A simply beautiful perfect pie crust. Easy to roll out (even easier to mix since I used the food processor) rich and flavorful thanks to the egg butter and sugar; tender and flaky. A light egg wash of a beaten yolk and a little water gave this beautiful crust the beautiful golden sheen it deserved. One of the best and easiest crusts I've ever tried.
I agree with the other reviewers that this pie crust is absolutely wonderful. Great taste texture AND very easy to work with. I use this recipe to make Old Fashioned Apple Dumplings by Micki. If you're making pie crust for the first time this is a good one to start with...you can't mess it up. It's super easy and super delicious. Your diners will be impressed. I used all butter...no shortening (my family can't have shortening). And when I cut the recipe in half I beat one egg and simply pour half of it down the drain. I use King Arthur all-purpose unbleached unbromated white flour. Absolutely delicious! Thank you SO very much for sharing this recipe!
This pie crust rolled out velvety smooth and was an absolute pleasure to work with. The crust is slightly sweet with a hint of lemon. This has to be one of the flakiest, most tender pie crusts I've ever made, and it will be my go-to crusts for fruit pies.
We used all butter. It turned out great! A simple reliable easy to handle pie crust. Will use again!
it was a hit with the kids they ate it with whip cream
I used butter but it turned out great! Nice flaky crust. It was so easy too I could hardly believe it!
I used this recipe for ALL of our Thanksgiving pies and they turned out great! I also used it for a chicken pot pie (I cut the sugar in half) also awesome.
This is the third pie crust I've made from this site and even better than the last one which I gave rave reviews. Aside from being delicious it was absolutely the easiest pie crust dough I've ever worked with. So smooth! I rolled it out on parchment paper and used very little flour to prevent sticking and it didn't stick at all not to the parchment and not to the rolling pin. Shortening isn't fit for human consumption so I used lard and butter instead. I might try all butter next time. I used a frozen stick of butter which I then grated. The lard was chilled in the fridge before using. I also used my KitchenAid mixer with the whisk attachment to cut in the butter and lard then mixed the rest in with a large fork then by hand. This will be the only crust recipe I use from now on. Thanks for posting it!!
My first attempt at pie crust and it turned out great! I had been nervous to try but it was painless! Thanks for a great recipe!
Because it was called Perfect Pie crust I tried it. It was awful! I've made a lot of pies in my life but have never fought with a pie crust like this one! Wouldn't roll out right kept breaking into pieces. I literally had to piece the crusts together in the pie pans.
