Even though I had to modify to make it the way I like, the easy formula still helps me memorize how I do this crust, therefore I gave 5 stars. I increased this recipe by 50% to make a thicker pie crust, with a little left over. I don't care for the crust recipes with egg and vinegar added, but I do add 1/2 t. baking powder and 1/4 t. salt. First time I used this recipe, I discovered this ratio of flour/shortening/water makes the dough a little stickier than I like. Next time I tried a little extra flour: 1 3/4 c. flour, 3/4 c. Crisco, and 3/8 c. ice cold water. Perfect! This makes a thick deep dish single layer pie crust, with only a couple tablespoons of extra dough left over from the edges. I rest the dough in the fridge for 10 minutes or so before I roll it out between two lightly floured sheets of wax paper. (Don't forget to prick the sides and bottom of the crust with a fork before you bake. Otherwise it balloons up and makes a mess.) Then I bake it for 12 minutes in a 425F oven. Great crust! Thanks Deirdre!
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Even though I had to modify to make it the way I like, the easy formula still helps me...