Comments on Vanilla Garlic: Crusty Bastard, Perfect Pie

I saw your recipe on Elise's site and knew I HAD t...

2009-11-17T18:51:24.412-08:00

I saw your recipe on Elise's site and knew I HAD to make it - just like you I had great success with the pie crust!! I've used a recipe similar to Elise's fancy-named-pie-crust recipe before but it just never happened for me. Somehow Elise writing it down turned it into a flaky, crunchy, delicious thing. Definitely a keeper for fall pie recipes in my house now. You and Elise rock! :)

Ooopp...that's why one should really proof read th...

2009-11-15T14:59:57.667-08:00

Ooopp...that's why one should really proof read their work before hitting the enter button, I didn't mean butter when I typed, when adding butter, I meant water..but hopefully you caught that..sorry!

Garrett, I've read your blog for so long and added...

2009-11-14T11:29:33.296-08:00

Garrett, I've read your blog for so long and added SO many of your recipes and hints to my personal cookbooks, that I am elated to give YOU a tip. I learned this from my little friend at Food Network, Alton Brown. While he may have had other techniques on crust, what caught my eye was, when adding butter, don't pour the water, yet mist it in with a spray mister. This allowed the water to not 'glop' up on one piece and have to mix all over. Other than buying ready made, this tip has helped me tremendously!! Keep up the good work ;-)

Garrett, to me there's almost more charm to a rust...

2009-11-11T22:18:46.743-08:00

Garrett, to me there's almost more charm to a rusty style pie than a perfect fluted edge one. As evidenced by the pictures of your pie ;-)

Since you have such a (shall we call it) intriguing relationship with pie crusts, perhaps you should try this . It was a total eye opener to me. Tried it for the first time as well yesterday, in truth because I was inspired by your post to bake a pie! It went very well, no fuss, beautiful result.

Your photo's are extraordinalry awesome, so if som...

2009-11-11T20:57:32.403-08:00

Your photo's are extraordinalry awesome, so if some day you decide to give up cooking you would do very well as a photographer :)

That being said...Kudos to you for pulling off a pie crust. I cant, may never be able too, simply because I don't have too. My mom and sister-in-law are spectacular at baking and have really shot the rest of my family out of the water, so to speak, so I am not even going to try.

Keep your awesome pics and recipes coming :)

Heh heh, Booty shot. I like it.

2009-11-10T10:00:53.717-08:00

Heh heh, Booty shot. I like it.

Yayyy!!! Congratulations!!! :) Love this entry. Y...

2009-11-10T09:39:14.784-08:00

Yayyy!!! Congratulations!!! :)

Love this entry. You make me laugh...and smile...and...feel very hungry.

Glad you finally found a pate brisee that works fo...

2009-11-10T07:36:15.616-08:00

Glad you finally found a pate brisee that works for you.

Garrett - i too have had a love/hate relationship ...

2009-11-10T07:34:06.233-08:00

Garrett - i too have had a love/hate relationship w/ pie crusts. i LOVE to eat them, but HATE to make them. thank you for posting this - will be sure to add it to my recipe file.

The most entertaining post I have ever come across...

2009-11-10T07:32:14.466-08:00

The most entertaining post I have ever come across!!

Congratulations on your pie crust!

Conquering pie crust is a major milestone that des...

2009-11-10T07:20:29.108-08:00

Conquering pie crust is a major milestone that deserves some sort of party. Congrats!

It's so satisfying getting pie crust right! This ...

2009-11-10T07:15:37.900-08:00

It's so satisfying getting pie crust right! This looks amazing!

WOOO!!! Congrats & Good pie eatings! I've never at...

2009-11-10T05:37:15.276-08:00

WOOO!!! Congrats & Good pie eatings! I've never attempted a pie crust! But it kinda sounds like fun (or terror)

no, that was no fluke, the flour absorbed the mois...

2009-11-09T20:56:40.040-08:00

no, that was no fluke, the flour absorbed the moisture while sitting in the frige over night and made for the perfect consistancy.. I saw that on Good Eats with Alton Brown.