Very flaky and light crust, also easy to repair if you accidentaly tear it while putting into pie pan. I used this pie crust recipe with the Apple Pie by Grandma Ople found on this website. The combination of these two recipes is fantastic. Makes it look and taste like it came from a restaurant or store that makes them all the time. For those who are having trouble with enough crust, roll the crust mixture between two sheets of wax paper with a rolling pin. Then apply it to the pie pan. This will yield enough for two pie pan bottoms and two lattice tops. Depending on how thin you roll it you may have leftovers. This pie crust once baked is quite strong and will not leak any pie filling before it is ready to be eaten. So you don't have to make the crust on pie so thick on the bottom.
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