Comments on: Pie Crust Recipe

By: Sam

Sam — Mon, 11 Mar 2024 14:23:29 +0000

In reply to Bianca.

Hi Bianca! It may just not have combined the way it needed to in the food processor. 🙁 If that’s not the issue there could have potentially been a little too much flour in the dough. I hope it still turns out for you. 🙂

By: Bianca

Bianca — Mon, 11 Mar 2024 01:17:24 +0000

Hello, I just made this recipe, but my food processor is a bit smaller than the one you use, I still managed but it was very crumbly. I pulsed it a bit more and then formed it into a disc. When I tried to form a disc it was crumbled apart so I worked it a bit more. I managed to get the form, but there are cracks all around the disc. It is currently wrapped up and sitting in the fridge for the next 45 minutes. Any tips for where I went wrong?

By: Sam

Sam — Mon, 19 Feb 2024 16:36:39 +0000

In reply to Debby.

Hi Debby! This can happen if your dough is too warm when you put it in the oven. Make sure it’s nice and chilled when it goes in. 🙂

By: Debby

Debby — Mon, 19 Feb 2024 16:05:12 +0000

This is my go-to piecrust. Easy to roll out and tasty. But the last few times I’ve made this, I’ve had butter leaking out. Any ideas why this is happening?

By: Carrie

Carrie — Wed, 14 Feb 2024 13:41:24 +0000

This is not the first time I’ve made this recipe. It always turns out great. This time I used it to make duck egg quiche with my ladie’s fresh eggs. Yum!

By: Sam

Sam — Tue, 30 Jan 2024 14:05:00 +0000

In reply to Diana Nye.

When doubling it you will likely need to pulse it a bit longer in the food processor. 🙂

By: Diana Nye

Diana Nye — Mon, 29 Jan 2024 20:36:40 +0000

In reply to Emily @ Sugar Spun Run.

I doubled all the ingredients when I doubled the recipe but it still seemed too dry. Should I have pulsed it a little more or would adding a little more sour cream be ok without changing the taste or ability to roll out the dough? I love the recipe .

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 16 Jan 2024 20:44:25 +0000

In reply to Diana.

Hi Diana! If you double the recipe, you will want to double all ingredients (including the sour cream). Hope that helps 😊

By: Diana

Diana — Tue, 16 Jan 2024 07:14:53 +0000

This was a great recipe but when I doubled it my dough seemed too dry. Am I supposed to increase the sour cream? The taste of this dough is really wonderful!

By: Tam

Tam — Mon, 08 Jan 2024 17:55:17 +0000

I made this crust and it made a successful pie with a tender, golden brown crust! Thanks for this recipe! I’ll definitely use it again.

By: Tam

Tam — Wed, 03 Jan 2024 22:47:28 +0000

In reply to Emily @ Sugar Spun Run.

Thanks!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 03 Jan 2024 15:32:16 +0000

In reply to Tam.

Hi Tam! Don’t stress too much! As long as you keep your butter and sour cream nice and cold and don’t handle the dough too much, you will be just fine. Make sure to thoroughly read through the post (lots of good tips in there!) and watch the video before starting too. Good luck–you’ve got this! 🍀

By: Tam

Tam — Wed, 03 Jan 2024 05:05:32 +0000

Hi Sam,
I was wondering,would you recommend wearing vinyl gloves or rolling out the dough between peices of wax paper? Some people do it to prevent handling the dough with warm hands. I’ve never made a whole pie from scratch and I really want this to succeed!

Thanks,
Tam

By: Alex

Alex — Tue, 05 Dec 2023 02:20:07 +0000

In reply to Sam.

Stacie: I Sam is bang l on. I had the same problem first time, cracking. Had to repair after lining pie plate. It worked out but was a pain in butt.

More thorough mixing prior to fridge took care of it. Second was perfect!

By: Alex M

Alex M — Tue, 05 Dec 2023 02:16:17 +0000

In reply to Sam.

I tried this crust on a whim and I’m impressed. Holds together but texture is perfect.A+

By: Sam

Sam — Mon, 04 Dec 2023 01:58:36 +0000

In reply to Roxanne.

Hi Roxanne! It is possible to do it without a food processor. It just takes more time and effort. I’ve done it before, but you have to be prepared to do the work for it which is why I recommend the food processor. 🙂

By: Roxanne

Roxanne — Mon, 04 Dec 2023 00:27:25 +0000

This is not right recipe if you do not have a food processor. Incorporating the sour cream properly really does need a food processor.

By: Patti

Patti — Mon, 27 Nov 2023 18:51:23 +0000

Best crust ever!

By: Stacie

Stacie — Wed, 22 Nov 2023 05:28:47 +0000

In reply to Sam.

Thank you so much for the advice! I’m going to try again tomorrow! I’m making both your pumpkin pie and pecan pie recipes for Thanksgiving 🤗

By: Sam

Sam — Wed, 22 Nov 2023 02:18:42 +0000

In reply to Stacie.

Hi Stacie! So glad you enjoyed the crust! It sounds like either one of two things could be the issue here:
1) could the dough have just needed to have been worked together a bit more before it was refrigerated? Did you have trouble forming it into a disk?
2) It my have just been too cold if it was cracking while you tried to roll it out. Sometimes this happens if it’s very cold or if it’s refrigerated for longer than an hour. If so, let it sit at room temperature for 10-15 minutes and try again. I really hope this helps!

By: Stacie

Stacie — Tue, 21 Nov 2023 16:39:42 +0000

Hi Sam, I made this pie crust and it was delicious! The only thing I’m struggling with is the crust kept crumbling and separating when I rolled it out. Do you have any suggestions on how I can fix this issue? Thanks again for another delicious recipe!

By: Stephanie N Palmer

Stephanie N Palmer — Fri, 17 Nov 2023 03:16:39 +0000

In reply to Sam.

Thank you!!

By: Sam

Sam — Fri, 17 Nov 2023 03:02:14 +0000

In reply to Stephanie N Palmer.

Hi Stephanie! I would follow the guidelines in your recipe. If you are following my pumpkin pie, yes I do par-bake the crust. 🙂

By: Stephanie N Palmer

Stephanie N Palmer — Thu, 16 Nov 2023 16:55:44 +0000

Hi, do i need to pre bake this crust if using for a pumpkin pie? Thank you

By: Jacque martindale

Jacque martindale — Wed, 15 Nov 2023 17:53:59 +0000

Thank you for this pie crust recipe! I love the girls voice for sugar spun. So soothing! Been watching her for along time