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I've been making this pie crust for 40 years, using my 1967 Betty Crocker cookbook. The poor cookbook is falling apart, so I was going to save this special recipe here, but SheepDoc beat me to it. I had an in-law who was a pastry chef and even he said this was the lightest, flakiest pie crust he'd ever tasted. CAUTION: Follow the directions exactly!!! You cannot roll out a pretty pie crust unless you do it between two sheets of wax paper. And with the built-in YIELD CALCULATOR, it's easy to adjust the recipe for different sizes of pies. For example, I adjust the yield to 1.1 pie crusts for a 9-inch 2-crust pie and 1.2 pie crusts is perfect for a 9-inch 2-crust deep dish pie, such as Utah State Fair Grand Prize Winner - Strawberry Rhubarb Pie #95074.

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BriarCraft May 16, 2013
Oil-Based Pie Crust