Never, Never Fail Pie Pastry

For the first time in years, here is a pastry recipe I really like. The pastry needs to be worked with at room temp--if you refrigerate it for later, leave it out on the counter for a while to b...

Excellent recipe! The only change I made was that I substituted butter for the lard. It was so easy to roll out and it baked very nicely.

This pastry really lived up to its name today. I made it exactly by the recipe. It was a bit sticky, but, after it was chilled, I decided to roll it out between waxed paper. Great idea, or so...

This was my first attempt at baking. In fact just about anything I make is a first. I'm retired and just begining to learn the ropes. My wife still works so I try to fix her dinner when she g...

YES! This is the best ever pie crust! I have tried crusts, w/ butter, shortening,and oil. Lard is the key! This was so easy and it turned out awesome. I made it first w/ a chicken pot pie. ...

I will never use another pastry recipe again. This was great tasting, use to roll and flakey. I was worried at first b/c it was soo stickey I thought of adding more flour but after cooking I w...

I used butter instead of lard and it was perfect, very easy to work with. I put it in the fridge before rolling and it wasn't sticky at all. Maybe the difference is in the baking powder...

I am truly amazed. The traditional tourtiere Christmas dinner became my responsibility this year but I very rarely make pastry. I man-handled the dough (I also omitted the sugar and vanilla) a...

My sainted grandmother would have never made a pie crust without lard. She considered shortening new-fangled. She was well known for her pies and her boiled icings. I finally know what she mea...