Homemade Pie CrustWhat complements an apple-pie filling more than a flaky homemade pie crust? For that matter, enclosing a filling between two of your own crusts greatly enhances the flavor of any type of fruit filling. Although there may be a little extra time involved, the resulting pie definitely has a "WOW factor" that’s unequaled by one with a store-bought, pre-made crust. On occasion, time constraints make it necessary to rush into the grocery store to pick up a pre-made one from the refrigerator section, but I think you’ll agree that it just doesn’t stand up to your own in taste and texture. For good reason, Blue Ribbons are awarded only for pies that boast a homemade crust. So many people shy away, as I did, from attempting their own pie crusts because the whole process seems so complicated. However, if the steps outlined in the "Basic Pie Crust Recipe" are followed one at a time, success is almost assured. In fact, I have even included a few pictures on that page in an effort to make the process more friendly and therefore, more enticing to you. I hope you’re feeling much more confident about giving crust-making a try. The more you practice, the more self-assured you’ll become until pie-making will be just another skill to add to your baking repertoire. If you haven't already, I hope you're convinced to give it a try. You may use any type of rolling pin and surface for rolling that works for you. However, I put a fabric cover on my rolling pin and a pastry cloth over my rolling surface. When floured, the dough does not seem to stick readily to those surfaces. These sets are available most anywhere kitchen utensils are sold, and they're not expensive. I know you’re anxious to get going on your homemade pie crusts, and I hope you’ll take a minute, when you have time, to let me know how well your pie was received by family and friends. I’ll bet the compliments will be flying.
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