Exploring the mysteries of homemade pie crust

Making a perfect pie crust is a skill that can take years to perfect. How can something made from such simple ingredients be so difficult to master? I don't know! That's why I always buy pre-made crusts! But this year, I am going to figure out the magic and mystery behind homemade pie crust.

I have gathered some helpful video tutorials on pie crust making, along with some highly-rated recipes, and put them all together on this page. I've included video from Alton Brown and Cat Cora, as well as some home cooks.

It's amazing how you can conjure such a delicious, tender, flaky, golden, crispy, soft, beautiful crust from just flour, fat, salt, and water. Sure, some people add extra stuff, but the basics are always the same. I've never had great success with pie crust. Maybe it's because I'm too impatient to mix the cold fat with the flour properly. Or maybe it's because my hands are always warm, so the dough gets sticky and overworked. I don't know. But I hope I can figure it out this season. Otherwise, it's back to the frozen crusts for good!

Heather's banana bread

Every time I make this, people ask for the recipe. Thought I'd share it here.

1 c. sugar
1 stick margarine, softened
2 eggs
1 tsp. baking soda
2 c. flour
1 tsp. vanilla
dash of salt
dash of nutmeg
3 ripe bananas, mashed

Preheat oven to about 350 and grease or spray pans (loaf, cake or muffin). Cream margarine and sugar together. Add eggs and blend. Mix together dry ingredients in separate bowl and then add to margarine mixture, and mix. Add mashed bananas and vanilla. Scrape down bowl and mix. Pour into pans and bake until toothpick comes out clean (approx. 60 min for large loaf; approx. 18 min for muffins). Do not overbake. Remove from pans and cool on racks. Then wrap in plastic and refrigerate overnight.