yes! absolutely. might want to up the acidity though, since they tend to be very sweeeeeet. also: you have your own nectarine tree? we are all coming over.
I’ve only ever loved crumb topping, I’ve always ignored every cook’s double crust recipes, but THIS…only AR can convince me of a double crust. Why not, of course, definitely! It was glistening! (I think it’s because it’s the first time I’ve seen a recipe with sugar sprinkled all over. That is a YES) And I’m all for baking it darker than we’re used to. Why did we ever never do that
Going to make this over the weekend! Ok, but question.... home video tells us (via your voice) to use 2 tsps of sugar in the crust, but then the text that pops up for the recipe (also on video) says 1/4 c sugar. I think 2 tsps is correct....??? Because that's what you say? And it looks like that's all you use.... CAN"T WAIT. Peach pies are my faaaaaav.
This looks incredible! I'm in the southern hemisphere and our fruit situation is pretty much the last of apple season at the moment - could you straight substitute the cup quantity of peaches for apples or would the liquid situation be too different?
I typically test with breakstone, horizon organics, 365 brand, or fresh direct brand. All unsalted. If I’m just buying butter *for me* I like organic valley cultured unsalted
My mother always said a pie isn't done until it "boils in the middle." She also used Minute tapioca, because flour tastes like flour and cornstarch doesn't hold up well enough over time. Once I located this product in a store (it's by the puddings and comes in a box) I've never used anything else.
Dear Alison, my search for the best pie crust is complete! I watch all your home movies and have adapted many of your tips and tricks and found that they work exactly as you instructed. The pie crust I made today brings me back to when I was growing up and our neighbor (Grandma S) would make the best apple pies ever!!! Her crust was amazing and I have been trying for years to get my crust like hers and your crust recipe nailed it!!!! I made a peach and apricot (from local farmer in the Finger Lakes area) pie! Thank you, Thank you, Thank you!!
I think I did something wrong -- butter not chilled enough? Used my 1/3 cup measure when I meant to grab the 1/2 cup? (Added some flour back in.) Anyway, the dough is flat-out shiny and not a trace of shagginess. Deeply concerned but I trust it will be edible.
Love this but the newsletter says to dump the flour out on the counter then add the liquid. Messy and I lost some. I watched the video the day before but missed the mixing in the bowl part. So maybe a correction would help people like me who can't remember things like that.
Help! My husband’s 60th is tomorrow and he hates cake and loves pie. So I will make this pie crust but I want to bake a strawberry rhubarb pie. I know you said berries are tricky but you did provide a strawberry galette recipe so I was thinking I would use that for the filling plus add rhubarb. And more sugar. But can you help point me to a strawberry rhubarb filling recipe that you approve of? Florence Fabricant’s at the NYT? Bon appetit’s? It’s gonna be your pie crust plus someone else’s filling or you tell me what to do. Alison Roman recipes always and forever. Did your entire thanksgiving menu this year and have never looked back. Thanks in advance.
I know this is late but I have tried the crust twice and it will not come together. I am going to change butters and try again. Weighed flour and everything. Help!!
Yes...like 5 times...even bought your scraper. The reason I said change butter is because it's like more making little balls than sheeting in my hands when I work it in...if that makes sense. I will try til I get it of course. It just keeps falling apart. Also when I add the water/ vinegar it runs to the side of the bowl. Maybe different flour? Maybe different pie preparer?😳
So the crust saga continues. I “thought” I got it together and chilled for 24 hrs. Was going to do cauliflower gallete to test crust for pie on Thanksgiving. I went to roll and it completely fell apart in sheets. Did I not work it enough when prepping or maybe not let come to room temp enough before trying to roll? I'm about ready to hang it up and just buy the crust but dammit I want to make it. What should I do now? Leave you alone? 😆
Yum! Can I make with white nectarines? My tree is overloaded with them.
yes! absolutely. might want to up the acidity though, since they tend to be very sweeeeeet. also: you have your own nectarine tree? we are all coming over.
Thank you, and anytime you’re in Southern California, let me know! ;)
looks delicious! What brand zester are you using?
its microplane!
I am going to go ahead and vouch for this pie crust, having made it several times. It is truly the ONLY pie crust.
I’ve only ever loved crumb topping, I’ve always ignored every cook’s double crust recipes, but THIS…only AR can convince me of a double crust. Why not, of course, definitely! It was glistening! (I think it’s because it’s the first time I’ve seen a recipe with sugar sprinkled all over. That is a YES) And I’m all for baking it darker than we’re used to. Why did we ever never do that
What flavors of ice cream could I eat on the side? Vanilla is great, but wondering if anything else would be good too?
I feel like something with almonds, hazelnuts, pecans or pistachios would be really good. or something more simple, like a salted caramel.
Going to make this over the weekend! Ok, but question.... home video tells us (via your voice) to use 2 tsps of sugar in the crust, but then the text that pops up for the recipe (also on video) says 1/4 c sugar. I think 2 tsps is correct....??? Because that's what you say? And it looks like that's all you use.... CAN"T WAIT. Peach pies are my faaaaaav.
This looks incredible! I'm in the southern hemisphere and our fruit situation is pretty much the last of apple season at the moment - could you straight substitute the cup quantity of peaches for apples or would the liquid situation be too different?
What brand of butter do you use for your pie crusts? Does it make a difference?
I am also in NY so hopefully have access to the same butter ~
I typically test with breakstone, horizon organics, 365 brand, or fresh direct brand. All unsalted. If I’m just buying butter *for me* I like organic valley cultured unsalted
My mother always said a pie isn't done until it "boils in the middle." She also used Minute tapioca, because flour tastes like flour and cornstarch doesn't hold up well enough over time. Once I located this product in a store (it's by the puddings and comes in a box) I've never used anything else.
After messing up making the dough (twice 😳), third time was the charm and the pie came out fantastic.
Dear Alison, my search for the best pie crust is complete! I watch all your home movies and have adapted many of your tips and tricks and found that they work exactly as you instructed. The pie crust I made today brings me back to when I was growing up and our neighbor (Grandma S) would make the best apple pies ever!!! Her crust was amazing and I have been trying for years to get my crust like hers and your crust recipe nailed it!!!! I made a peach and apricot (from local farmer in the Finger Lakes area) pie! Thank you, Thank you, Thank you!!
I think I did something wrong -- butter not chilled enough? Used my 1/3 cup measure when I meant to grab the 1/2 cup? (Added some flour back in.) Anyway, the dough is flat-out shiny and not a trace of shagginess. Deeply concerned but I trust it will be edible.
where can I find your apple pie recipe?
Love this but the newsletter says to dump the flour out on the counter then add the liquid. Messy and I lost some. I watched the video the day before but missed the mixing in the bowl part. So maybe a correction would help people like me who can't remember things like that.
Help! My husband’s 60th is tomorrow and he hates cake and loves pie. So I will make this pie crust but I want to bake a strawberry rhubarb pie. I know you said berries are tricky but you did provide a strawberry galette recipe so I was thinking I would use that for the filling plus add rhubarb. And more sugar. But can you help point me to a strawberry rhubarb filling recipe that you approve of? Florence Fabricant’s at the NYT? Bon appetit’s? It’s gonna be your pie crust plus someone else’s filling or you tell me what to do. Alison Roman recipes always and forever. Did your entire thanksgiving menu this year and have never looked back. Thanks in advance.
I know this is late but I have tried the crust twice and it will not come together. I am going to change butters and try again. Weighed flour and everything. Help!!
I don’t know if changing butter would matter—I would keep working it with your hands till it comes together! Did you watch the video?
Yes...like 5 times...even bought your scraper. The reason I said change butter is because it's like more making little balls than sheeting in my hands when I work it in...if that makes sense. I will try til I get it of course. It just keeps falling apart. Also when I add the water/ vinegar it runs to the side of the bowl. Maybe different flour? Maybe different pie preparer?😳
It sounds like it’s not being worked together enough? The water/vinegar should be totally absorbed into the pie crust…
So the crust saga continues. I “thought” I got it together and chilled for 24 hrs. Was going to do cauliflower gallete to test crust for pie on Thanksgiving. I went to roll and it completely fell apart in sheets. Did I not work it enough when prepping or maybe not let come to room temp enough before trying to roll? I'm about ready to hang it up and just buy the crust but dammit I want to make it. What should I do now? Leave you alone? 😆
Thanks. I will try it again. I think I'm afraid of overworking it. I have nailed a lot of your recipes but this one's really got me struggling!