Perfect! I used all butter instead of shortening, chilled, and cut into the flour mixture. I also added 2 tsp. of sugar to the dough mixture for a little sweetness. I slowly added ice cold water, a little at a time, mixed into the dough until it came together nicely. The chilling of the dough really helped! After I chilled the dough, about an hour, I rolled it between two pieces of wax paper with no problems. The dough was soft and real easy to roll out-even for a beginner like myself. The results were a wonderfully-flaky and tender crust. The crust baked up nicely and formed a pretty light golden color. The crust tastes light and just absolutely delicious! It was simply a beautiful crust and I was impressed with myself. This will be one of those pie crust recipes I don’t want to lose! I used this crust for, “Perfect Pumpkin Pie,” also from this website. A perfect pie crust that I plan on using again and again!
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Perfect! I used all butter instead of shortening, chilled, and cut into the flour mixture. I...