This recipe swept away years of intimidation I'd felt about making pie crust from scratch. Following earlier tips I used butter flavored Crisco and brushed the top with egg white beaten with a little water and sprinkled with a little sugar once at the beginning and once again half way through baking. Wrap the edge of the crust with foil for the first 15 minutes to avoid over browning. Beautiful color, flavorful, flaky and easy to work with. Perfect, and got rave reviews from my extended family that was raised on great scratch baking.
Was this review helpful?
1 user found this review helpful
This recipe swept away years of intimidation I'd felt about making pie crust from scratch....