This is my favorite roll-out pie crust. However, when I first started making it I was disappointed with the edge because it puffed while baking, making the neat, decorative pinched edge no longer visible. After a few trials, I discovered by accident that refrigerating the completely assembled pie for 30-90 minutes before baking keeps the edge looking neat. Now, I do this every time.
I have made this several times...just getting around to rating it. Wonderful recipe, nice buttery flaky crust.
Excellent. I used this for a crust for Chicken Pot Pie. I improvised because I was too lazy to get the food processor out and used my immersion blender instead.I had great results and a light flaky crust. Thanks for posting!
Such a versatile recipe. It takes a little practice to get it just right, but I have used this with everything, from quiche to pumpkin pie, and I've never been disappointed!
Absolutely easy, no fail pie crust. I just used it for a chicken pot pie, so I left out the sugar. This one always works for me and it's so simple.
Food processor pie dough, where have you been all my life?! I will never need another crust recipe again! Made this for our Thanksgiving Day pies and could not believe how easy it was! Flaky, yummy goodness. Sigh.....
this is my first ever homemade pie and this crust was very easy and my family loved it, will continue to use this forever.
This tasted good, but I had a hard time working with it. After chilling it for 4 hours, the dough was very stiff and hard to roll. Once I got it almost all rolled out, then it started getting really sticky. The taste is there, but for some reason, I couldn't work with it very well. Thanks anyway kcdelong!
Awesome pie crust and so easy-made it by pulsing in the food processor.
Simple, easy to work with, very tasty. I had to use quite a bit more water to get it to come together (about 3/4 cup), but that might be my fault. I lost count when adding flour and might have added an extra 1/2 cup. I also added a pinch of baking powder.