I love to make pies and the crust texture and flavor is one of the most important parts to me & the filling is basic work. So I love to try all differnt crust recipes. Being born in Ireland and this crust being different from usual I wanted to try this one. I did change right away the nutmeg amount thinking it was a print error as I hadn't read the reviews just looked at the star rating. Nutmeg is a very strong spice. I sprinkled cinnamon/sugar over the top crust and used a crust ring to prevent over browning. Placed a round cookie/pizza pan in the oven, preheated to 425 and placed pie on the sheet reduced to 350 after first 10 min. I changed nutmeg to 1/4 teaspoon and that was acceptable for my taste. This is more of a crumbly texture crust than flaky break apart one and I found that it had to much butter or oily texture, taste. If I were to make it again I would use 1 1/2 sticks of butter and a 1/2 cup more flour and see if this would help take some of the greasyness out of the crust and give a more pleasing crumble,flaky texture and good taste. This much butter/crisco makes for easy rolling and handling for beginner pie makers but not so good taste/texture. Great pie crusts and fillings take lots of practice with a delft (light,fast)hand,the coldest of just the right amount of ingredients. My little Grandaughter is 12 and just starting to practice making pies! Happy Pie Making to you all.
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I love to make pies and the crust texture and flavor is one of the most important parts to me...