I used this crust to make muffin tin pumpkin pies, and one crust made exactly 12 pies. It baked to done in 30 minutes. And let me tell you, it was absolute PERFECTION and incredibly easy. This was my first homemade pie crust ever. I'll never use a refrigerated pie crust again (they're too finicky anyways :P). I was a bit scared that the butter would shrink them down as it melted, but they stayed a pretty great size. And, to be honest, I got a kick seeing all the speckles of butter throughout the dough. I added about a tablespoon of sugar as well. It rolled out super easily, and super nicely. I also made a large pie, and I could easily scallop the edges. It's easily the prettiest pie I've ever made. This is going to be my go to pie crust recipe for life, I can just tell!
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I used this crust to make muffin tin pumpkin pies, and one crust made exactly 12 pies. It...