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This is indeed a classic pie crust! Very flaky and it has a great buttery taste. Easy to follow recipe. I made 2 crusts and froze one since I was making a cream pie. I will use this recipe again! Thanks for posting.
For those of you making this recipe without a scale i did some research due to the fact that on two of the posts there is a debate regarding converting from ounces to cups.. This is the website i used http://www.gourmetsleuth.com/cooking . For the record. 11 1/4 ounces of white unbleached all purpose flour = 2.55 cups.
Excellent! Everything about this recipe works very well- the preparation was a breeze, the measurements accurate, and the taste and texture was great. The dough was very easy to work with and cooked up very flaky. Thanks!
This had to be the flakiest pie crust I've ever made. Easy to prepare in the food processor with perfect results. I loved the lemon in crust! Thanks for sharing this recipe!
I'm new to the world of pastry, but this recipe was an easy to follow introduction to it. The crust was beautiful and flaky, and sooo easy! Thank you!
I love you Mean Chef!! I have never been able to make a good pie crust before....it was always tough. I've made two great pies now using your crust recipe. I used a kitchen scale to get exactly the 11 1/4 ozs of flour, the only thing I didn't do in the recipe is add the lemon juice because I didn't have any, but will do that next time. The dough was so easy to work with--never tore, and was so nice and tender and flaky. Thank you so much for posting this recipe.
Excellent pie crust! I had to make it using my hand mixer, but it worked just fine. I used this crust for apple pie. It was tender, flakey & delicious.
I was perfectly happy with my old pie crust recipe, but now I like this one better! It was simple to make (I did it by hand) and easy to work with. Very flavorful and flaky. Thank you, MC!
Great Crust !!! It's amazing what a little lemon juice can do! I've been trying a lot of different, but always "almost" the same recipes, trying to find the perfect pie dough, and I think this is it. Thanks, Mean Chef. The only thing I did differently was to do it by hand, since I was feeling too lazy to clean up the processor afterward. I ran the cold butter and shortening through a coarse grater into the flour, rather than chopping it up, and then incorporated everything using a pastry blender. I've used this recpe now for a chicken pot pie and and apple pie, and it was great for both.
Outstanding. This recipe should be called "Perfect Pie Crust". I've never had a crust roll out so easily. I loved making it in the food processor, and the butter and shortening combination is perfect -flaky and flavorful. The addition of lemon is unusual - I really liked it. I made a one-crust pie and froze the other half of the dough - can't wait to make another pie. I'll be using this recipe over and over - thanks for posting!