This pie crust was quick and not too difficult to make! i thought that it'd be a lot harder, since i've tried and failed with other recipes at making pie crusts from scratch.
I substituted 50ml of the shortening for 50ml of butter for colour and flavour. Also, I brushed an egg wash over top of the crust before I popped it into the oven.
The suggestion to wrap foil over the edge of the crust is a good suggestion, but unecessary. I followed the suggestion and wrapped foil over the edge of the pie crust I made, but when I put it into the oven, half of the foil fell off. I am a very lazy person so I decided not to fix the foil. When the pie was done baking, I found that the side of the pie where the foil remained wrapped.. was very pale and not very nice in colour; however, the side where the foil fell off was beautifully goldened! It's up to you~ but the next time I make this crust, I'm not going to wrap the foil around the edge of the crust.
OOH! Almost forgot! Do not be alarmed if the dough doesn't "form a ball". When I did it, I used all 5 tablespoons of water, but it still didn't come together to "form a ball". After you refrigerate it, it will be "easy as pie" (pardon the pun) to roll out.
OH! and I rolled out the dough between 2 pieces of wax paper too.
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