Recipe by Jamie Lowe
"I got this from my mother. She has used it for as long as she has been baking. It is very easy to make and tastes wonderful. I use heaping tablespoons of shortening because I like a very short crust."
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So my thoughts on the recipe is that it is not that great but I did not give it one star because it may be because of a few things. The dough needs to be really thin I think for it to be "light and flaky". I like a thicker dough so one recipe was enough for just the bottom of my 9 pie pan. Then I did another for the top pattern. Anyhow when baked it was ediable but definately not award winning. I will try to thin out the crust and then update this review but those do not want a paper thin crust this is not quite the one to use.
Perfection! I was always a little nervous of pie crust but this came out perfect the first time I made it! Super flaky and light! This is absolutely my "go to" crust for ever and always! Thanks for sharing the recipe!
I haven't made a pie since December. I added a generous teaspoon of baking powder. Put it in the fridge for about an hour left it on the counter while I got the apples and pears ready, then I rolled out the crust, before baking I gave the top crust an egg wash. I found this crust very easy to work with. Had to do something with the left over fruit from canning. Apple-Pear pies will be all the rage! Oh ya I left the lard on the counter over night.
this crust was amazing! i used ths crust for blackberry pie and it was amazing! i will use this recipe from now on. i had actually ran out of shortning so i added 1/4 cup i cant believe its not butter and 1/4 cup cream cheese it still turned out great! 2 thumbs up!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Pie Crust for a Double Crust Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 118
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