Not a fan of it myself

The cake is just there to hold the frosting.

I eat the filling out of the pie first and save the crust for last. Now if only I could make a good pie crust...

Then don't handle it too much, leaving those little balls/chunks of cold butter in. Then let it rest for about 20 minutes before you roll it. Use as little flour as possible to roll on.

I didn't have a clue out to make a decent crust. But, in the late 60's, when we lived down the road from a dairy farm, we became friends with the family. We would get raw milk from them every couple days. That is what our sons grew up on.

And the wife made killer pies and pastry! So flaky and light! So she taught me and now I pass it on to you.

I adore good pie crust and used to make sugar-cinnamon twists with the pie pastry. The kids loved them and it was a cheap dessert.

Start with 1-1/2 cups pastry flour. This comes in two sizes: a 2-pound can of Softasilk at the grocery store, or a 50-pound bag from a restaurant supply store. Measure the flour by spooning it into the cup and leveling it off.

Take a quarter-pound stick of BUTTER!!!! (Not margarine, crisco, lard or whatever else you might have tried in the past.) Cut it into eight pieces and cut them into the flour one at a time. Get one piece all the way into the flour before you start on the second. Use a pastry cutter rather than a fork.

When the two ingredients are together, mix one large beaten egg and a teaspoon of vanilla together and work it into the buttered flour. Use your hands.

At this point your dough is way too wet. You fix this by adding a little more flour; a quarter-cup should do it. You might need more. It should feel a little like slightly-damp modeling clay.

Bake at 350 for 12 to 14 minutes for a pie you fill later, or follow the recipe for a pie you bake filled.

This crust does have a significant problem: it's the same color raw that a crust made out of white fat is when it's done...so the way to tell doneness is to break off a little bit and eat it. When it's nice and flaky, you're ready.

I do use butter and pretty much the same recipe but I think it comes down to knack - which I seem to lack. My pie crusts are edible, even good sometimes. But that buttery, melt in your mouth pie crust seems to elude me. I will keep trying...

I don't care much for fruit pies, so in that case, I prefer the crust. French silk or pecan pie is a totally different matter.

Too bad I can't make it right

Flakey, slightly greasy crust...mmmmmm. (I have zero sweet tooth though.)

and I notice if it's bad and am disappointed if it's tough or dry or lame. I love all kinds of pie and the crust is what makes the difference between a good pie and great pie.

Damn. Now I want pie.

I will eat just the crust and leave the filling.

Nom nom

on the particulars, largely meaning the bakery.

My family's, I mean. Pie without crust is like punishment.

Good pie is one of those times.

Happy New Year, RushIsRot !

.... without the other It's a package deal.

in glittering letters.
If I make a pie nowadays it's graham cracker for pudding pies only.

Joe can eat no filling
I can eat no crust
So betwixt the two of us
The pie is eaten up… yumm...!

Definitely a tossup if the cook is talented

The best Peacan and chocolate meringue pies ever. All from scratch with her arthritic hands.

I believe she used crisco and love.