Forget everything you 've heard about chilling your pie crust ingredients. This recipe uses boiling water and the pastry turns out flaky, manageable, and delicious. It yields two 9-inch crusts.
Posted: Feb. 24, 2009
| Cooks I Like
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Read our allrecipes.com blog