This is my favorite pie crust recipe and it has never let me down. I do not understand why others have had problems handling it. Maybe because they did things at room temp.
I always roll my dough into crust size balls and refrigerate for a while before rolling it out. If you use either waxed paper or plastic wrap (what I prefer) and place your ball of dough between two sheets of it and then roll it out with a rolling pin you should have no problem. Also no mess is created this way as everything is between the two sheets of paper. Once it is rolled out just remove the paper from one side and place it face down on your greased pie plate. Then remove the top paper once that is placed properly. Do the same with the top once the filling is in your pie and the handling problems should all be taken care of.
Hopefully this hint helps some who have had problems handling this recipe as it is so tender and flakey---would be a shame not to make it again. Also the lard is what makes it.
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This is my favorite pie crust recipe and it has never let me down. I do not understand why...