By Olive* on March 25, 2007
Photo by Olive*
Photo by Olive*
"I have been making this pie crust for 30 years. Using the wax paper to roll the crust out makes a perfect pie crust every time. I found it in a local church recipe book. It is flakey and very tasty!"
Serving Size: 1 (344 g)
Servings Per Recipe: 2
"I have to admit that I was a little skeptical of the vinegar, especially because I could smell it faintly as it was cooking, but this crust turned out beautifully. I have only used it for pot pies, but only because homemade pot pie is a staple in our house in the winter. I was especially happy that I didn't have to let it rest for 30-60 minutes, which makes it much easier to throw dinner together quickly. Ihave already used his crust 4 times. I love it, and it is now the only crust I will make. Very happy. Thank you thank you thank you thank you thank you!"
"great recipe! easy and quick. i used my food processor. thanks!"
"Wow! This crust was so easy and good!! I will never roll out crust again without waxed paper. What a difference!! I wasn't sure about the dough ball because it seemed dry, but it was perfect when rolled out. Super easy to transfer to the pie plate and no cracks or tears. My husband usually makes the pie crust but now I have something to show him!"
"Finally!!! A pie crust that turns out perfect everytime. I've tried several others and nothing compares to this. Many thanks for posting this. I love making pies now that I know that every single bite of the crust will be eaten. Oh, try the little cinnamon rolls mentioned by racyblond. My grandma used to make them. What a treasured memory!"
"This is exactly how my wonderful 'GRAM' taught me how to make piecrust MANY years ago! I always make mine like this and never a problem, so easy. Oh, those leftover pieces, roll them out, spread with butter, sprinkle with cinnamon and sugar, roll up to log roll and cut up into 1 in slices. lay slices flat and bake. MMmmm."