I have made this my regular pie crust recipe, using softened butter instead of crisco since I developed an allergy to soybean oil. It needs a little extra water when you use butter, but always turns out delicious and easy to work with. :-)
I'm not going to lie, at first i was a bit apprehensive about trying out this recipe because it used baking powder and eggs. Which i hadn't seen before in a pie crust recipe, but boy was i happy when i made the crust. Turned out great, i made 6 crusts in total, 2 were for an apple pie and i had some left over to make decorations on the crust.
You probably figured out why only half of that pie made it into my photo.
This has been my go-to pie crust recipe for the past few years...just now getting around to reviewing it. It really is "never fail" -- so thanks for posting!!
This crust was light and flaky even after I added too much cold water at the end. I baked my crust at 350F for 20 mins, since I needed a pre-baked crust for my pie.
really easy and really good. Reminds of the one my mom would make.
This is an excellent pie crust. Not the very easiest to work with, but not too difficult. It was very flaky and good flavor.
Halved the recipe using only 3/4c shortening for a pot pie. DH thought that the crust was excellent. It did have good flavor and was quite flaky. Yum!
This pie crust was so easy I loved it. I have never made one before. My family also gave it rave reviews. I didn't have shortening so I used butter and substituted half the vinegar with fresh lemon juice. I added more flour while rolling it out until it didn't stick to the rolling pin. I think it was sticky b/c I had to use it right away. The end result was very flaky and worked well for pecan pie.
Sorry about my previous bad review. I have learned a thing or two about baking in a humid climate. I tried this again with half the water and it worked great. I patted one crust in the pan shortly after mixing it and used the rest of the dough after a few hours in the fridge. It rolled out nicely, probably more easily than any other pie crust I've ever tried. My apologies and compliments!