Recipe by Joanna
"This crust is like a sugar cookie and it's easy to make. You can also use a food processor to make it."
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1 1/2 cups
butter, cut into pieces
This is the recipe my mom taught me about 40 years ago. EXCEPT, we adds more sugar! That's funny...she said it was a family secret! You must be in the family!
Great crust recipe for the first timer. You'll be the talk of the town! To manage the richness of the crust, roll crust out and place the crust into the pan with wax paper.
I will make it again, but wish I had read the reviews first. It was incredibly difficult to roll out and kept breaking. Eventually, when I was about to give up, I grew brains and rolled it out on wax paper and transfered it to the pan from that. When I was ready to put it in the oven, I rubbed a bit of water over the top and sprinkled sugar on it, and wrapped the edges in aluminum foil. It was the best looking pie I've ever made, and my parents said they had never tasted better, either.
I love sugar cookies and this crust really does an apple pie justice. I made an apple pie with it and it sucked up the flavor of the apples and cinnimon really well. It was like eating a cookie along with my pie.
This was a delicious crust, but a bit difficult to roll out. I did as some other reviewers suggested and added extra egg, and that helped a lot. Will make again!
I really like this crust for custard type pies. I just press the dough into the pie pan and that eliminates any issues with rolling it.
Pretty straightforward. I used one large egg total. Folks need to remember that flours can vary by quite a bit and experience pastry (and bread) makers know this. Perhaps the recipe should make a note to add flour or water by teaspoon until the dough sticks together in a ball. I used a pastry blender, wrapped it in a pastry cloth in the refrigerator. I always used to have a difficult time rolling out doughs until I invested in a heavy marble roller and tile. These are put in the refrigerator or freezer to make them cold to reduce the stickiness that occurs when the butter/shortening gets too warm when working. All in all, a great and easy crust. 4 stars because of lack of dough consistency hints.
recipe needs altering. dough was way too dry. Had to add water and it still kept falling apart. The taste was really good though. I would try t omake again.
This crust was excellent. It looked good, and it tasted good.It was the perfect classic pie crust. It is easier to roll out the dough on wax paper. My friends and family loved it, plus I'm only 12 and this was my first time making a pie, and I was able to call it a success. I'm using this recipe for apple pie tonight, on Christmas.
* Percent Daily Values are based on a 2,000 calorie diet.
Pie Crust V
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 210
** Calories from Fat: 109
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