I had this recipe a while ago and my dad just loved it with apple pie. It's a hardy crust. Flaky, but not as tender as other crusts. Still, it's a nice crust for heartier fillings like chicken pot pie. Who says you can't have more than one crust recipe? I have one for sweet fillings, another for traditional pies, another for tarts, and yes, this one is for my chicken pot pies! It is a little wet if you add all the liquid. I refrigerated it before rolling to stiffen it and let it rest for a more flakiness.
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I had this recipe a while ago and my dad just loved it with apple pie. It's a hardy crust....