This was the first time I made my own crust, so I was nervous about how it would turn out. No worries though, it came out BEAUTIFULLY!
I used butter-flavoured Crisco instead of normal, since I was making a sweet, apple pie (Apple Pie by Grandma Ople). Also, I added 1 tsp of white sugar to further compliment the contents of the pie.
After all of the intense warnings of stickiness, I had my wax paper ready, but it was unnecessary. Since I didn't have any pastry equipment, I just used my hands to combine everything. Next time I'll have to flour my hands first-- that was the time when the dough was really sticky! But after it was all combined, it wasn't sticky at all. It was very easy to work with and handle. I refrigerated it for about 15 or 20 minutes before putting it into the pie dish.
I lightly coated the bottom crust in egg whites and put it in the oven for 2 minutes at 400 degrees to prevent sogginess. I used a lattice crust for my pie which, for the most part, went very well. HOWEVER-- this crust tears fairly easily, so be very careful with how thin you press it while you're working with it.
Overall, a big thumbs up! I will be using this crust again and again :)
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This was the first time I made my own crust, so I was nervous about how it would...