# When Here, Bake Pie **URL:** \ **Category:** In My Humble Opinion\ **Created:** [November 27, 2008, 7:02am UTC](https://boards.straightdope.com/t/when-here-bake-pie/474676 "2008-11-27T07:02:45Z")\ **Posts on this page:** 6\ **Page:** 2
**Author:** ![Hockey\_Monkey](https://avatars.discourse-cdn.com/v4/letter/h/a183cd/32.png) [@Hockey\_Monkey](https://boards.straightdope.com/u/Hockey_Monkey)\ **Post date:** [November 28, 2008, 1:06am UTC](https://boards.straightdope.com/t/when-here-bake-pie/474676/21 "2008-11-28T01:06:34Z")
I use the premade pie shells whenever I can. Never had any complaints! ---
**Author:** ![TroubleAgain](https://avatars.discourse-cdn.com/v4/letter/t/e480ec/32.png) [@TroubleAgain](https://boards.straightdope.com/u/TroubleAgain)\ **Post date:** [November 28, 2008, 1:28am UTC](https://boards.straightdope.com/t/when-here-bake-pie/474676/22 "2008-11-28T01:28:08Z")
I use premade for my deeeelicious pecan pies. ---
**Author:** ![flickster](https://avatars.discourse-cdn.com/v4/letter/f/7bcc69/32.png) [@flickster](https://boards.straightdope.com/u/flickster)\ **Post date:** [November 28, 2008, 2:09am UTC](https://boards.straightdope.com/t/when-here-bake-pie/474676/23 "2008-11-28T02:09:19Z")
Scratch - always (3 to 1 flour to shortening ratio) Have many friends that always request the same xmas present over & over - one of my Dutch Crumb Apple Pies. I utilize a lot of graham cracker crust in the summer time have also made crust of finely chopped pecans (substituted chopped nuts for graham cracker crumbs) for a friend that suffers from Celiac. ---
**Author:** ![Mariemarie](https://avatars.discourse-cdn.com/v4/letter/m/58f4c7/32.png) [@Mariemarie](https://boards.straightdope.com/u/Mariemarie)\ **Post date:** [November 28, 2008, 3:04am UTC](https://boards.straightdope.com/t/when-here-bake-pie/474676/24 "2008-11-28T03:04:53Z")
I made a pumpkin pie today. I used a Pilsbury pre-made roll-out pie crust for the first time ever, just because there was so much else going on in the kitchen, hand-made pie crust would have added to the complexity. It was very easy. The pie turned out OK. The crust is pretty much ho-hum. Better than a frozen crust would be, but lacking in texture and character. Most often I make an apple pie, sometimes with other fruit added, such as cherries (canned) or raisins or raspberries (frozen). Usually I make my own crust, using butter. I switched over from crisco several years ago. I carve a picture in the top for steam vents, and have fun with the fluting. One time I used bread flour instead of all-purpose by mistake, and it turned out really nice. I usually brush the top crust (if there is one) with milk and sprinkle cinnamon sugar on it before baking–something from the crisco package recipe. Last summer I tried a Cooks Illustrated crust recipe that calls for vodka for some of the water except I substituted vinegar, and it turned out really nice and flaky. I haven’t got it refined yet though…I haven’t tried using vodka. (Has anyone else tried that recipe?) C.I. also suggested using ground tapioca and minced apple as the thickener for a blueberry pie–excellent sweet and flavorful filling that’s not too firm. My sister reports unprecedented pie goodness using Fortune apples and 20-oz apples with a strudel topping. ---
**Author:** ![Finally](https://avatars.discourse-cdn.com/v4/letter/f/67e7ee/32.png) [@Finally](https://boards.straightdope.com/u/Finally)\ **Post date:** [November 28, 2008, 6:25pm UTC](https://boards.straightdope.com/t/when-here-bake-pie/474676/25 "2008-11-28T18:25:12Z")
I read the OP as “When Here, Naked Pie”. I just had to look What a let down. ---
**Author:** ![Quercus](https://avatars.discourse-cdn.com/v4/letter/q/7ab992/32.png) [@Quercus](https://boards.straightdope.com/u/Quercus)\ **Post date:** [November 28, 2008, 6:35pm UTC](https://boards.straightdope.com/t/when-here-bake-pie/474676/26 "2008-11-28T18:35:51Z")
Scratch for the crusts. We’ve drunk the Cook’s Illustrated kool-aid, so use the recipe from the Best Recipes (1/2 c Crisco blended with the flour to oblivion, 1&1/2 stick butter cut in until pea sized). Experimented with a pecan crust for the (out of a can) pumpkin; with moderately good results. In the idyllic future with lots of free time, mincemeat from scratch is on the list. [Previous page](https://boards.straightdope.com/t/when-here-bake-pie/474676.md?page=1)