one who had to run for cover if someone came to the door. Believe me.....it ain't pretty. Lily loves it. She comes around the perimeter of the kitchen every couple of hours to see what i might have dropped. Love her cleanup help:)
 
Nov. 19, 2011 3:12 pm
Cathill, I LOVE the vodka idea. Maybe even use lemon vodka?????? Love the sweat look too. I just can't do the sweats cuz I will get the sweats. Still haven't shaken hot flashes ! I know you will be missing your baby boy. I want to thank you and your family for sacrificing so much for our country. XO Julie
 
Nov. 19, 2011 3:14 pm
Eileen L., Call me a cheater.....just don't call me late for dinner. BTW I think a real cheater is the cook in the refrigerator aisle perusing the dreaded ready made crust LOL!
 
Nov. 19, 2011 3:15 pm
Terry Tripp, Now I am feeling the pressure. Hope it works for you kid. It has always worked for me:) BTW can you ship me an overnight piece of that pecan pie?
 
Nov. 19, 2011 4:54 pm
Perfect Pecan Pie! The crust was just melt in your mouth... I tried a new pecan pie recipe along with the pie crust... no Karo syrup...! My father came over to watch the football game with us and I served this 80 year old southern gentleman, your crust and my no karo pie... Jackpot! Thanks tons! The other crust is awaiting chocolate cream pie in the am!!!!!
 
Nov. 19, 2011 4:58 pm
http://allrecipes.com/recipe/pecan-pie-v/detail.aspx&#10;&#10;Here's the recipe if your hankerin' for a pecan pie... None left here... sorry! I tried to save a piece for ya!
 
Nov. 19, 2011 5:36 pm
Terry Tripp, So glad to hear it worked out....now about that piece of pie......
 
Nov. 19, 2011 6:51 pm
Gulp... I just may have to give it a go. I too have the fuzzy socks which BTW also takes care of the little furballs wafting around on the floor.
 
Nov. 19, 2011 6:53 pm
Aargh! Chef Luigi strikes again. Once again, that is my comment above. Sheesh! I log in under my name, sometimes it stays that way for a day or so and then wham, back to Luigi.
 
Deb C 
Nov. 20, 2011 6:17 am
I loved your blog – great cooking tips and a lot of humor. I have to admit I cheat too – I always use the food processor. There’s nothing wrong with ease and speed. Thanks for sharing such a fabulous blog!
 
Nov. 20, 2011 6:41 am
I'm telling you that vodka really works and you can always drink it if things are going badly in the kitchen :) I'm trying not to think about this being the first Thanksgiving or Christmas w/o my only child. At the rate things are going I may not see him till spring :( I'm always seeing TV chefs using the food processor for doughs. I'm just too lazy to clean another thing LOL!
 
Nov. 20, 2011 7:11 am
Deb C That is mighty fine animal planted between two beautiful girls there. I am with you......there is nothing wrong with pie crust in the food processor. As a matter of fact, my food processor get quite a work out during Thanksgiving preparation with all the chopping of vegis. Thanks so much for stopping in kid!
 
Nov. 20, 2011 7:14 am
Cat Hill, I have been thinking of you and your precious son alot. I am so sorry he will be away on Turkey Day. I dropped him a card yesterday so I hope he gets it before TDay. I sure hope he has some really good cooks at his base. Hang in there sweetheart. Thanks for dual purpose vodka ideas :) Happy Thanksgiving Cat!
 
Lela 
Nov. 20, 2011 7:18 am
Mauigirl-I don't have a food processor--guess it is because I'm just getting into baking, cooking. What kind do you suggest? Now the list is growing --on what I feel I need-kneading mat, food processor, lard, flexible cutting board--ummmmm-pj's.
 
Nov. 20, 2011 7:26 am
I think I am gonna have to give this a try. I am hollering UNCLE! I confess to never having made pie crust. Well, I did once, WAYYYYY back and it was practically cement. The whole pie lifted out of the pie pan retaining its shape. LOL, ugh! I am finding that the pre-made shells or dough smell funky! Expiration date is good and they are stored properly. They crumble and tear... even when the right temp to handle. I am interested in the Vodka... might try both ways! Thanks for the encouraging blog and the recipe! Happy Thanksgiving!
 
vickiesuzzy 
Nov. 20, 2011 7:31 am
super crust almost as good as my moms! that is a giant step forward from my sad hard priors, you gave me a crust worthy of my fresh picked cherries-n-berrys :~)
 
Nov. 20, 2011 8:00 am
Lela, I have an 11 cup Kitchenaid food processor. I used to have a Cuisinart. Either one is great. I don't know how I lived without them. They have some great sales and I know one member who got hers on a site that sells refurbished models for very little. That being said, you can cut in the shortening with a fork or pastry cutter. ( I did it for years)
 
Nov. 20, 2011 8:03 am
What's for dinner mom, It sounds like you had the same recipe my mom has. Time to forge a new path.....I know you CAN do it! Happy Thanksgiving to you and yours.
 
Nov. 20, 2011 8:04 am
vickiesuzzy, OK I want your moms if it's better :) Send it my way. Happy Thanksgiving!
 
Nov. 20, 2011 8:04 am
Lela....yep, got to have the obligatory wardrobe:) Happy Thanksgiving kid!
 
Nov. 20, 2011 8:45 am
Magnolia Blossom.....Chef did the same to me for months. Crossing my fingers.....he hasn't popped up on my page lately :) I was thinking.....maybe a Thanksgiving flannel with matching fuzzies. I only see the Christmas colors at the store. hmmmmm might be a great marketing idea.
 
Nov. 20, 2011 9:10 am
I LOVE your blog Julie. I think we cook in the same outfit. And, sistah, it takes time to pull that look off! LOL!!! (Plus, I think think the food tastes better when I put on my "lucky cooking stretch pants.") Sorry, I didn't mean to give THAT mental picture. I SUCKED at making pie crusts until about a year ago. And, Like Anne, all of a sudden it just came together for me. Now, I can even make a good Gluten-free pie crust. Today I'm making my chocolate pecan pies. I'll try your recipe and let you know how they turn out. Again, I love blog.... BTW, you're married to a very smart man!
 
Nov. 20, 2011 9:25 am
Candice....Sparky is def a keeper! your wardrobe sounds abit more sophisticated than my flannel. I am somewaht envious....but too darned lazy to figure out a "new" look for the prep time. Gluten free......I don't know where to begin???? Let me know how this works for you XO
 
Toucan Lady 
Nov. 20, 2011 11:43 am
Have struggled with pie crusts for years. recently tried the ziplock, freezer method but couldn't get the crust out of the bag because it stuck to the bag. different recipe though. how do you get it out of the bag?
 
Nov. 20, 2011 12:26 pm
Toucan Lady, I just tear or cut the bag open to release a nicely chilled crust.
 
Nov. 20, 2011 2:03 pm
You are NOT older than dirt! We ladies of a certain age must not denigrate ourselves so. I have the same outfit. I am trying valiantly to live up to my grandmother's perfect crust. I come close, but I'm not there yet. I know she used lard, which I can not find around here but she did the vinegar. I am not sure about the egg. I'm going to give your recipe a try I know Granny never won $2000 for hers! Happy Thanksgiving!
 
Nov. 20, 2011 2:07 pm
BigShotsMom, Thanks but some days I feel that old:) You are just lucky that you didn't inherit my moms CRUST recipe. I found the lard in the frig section at the Mexican Market.Let me know if this works for you XO happy Thanksgiving to you and yours!
 
Nov. 20, 2011 3:02 pm
BigshotsMom...BTW Sparky says I am aging like fine wine and that is another reason we will celebrate our 41st anniversary on Dec. 5:)
 
davenmeld 
Nov. 20, 2011 3:44 pm
I'd love to save this recipe into my recipe box here. Do you have it listed under the recipe section too? :)
 
Nov. 20, 2011 3:57 pm
davenmeld, I am sorry. I did not yet. I promise I will put it in my recipe box tomorrow as a a shared personal recipe. Thanks for jogging my brain and Happy Thanksgiving!
 
Eleni Tailoglou 
Nov. 21, 2011 8:49 am
Your recipe for the $2000. pie crust needs a lot better explaining. Define "chill briefly". And...if you need to chill briefly the liquid ingredients, whatever that means, shouldn't you mix the liquid ingredients first? Then mix together the flour and shortening so that the liquid ingredients would have time to chill briefly? And...if you need to cut the bag open to get the crust out, that needs to be in the recipe, not in the blog afterwards. Some of us idiots are not as smart as you are, apparently. Also, when you wrote add chunks of shortening, did you mean all at once? Which is required by the way or else all of the shortening will not mix into the flour correctly. And again, for everyone else in the world, could you also define pea size meal? Obviously you are the queen of everything because you expect us peons to read your mind. Sorry for being so abrasive, but I can not stand it when recipes on this site are not explained very well.
 
Alex 
Nov. 21, 2011 9:52 am
That's pretty much how I make my crust too, it's really similar to Grandma's Secret Pie Crust on this site. The vinegar is definitely key! I've always made it by hand, looking forward to making it a little simpler now that I have a food processor, if I can get the $#%!ing thing assembled that is! I was a well-dressed pajama cook/baker too until I moved out... now that I live alone I have cooked in my underwear more than I have fully clothed... TMI?
 
Nov. 21, 2011 10:08 am
Thanks mauigirl, that was sweet of you!
 
Nov. 21, 2011 10:20 am
Eleni Tail, I am sorry i didn't give further instructions and I am sorry that my humor (& my husband's humor) irritate you so much on this wonderful holiday. Other than the food processor use & storage in a baggie, this is the recipe that I acquired 30+ years ago. If I have a chance this week, I will certainly try to edit and fine tune instructions. In the meantime, I have listed my email and if anyone has any questions.....once again.....julie@mccuiston.net. Have a wonderful Thanksgiving & warmest aloha!
 
Nov. 21, 2011 10:20 am
Alex, That cracks me up. It would not be a pretty sight around here at my age LOL!
 
Nov. 21, 2011 10:21 am
Cat Hill.....Hang in there. He will be fine:) XO
 
Nov. 21, 2011 10:49 am
Eleni Tail, done.....let me know if you spot another error. Warmest aloha.....
 
Nov. 21, 2011 11:02 am
Mauigirl, I saved this in my recipe box, and thought it was fine as is. I wasn't confused a bit. Thank you so much for taking the time to teach AND entertain! I will be making this crust for all my holiday pies. And by the way, there was no need for someone to disparage you personally if they had a question about your recipe - your taking the time to put it out there and attempting to help the rest of us is much appreciated!
 
Nov. 21, 2011 11:09 am
JamJMine, Thanks so much for your encouraging words. I sometimes forget about really breaking down a recipe to make it foolproof. I figure if this old fool (me) could figure it out....anyone could:) I can't do a darned thing about me and my spousal unit's sense of humor. I love that we laugh at each other's jokes. I think it has certainly helped us from not killing each other on occasion LOL!
 
Nov. 21, 2011 11:25 am
You are blessed to have that, mauigirl! And it was obvious in your blog that it was marital humor - a beautiful thing for sure.
 
Nov. 21, 2011 11:32 am
JAM JMine you could not have said it better. With so many years together behind us.....I know there are less in front of us so I try to cherish our time together.....only occasionally wanting to wring his neck:) BTW is the JamJ name in reference to Julie's favorite Turkey prep attire? LOL
 
Nov. 21, 2011 11:32 am
Ba ha ha ha! I've been absent from AR for a while, but I'd like to thank Eleni for the chuckle. I look forward to participating on AR again. Hope to see you on the Buzz, Eleni :) And Mauigirl...I just may try making my own pie crust from scratch for the first time. Thanks for the blog!
 
Nov. 21, 2011 11:37 am
Mominator......I am so glad Eleni made you chuckle. She just made me feel like the fool I am. Best of luck with your crust. Email enclosed if I screwed up anything.....
 
Nov. 21, 2011 11:45 am
LOL! You are most definitely NOT the fool in this scenario ;) Hope you have a wonderful Thanksgiving!
 
Nov. 21, 2011 11:48 am
Mominator Thanks and it's great to see you here. Happy Thanksgiving!
 
Nov. 21, 2011 12:06 pm
Thanks for the pie crust Julie - my wife has been bugging me to make a pie. looks to me like you left out just enough for me to have some fun with it. B-)
 
Eleni Tailoglou 
Nov. 21, 2011 12:11 pm
Mauigirl, once again, sorry for being so abrasive. This is a beautiful holiday, full of friends, family and joy, so let all of us remain to keep it that way. And it wasn't your humor that irritated me, I loved your humor. As a novice baker, and a perfectionist by the way, I like it when a plan comes together, and I can see now, with the new instructions above, that others in the future can now also enjoy a beautiful tasting and easy to make pie crust. Thank you for the changes. I didn't want to wait until right up to Thanksgiving to give this a try, so I made it today. The crust was delicious, but I think it might need another 1/4 cup of shortening. Have you tried that? I tend to need to experiment a little. Thanks for the changes!! : )
 
Nov. 21, 2011 12:14 pm
Thanks Doug. I hope it doesn't fail you. Obviously, it was NOT ready for prime time before:) Happy Thanksgiving tot the King of Allrecipes and I mean that with all due respect (the bird of course).
 
Nov. 21, 2011 12:31 pm
Eleni...Wow you are quick at making a pie.I am so happy that you have perfected this recipe. Could you please include your email here so I can refer questions to you? It is apparent that you have this way more down than I have. Thanks for stopping in and Happy Thanksgiving. The Queen......
 
Nov. 21, 2011 12:38 pm
now it is a 2001.00$ pie crust and I need to adjust my budget to make it:P Back to my butter tarts, which BTW I am using this crust recipe to make them.....
 
Nov. 21, 2011 12:47 pm
redneck gramma. No charge to you.....the Queen
 
K-Dub 
Nov. 21, 2011 1:31 pm
Thank you for the recipe Julie!!! I am not much of a baker but now that I've got a kitchen with some elbow room I plan on experimenting this Christmas! I'd love to make a pie that surpises the out of my grumpy MIL this year.....guess whose pie crust recipe I'll be using??? Thanks again!!!
 
K-Dub 
Nov. 21, 2011 1:32 pm
Oh well I guess the word cr@p spelled normally is too much for AR! I'm sure you got my drift!
 
Nov. 21, 2011 1:40 pm
Maui, the JAMJ is actually the first initials of my children's names - no imagination here. But I too wear the standard turkey day prep uniform - pjs all the way!
 
Nov. 21, 2011 3:14 pm
K Dub Give me a call out if you need any help. Would love it to be a success for you and your cranky MIL :)
 
Nov. 21, 2011 3:15 pm
JamJ....I want to get a pick for AR preparing my feast in my PJ's. I think we should all post our attire this Thanksgiving. Are you in???? I am!
 
Nov. 21, 2011 4:08 pm
Oh, dear! I'm laughing just thinking about it. I'd hate to be the cause of anyone screaming that AR needs to do a better job screening pictures! Then again...
 
Nov. 21, 2011 4:58 pm
Julie, you are a very gracious lady! Your crust recipe (unedited) is about as close as I think I'm going to get to my grandmother's unless I get lard. I tried the Hispanic groceries here in town, but after the holiday I'll try to find a Mexican grocery. Happy Thanksgiving!
 
Cheepy 
Nov. 21, 2011 5:48 pm
I shouldn't have read this blog. How can I use my perfectly fine, frozen pie crust now??? It would be an admission of ineptitude! Which I woulda been cool with, excusing myself with the explanation that I've never found a good crust recipe. But noooooo! I have to try this now, my honor is at stake! Thanks a lot, my Queen. Thanks a lot. ;o)
 
Nov. 21, 2011 7:25 pm
I gotta tell ya, Queen Jules, indeed it is a $2001.00 pie crust! ROFLMFAO!
 
Nov. 21, 2011 7:29 pm
Queen Jules...can you define "pea size"...OMG LMAO! Is it baby peas, field peas, chick peas, black eyed peas??? C'mon, I'm in suspence!!! I need details!!!
 
Nov. 21, 2011 7:44 pm
BigShotsMom...you are the gracious lady. I guess I should have referred to the store as a Latino market. I just know my Mexican American friends sent me to it and it is a great find. Happy Thanksgiving to you and yours.
 
Nov. 21, 2011 7:45 pm
cheepchick, I have said it before and I will say it again.....email me if you have ANY questions. I would love you to be triumphant and break away from the frozen pie crust monkey on your back :) Happy Thanksgiving kid!
 
Nov. 21, 2011 7:48 pm
WW, meant two dear friends to be precise:)
 
Nov. 21, 2011 7:50 pm
Love this!! Cross your fingers. I am gonna try this.
 
Nov. 21, 2011 7:52 pm
daveenmeld...I din't forget you. Will get on this tuesday :)
 
Nov. 21, 2011 7:56 pm
Split peas? LOLOLOLOLOLOL
 
Nov. 21, 2011 8:08 pm
WW I mean it.......off to the Queens...I mean Ladie's room!
 
Nov. 21, 2011 8:26 pm
I have nothing to add to this comedy show....Happy Thanksgiving and happy pie making to all!
 
Nov. 21, 2011 8:53 pm
Baking Nana...If I didn't laugh, I would cry. XO
 
Nov. 21, 2011 9:28 pm
Should I even get into this pea parade? Yes, mauigirl, and witchywoman, some things are just too funny happening twice...Could it pea, oh, I mean be????? Happy Thanksgiving, all you cooks, especially those of you who cook in your PJ's, you know who your are.
 
Nov. 21, 2011 9:30 pm
You know who you are!!!! I am going to try your recipe, mauigirl, for old times sake. You know my favorite recipe already. It's been discussed here before!
 
Nov. 22, 2011 4:50 am
Ok, RMKat...now you've done it...it's just shy of 5 am here and I am cracking up and woke up my husband and the dogs stood up to see why I was making so much noise...ROFLMAO...I've been needing to laugh like this for...I don't know...ever! xo to you and maui!
 
Nov. 22, 2011 6:08 am
http://allrecipes.com/recipe/lemon-lush-pie/detail.aspx MG - have you ever made this pie? It should be great with a nice flakey pie crust.
 
Nov. 22, 2011 6:24 am
RockyMountainKat.......I recall the infamous pie crust debate. I never dreamed I would start another one. Some dogs just can't let go of an old bone :) Happy Thanksgiving to a very cool Kat and her loved ones.
 
Nov. 22, 2011 6:26 am
Baking Nana.....well you did it! I spit my coffee all over my keyboard when I saw your recipe. I am sure a Queen never spits her coffee in fits of laughter:) XO
 
Nov. 22, 2011 6:46 am
Sparky says the Queen probably spits tea on her keyboard......
 
Nov. 22, 2011 6:47 am
Sorry bout the computer Mauigirl. Hope you didn't choke!
 
Nov. 22, 2011 7:23 am
LOL!! Ok. . .how un-ladylike. . .I just spit. . .pea parade??!! LMAO! I'd get my pic in my Thanksgiving cooking attire but nobody else will be up and I can't photo myself. Off to make pie crust with this awesome recipe. I found lard with the shortening, oils etc.
 
Nov. 22, 2011 7:50 am
ROFLMFAOWSCAOML (translation) rolling on floor laughing my *effing* @$$ off while spewing coffee all over my laptop!
 
Nov. 22, 2011 7:52 am
Well, I ain't a Queen by any means (that one's all yours, Jules) but I surely think I just pea'd myself for sure! Goober peas?
 
Lela 
Nov. 22, 2011 7:54 am
Hello!-me again. Everyone here must have the giggles. Too funny! On a more serious note-What apple pie recipe would you suggest Mauigirl? I don't like the canned apples. Also, on another topic-Thanks-for wanting to help me on Thanksgiving-I know you will be there in spirit that is. I feel more confident with everything-rolls, and now-especially the pie. This is going to be the best Thanksgiving ever! Happy Thanksgivng!-Mauigirl!
 
Nov. 22, 2011 7:55 am
I'll be sure to wear my pea-j's while cooking my goose, er...duck on Thursday!
 
Nov. 22, 2011 8:34 am
Lela, Let me ask Baking Nana for an apple pie recipe. I have several family members with type II diabetes so I have been making the apple pie recipe on the Splenda package....and it is very good. I don't think that is what you are looking for though. Let me do some homework here XO
 
Nov. 22, 2011 8:50 am
Lela, I cut up about 3 pounds of apples (usually Granny Smiths)& mix them with brown sugar, cinnamon, nutmeg and, if the mood strikes me, ginger. Then I add a whole bunch of flour and some lemon juice and mix it up. Pile it in a pie crust & dot it with some butter. I top with another pie crust that I take out of the plastic wrapper and unroll. I bake at 350 for as long as it takes until the crust is golden brown and it smells good. I imagine I would probably give someone epileptic fits with the way that I write recipes because I never measure anything, I throw in what sounds good to me at the time...I'm a very novice baker, but that's how I roll in this RV ;)
 
Gitano 
Nov. 22, 2011 9:11 am
EXCUSE me PEASE! :D MG...sorry for being tardy, RNG put me on to this blog post after I had questioned her about which pie crust recipe she uses....and here it looks like I missed a wonderful opportunity to get in on some inane banter.... Anyway, marvelous blog chica, I laughed at your descriptions of your mother's pie crust :D...AND...so glad to know you love Realtors!! (I am one after all) :P I have obtained so many recipes and tips from clients over the years, it is a GREAT way to meet so many people and learn LOTS of stuff along the way :)
 
Nov. 22, 2011 9:11 am
Lela......http://allrecipes.com/recipe/grandma-oples-apple-pie/detail.aspx Here is one BN and I discussed. Looks good....but always read some reviews first.
 
Nov. 22, 2011 9:14 am
Lela.....Baking Nana said that this is very close to what she makes....except she does NOT use lemon zest.........http://allrecipes.com/recipe/apple-pie/detail.aspx
 
Nov. 22, 2011 9:18 am
Gitano....better late than never kid! I am so happy to know another great realtor. (I am not a realtor) My goodness, in this economy they really have a hard row to hoe. RNG cracks me up. I sure wish I had her quick wit. This blog has been so fun and I am surprised at the confessionals of the pie crust challenged:) Stay tuned for a photo in my much envied prep attire :)
 
Gitano 
Nov. 22, 2011 9:21 am
Looking forward to the pics Maui... :P and I am going to test drive your pie recipe too ;)
 
Nov. 22, 2011 9:37 am
Gitano...Let me know if I screwed up at julie@mccuiston.net. Thanks for the support kid!
 
Lela 
Nov. 22, 2011 9:49 am
Mauigirl-You and Baking Nana are the Best! Thanks so much!
 
Nov. 22, 2011 10:00 am
Lela.....there is certainly many years of experience between us. Thanks!
 
Nov. 22, 2011 10:14 am
I'm actually excited to try this pie crust! I had one crust that started on the bottom of the pie....and ended up on top of the pie after baking. What a mess!
 
Nov. 22, 2011 10:56 am
HilaryJo. I have never had it surface to the top LOL
 
Nov. 22, 2011 11:08 am
My mom bought the pie crust "sticks" (looks like a stick of butter...?). I remember her creaking it up with a fork, and I think adding just water to it. (She made the most wonderful strawberry pies!!!!!) I have never made a crust. I MAKE pies - but I don't BAKE pies (= [My pies involve instant pudding and a mixer - my peanut butter pie won two "pie baking" contests at church (=] I tend to buy Keebler (sh!) graham cracker crusts - unless I'm making a cheesecake - then I make my own. (Isn't it funny how we fall into routines/habits in the kitchen?!?) ANYway (= I will be saving this for future reference. I started wandering through your RB, hoping to find it as a personal recipe - but decided it's probably not there - or you would have included the link. SO, my suggestion/request is for this to be written up as a personal recipe (= [What I wanted to do was save the recipe, with the link to the blog in my notes.]
 
Nov. 22, 2011 11:29 am
Barb....I'l get it done:)
 
Nov. 22, 2011 12:02 pm
This is a great recipe!! The colder the ice water and shortening are the better. Thanks a lot for giving us this recipe for FREE!!!
 
guyanne 
Nov. 22, 2011 12:23 pm
I married only k owing how to make biscuits &gravy & cornbread. Was raised in restaurant business. Never had trouble with pie crust, but I like the idea of making crusts quicker, and freezing. Before holidays. I learned everything by scratch, and by granny,who gave me a cookbook for a wedding gift which she got with gold stamps, or green stamps. Had lots of mystery meals. Cannot make yeast rolls rise. Love your attitude, mauigirl. I'm from the same generation; a little older than old as dirt, my favorite saying:-) Guanne
 
guyanne 
Nov. 22, 2011 12:25 pm
Guyanne--my tablet skips letters and spaces:-)
 
Nov. 22, 2011 12:28 pm
Catlyn....My pleasure...free is good!
 
Nov. 22, 2011 12:29 pm
guyanne....I LOVE your attitude. Soon there will not be a generation of people who even know what those hard earned green stamps were. Happy Thanksgiving Kid!
 
Nov. 22, 2011 12:31 pm
HEY EVERYBODY, I ADDED A LINK TO MY PERSONAL RECIPE SO YOU CAN STORE IT IN YOUR RECIPE BOX. I even added pictures :)
 
Nov. 22, 2011 1:11 pm
We used blue chip stamps. Loved putting them in the book and looking through the catalog, dreaming about what we could get (= Saved the recipe, your Highness, thank you =D
 
Nov. 22, 2011 1:31 pm
I don't remember the blue chip stamps xray???? XO
 
Nov. 22, 2011 3:46 pm
Hi Julie, Wowzer, what a beautiful pie crust. I just took my chcoclate pecan pie out of the oven. I made it exactly per your directions. I had no problem understanding the directions and I feel it needs no changes. Thank you again for a wonderfully easy and good pie crust. (yes, I've sampled already) We will enjoy our TG pie very much thanks to you. Hugs to you our MauiQueen!
 
Nov. 22, 2011 4:20 pm
Barb, my dear Mama used to save S&H Green stamps. (I don't remember Blue Chip Stamps either) Us kids got to like and stick them in the book. I remember her getting a electric waffle iron with them. Wow, that was a nostalgic memory! Happy Thanksgiving!
 
Nov. 22, 2011 4:22 pm
Lick.... for pete's sake.
 
Nov. 22, 2011 5:14 pm
Candice.....so happy to hear it worked out for you so well. My guess is the lady who won this prize 30+ years ago is in Pie Heaven now. She looked quite mature at the time ;) I bet they are having great pies in heaven with cooks like her. If I can find the booklet, I will add her picture and the original recipe to my pie crust photos. Happy Thanksgiving & hugs and kisses from the Queen :) Give my best to your precious daughter.
 
Nancy Roessner 
Nov. 22, 2011 5:20 pm
Thank you, Maui Girl! There's no shortage of great pie crusts in our family, starting with my Grandma and now my youngest daughter is the Pie Crust Queen, but I have been wanting to have this recipe for decades, ever since a coworker talked about her no-fail, super delicious crust with vinegar. I didn't realize it would have eggs in it. I will definitely pass it on to my daughter. Maybe I'll even bake a pie, myself. Thanks again. How generous of you to share this wonderful recipe!
 
Nov. 22, 2011 5:25 pm
guyanne...big favor....will you add a profile to your account so I can add you to the "cooks I like"? Happy Thanksgiving!
 
Nov. 22, 2011 6:45 pm
Nancy Roessner,My pleasure. Please give my regards to the pie crust Queen:) Happy Thanksgiving to you and yours.
 
Nov. 22, 2011 7:30 pm
Hi Queen Julie!!! YOur hubby is one smart cookie...keep him 41 more yrs! ;) I am baking tonight and am going to give this a whirl. I know it will be fantastic, because it came from you! Loved your blog - sending you hugs and kisses...see ya soon!! Dec 3rd, Woot, woot!
 
Nov. 22, 2011 9:34 pm
I had to look, because between you and Candice, I was questioning my sanity . . . http://en.wikipedia.org/wiki/Blue_Chip_Stamps
 
ChefJJ 
Nov. 22, 2011 10:18 pm
hi there! I was wondering if this pie crust goes well with the Grandma Ople Apple Pie? Would I need to add sugar to the crust? Love the blog btw :)
 
ri2 
Nov. 22, 2011 10:46 pm
Oh My GOODNESS ME! And yet again I've burst out into peals of laughter whilst at work! Thank you for the recipe MauiQueen! I'd been in the quest for a sure-shot pie crust (yes, I must confess that with all my baking I am yet to make my own crust.What's awesome is that you blog has made me realise I'm not alone. Yaaay!) and yours is but-ofcourse IT!! . So yes, I'm going to try it out and let you know ... I love the idea of putting up pics of all of us in our baking 'attire'. :P Oh and about the pea!!! Okay, I've burst into laughter again.... :D Much love and have a wonderful Thanksgiving! =)
 
ri2 
Nov. 23, 2011 12:38 am
Oh y'know, I think we should petition AR to have your recipe published! So people who have given your reviews here, please add them to the recipe itself and let's get this recipe petition going! :D
 
crochetkim 
Nov. 23, 2011 3:14 am
In my extended family I was the cake baker and my sister was the pie crust proficient. this year though I need to conquer this for the "other" side of my family. Making today to try for Sunday meal with inlaws. Hoping my blender/processor combo is big enough!
 
Nov. 23, 2011 3:27 am
Mauigirl!I made the crust on Monday and put in the dishes. They sitting in the frig wagging their tails awaiting their fillings and baking!! Might freeze one, so much food! Got your e-mail. Will send you a pic!! Happy Thanksgiving!
 
Nov. 23, 2011 6:18 am
Noemi, I am so lucky to have him. He is a real keeper. Cooking up a Storm and I will both be flying over for Baking Nana's Cookies Across America extravaganza. You will love Jan. Can't wait ro see all of you XO Hope that crust is worthy!
 
Nov. 23, 2011 6:19 am
xraybarb......Not losing your mind. I am a lot older than you and it would be MY memory that is failing :)
 
Nov. 23, 2011 6:20 am
ChefJJ...Thanks so much for the encouragement. I know Martha Stewart frequently puts a little sugar in her pie crust and I don't think that a little sugar would hurt. Happy Thanksgiving!
 
Nov. 23, 2011 6:26 am
ri2 You crack me up. I AM taking pix in my snowman pjs on my turkey day. I encourage all peeps to show your true colors. Take a pic of your fine cooking attire (unless you look like Giada deLaurentis) and email it to me at julie@mccuiston.net. When you email the pic, include your screen name so I can keep you in my AR contacts. Don't know if you read the comment by Eleni....she is the one who inspired the Pea thing :) I cannot post reviews here to that recipe. I will try to get this fast tracked by my favorite Allrecipes Staff members! Happy Thanksgiving and stick around AR. You are a kick!
 
Nov. 23, 2011 6:29 am
crochetkim, a six cup food processor should be plenty big. I am hoping you will become the pie baker extraordinaire! Let me know. email julie@mccuiston.net and include your screen name so I can keep you straight. Happy Thanksgiving Chef!
 
Nov. 23, 2011 6:31 am
mickdee, you are a quick learner. Thanks so much for the encouragement. I hope you and your family enjoy this recipe. Wishing you and yours a Happy and Healthy Thanksgiving :)
 
Nov. 23, 2011 10:02 am
You are not THAT much older than I am! Just old enough to be a favorite older sister =D [And, btw, wasn't it fun to lick the trading stamps (regardless of the color) to put them in the book? ~blech!~]
 
Nov. 23, 2011 10:05 am
And I am such a dink! I didn't realize who Jan was until just this moment - when I saw your response to Noemi. (Who's mind is going? Sheesh!) Can't wait to see you both - and everyone else =D
 
Nov. 23, 2011 12:27 pm
You don't know what you have until it's gone. I hope everyone enjoys their Thanksgiving, and are thankful for their family members and friends (yes, even the ones you don't like!). I miss the days of having to drag out folding tables for all the people, and making huge batches of things. It's down to just the four of us, and we don't have a church home where we live now, so no "orphans" this year either. Hubby does most of the cooking at our house - I have desserts. Honestly, 2011 is one I'd rather not make a thing for but the turkey, but I'll get past it. (For some reason, the holidays are very hard this year. Our family unit is intact, but still missing those no longer with us greatly, I guess.) I bookmarked this page, because I really need to learn to make pie crust from scratch. (Hubby remains the chief cook at our place, and I wash dishes! LOL!) Saw xray barbs post too - my mom used to save S&H Green stamps, and one of my jobs was to lick-n-stick. I also had to help count and bundle Raleigh coupons! LOL! I miss that now...
 
Nov. 23, 2011 3:58 pm
xraybarb. I loved collecting and licking and carefully lining up green stamps. You know how I am....they had to be perfect or I got quite irritated. If you want to adopt an old sister...I'm in:) See you next week. BTW I came home to a bunch of emails asking for pie advice.....not crust advice. Looking for different recipes:)
 
Nov. 23, 2011 4:00 pm
Kitty Fanatic, I am so sorry you have the turkey blues. I just added more to our Friday Thanksgiving and I have no idea where I will put them. I wish you were closer. I would have you guys over. I hope you have a nice Thanksgiving and I look forward to seeing you around Allrecipes more often. Warmest aloha kid.
 
Nov. 23, 2011 7:32 pm
MauiQueen--This pie crust was fantastic! Even I could make it and that is saying something. I think someone needs to get sent to the disposal!! hahaha.
 
Nov. 23, 2011 8:11 pm
Christine NICU RN Thanks, I am so happy it worked for you. The recipe got a one star review today:( I am so bummed that she hated it. I think it was Martha Stewart trying to drum up some business LOL
 
ri2 
Nov. 23, 2011 11:41 pm
A one star review?! Some people are way toO vocal and harsh with their reviews methinks! I'm gonna be making the crust tommorrow....although I do have one question before I start: could this been done with my KA using the dough hook or should I just use my food processor? Sorry for the novice silly question =). Happy Thanksgiving to you and yours .... hope you have an absolutely grand one! :)
 
ri2 
Nov. 24, 2011 2:05 am
Oh ! I just got (well actually, just saw) a terrible review on one of my personal recipes too! Sigh.
 
Nov. 24, 2011 5:17 am
ri2 Good morning and happy Thanksgiving. Not Mauigirl but I thought I would chime in. Use your food processor. The KA will work the dough to much. I use frozen lard and or butter cubed and use short pulses. It won't over work the dough. Enjoy!
 
ri2 
Nov. 24, 2011 7:15 am
Goood Morning BN :D and Happy Thanksgiving to you too! Yea I had a nagging thought that the KA would do that. Excellent! =) Thank you for the advise and tips :D
 
Nov. 24, 2011 8:06 am
ri2 Happy Thanksgiving to you too. Baking nana is absolutely right. Make sure you keep the dough chilled so you don't have the recipe results of the reviewer:)
 
Nov. 24, 2011 8:46 am
Good Morning and Happy Thanksgiving!! I made this crust and not joke, it turned out the most beautiful apple pie I have ever made. I had to pinch a bit of the crust to taste it and it just melted in my mouth. I love it!! It came together so easily and easy to roll. Could not be happier. I will take a picture and see if I can post it. You Rock!! Thanks for sharing!!
 
Nov. 24, 2011 9:08 am
Noemi. Thanks for the kind support. The first review on it was a one star and she edited it to say she tried it twice now and it still doesn't work??????? I am so happy that it worked for you. BTW I was just thinking of your grandma and her expertise at putting out oven fires. I bet you miss her so much. Happy Thanksgiving and I will see you in Calif. next Saturday. XO
 
Nov. 24, 2011 2:13 pm
Check out the babe in flannel by the pool. I even picked out a color out of my wardrobe to go with the pool colors. LOL!
 
Nov. 24, 2011 2:18 pm
Hi Queenie...I will have to add my review to that. I was short on shortening last night so I used half shortening and half butter, both cold. I figured that would be ok, since you said we could use either. Turned out great really! Just remember everyone is different and what works for some, doesn't work for others. My Mom loved it and she is hard to please and she was there from start to finish. You should have seen her face when I brought out the vinegar, priceless! And yes, my Abuelita is very much on my mind and in my heart today. But I feel her spirit all around me and lost it at church this morning, they sang one of her favorite hymns. So she is making her presence felt, I miss her so much, but especially today. See ya next week!!
 
Nov. 24, 2011 2:59 pm
Abuelita must have been very pleased. So glad it went ok. Much love to you and yours. See you next weekend!
 
Nov. 24, 2011 3:18 pm
You look GOR-geous, Sis (= Wish I'd looked as nice as you do while I was running around my kitchen today! Running way late! Off to Thanksgiving dinner! (And I have all the appys!)
 
Nov. 24, 2011 3:20 pm
xraybarb running late bahahaha. Love you!
 
Cheepy 
Nov. 24, 2011 3:53 pm
You are completely adorable! ADORABLE, I say! And just FYI, your pie crust made me look like an Iron Chef! (I am happy dancing in my jammies.....with a bowl of stuffing, turkey, and gravy.I'll hit that pie a little later)! :o)
 
Nov. 24, 2011 4:37 pm
Cheepchick....YOU are adorable. I am so happy that the crust worked for you. Now where is your jammie picture? PS I am still in prep mode....we will do our big dinner tomorrow when son in law flies in. For now....I bid you goodnight and still in my flannels:)
 
Carrie 
Nov. 24, 2011 5:15 pm
LOL, if I looked as good as you in my jammies I would be laughing!!!
 
Nov. 24, 2011 5:24 pm
Carrie.....you need to get to your optician soon :) XO
 
Nov. 24, 2011 5:33 pm
Maui Girl - - I made this comment on the buzz but it bears repeating - - I LOVE your jammies and how fashion-forward of you to have jammies that match your pool - you should be on the cover of "Vogue"!! I need to get some new jammies - - but I do so love my old ones although they are not rated "G" any longer due to bending too far over an open flame and a washer/dryer "tug of war" that has left them a "holey" victim. *Sigh* - - however I will wear them anyway - albeit behind closed blinds - don't want to scare the neighborhood children and the mailman. - lol - I raise my glass of eggnog to you and your family - A Happy Thanksgiving from the Florida east coast to the Nevada west coast!!!
 
Nov. 24, 2011 6:23 pm
luv2cook.......I am waiting for the photo?????? I think Allrecipes might never be the same if we expose ourselves in our favorite cooking Thanksgiving attire :) A toast to you would a good glass of red and on to the next holiday XO
 
Nov. 24, 2011 8:20 pm
Mauigirl, just sitting here relaxing with a piece of pie made with your crust recipe. Really turned out great! Even my "pie expert" Mother said it was very light and flaky and had great flavor. I used butter flavor shortening. Thanks again!!! No pj pics for me - ended up getting dressed super early to take the kids to see their dad. Consider yourself lucky! You, on the other hand, look pretty darn good in yours!
 
weeble 
Nov. 24, 2011 9:53 pm
hey mauigirl, thanks for sharing. i suck at pie crust. i only once made a good one and it was done in a food processor and have since lost the recipe. when i get up the courage to try it again, i will definitely try your recipe. thanksamunch :)
 
Nov. 24, 2011 10:01 pm
JAMJMine, I love the flakiness after a childhood of hard & tough pie crust. Thanks so much for your kind review. I never said I was Martha Stewart BTW :) I think I am scarred by that LOL I do have one complaint.....you had to get all hoity toity and get dressed up today. HUMPH! :)
 
Nov. 24, 2011 10:02 pm
weeble....you are such a sweetheart. Thanks for stopping by and let me know if it works for you. If not you can drop me an email and I will figure it out with you. Night kid!
 
Shee 
Nov. 25, 2011 2:34 am
I LOVED this blog! I, too, consider Thanksgiving to to a wonderful holiday in itself, but NOT a breeze to pull together. I, too, work in my PJ's or flannels. I think we should have our own "Real Laddies of a Certain Age pull off a Thanksgiving Feast"show!
 
Shee 
Nov. 25, 2011 2:35 am
OOPS! That should be "Ladies"!
 
Nov. 25, 2011 7:10 am
Shee....I like your style. We are having our feast today.....black friday.( Our son in law was working a Tokyo flight so I put it off for him) I still have the marathon with the sprint at the finish to go (as Baking Nana said) :( Fresh jammies today though:) BTW I challenged all the cooks to send me a photo in their cooking attire. So far there are no takers. As you can see.........I have NO trouble making a fool of myself:)
 
Nov. 26, 2011 7:02 pm
Thanks for posting this, mauigirl. Thanksgiving is my favorite holiday and I hate that it is being overshadowed by shopping, too. (This year's cooking attire: leopard print flannel jammie pants, olive drab t-shirt and socks with multi-colored peace symbols all over them.) :D
 
Nov. 27, 2011 11:34 am
shinesohard.....I so want a pic of your attire. No one has taken me up on it so far:) My Thanksgiving turned out very nice, but I am so out of steam. BTW I am sitting here in my snowman pjs enjoying the quiet after the frantic holiday prep:) Thanks so much for stopping in.
 
Dec. 5, 2011 6:50 pm
Thank you so much for sharing this recipe!!! I used it for a turk'y pot pie as well as a chocolate chess pie and both were wonderful! I did decide to use butter instead of shortening and lemon juice instead of vinegar. I also did it by hand. It was so tasty and a big hit at my Thanksgiving dinner!
 
Dec. 10, 2011 7:37 pm
Thank you Miss Sonnata. I am glad that you had success with this old recipe. I love the versatility of the recipe too:)
 
May 26, 2012 11:59 pm
Just read the blog, NICE! I'm so going to make a pie this weekend and yes, probably blackberry :-) Thank you Maui Girl!
 
May 27, 2012 7:58 am
DelMarGirl, we had so many giggles with this blog last fall. Coming back and reading the blog and thread threw me back with peels of laughter again :)
 
 
 
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mauigirl

Home Town
Olympia, Washington, USA
Living In
Lahaina, Hawaii, USA

Member Since
Feb. 2008

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet

Hobbies
Gardening, Reading Books, Music, Charity Work

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About Me
I have been married for 43 years to the most amazing man on the planet. He is quiet and deliberate and I am NOT. We have one grown son (and his partner) that we adore. Because they work for the airlines they drop in on a flight frequently and we feel so lucky for that. We retired after 30 years at our careers from our native Olympia to Maui and now most recently retreated to Las Vegas to try to ride out this horrendous economy. We bought a small home here and I gutted it and am putting it back together, so I spend most of my time fine tuning the decorating and now I am plunging into a full tropical landscaping to remind us of our beautiful Maui. I miss the PNW, but NOT the weather. Miss the razor clams and the wild beaches of Washington and Oregon. Miss my friends too. Happy to have my friends from Allrecipes though. The four legged critter you see on my profile is a five year old yorkie/bichon who is the greatest little (9 lbs) girl ever. Quiet and calm, but so excited about life.
My favorite things to cook
I love to cook just about anything...just mostly like the art of cooking and baking and sharing my art with friends and families. Love the smells that emanate from my kitchen and the familiar memories that come flooding back. The scents from my kitchen are probably my favorite thing in the house.
My favorite family cooking traditions
My mother used to like to make a big deal out of almost any holiday, so I have followed through with that tradition. Valentine's Day, Christmas, St. Paddy's day, Thanksgiving, Easter, Oscar night are just a few of my favorite cooking traditions. Birthday parties for all my loved ones are something I love to do too.
My cooking triumphs
The first time I mastered sauce bearnaise, or raviolis from scratch or my first perfect cheesecake or my first wedding catering job or meeting Julia Child (about 25 years ago).
My cooking tragedies
(See above) Well....Julia was so cranky and rude it ruined my love of her.....so I sold all my Julia Child cookbooks (some of them signed) at a garage sale for $1.00 apiece. Now I wish I would have kept them of course. I guess Julia was just having a bad day:( & I was foolish of course.
 
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