Recipe by: Nori Salisbury
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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 ...
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...
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 ...
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...
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.