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Showing 1-4 of 4
on April 18, 2003
I made this twice in the last week (once 1/2 recipe, and then the whole recipe). Both times the dough was much softer (like drop cookie dough) than I expected. In fact, the first time I couldn't roll it out because it stuck to the rolling pin and the pastry mat. I ended up patting it into the pie plate to shape. The second time, I chilled it overnight, and used a lot of flour on the mat, on top of the dough, and on the pin. This did the trick - it rolled beautifully. I discovered that the soft dough makes for a light, and delicious, flaky crust. This is a winner. Thanks, Barb.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 01, 2008
This is a wonderful crust. I used this to make Blueberry Pie (10 inch) for a photo forum event. Very good.. nice and flaky! Thank you Barb for a great recipe. I'll be using this again and again! :)person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 09, 2013
Absolutely the best pie crust!!!!! Don't over blend the flour and shortening and butter. Should see pea size bits of shortening and butter when rolled out. This is what makes the flakiest crust ever! I always chill the flour mixture before adding liquid and always chill after patted into two discs. Use a chilled marble roller and always chill the dough in the pie plate in between making filling and top crust for any recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 05, 2013
With the right preparation (as PanNan covered above), this is the best crust ever!
Great texture - soft and flaky, great taste (thanks to the butter!), and especially aesthetically-pleasing when brushed with egg wash.
Just be sure to chill it overnight, and use flour on your rolling surfaces.
Serving Size: 1 (27 g)
Servings Per Recipe: 8