Omnivore - Pie crust 101
Ugh, pie crust. Once you’ve had homemade it’s almost impossible to go back to the frozen variety. But it’s a conundrum - all butter crusts taste better but tend to get stiff. Vegetable shortening crusts are flaky but have that strange flavor. I found a great recipe in the Gourmet cookbook that combined the two, but it was such a pain in the ass. Half way through I’d be standing with my rolling pin cursing the poor pie before it even got to the pie dish. Our former Kitchen Witch columnist Kim O’Donnel claims to have figured it out. It seems the secret is vinegar. Hmmm....
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