Help! Need CRISP pie crust recipe for one crust cream pie!!

11 years ago

Hello all,

I've been absent from GW for some months but now am in a pickle. I have searched the web high and low and can not find a recipe for an "earth shatteringly crisp/crunchy" pie crust. Let me explain.

In my part of Central Virginia there was a BBQ restaurant that was famous for their cream pies. The place has gone out of business after 50+ years (or more). Their cream pies (chocolate, coconut) had bottom crust that was REALLY delicious. This crust was earth shatteringly crisp when your fork cut through the pie. There was always some crust left on your plate when you finished the slice of pie. The crust was relatively thin and flaky and it was ""brown"". Not golden brown but brown. The best way I can describe the color is "ginger snap cookie" brown. Not as dark as a brownie.

Can anyone tell me how to get my pie crust recipe to come out crispy/crunchy like this. This crust is made with flour - not cookie crumbs or other crispy ingredients.

Any and all help is appreciated.

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Comments (10)

ann_t
11 years ago
Was it flaky like a regular crust? Or more like a Shortbread cookie crust?

~Ann
centralcacyclist
11 years ago
I was thinking shortbread crust, too, until the flakey part. Now I'm not sure. I make the one in the link and it's very crisp and crunchy. Maybe you could use brown sugar for a darker crust and a caramel flavor.

Here is a link that might be useful: Shortbread crust.
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You might want to try a little trick I use. I take Sprouted-Grain Cereal (they are wholegrain nuggets similar to Grape-nuts) and make a crumb crust with it much like making a graham cracker crust (which would be another option for you). It only takes a little bit of butter (about 1 T. melted) to make a whole lot of taste and it will be more satisfying than completely fat-free. Add a little honey for sweetener and to help it stick together and just press it in your pie pan and bake until it is set and browned a bit. I don't have a recipe, I just guess at the amounts and I use tart pans and make a small pie for two people. I make 2-servings of homemade chocolate pudding, or blueberry filling with frozen berries and thicken it a bit and add a sweetener to taste, using this "crust" for our little "tart pies". You can also pulse the cereal in a food processor if you don't like the "crunch". You could also make your lemon pie filling, fill the pie pan, add the meringue and go entirely crust-free. Here's my version of Apple Pie and hubby has never missed the crust. I serve it in a tulip-shaped ice cream dish with a little of the cereal sprinkled on the top and it's not bad with a bit of ice cream on the top, either. Orange Sauced Apples 3 T. brown sugar (I use agave nectar - a low-glycemic sweetener) 1 T. cornstarch 1/4 t. nutmeg 1 c. orange juice 2-3 medium cooking apples, thinly sliced In medium skillet (or pan), combine brown sugar, cornstarch, nutmeg and orange juice; blend well. Stir in apple slices. Over medium-high heat, bring to a boil stirring occasionally. reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. Yields: Four (1/2-cup) servings. (We like the leftovers cold, the next day.) Note: I sometimes toss in some raisins, craisins, dried blueberries, or dried cherries to change it up a bit. Here's another favorite that is adapted from a recipe for Apricot Chutney. Once again, make a crumb crust, or just serve it with some of the cereal sprinkled over the top for that added crunch. 1/3 c. apricot spreadable fruit (or orange marmalade) 1 cup chopped apple (or just a whole apple or two) 1 T. raisins (this adds a "buttery" taste without adding fat) 1/4 t. salt 1/4 t. allspice (or applepie spice mix or cinnamon) 1 T. cider vinegar Mix all ingredients and heat to a boil. Reduce heat to medium-low and cook for 12-15 minutes. I'm getting to be an expert at making non-crusted pies and we don't miss the crust AT ALL! Grainlady
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Lars
11 years ago
It sounds like shortbread (pate sucree) crust to me. I posted a recipe for this in my tart thread. The recipe that I use calls for one egg yolk and one tablespoon of water, which can give it a bit of flake while also being crisp and crunchy.

Was the crust sweet? Was the top of the crust fluted or was it flat and flush? I would try some shortbread crust recipes to see if you can get what you like. However, if the crust was fluted at the top, it was probably a regular crust that may have had sugar added to it to make it crisp, and it may have contained egg. You can get a somewhat crisper crust by substituting two tablespoons of whole wheat flour in the recipe - I almost always do that.

Lars

Here is a link that might be useful: Thread with tart recipe with pate sucree crust
User
11 years ago
What ever it was, it was probably baked before the filling went in, to keep it from getting soggy and stay crispy and flaky, and to give it a nice color.
mabeldingeldine_gw
11 years ago
I would brush the crust bottom with an egg white wash before baking which might help keep it crispy. I also recommend baking in a Pyrex dish on a pizza stone. I've found since doing that the bottom crust is crisper.
Georgysmom
11 years ago
Letting the crust cool thoroughly before filling will keep it from getting soggy. Also, Crisco instead of butter produces a crisper crust and using ice cold water. Some people believe that using vodka instead of water produces a crisper crust but I have never tried that.
User
11 years ago
Here's an interesting link, from the Pie Maven, using egg wash to get the finished look of the pie crust.

Here is a link that might be useful: Link
dancinglemons
Original Author
11 years ago
Thanks, thanks, thanks, thanks and THANKS one and all !!!!!!! I will try the suggestions here and report back - with photos if I succeed. BTW - the crust was not shortbread type and was probably baked, cooled and filled with already cooked and cooled custard/filling. I am almost sure these pies were not baked after they were filled. They were topped with fresh whipped cream.

Thanks again one and all!!!!!!!!!!!!!!!!!
DL
rosesinny
11 years ago
My hunch, if it was central VA and a BBQ place, was that it wasn't a pate sucree or something similar. It was probably an "American" pie crust.

You can make a great flaky crust in about four minutes with butter, flour, and a little ice cold water. Can add a pinch of salt if you want. Leave some pretty large chunks of butter and make sure you do the fraisage. Like always, let it sit for an hour or so or even a day before rolling it out.

Most likely based on cost and region, they probably used shortening, but don't. It tastes bad and makes your crust have a bad mouthfeel. Just use butter. Bake it well, maybe weighing it down, and make sure you bake it very close to the time you are going to use it.

In other words, don't bake it today for use tomorrow or the next day. It's never as crisp as it is the first day. Let it cool, fill and serve immediately. The water from the filling will start to soften it right away, so you don't want to let that sit if you want to maintain the crispiness.

This post was edited by rosesinny on Mon, Feb 18, 13 at 17:57
Islay_Corbel
11 years ago
Might it be something like this?

Here is a link that might be useful: biscuit base

Help! Need CRISP pie crust recipe for one crust cream pie!!

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ann_t

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Help! Need CRISP pie crust recipe for one crust cream pie!!

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