Butternut Pie Crust

I used this for a chicken pot pie. My family loved it. The texture was quite different then usual crust recipes, but its chewy/crunchy texture was a nice compliment to the recipe. There was a...

i've made this a few times now, this time i added 6 mushrooms into the food processor to give it extra flavour. i had to add an extra 3/4 cups of flour because of the extra moisture, but it blen...

I LOVE this recipe, but not as a pie crust! After reading the reviews, I made this experimentally as a crust for a pumpkin pie. We'll skip to the end of that and say, like so many others that...

The taste is awesome! I used it in chicken pot pie, too and loved it. It makes a very heavy crust, though. I will experiment with it, but will definitely make again.

This crust was a little bit tough to tackle the first time we tried, but we found: not using a food processor and mixing/kneeding by hand and flouring the rolling surface and rolling pin *very w...

Kudos to the chef for trying to make a healthy pie crust, but this ain't getting it. I am totally mystified as to how other posters said their family couldn't tell it wasn't a regular crust Thin...

I love this crust! Substituted somewhere around 1/3 to 1/2 cup buttermilk for the egg (adjust flour to proper consistency), kneaded the dough in the bowl for a couple minutes, then refrigerated ...

This crust rolled out very nice, I got it very thin. Looked pretty, nice orange/yellow color. Had a nice flavor. Was rather tough after baking. Most people in my family did not eat the crust...

I cut this recipe in half and mixed it by hand. After reading about tough crust, i tried to mix as little as i could. I got it to working shape and stopped. My crust came out good. I used it to ...