I used butter instead of shortening and it was just what I needed for my pot pie! Add a little sweet and it would be perfect for a dessert pie too! Edited to add: I made this using shortening instead of butter last night and I won't do that again. It made it difficult to use/roll out. I'll make it again but I'll use butter.
it is a very good crust.believe it or not. It comes out flaky and good. I used it for a pumpkin pie.
This crust was way too crumbly. After refrigerating the dough, I had to let it warm up to even try to roll it out. I'm wondering why the recipe says to refrigerate at all, since you have to let it warm up. I won't be using this recipe again.
I love this recipe! I have used a very similar recipe that calls for boiling water but just regular flour. I call it my "no-fail" crust. Like all crusts it's subjective to humdity. If your crust is too dry/too sticky it could be the humidity of your house and the amount of flour can be reduced/increased by spoonfuls accordingly.
This recipe made a tender flaky golden crust for my turkey pot pie. Definitely the best crust I've ever made and oh so simple! Thanks for sharing!
I used this for a quiche and it was tasty but I had some trouble handling it. Next time I'll let it chill longer I guess.
I tried this recipe and found that it worked very well. In fact I'm using it tonight for a mince meat pie.
Other than a pain to roll out this was a good recipe
I am not an expert at crusts by any means. It's the one cooking/baking area that I am pretty weak in. This recipe is amazing once you get the method of handling this dough. I use it exclusively with the Chicken Pot Pie IX found on this site. The result is absolutely amazing. I wouldn't change a thing about the recipe it is fine as is. If you are using it immediately after mixing be prepared to use more flour when you roll it out.
