Who is really good at making pies?

[Slappo]

Yeah well, when you cook for dozens at a time, craftsmanship goes out the window. 

I thought the craft of cooking for dozens of people at a time was that you are able to keep them fed. That in itself is a craft.

[Makarioi]

Yes, you have keep your butter or Crisco COLD and practice enough to get the 'feel' of the pie crust.  Many cooks use the processor to add the water and mix things together in pulses, but the oldie but goodie pastry cutter works pretty good as well.  Don't kill it mixing it together.  Coldness + steam = flaky

Practice makes perfect.............and a happy tummy but expanded waistline! 

[Archaeology cat]

I prefer cobbler. 

Because it's delicious and easier. I agree. 

@dUSt - try Penzey's no roll pie crust. It's a good crust, and super simple. 

[He is Risen!]

I'd second Gabriela's advice about watching out for sogginess.  To fight this I will put a layer of fruit then a small handfull of flour (and maybe some sugar depending on the fruit) and then more fruit and layer them until I get past the top of the pan.  The fruit will shrink so pile it in.  I also like to use an all butter crust because I love the flavor but my mom combined lard with the butter for more flakiness, also delicious.  Don't be intimidated and have fun!

 

[Gabriela]

Crisco

Your options are: butter, lard.

Crisco is nothing but hydrogenation in a bucket. It should have been banned already.

I'd second Gabriela's advice about watching out for sogginess.  To fight this I will put a layer of fruit then a small handfull of flour (and maybe some sugar depending on the fruit) and then more fruit and layer them until I get past the top of the pan.  The fruit will shrink so pile it in.  I also like to use an all butter crust because I love the flavor but my mom combined lard with the butter for more flakiness, also delicious.  Don't be intimidated and have fun!

Yes. And if you REALLY like pie, you can start making quiche, too. To combat sogginess there, I put the crust in the pan, then brush the whole crust with egg white, then grate in a layer of parmesan cheese. The egg white and cheese "seal" the crust so that no egg seeps into it from the filling before the filling is solidified.

For the record: I'm not a huge fan of pie. But I do LOVE quiche!

[CatherineM]

The Mexican grocery here renders their own lard on Friday afternoons. It makes the best biscuits 

[Gabriela]

I render my own lard. It's super easy.

And also makes candles. 

[Archaeology cat]

Lard makes the best pies and pastry dough. I haven't been able to use it in awhile (3-year-old son has gallstones, and hasn't been able to eat high fat things, even good fats, though he's getting better). I miss using lard, though.