I have did this last year but did not review it. by my note I did read like this:<br/><br/>This is a very good pie crust. Very good Tip's too, I will do this one a lot more.<br/>Some of her to Tips was: Yes you can freeze pie douge, I have at times for the holiday.<br/>1. Keep a couple pie crusts in the freezer at all times for easy last-minute desserts.<br/>2.Think about making your pie filling ahead, too.<br/>3.Make your pie crusts in disposable pie plates, so you can make a bunch at once (this will also make them easy to stack in the freezer).<br/>*And practice! Every time you make a pie crust from scratch, it will get easier. Soon it will take only a few minutes - less time than letting a refrigerated crust soften at room temperature. And the cost savings are really tremendous. Have fun experimenting!<br/>Thank You! I did it for me, the fun is at PRMR 2013....Grpa
I cut the recipe in half, used coconut oil for shortening; raw apple cider. This worked beautifully for a fresh blueberry pie! Made for Ramadan Tag/July. PS A food processor make this recipe super quick and easy to prepare. fyi
Delivers perfect dough texture, and tasty crust in pie (Recipe 509358). Thank you for stressing to keep the butter cold. I sliced my butter in teaspoons, and then quartered them; I then returned them to the refrigerator. Also I kept water on ice until I measured 6 Tbsp. to add to cider vinegar. 6 tablespoons was all the liquid I needed. This provided enough crust for a 9" pie (bottom & top), plus enough leftover to create adornment "appliques" with the dough. Thank you, Pammy, for providing this perfect pie crust for a pastry-challenged chef. I will remember you each time I repeat this crust. Made for Pammyowl Cookathon.
This is a very good pie crust. Thanks. Made for PRMR!