I've been making pie crusts for many years now and this is the best ever. It was tender and flaky as a pie crust should be without being completely tasteless like other recipes I've tried. I needed to use quite a bit more water than was called for though and I increased the amount of butter instead of using shortening. I'm deleting all my other pie crust recipes today.
I've been making pie crusts for many years now and this is the best ever. It was tender and flaky as a pie crust should be without being completely tasteless like other recipes I've tried. I needed to use quite a bit more water than was called for though and I increased the amount of butter instead of using shortening. I'm deleting all my other pie crust recipes today.
I made some modifications to the recipe as I doubled it. Instead of white sugar I used brown sugar. I used margarine and eliminated the need to add salt. Everyone indicated that there was too much liquid. I used 5 tablespoons of water to 2 beaten eggs. My crust was delicious flaky and now is going to be the one I use for my pies and tarts from now on. Thank you for sharing your recipe.
This is a really good pastry recipe, quick easy and tastes great, not too dry! A great use for it is with Grandma's Lemon Meringue Pie (also on the site).
Great Buttery Crust! I used this for a pie. It takes pretty long to cook the bottom part of the crust & also - you HAVE to blind bake this or it will shrivel up like crazy.....learned that the hard way haha. No need for baking spray on your pan there is tons of butter in here that will stop this crust from sticking.
I really like this pastry pie crust. You need to put what temp. to bake the pastry pie crust. 425 at 15min. Most bakers are beginners and this is not fair to them. Just saying. Do not forget to chill. I put this in my freezer for spur of the moment ideals. Personal Chef Tena
delete shortning and use amount of butter
It was easy to make and easy to roll out; it didn't crack at all! It was just perfect! Very unique crust.
Yummy!!! I used this recipe to make chocolate turnovers and the slightly sweet flavor was the perfect compliment to the chocolate. They were a huge hit.
I made this recipe with a lemon meringue pie and the result was quite nice. The flavour was great however I found it was a little too hard. I noticed a few guests had problems cutting into it with their spoons. Maybe next time I wouldn't refrigerate it for so long. Even so this was a great recipe.
