This is my first run at testing Milk Street’s Foolproof Single-Crust Pie Dough. In the recipe they published in their Milk Street magazine, they claim that it makes a crust that doesn’t shrink when it bakes. I’ve had great luck with the Foolproof Vodka Pie Crust originally developed by Christopher Kimball’s other venture Cooks Illustrated/America’s Test Kitchen, so I wanted to test this one out too. It grabbed my attention right away because it uses a novel way of getting the water into the recipe. It has you make a gel with water and cornstarch by heating it in the microwave for a few seconds. The recipe also calls for some sour cream, an ingredient that I don’t often see in pie crusts. I wanted to test this no-shrink pie crust right away and compare it to other methods.
Here is part one of the two-part series. I go through each recipe up to the point of rolling out and baking the no-shrink pie crust and two others:
In part two, I roll out each recipe and give commentary on how easy each recipe is to work with. Finally, I bake and taste each crust and share my feedback.
Here’s the recipe in print.
No-shrink pie crust – Milk Street
This no-shrink pie crust worked really well! I love the flavor of the sour cream in the crust – it’s slightly tangy in a very pleasant way. The sour cream seemed to aid the browning reactions and added some flavor complexity. It wasn’t quite as buttery as the Bon Appetit recipe, but it was every bit as good.
Rolling it out took some patience. It’s a little fussy to work with and there are a lot of steps to bring it together and bake relative to a traditional recipe. In my opinion, it was not as easy to handle as it was advertised by Milk Street. It was supposed to roll-out like Play-Doh, but that was not my experience. I’ll use it again in the future and hope that it will handle better.
Please let me know down in the comments if you’ve had the same experience or if it worked great for you!
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