I'm a baker, but this was my first try at a pie crust and it turned out excellent! My main concern was flakiness, and it was very flaky. I doubled the recipe & added a bit of sugar & vanilla extract. Only refrigerated the dough for 40 minutes. For filling I used the Three Berry Pie from this website. My husband & I agreed that the crust could use some more sugar to go with the sweet berry pie. I may experiment some, but I know that pie crust baking is a fine science. For novice pie crust bakers I found the following hints helpful: 1. Roll the dough from the middle once, then slightly move the dough clockwise and repeat, gradually rolling the dough into a large circle. 2. After the circle is formed, lightly dust flour onto the dough circle. Fold the dough circle into a semi circle, then fold once more (into a flat cone-like shape). Gently lift the dough into the pan with the "pointiest" angle in the center and unfold. These tips really helped me make my first pie-making experience a happy one.
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