By Juenessa on December 30, 2006
Photo by Juenessa
Photo by Juenessa
"From Barefoot Contessa Family Style cookbook, 2002. I have watched Ina Garten make this on her cooking show. She takes the mystery out of making pie crust and gives easy to follow instructions. First, the butter, shortening, and water must all be very cold. Second, let the dough sit in the refrigerator for 30 minutes before rolling (bakers call this "relaxing" the dough). Finally, don't stretch the dough when you're placing it into the pan."
Serving Size: 1 (721 g)
Servings Per Recipe: 1
"I have always struggled to make a good pie crust, and often cheated and used Pillsbury ready-made crust. This recipe changed that! My husband said the best part of the cherry pie I made was the crust. I also used this crust for peanut butter cream pie and the crust didn't get soggy after 3 days like most do. I love Ina Garten and this recipe is a life saver."
"My 14 year old daughter made this pie crust, and it is delicious! This is our new pie crust recipe."
"Whenever we need pie crust, the recipe used was always Martha Stewart's.. but after trying this out, this will be the go-to recipe at our home from now on. The dough rolled out easy and baked up flaky. Thank you for sharing."
"Best pie crust ever"
"Made two recipes for pie crusts for Thanksgiving and this one was the best. Extremely easy to work with when chilled for half an hour. Will definitely go into my favorites cookbook. Thanks so much for posting."
"I used this crust for an apple pie and it came out wonderful. It's very flaky. I will definitely use it again."
"This is a wonderful crust recipe. Turned out perfectly! Thanks for posting this!"
"Ina is always good and this pie crust is up to her standards. I am a very good baker and my family noticed the difference when I switched to this crust."