I loved the texture and flavor of this crust and how simple it was to put it together and how well it stayed together, unlike most lighter crusts.
Rather than use the full, I put 16 servings to half this recipe. I had to use half an egg, but it was worth it. Next time, I'll do the full amount and make 2-4 pies at a time.
However, I did not use shortening. I used Earth Balance, which gave the crust a wonderful light, flaky, soft but strong texture. It held up to the juices of a fresh blueberry pie (very juicy) but was not hard in spots like most crusts when then get wet (and turn into concrete).
I will use this crust again and again. I think it will do well as a pumpkin pie crust.
Finally, I also used a "crust dust" of cinnamon-sugar before I added the berry mixture. It gave the crust an almost Snickerdoodle cookie texture and flavor underneath the fruit layer, which gave this crust a nuanced, gourmet texture and aroma. Very good!
I think this would taste really well with apples, pears, and maybe even a rhubarb-strawberry pie.
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I loved the texture and flavor of this crust and how simple it was to put it together and how...