Pie Crust: Three Recipes

Pie Crust: Three Recipes

Faith Durand
Nov 3, 2008
Did you know that we're having a Pie Bakeoff this month? Time to get baking! Whether it's your first pie, third pie, or eighteen-hundredth pie, you've got a shot to win one of our pretty prizes. (The scoop on prizes at the end of the day today!)

Pie crust can be the most intimidating part of making a pie. Well, it doesn't need to be. We are big fans of making a large batch of pie dough and freezing it for quick and easy pie-baking later. Here are three of our favorite recipes: basic, sour cream, and graham cracker.

Three favorite pie crusts
Basic Pie Crust - Our recipe here uses part shortening and part butter.

Sour Cream Pie Crust - A flaky, light crust with an ingredient recommended by Shirley Corriher.

Graham Cracker Pie Crust - Don't want to mess with the shortening/butter/lard debate? Want something ultra easy? Press some graham cracker crumbs and butter into a pie pan and call it done. We love a pumpkin pie with this kind of crust!

Do you have a favorite pie crust? What the best recipe you've ever used? What recipe will use for our Best Pie Bakeoff?

• Enter here! The Kitchn's Best Pie Bakeoff 2008

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