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Ruth's Grandma's Pie Crust
This is the one. I used this recipe (minus the sugar) to make crust for pot pie. As written, it made just enough for a top and bottom crust using a large (9.5 x 13.5 x 2)glass baking dish. The dough is fairly sticky, so I rolled it out on floured wax paper, which worked perfectly. I didn't chill it. Even though I'm sure I over-worked the crust edges, the whole crust turned out tender and flaky. I can't wait to try it with a fruit pie.
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Reviewed On:
Oct. 10, 2009
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