Since starting this blog I’ve mentioned a couple times how much I like pie. (I seriously really like pie). I couldn’t get it out of my head so I decided to make a coconut cream pie this weekend. It was going to be amazing and I was finally going to satisfy my pie craving but I didn’t know what type of pie crust to make. Several questions about pie crust soon flooded my brain. Should I use butter or lard? What about shortening? What’s the difference? What are some tips to make it tender and flaky? How do I prevent the crust from shrinking? Which pie crusts are best with certain fillings? What is the difference between a pie crust and a tart crust?
Now I’ve made a few pie crusts before but I never really took the time to figure out which had the best flavor and texture. So that’s my mission…I’m going to learn as much as I can about pie crusts and report my findings here. I suppose this will be my first series (I’m excited). I know there is already a lot of information on the internet about what pie fat to use and different methods but I wanted to experience it for myself. To start, I bought three different pie fats (pictured above) butter, shortening and lard to experiment with. Yay!
So off I go…the coconut cream pie will have to wait. I’m on a mission :).