Yes, this is the recipe I used for years - when I used to cook! Haven't made a pie crust for a long time, I now use the refrigerated Pillsbury, but I used this formula for many years because it is easy to remember and pretty foolproof. I do add just a pinch or two of salt. And if it seems too wet, I just add a little more flour, and plenty of flour to roll it out. I don't even refrigerate first before rolling out. I once made 8 pies for Christmas using this exact recipe. Everybody always complimented me on my piecrust and this is the recipe I used.
Was this review helpful?
1 user found this review helpful
Yes, this is the recipe I used for years - when I used to cook! Haven't made a pie crust for...