I, too, have been on the great pie crust quest. I had my mother's recipe but that was for the 8" pies 30 years ago. So I had to change the proportions and consequently, it got lost in translation. It is an oil crust which is fine but is thin in a deep dish pie plate. I've included 2 pics; one, uncooked and one just out of the oven. It remains for the judge (my hubby) to rate it! LOL

Reviewed On: Sep. 5, 2010

Great recipe! I used buttermilk and regular milk (what I had on hand), most of a 10 lb bag of King Arthur unbleached AP flour, 8 packets of yeast (fast acting and regular). I couldn't figure out how to make 6 dozen with the calculator so I put 72 in which actually made 13 dozen and the holes! Count on someone to help cut out doughnuts (while you are paying attention to cooking)and 5 hours from start to finish (including rising time)and a lot of table and counter space, and a cast iron dutch oven with a thermometer (see my photos by clicking on the recipe photo)!

Reviewed On: Oct. 4, 2008

Bingo! This is my third attempt and it worked...finally. First batch (another recipe)never set up. Second batch made with marshmallow fluff got cooked too long. This batch I used the creme. The difference was the pre-blending, although I was a little worried that I could blend that ball quick enough into the hot liquid before it started to set up, BUT success! Thank all of you for your hints for success!

Reviewed On: Dec. 23, 2007