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well it was the addition of baking powder that captued my attention, the amounts listed produced a large enough bottom crust for a 9-inch very deep dish pie plate, I made this days ago and froze as I wanted to see if it would freeze well, thawed in the fridge overnight and used it today for a blueberry pie with a crumb topping, this definately has a different texture that a regular pie crust, the baking powder produces a more risen crust, I am going to give it a try using butter in place of the shortening for more flavor, all in all it is a crust I will make again, thanks for sharing Lolly!
This does make a nice sturdy crust, perfect for pies with juicy fillings. Thanks for sharing!