Best Ever Strawberry Rhubarb Pie/Strawberry Rhubarb (Ginger) Crisp

A pair of revised recipes just in time for the beginning of the local rhubarb season.  Time to dig the last of the sliced strawberries out of the freezer and enjoy these better than ever treats..

Two of the earliest posts on this blog were Strawberry Rhubarb Pie, a family recipe, and Strawberry Rhubarb (Ginger) Crisp.  Awesome desserts but alas they "puddled".  I tried cornstarch instead or in addition to flour but the resulting texture was gummy so I resigned myself to a pie that was going to puddle.  However, last week before making my brother's favorite birthday "cake", a Strawberry Rhubarb Pie, I decided to consult one of my favorite cooking blogs, Smitten Kitchen.  TAPIOCA!!! Deb Perelman was not the source of this idea, she gives others credit for using instant tapioca in pies and, in fact, when I rushed out to get a box of instant tapioca, I found a chart on the back of the box devoted to "Favorite Fruit Pies"*  Just as Ms. Perelman added a new recipe when she discovered tapioca, "Improved Strawberry Rhubarb Pie", I decided this pie is good enough, at least in the opinion of my brother and other birthday guests, to merit a post of its own.  It does not puddle and the texture is great!

BEST EVER STRAWBERRY RHUBARB PIE

I did not link to the old recipe, with instructions to delete the flour and add 1/4 cup of instant tapioca, because I have slightly adjusted other ingredients and changed the step by step instructions.

Make a double recipe of Pie Crust using the VARIATION instructions. Roll 2 large circles of pastry and with one line a 9" pie plate.

Preheat oven to 350degrees F.

In a large bowl mix together

3 1/2 c  (1- 1/2#) rhubarb, cut in 1/4" pieces
3 1/2 c  (1 #)  strawberries, sliced
5/8 c sugar
1 T lemon juice (optional)
1/2 - 1 t cinnamon

1/4 c instant tapioca

Mix well and let sit for 15 minutes.

Pour mixture into the 9" pastry lined pie plate. Make a top crust. I prefer a lattice rather than a full top crust. Be sure the crust is well sealed at the edges.  Place on a cookie sheet to catch any overflow drippings (though unlike the previous version, this pie will probably not overflow!) and place in the hot oven. Cook for 35 - 40 minutes until crust is nicely browned.

The proof is in the serving dish --- no puddles of juice in the bottom!











BEST EVER STRAWBERRY RHUBARB (GINGER) CRISP

Preheat oven to 350 degrees F

In a large bowl mix together, in the same quantities given for the pie, the fruit, sugar, instant tapioca and other ingredients as well as (optional)

1 T finely minced candied ginger.

Let sit for fifteen minutes, then place in a 10" tart dish.  In same bowl (no need to wash) mix well:

1 T melted butter
2 T brown sugar

Then add:

3 T all-purpose white flour
3/4 c rolled oats

Mix again (mixture should be crumbly) then sprinkle over the fruit.

Bake in 350 degree F oven for 35 - 40 minutes.

Again, the proof is in the serving. Excellent texture and no puddles of fruit juice in the bottom of the serving dish!

Both pie and crisp are good served with vanilla ice cream/non-fat frozen yogurt or ginger ice cream

* Apple 6 cups fruit 2 T instant tapioca
  Blueberry 4 cups fruit 1/4 cup instant tapioca
  Strawberry-Rhubarb 4 cups fruit 1/4 cup instant tapioca

AND if some of this delicious pie or crisp ends up on your white tablecloth or toddler's shirt see Make Strawberry Stains Vanish





Reviewed 6/17/2017

Revised 5/8/25 Clarification

Cranberry Linzertorte

(Raspberry) Linzertorte is one of Chris's all time favorites, in fact a Linzertorte has been his birthday cake of choice for many years. Consequently, I was not surprised when he noticed the recipe for Cranberry Linzer Torte in the November 11 New York Times.  We had decided on fewer dishes this Thanksgiving: Roasted Almonds, turkey, potatoes, stuffing and demi glaze, Cranberry Ice, a green vegetable and one pie.  I volunteered to do a green veggie which turned out to be Warm Brussels Sprouts Salad and Chris volunteered to make a pie.

He acknowledged that we usually had Apple Pie or Apple Tart and Pumpkin Pie, then asked about a "Cranberry Pie". I replied that there was some family precedent for cranberry pie and referenced my Grandmother's Mock Cherry Pie (recipe below), and besides the Cranberry Linzer Torte sounded pretty yummy to me.  That was all Chris needed....

© 2014 Christopher Kern

Chris's November 17 Facebook page posted a photo of an awesome looking pie (photo left) with the comment, "Practicing for Thanksgiving".   Looked delicious and I began really looking forward to a piece. Chris decided, however, that the pie was too sweet and decided to make the Thanksgiving edition with less sugar.  He reduced the sugar in the filling by 25% and the result was a delightfully tart torte.  While a raspberry linzertorte would have been too sweet to follow such a heavy meal, the Cranberry Linzertorte was perfect!  I know I will vote for a reprise next Thanksgiving, and I'm now wondering what Chis's next birthday "cake" request will be.

The recipe that follows contains all of the ingredients and quantities given in the New York Times recipe, except sugar has been reduced from 2 cups to 1.5 cups.  The directions have been modified based on Chris's input.

Make the Filling (Filling may be made in advance OR after dough, while dough is chilling)

Combine in a saucepan and cook over medium-high heat

12 ounces/340 grams cranberries
1 1/2 c/335 grams sugar
Zest of 1 orange
Juice of 1 orange plus water to equal 3/4 c
Pinch of salt

Stir frequently until sugar is dissolved, then lower heat to a brisk simmer and stir frequently until cranberries burst. Continue cooking, mashing cranberries with the back of a spoon until mixture is jam-like, about 30 minutes.  Set aside.

Roast the Nuts

On a baking sheet in a  a pre-heated 400 degree F oven, roast for 10 minutes or until well browned

3/4 c/120 grams whole hazelnuts
3/4 c/120 grams whole almonds

Rub skins off hazelnuts while still warm [Chris could only find hazelnut pieces so he did not remove skins], Discard skins.

Make the Dough

Measure

1 3/4c/270 grams unbleached all-purpose flour

Cool nuts, then using a steel blade grind finely in a food processor adding 3 T of the measured flour.
Mixture should have the texture of coarse cornmeal.

In the bowl of a stand mixer, combine

14 T/198 grams unsalted butter
3/4 c/160 grams sugar
Zest of 1 lemon
Zest of 1 orange

Using whisk attachment, beat until sugar is dissolved and mixture is pale and fluffy, about 3 minutes.

Beat in

1 large egg
1 egg yolk
1 t vanilla
1/8 t cloves
1  1/4 t cinnamon
1/2 t baking powder
1/4 t salt

Then gradually add the ground nuts and the remaining flour.

Divide dough, which will be slightly sticky, into two pieces, one slightly bigger. Form the larger piece into a ball, wrap in wax paper and flatten until it is about 1 inch thick..  Form the smaller piece into a rough rectangle, wrap and flatten until dimensions are approximately 4 by 5 inches by 1 inch thick. Chill 2 hours or longer (overnight is okay) in the referigerator.

Assemble the Torte

Pre-heat oven to 350 degrees F.

Butter and flour an 11-inch fluted French tart pan. Remove dough from refrigerator and let stand for 10 minutes.  On floured parchment paper, roll the larger piece of the dough into a 12-inch circle, dusting the top with flour as necessary. Pat evenly into pan until sides and bottom of pan are completely lined with dough. Refrigerate or freeze the shell until dough is firm.

Roll out the smaller piece of dough on floured parchment paper until it is approximately 10 by 12 inches.  Cut into strips about 3/4 x 12 inches.  Transfer the strips, still on parchment paper, to a tray and referigerate or freeze until firm.

Spread the cranberry filling evenly into the chilled shell. Lay dough strips across the top in a lattice pattern.  Form remaining dough scraps into a rope long enough to encircle the outer edge of the tart. After the dough is in place around the perimeter, score diagonally with a fork or flute with fingers to make a border.

Bake for 30 - 35 minutes, until filling is bubbling and pastry is lightly browned.  Cool and serve.

MOCK CHERRY PIE (filling)

Maybe this was served for Thanksgiving in New Hampshire circa 1930-1945.  The recipe comes from my Grandmother Hope's Cookbook and like most of her recipes just lists ingredients:

"1 cup cranberries
1 cup raisins
1 c sugar mixed with
1 large tbsp. flour
1/2 cup water
1 1/2 tsp. vanilla"

Reviewed 6/17/2017

Vegan Pie Crust

Inspired by the delicious vegan deserts (Strawberry cheesecake, almond crust, white chocolate, balsamic reduction; Passion fruit tart, shortbread crust, cascabel coconut caramel; ‘Death-by-chocolate’ cake, whipped coconut cream, crunchy shattered caramel) we had last month at True Bistro, I decided to try a vegan (crust) Strawberry Rhubarb Pie for Ed's Birthday Dinner.  My goal was not to make this a totally vegan dinner, in fact we had a custard like king salmon filet for the entree, but to end with a special dessert that was not butter laden.  Having had some success with some of Isa Moskowitz and Terry Romero's recipes, I went to their Vegan Pie in the Sky where I found a "Pie Crust" section containing 11 recipes. "Olive Oil Double Crust" sounded the most interesting to me, and I was convinced when I read their introduction to this recipe, "THIS HAS BECOME OUR GO TO CRUST.... The secret is to place the olive oil in the freezer beforehand, so that it becomes partially solid. This helps the fat blend into the dough in little pockets, creating the flakiness you crave."*

(Note about photo: At the last minute, for some reason I cannot explain (bad idea not to follow recipe!), I decided to sprinkle a bit of sugar on the crust, then decided it was a bad idea and tried to brush most of it off.  Residual sugar accounts for dark spots.)

I know the bit about fat blending into the dough in little pockets to be true with a butter crust, if warm butter is used, the crust is not as flaky as a crust made (in all other ways) with cold butter. I followed the recipe's instructions and put 2/3 cup olive oil into the freezer about an hour before I intended to begin the recipe.  Even though I had put the olive oil in the recommended-type container, "a thin light [plastic] container like the kind used for takeout food"*, I found getting the olive oil to the right consistency took closer to an hour and a half.


When olive oil is the right consistency, congealed and almost as hard as cold butter, begin to make the crust.  In a large mixing bowl combine:

2 1/2 cups all-purpose flour [I used Whole Foods 365 Organic All Purpose Flour]
3/4 t salt [I used 1/2 t]

Working quickly add:

2/3 c solidified olive oil (see above)

tablespoon by tablespoon, cutting the olive oil into the flour with a pastry cutter or your fingers until the flour appears pebbly.

In a cup mix together:

4 T ice water
1 T apple cider vinegar [I used plain vinegar]

Drizzle 2 T of this liquid over the dough and mix with a wooden spoon or spatula. Add more water a tablespoon at a time, until the dough holds together to form a soft ball. Take care not to over knead the dough.  Although the Moskowitz/Romero recipe calls for 4-8 T water, I used only 4 T.  While I could form a ball, the dough was still a bit on the dry side and very difficult to work with (hence no work-in-progress photos).  On the up-side, the crust was very flaky.

For my Strawberry Rhubarb Pie I divided the dough, but not quite equally. I was a bit more generous with the bottom crust as I planned on making a lattice top.  Since the dough was a bit on the dry, crumbly side the edges of the crust were not as pretty as they might have been if just a bit more water had been added.

Verdict. Chris, my most reliable critic, said he likes butter crusts better but this was good.  I'm inclined to agree, but if for some reason you want a butter alternative, this is an excellent option.

* Page 41

Reviewed 6/17/2017

Pecan Pie - Thanksgiving 2010

I have never been a pie person, but starting last year the Thanksgiving dessert responsibility has been delegated to me.  Last year I made an Apple Tart and a Pumpkin Pie and had planned to do the same this year (even had the pumpkin pureed and ready) when Kiki said she would really like a pecan pie. Although I think I liked Mom's pecan pies when I was younger (recipe below), pecan pies now remind me of corn syrup and runny over-sweet middles, not the best finish for a big Thanksgiving dinner.   But not wanting to disappoint. I consulted How to Cook Everything (original edition/1998) where Mark Bittman shares my sentiments: "There are two kinds of pecan pies, one of which contains not only sugar but corn syrup. I don't like this version - not only is it too sweet, if you taste corn syrup by itself you'll never cook with it again."*  Though I have never tasted it straight-up, I can imagine. Then after you've made the corn syrup laden dessert that was pretty awful, you have the almost full corn syrup bottle staring you in the face every time you open the pantry closet until you finally pour the syrup down the drain and recycle the bottle.  I liked Bittman's alternative, a custard pie that thickens the sugar with eggs.  Moogie and I made the pie using Bitmann's recipe but I reduced the vanilla from 1 T to 1 t.

Prebake the Pie Crust.  While heating the oven for the pie crust, place

2 cups shelled pecans

on a baking sheet and bake  (this can and should be done well before oven reaches 425 degrees F) shaking and stirring for about 5 minutes or until pecans are hot.  Cool the pecans. Select one cup of in tact whole pecan halves and coarsely chop the remaining nuts.

Start the filling while the crust is in the oven.  When the crust is done, turn the oven to 375 degrees F.

In a medium saucepan, beat until foamy:

5 eggs,  then beat in:

1 c white sugar
1/2 c brown sugar
Pinch of salt
6 T (3/4 stick) butter, melted

Warm this mixture over medium-low heat, stirring occasionally, until it is hot to the touch. Do not boil, then stir in:

1 t vanilla extract and the pecans.

Pour this mixture into the still-hot pie crust and bake 30 - 40 minutes, until the filling shakes like Jell-O but is still quite moist.  Cool on a rack and serve warm or at room temperature.  Unsweetened whipped cream is an excellent accompaniment to offset the sweetness of the pie.

A WORD ABOUT CONVECTION OVENS:  I cooked this using the convection oven option at 375 degrees F.  The filling was too hard when I checked the pie after the minimum time, 30 minutes.  I am going to use the regular oven option next time.  Alternatively if you do use a convection oven use a lower heat.

*  How to Cook Everything,(original edition/1998) page  694

MOOGIE'S PECAN PIE RECIPE

Prepare pastry and make an unbaked 9 inch pastry shell. Chill throughly.

Cream:

1/2 c butter

Gradually add:

1 c sugar gradually and cream together until light and fluffy.

Then add and blend well:

3 eggs, lightly beater
3/4 c dark corn syrup (Moogie notes: if I don't have dark, I use light)
1/4 t salt
1 c pecans, halves or broken

Pour mixture into pastry shell. Bake on lower shelf in moderate oven (350 degrees) 45 minutes or until a knife inserted into the filling comes out clean.

AND THE TURKEY
Jason did an awesome job of cooking the turkey (without stuffing - stuffing was baked and served on the side) on his Sykes grill.  It was greatly enjoyed by Moogie, Jason, Kiki, Christopher, Ed and me. Parker was at a ski camp in Colorado and Alex and Dan stayed in Portland and cooked their first Thanksgiving turkey. They got the turkey (from the Pine Mountain Buffalo Ranch in Bend OR) at the Portland Farmer's Market the Saturday before Thanksgiving.


Reviewed 6/17/2017

Meyer Lemon Meringue Pie

“When life deals you lemons, make lemonade”…but when a friend gives you Meyer lemons and tells you making lemonade with them would be a waste, what do you do? During a recent conference in Las Vegas the wife of one of Ed’s business colleagues gave me a big bag of Meyer lemons straight from her Berkley garden. After Las Vegas, we visited my Mom who likes pie, so coincidentally on 3/14 I tried to make my first lemon meringue pie. It came out pretty well except I didn’t “stir/whisk continuously” and when I returned from doing another step I found the milk mixture on the stove beginning to form a huge lump. Fortunately vigorous whisking solved this problem, but the lesson learned and reflected in the instructions below is to get all ingredients ready before starting to make the filling.

Also I made only a half recipe of Pie Crust and while this covered the pie plate shell it did not allow for a “pinched edge crust” --- probably not necessary, but if this finish is desired, make two thirds of a crust recipe. Alternatively make full recipe and refrigerate/freeze reminder for future use.

Note: When we returned home, inspired by a dinner in Las Vegas, I tried Meyer Lemon Risotto. While the pie was very tasty, I am going to use the rest of the lemons, making this dish.

Pre-heat oven to 400 degrees F.

MAKE PIE CRUST:  Line a 9” inch pie plate with crust and finish top edge neatly (half recipe) or crimp edges (two thirds recipe). Line pastry shell with buttered (crust side) aluminum foil and weight foil with pie weights, rice or a tightly fitting heavy pan. Bake in pre-heated 400 degree F oven for ten minutes. Remove foil and weights, prick several holes in bottom of the crust with a fork and bake for an additional 10 minutes or until golden brown. Remove from the oven and cool.

LOWER OVEN TEMPERATURE to 350 degrees F.

While crust is baking, separate:

4 eggs

into yolks and whites; put yolks in medium size (2-3 cups) bowl and whisk until fluffy; put whites in mixing bowl to later whip for meringue.

Remove and save zest from:

2-3 Meyer lemons

and then squeeze juice (approximately 1/3 c) into a small dish. Remove seeds and add pulp to dish.

MAKE MEYER LEMON FILLING: In a heavy sauce pan whisk together:

1 c sugar
5 T cornstarch

Gradually whisk in

1 c water
1/2 c milk

Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1 cup of the milk mixture into yolks and whisk yolk mixture into the rest of the milk mixture. Simmer mixture, whisking constantly for 3 minutes. Remove pan from heat and whisk in lemon juice and zest.

MAKE MERINGUE: In another bowl with an electric mixer beat egg whites to which has been added:

1/4 t cream of tartar

until they hold soft peaks. Add in a slow stream:

1/2 c sugar

and continue beating until meringue just holds stiff peaks.

Pour filling into pastry shell and spread meringue on top, covering filling completely and sealing it to pastry. Draw meringue up into peaks and bake pie in middle of preheated 350 degree F oven until meringue is golden, about 15 minutes.

Chill and serve.

Reviewed 6/17/2017

Pumpkin Pie

Makes a 9-inch pie

Alexandra made two delicious pumpkin pies for Thanksgiving one year in New Hampshire using this recipe. Alex  knows the secret  is to use fresh (or fresh frozen) pumpkin, not canned pumpkin. To prepare fresh pumpkin, Alex cuts pumpkin in half, removes seeds, puts water in the cavities and bakes in a moderate oven, ~350 degrees F, until pumpkin flesh is soft and easy to scoop out of the shell. This recipe is adapted from the old-fashioned squash pie recipe in Marian Morash’s Victory Garden Cookbook.

Make:

1 Pie Crust

Combine:

2/3 cup sugar
1/2 t salt
1 1/2 t cinnamon
1/2 t ground ginger
1/2 t nutmeg
1/4 t allspice
1/4 t ground cloves

In a mixing bowl, beat well:

2 eggs

Then stir in:

1 1/2 c pureed cooked pumpkin (Fresh is best!)
1 2 /3 c evaporated milk

Add dry ingredients and mix well, until smooth. Pour into pie shell. Bake in a preheated 425° oven for 15 minutes, REDUCE heat to 350°, and bake for 30-35 minutes or until set. Cool. Serve with:

Whipped cream (optional)

Reviewed 6/17/2017

Apple Tart

Make

Pie Crust (Pate Brisee) for one bottom crust

Preheat oven to 400 Degrees F.

Roll out dough and line bottom of a 9 ½ - 10 inch tart pan (with removable bottom), pushing dough up the sides and into the fluted edges.

Cover crust with piece of buttered aluminum foil pressed tightly against the crust and edges. If you have pie crust weights or a heavy pan place these on the foil. (I just use foil).

Cook for 8-9 minutes. Remove foil (and weights, if used). Using a fork, prick several holes in bottom of crust then return crust to oven for an additional 2-3 minutes. Remove from oven.

While crust is baking, wash and peel:

6 very large Cortland apples (or approximately 4 pounds of other crisp cooking/eating apples)

Cut apples into quarters then slice each quarter into thin, lengthwise slices. Toss apples with:

2 t lemon juice
1 t cinnamon
2 T  sugar

Arrange apples on the crust in the tart pan, closely overlapping the apples in concentric rings.

Reduce oven to 375 degrees F. Bake tart for 30 minutes. Remove from oven and immediately brush on an apricot glaze. Make glaze by combining and heating to 225 degrees F:

¼ c apricot preserve (there will be pieces of fruit; I usually cut larger pieces into very small bits, alternatively you may choose to rub preserves through a sieve)

1 T sugar

Using a pastry brush coat all the apples topping the tart with the hot glaze.

Cool, remove from tart pan (or at least remove side ring of pan) and serve.

Reviewed 6/17/2017

Village Pantry Yogurt Pie

We had this pie at the Village Pantry restaurant in Aspen back in the early 70’s when Aspen was still funky and still had restaurants like the Village Pantry. It was yummy and after dinner my sister-in-law, Debbie, managed to get the recipe. For a healthier version use low/no fat dairy products.

"Bake crust (or buy pre-made graham cracker crust):

1 ¼ c graham crackers, crushed fine
6 T melted butter
2 T sugar
Cinnamon
Nutmeg

Beat well:

2 eggs
1 c yogurt
2/3 c or less honey
8 oz cream cheese
½ t vanilla
½ t almond extract

Pour into crust and bake at 350 degrees F, 40-50 minutes, until firm.

Frost top of pie with a mixture of

1 c yogurt
½ t vanilla
½ almond extract

Top with fresh or frozen and thawed strawberries or raspberries or other fruit."

Reviewed 6/17/2017

Strawberry Rhubarb Pie

This recipe is from Moogie. This pie is such a favorite of Jason’s, it is his “birthday cake” of choice*.

Make a double recipe of Pie Crust

Combine:

1 ¼ sugar [I use less sugar - about ¼ c sugar for each cup of rhubarb]
5 T flour
½ to 1 t cinnamon
1/8 t salt [I omit]

Spread half (or a bit less) of this mixture over a pastry-lined 9 " pie plate.

On top of this mixture add

4 cups or more sliced rhubarb and strawberries [I use ratio of 3:1 rhubarb to strawberries; 14-16 oz rhubarb = 3 c]

And sprinkle the rest of sugar mixture over top. Sprinkle with:

1 T lemon juice

Roll, fit and be sure to seal upper crust. Dot with 2 T butter (optional) [Mom and I omit butter. Cut pattern in top of crust from which steam can escape.] Bake on lower shelf in hot oven, 425 degrees F, 30 [35] – 40 minutes.

Instead of making a full top crust, Mom usually makes a lattice crust, cutting strips of crust and putting them across the top in a criss-cross latttice pattern. I think is my top crust choice.

June 2013: CORNSTARCH?  Following up on a suggestion a professional cook recently made to my brother after observing one of his Strawberry Rhubarb Pies (also made with Moogie's recipe), I tried making a Strawberry Rhubarb (Ginger) Crisp reducing the flour to 2T and adding 2T cornstarch.
Verdict?  The liquid was certainly thicker, almost gelatinous, but I found the crisp too heavy for my taste.  My preference is for the more delicate original recipe, and think this will be true for the pie too. Maybe just attributable  to familiar comfort food.

* 2016 Update: See also and Best Ever Strawberry Rhubarb Pie/Strawberry Rhubaarb (Ginger) Crisp and  Make Strawberry Stains Vanish

Reviewed 6/17//2017

Pie Crust (Pate Brisee)

Makes one crust.

Blend 5-10 seconds in a food processor fitted with a steel blade:

1 1/3 c flour
1 stick COLD* butter
1 T sugar

Add:
¼ c ice water (4 T) and mix until dough forms ball.


VARIATION:
When I checked out a Pecan Pie recipe in Mark Bitman's How to Cook Everything (original edition/1998) for Thanksgiving this year, I also noticed that his method for making pie crusts is different than the one I have been using.  I guess there are really 3 method options, (1) completely by hand, (2) completely by food processor, and (3) a combination of both, the one used by Bittman (see below). Either option 1 or 3 produces a much flakier crust than the method which entirely relies on the food processor. Having once tried option 3 it is now my preferred choice.

Bitman combines the flour (he uses 1 1/8 c/5 ounces), sugar (1 t rather than 1 T) and 1/2 t salt in the bowl of a food procesor and pulses once or twice he then adds the butter (1 stick) and blends until a cornmeal texture is achieved (about 10 seconds).  He then removes the mixture to a bowl and sprinkles 3 T of ice water over it. Using a wooden spoon or rubber spatula he stirs to gather mixture into a ball adding another 1/2 T of ice water if necessary, finally making a ball by hand. Wrapping in plastic, flattening into a small disc and freezing the dough for 10 minutes or refrigerating for 30 minutes will ease the rolling.


Dough can be refrigerated for a day or two or frozen for a much longer time.

On Bitman's recommendation, Moogie and I sprinkled flour on the dough then rolled it between two sheets of plastic wrap.  We rolled with light pressure from the inside out, occasionally removing the wrap and adding a bit more flour to keep the dough from sticking to the wrap.  Moogie then put the dough in the pie plate and crimped the edges.

For a PREBAKED FLAKY PIE CRUST

Preheat oven to 425 degrees F.

Using a fork, prick holes at one inch intervals in the bottom of the crust.
Cover entire crust with aluminum foil that has been buttered on the side to be placed against the crust. Weight the foil with pie weights, beans or a tight fitting pan.  Bake for 12 minutes.  Remove from the oven and reduce heat to 350 degrees F. Remove weights and foil being careful not to damage the crust.  Bake another 10 to 15 minutes until the crust is browned.  Remove from oven.  Fill warm shell or cool depending on individual pie recipe.

* June 2013: In the "Olive Oil Double Crust" recipe in Vegan Pie in the Sky the authors advise, "The secret is to place the olive oil in the freezer beforehand so that it becomes partially solid. This helps the fat blend into the dough in little pockets, creating the flakiness you crave." (page 39)  This reminded me based on experience (I once ditched a crust made with room temperature butter because I knew intuitively it would be tough) how butter should be cold.  This is corroborated by Harold McGee in his Keys to Good Cooking:

     "Flaky crusts break apart in crisp flakes because the fat and flour are layered in separate thin sheets before the liquid wets the flour into a dough.
     To make a flaky crust, cut chilled fat into small pea-sized pieces in the flour, by hand or in a mixer or processor, then add liquid, form the dough, and roll out once as a single mass." (page 405)

Reviewed 6/17/2017