# Do you eat the pie crust? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [October 28, 2026, 5:03pm UTC](https://boards.straightdope.com/t/do-you-eat-the-pie-crust/1034219 "2026-10-28T17:03:39Z")\ **Posts on this page:** 9\ **Page:** 5
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [October 29, 2026, 6:34pm UTC](https://boards.straightdope.com/t/do-you-eat-the-pie-crust/1034219/81 "2026-10-29T18:34:05Z")
> [@Beckdawrek](#): > > Lemon pie has meringue as does Coconut and Chocolate pie. I put meringue on lemon meringue pie, but cream only on coconut and chocolate pies. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [October 29, 2026, 6:34pm UTC](https://boards.straightdope.com/t/do-you-eat-the-pie-crust/1034219/82 "2026-10-29T18:34:11Z")
You really need to have a homemade pie crust, @aceplace57 . Keylime is an icebox pie generally made with graham cracker crust. Whole different animal. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [October 29, 2026, 6:37pm UTC](https://boards.straightdope.com/t/do-you-eat-the-pie-crust/1034219/83 "2026-10-29T18:37:08Z")
I’ll look for pie competitions at the fair or a Church bake sale. They would use homemade crusts. ---
**Author:** ![Die\_Capacitrix](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/die_capacitrix/32/9_2.png) [@Die\_Capacitrix](https://boards.straightdope.com/u/Die_Capacitrix)\ **Post date:** [October 29, 2026, 6:42pm UTC](https://boards.straightdope.com/t/do-you-eat-the-pie-crust/1034219/84 "2026-10-29T18:42:33Z")
> [@CairoCarol](#): > > A good crust is the best part. Granted, most of the pies I eat are ones I made myself, so I know the crust will be just the way I like it. > > I _have_ encountered disappointing crusts in other people’s pies - soggy, chewy, tasteless crusts. Samesies. Except for me, the worst crust is the wooden ones. I once ordered lemon meringue pie at a NJ diner and I thought they had left the cardboard on the pie. My mom has very cold hands. She makes the best crusts. I have to chill mine. > [@Left\_Hand\_of\_Dorkness](#): > > A food processor cuts the fat in almost instantly, and avoids contact with your nasty warm hands. Add the water, whirl the dough a little more, and you’re ready to smush it together, refrigerate it, and roll it out. I gave up Crisco when I moved to Europe - didn’t really have much of a choice. Switched to butter and this is what I do. I mix the dough a day before I’m going to bake it, so it gets a good rest in the fridge. I made 2 recipes, which gives me 3 pie crusts - I prefer thinner pie crusts. Two go in the freezer, and one gets baked the next day. When I make apple pie, I put a crust on the bottom, but streusel for the top. I want pie. ---
**Author:** ![mtnmatt](https://avatars.discourse-cdn.com/v4/letter/m/a3d4f5/32.png) [@mtnmatt](https://boards.straightdope.com/u/mtnmatt)\ **Post date:** [October 29, 2026, 7:09pm UTC](https://boards.straightdope.com/t/do-you-eat-the-pie-crust/1034219/85 "2026-10-29T19:09:15Z")
My mom would keep a large jar full of flour, salt, and cut-in lard in the pantry, so if she wanted to make a pie, a lot of the work was done. A few cupfuls in bowl with cold water, and she had a crust. She makes fabulous pies still. When we were kids, if she made a pie for a dinner party, she’d use the scraps to make us kids little tarts filled with grape jelly. I have to try the cinnamon sugar version suggested above. ---
**Author:** ![sunacres](https://avatars.discourse-cdn.com/v4/letter/s/4491bb/32.png) [@sunacres](https://boards.straightdope.com/u/sunacres)\ **Post date:** [October 30, 2026, 12:08am UTC](https://boards.straightdope.com/t/do-you-eat-the-pie-crust/1034219/86 "2026-10-30T00:08:48Z")
My mom humored my 6-year-old desire to bake, despite the mess I usually made. Her lard-based pie crusts were intoxicating and inspired me to “invent” tiny pie balls made by wrapping a single semi-sweet chocolate morsel in a little round of her pie crust and baking. Hot out of the oven the chocolate was molten and wonderful. It took hours to make a few dozen but she was relieved to have me sitting quietly working away without pestering her. Yes, I love the crusts and will eat any left behind when clearing dishes (furtively, in the kitchen out of sight). ---
**Author:** ![salinqmind1](https://avatars.discourse-cdn.com/v4/letter/s/958977/32.png) [@salinqmind1](https://boards.straightdope.com/u/salinqmind1)\ **Post date:** [October 30, 2026, 2:43pm UTC](https://boards.straightdope.com/t/do-you-eat-the-pie-crust/1034219/87 "2026-10-30T14:43:47Z")
A good home-made pie crust makes all the difference. I once made a pumpkin pie (with a little pumpkin I grew myself), real whipped cream, and a home-made crust, and the family still talks about it today… My husband yearned for the pie crust scraps rolled up, sprinkled with cinnamon and sugar and baked, like his grandma made him 50 years ago. ( snails 🐌) I made him batches of dough and he tried, and tried but they never seemed to come out right. They either burned or they stayed gummy and underdone inside. ---
**Author:** ![Kimstu](https://avatars.discourse-cdn.com/v4/letter/k/ecd19e/32.png) [@Kimstu](https://boards.straightdope.com/u/Kimstu)\ **Post date:** [October 30, 2026, 3:27pm UTC](https://boards.straightdope.com/t/do-you-eat-the-pie-crust/1034219/88 "2026-10-30T15:27:36Z")
> [@Cardigan](#): > > Did more research and it seems I was handing down ‘fakelore’ > [Debunking the Cornish Pasty Handle - The Arsenic Alibi](https://veriarch.com/cornish-pasty-arsenic-handle) Wow, cultural-patrimony legislation is some weird shiz. I had no idea it was so legislatively and commercially crucial how you crimp a Cornish pasty. ---
**Author:** ![Die\_Capacitrix](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/die_capacitrix/32/9_2.png) [@Die\_Capacitrix](https://boards.straightdope.com/u/Die_Capacitrix)\ **Post date:** [October 30, 2026, 6:43pm UTC](https://boards.straightdope.com/t/do-you-eat-the-pie-crust/1034219/89 "2026-10-30T18:43:00Z")
> [@salinqmind1](#): > > They either burned or they stayed gummy and underdone inside. True confession: I like underdone cinnamon/sugar “snails”. I purposely underbake them. They are baked enough that I can still unroll them. Barely. [Previous page](https://boards.straightdope.com/t/do-you-eat-the-pie-crust/1034219.md?page=4)