People would never believe that pop would do the trick and that it results in the lightest and flakiest crust EVER!!! Think about it....bubbles air and just plain YUMMY!! I have used this recipe for 20 years and have always received rave reviews and recipe requests for the crust. Thanks a bunch for sharing!!! You really won't be disappointed!!
I have tryed this recipe for the first time.I made tortieres with it for christmas.They turned out wonderful! It is a very flakey tender pie crust with just a hint of sweetness.This recipe is almost fool proof you can not go wrong with this one. I didn't even have to brush it with an egg or milk for it to turn golden brown. It is realy wonderful. This pie dough is very easy to work with also. It rolls out very nice doesn't crack or break apart easily like the recipe I usualy use. Minde you the recipe that I usualy use I a very good one but this one is easier to work with and turned out great. Can't wait to try out an apple pie with this recipe. I know it will be great. I wonder if you can freeze this pie dough made with 7up?
This recipe is wonderfully flaky & delicious. You won't use the full can of soda - I usually use less than half so add it slowly!
Amazing! I have never made such a sticky pie crust dough and had my doubts but it made the most flaky crubbly crust ever! My new standard now.
Good flavor and probabaly great with fruit pie puddings or custards. But too bready for my pot pie. It soaked up all the broth and made the dish quite dry.
tasted pretty good even with my "alternative" flours. Made some awesome pumpkin pie.
This was the first pastry recipe I tried and I do not need to look further. I used the pastry to make onion and cheese turnovers for the weekly wine tasting and the consensus was delicious! This crust was very easy to handle rolled out smoothly and even rerolled the bits with no problem. A little labor intensive working the lard in but worth the effort. I used a generously floured pastry cloth and covered my rolling pin with a cloth cover. Wonderful recipe no more refridgerated dough for me!
I loved the idea of the soda but only had a pumpkin spiced beer. I made 1/4 recipe in the food processor and used very cold butter instead of veg. lard. I threw in a 1/2 teaspoon of sugar for the heck of it and pulsed the dry ingredients with the butter. Then I poured in 3 oz. of the beer. I dumped it out on a floured board and lightly shaped it in a ball to be placed in the fridge wrapped in Saran. The consistency was perfect. I think the secret might be in very cold butter a smaller recipe and very little handling. Don't know about the taste yet but will let you know.
I made this pie crust for a pie I entered into the state fair. Although I won 2nd place I don't think I liked this recipe. The crust was tasty however I found that it was hard to mess with & seemed to be very sticky & very difficult to roll out. Would now make it again sorry.
