The EASY (near) Perfect Pie Crust

For those of you that know me well, you know that I love baking. If possible, I would be baking cookies, breads, muffins, bars and last but not least- pies! My mother, and my mother's mother, and more than likely her mother's mother (and so on) makes the best pies. These are the one's that I try to copy. Not Emerill's, or Paula's- my own Momma's. One of her secret weapons is the most perfect crust. My Mom's crust is light and flaky, stays firm on the edges and moist on the inside bottom layer and baked just right on the bottom. I know her recipe. I try to make it over and over-but it just doesn't taste as good. Ahhhh-if only we lived closer than 3000 miles apart!

Since I will not be spending this Thanksgiving holiday with Momma, I am responsible for the dessert selection for the feast. Now, I have been 'bent out of shape' about the outcome of my pie crusts for a while. So I decided to try 4 different crusts (2 from scratch and 2 pre-made).

Ina Garten's Perfect Pie Crust: Is just about that! Her mix of vegetable shortening and butter make a balanced taste. The crust is sweeter, more firm and the pie took longer to bake.

Crisco's Classic Pie Crust: I must say-it closest to Mom's. This crust is not as sweet as Ina's and much flakier and felt "lighter" to taste.

Depending on the pie-both of these are no fail crusts that are delicious. However, the task of rolling out the dough seemed to be more than I want to do this Thanksgiving at Seaglass Cottage in Harpswell, Maine. So I ventured into the 'already made' refrigerated pie crust options. Now these refrigerated (or frozen) crusts are great. All the mixing is done-just unroll them out onto your own pie plate-so EASY!

I always wanted to try the Pillsbury pie crusts, I see them all the time. Now, let me tell you, I am not a fan of the Pillsbury doughs. With the cookies,there seems to be an aftertaste, or a texture that gives it away. This crust baked very quicker and browned consistently. The end result was a harder crust that was very smooth in appearance almost making it look fake. There was not too much flavor.

Finally the last pie was to be made! I opted to make an apple pie, from my dear friend, Miss Kim's CSA farm apples she shared with me! Trader Joe's makes a frozen pie crust-the label says it's gourmet and all natural-so why not try it? The crust comes folded four times and requires some time to thaw. While unfolding, the crust breaks at the creases. AHHH- -slight set back, I am trying not to use a rolling pin. After a few attempts, I realize I must pull the pin out and mend the crust together, then roll to blend the med. (Hope that makes sense.) This plan works and the crust goes on. This is the thickest crust! I have plenty of overlay. This crust bakes exactly as specified on the instructions, has a nice even color and actually puffs up a little bit! The taste is very authentic-like homemade from scratch! The edges are nice and crunchy with the inside of the crust a teeny bit doughy. This crust, hands down is the winner! So, if you are about to make a pie-this is the way to go! Thanks Trader Joe's for making my baking pies just one step easier!

Oh-and the boys at home thanked me, Ina, Crisco, Pillsbury and TJ's for so many wonderful desserts lately!