By WiGal on March 13, 2008
Photo by 2Bleu
Photo by 2Bleu
"This is my Mother's pie crust - hands down-the best! I have not included the baking directions because it depends upon the filling you decide to use."
Serving Size: 1 (42 g)
Servings Per Recipe: 6
"easy tastes great used in pie machine mom got me sorry review so late"
"Easy to make pie shell with excellent results. I used 1/2 cup solid margarine (could not find sticks of margarine) and followed directions as written. I fit the crust into the pie plate, pricked the bottom and sides of the crust with a fork, and fluted the edge. Then I placed a piece of parchment paper the size of the pie plate inside the shell and used beans to weight the bottom to help retain the shape of the shell. Baked crust at 400 degrees Fahrenheit for about 5 minutes, removed the beans and parchment paper and baked an additional 5 minutes until the edge was golden brown. Filled the baked crust with lemon pie filling and used recipe #133432 for the meringue. Will definitely try this recipe with butter too."
"I picked this recipe because I was out of shortening and all I had was margarine. This turned out great! I think butter would make it flakier, but it was still wonderful with the margarine. I doubled the recipe and got three crusts."
"This is a great pie crust recipe. I made a strawberry cream cheese pie with it. I pricked the crust with a fork before baking it, then layered the fillings on the cooled crust, chilled, and served. We enjoyed the buttery flavor. Yummy!"
"This makes a delicious and easy pie crust. I did use butter in place of the margarine and the result was a tasty, buttery and flaky crust. I'm sure it would be the same with margarine, but butter is what I had on hand to make this today. In the first step, I mixed the ingredients using a pastry blender. After chilling and adding the ice cold water, the dough was very easy to roll with just a little bit of flour added. If I were making a two-crust pie, though, I would definitely double the recipe because, for me, it would be too thin otherwise. This was my first time ever not using shortening in my pie crusts and I'm glad to have found this wonderful recipe. For the filling, I made "Recipe#43990", another awesome recipe. Update: I made this pie crust again on 3/17/08 using Kittencal's "Recipe#158816" and it confirms once again that this pie crust is a winner. This time I made a double pie crust and it worked wonderfully. It's so easy and so good."