Skills Set II: Perfecting The Pie Crust

Photo: ldhny/Flickr

Photo: ldhny/Flickr

I realize it’s not even October but I’ve already got pumpkin pie on the brain.  This year I want to do it right….and make an incredible pie crust that no one will forget.  I’ve been scouting around for the secret to a light, fluffy crust….and I think I may have gathered some excellent clues…

-Lynn of Lynn’s Kitchen Adventures shares her solution…

-Smitten Kitchen gives us the basic 101….

-and just for fun, Elise from Simply Recipes dishes some details on those gorgeous pie lattice tops

This entry was posted in Public Radio Kitchen on by .


Associate Producer, Here & Now Most recently, Jessica worked as an associate producer at WBUR's daily local program, Radio Boston. Jessica moved to Boston in 2008 and has lived many places since leaving her native Texas. After graduating from college, Jessica worked as a federal employee, documentary film festival producer, oral historian, university teaching assistant, traveling saleswoman and klezmer musician. Her work and projects have appeared in The Washington Post, The Christian Science Monitor, Bust, Barnard Magazine, National Public Radio, Public Radio International (PRI), and the BBC. Jessica's freelance radio work has received various awards including accolades from the Religion Newswriters Association and the Dart Center for Journalism and Trauma. As a Fulbright Scholar in El Salvador, Jessica collected and studied oral histories from the Jewish Community based in San Salvador. Jessica received her B.A. in political science from Columbia University’s Barnard College and her M.A. in history from Indiana University. She learned how to make radio from the phenomenal folks at the Salt Institute for Documentary Studies. Jessica lives in Somerville with her husband, twin son and daughter, and two cats. To learn more about Jessica’s projects, both current and past, please visit

3 thoughts on “Skills Set II: Perfecting The Pie Crust

  1. Jill from North Shore Dish

    I have used this crust recipe for many years, with great success (and much acclaim).

    The combination of shortening and butter is key: butter tastes good, and shortening provides flakiness while making the dough easier to work with.

    I use butter-flavor Crisco sticks rather than regular shortening for better flavor.

    The cake flour makes the crust more tender. All of these things together make for a wonderful tasting and very flaky crust.

  2. Ellen

    I’ve finally figured out how to make a really delicious gluten free piecrust – and like the previous commenter, I use shortening and butter. When you know what ingredients to use and you know how they behave, it’s really a cinch to make a good gluten free piecrust.