I followed the recipe exactly and it was so difficult to work with! When I tried to roll it out it kept tearing apart. It took me almost half an hour to roll it just barely enough to fit inside the pan. When I picked it up it tore a part and I ended up having to squish it to the shape of the pan. I'm sire it tastes good, but I won't be using this dough ever again. It's just way too difficult. :/
I have to give the recipe 5 stars, because this was my first time EVER making a pie crust!! And, though it didn't turn out perfectly, it was pretty darn good! I mixed it by hand and per the suggestion of a baker I know, I didn't use a rolling pin. Lessons learned: I didn't trim enough excess around my edges, so the edge of the crust was too thick. And I didn't roll out the crust enough, so it was pretty dense and thick (it was difficult since I used my hands). But it sure did taste good! The sweetness of the crust balanced out the sourness of the mulberry/rhubard filling.
I followed this exactly, but my dough was so dry it was difficult to roll out, transfer, etc (too much flour even spooned into the measuring cup). I baked a pumpkin pie and ended up with soft crust on the underside and overcooked edges. I think it would be helpful to note some baking times/temps for a pie or two to help get this perfect. No complaints on the taste.
This is really delicious!!! I had never put sugar into a pie crust and now I will always make dessert crusts with sugar!!!!! It was not too sweet just a nice flavor and a hint of sweet to the crust. Used this crust for Maine Wild Blueberry Pie and it was just wonderful for that. I also had never mixed pie crust in a mixer. I actually used a food processor with dough attachment blade (that I had never used--it just sat around in my cabinet). I think I am old school on making pie crust, I like to channel my inner Laura Ingalls and think about prairie days when I make pie crust with my pastry blender and rolling pin. This was really fast as far as getting the butter incorporated in with the flour but I still had to get after it by hand and mix all the flour in that was on the edges of the mixer bowl. If I use the mixer again, I will use the regular blade because it is longer and maybe it will mix better. No matter how you get this crust mixed together, the flavor is terrific!!!!!!! I will definitely make this one again, thanks!!!!!!
I also added some cinnamon and nutmeg to the dough for my pumpkin, apple and pecan pies. Wonderful! Will make again, thanks for sharing.
It was awesome! Easiest pie crust I've ever made and it was so sweet! I actually used wheat flour and natural sugar and it was just as great if anyone wanted to try that.
So easy, I just threw it in my mixer and it came out perfect. It is so sweet that just cooked by itself tastes like a cookie.