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    Pie Crust

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • on February 12, 2004

      This is my standard pie crust recipe. After I found this, and tried it, it went in my "Tried and True" notebook. Thanks!

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    • on November 17, 2003

      Made the single crust along with Nurse Di's "Granny's Banana Cream Pie". This is an outstanding crust and was extremely easy to work with - and no chilling necessary. Thanks for posting!

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    • on September 09, 2003

      I used this to make an apple pie and the crust turned out very nice! Thanks!

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    • on June 10, 2007

      Thanks for sharing this recipe! It came out perfect! It came out very elastic when it was raw. I made a peach pie out of it and the crust was flakey and delicious! Thanks again. I read the other comments about how this crust couldn't hold together and I was a little wary to try it after reading that. But I'm glad I did. It sounds like they didn't add enough water.

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    • on April 28, 2004

      Very good, very flaky & tender. I also made the 10" size. I found this a bit too salty and also had trouble with the dough holding together neatly after rolling. I wanted to try this version because there was no chilling time, unlike most pie crust recipe I have tried. I do think chilling the dough for even 30 minutes would have helped make this easier to roll out properly. The flavor is quite good.

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    • on March 08, 2004

      I made the 10" pie crust .. it broke apart when I lifted a piece out of the pan, but tasted very nice .. thanks

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    • on June 12, 2005

      I wanted to try this for the convenience of a pie crust made in the cuisinart. Much to my dismay, this ended up in the garbage and I went back to my usual pie crust recipe which never fails me. I followed this to the letter and the crust could not even hold together long enough to be rolled out properly, much less lifted into the pie plate. Sorry, but in fairness to you, I am not even rating it, just letting you know that I had no success with it. I noticed that another reviewer commented on the consistency of the crust as well. I am sure it would have tasted good, in as much as the ingredients are very similar to my recipe.

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    • on October 26, 2004

      Step #10 is what probably caused the crust to turn out burnt!!! Most recipes ask for both to be cooked together. This one did not, and following exactly, caused the bottom crust to be way over done (cooked until top was light brown). May try one more time, but omitting Step #10.

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    Nutritional Facts for Pie Crust

    Serving Size: 1 (815 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3895.5
     
    Calories from Fat 2345
    60%
    Total Fat 260.6 g
    400%
    Saturated Fat 78.6 g
    393%
    Cholesterol 0.0 mg
    0%
    Sodium 3499.2 mg
    145%
    Total Carbohydrate 341.7 g
    113%
    Dietary Fiber 12.0 g
    48%
    Sugars 1.2 g
    4%
    Protein 46.2 g
    92%
    Detailed Nutrition Values About Nutrition Info

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