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Butter Flaky Pie Crust
Reviews:
August 10, 2007

This is THE tastiest crust ever!!! I used to be a dedicated shortening user, but because since moving to Finland from the USA, I have been unable to find it anywhere. I am no longer lamenting my misfortunes, though! This is the best butter crust I've ever tasted, and the only recipe for such that I have ever enjoyed perfect results and consistent success with. Every time I make this it turns out beautifully... I have made just simple pie crusts with it, as well as have used it to do more intricately decorated ones; braided and woven top crusts, have made flowers, fruits and leaves to garnish tarts with, etc., and the pie dough NEVER looses it's shape, even with the most intricate of sculpted details: No melting in the oven. Yippy! I have been using this crust religiously for nigh on a year, and even if I could get Crisco here, I wouldn't even bother using it for pie crusts because this is my crust recipe for all eternity. Oh, I thought I would mention, too, that in a pinch this morning I had to use baking margarine, as I didn't have enough butter for a double-crust, and it still turned out great... ofcourse not as divinely rich and yummy, but still as flaky and tender as always. Thanks for posting the absolute best pie recipe on earth! :P

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