I confess I have never made pie crust before. But I make scones, so I understand not overworking the dough, etc. I thought I would try this crust. It seems similar to the one my mother made when I was a kid. I thought it was a lot of shortening, but I used it. I used self-rising flour, so I left out the salt. I did add about 1/4 cup more flour as I worked in the shortening, and I used ice water, only adding as much as it took to hold it all together, which was nearly 1/2 cup. I chilled it 15 min in freezer, then 15 in fridge. The first half was sticky and a little hard to handle. The second half, that extra five minutes in the fridge made it very easy. I made apple pie filling, which would have been excellent with different apples (Jonamac doesn't have enough flavor and the texture is mushy). Bottom line: the crust was the best part of my pie. I had good luck with this recipe. Thanks!
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I confess I have never made pie crust before. But I make scones, so I understand not...