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Sunday, November 17, 2013

Easy Flaky Pie Crust

Men may come and go, but pie crust is forever... or at least until the holidays
This pie crust recipe has been simplified, improved and relocated to this other post.


  1. Any recommendations for a food scale? I've looked at them but never bit-the-bullet and bought one. :-)

  2. Thank you for the question! Honestly, even a really inexpensive one will do. I really like the digital ones because you can easily convert between g or oz and can also zero them out. So, you plop your bowl on it, pour in the flour you need, then hit the zero button to zero out the weight, then add the next ingredient. *So* much faster and easier the messing with measuring cups and you always end up with consistent results. :) I use it for all baking and most recipes. Second to the Kitchen Aid, it's the most used appliance in the kitchen.

    My biggest advice would be a get one that has kind of a wide flat weighing surface so that you can use different sizes of bowls, plates, etc. I often place my mixer bowl right on the scale to measure something out.

    Mine came from Bed Bath and Beyond for $30 minus the 20% coupon so it was $26 plus tax. I've been using the same one for like 8 years and haven't even had to replace the battery yet.

  3. Well, I'm making an apple pie for this weekend, and I want to try your recipe! BBB is 30 miles west, but maybe I can make a mad dash after work some night this week. Of course, I'll also check out the Williams Sonoma Outlet.

  4. I just went to Target today and saw that they have them there too. Let me know how your pie turns out. Apple pie sounds delicious!

    BTW, I just added an extra step I accidentally left out. You want to freeze the crust completely solid and bake it from a frozen state. :)

  5. Found a $10 scale at K-Mart in Bridgehampton.