*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I will make it again but wish I had read the reviews first. It was incredibly difficult to roll out and kept breaking. Eventually when I was about to give up I grew brains and rolled it out on wax paper and transfered it to the pan from that. When I was ready to put it in the oven I rubbed a bit of water over the top and sprinkled sugar on it and wrapped the edges in aluminum foil. It was the best looking pie I've ever made and my parents said they had never tasted better either.
This is the recipe my mom taught me about 40 years ago. EXCEPT we adds more sugar! That's funny...she said it was a family secret! You must be in the family! Great crust recipe for the first timer. You'll be the talk of the town! To manage the richness of the crust roll crust out and place the crust into the pan with wax paper.
I love sugar cookies and this crust really does an apple pie justice. I made an apple pie with it and it sucked up the flavor of the apples and cinnimon really well. It was like eating a cookie along with my pie.
CHANGES: added 1 tsp vanilla and used 1/4 cup sugar. I mixed all the ingredients IN the pie dish and pressed it into the dish rather than rolling it out. This way was faster and easier to to. Good recipe - will use many many times.
Pretty straightforward. I used one large egg total. Folks need to remember that flours can vary by quite a bit and experience pastry (and bread) makers know this. Perhaps the recipe should make a note to add flour or water by teaspoon until the dough sticks together in a ball. I used a pastry blender wrapped it in a pastry cloth in the refrigerator. I always used to have a difficult time rolling out doughs until I invested in a heavy marble roller and tile. These are put in the refrigerator or freezer to make them cold to reduce the stickiness that occurs when the butter/shortening gets too warm when working. All in all a great and easy crust. 4 stars because of lack of dough consistency hints.
This crust was excellent. It looked good and it tasted good.It was the perfect classic pie crust. It is easier to roll out the dough on wax paper. My friends and family loved it plus I'm only 12 and this was my first time making a pie and I was able to call it a success. I'm using this recipe for apple pie tonight on Christmas.