Saying I have always hated making pie crusts is an understatement; I've tried every non-roll pie crust on this site because of my trepidation in rolling out pie crust dough (and the numerous disappointments over the years). I will say I have made some good non-roll pie crusts, but my goal has been to find a rolled pie crust recipe I can learn to use and have a really flaky crust as a result. Well, I must say, this crust turned out incredibly flaky and great tasting! In fact, I could hardly believe I made it. I did follow some suggestions of others and halve the recipe, but use a whole egg and 1 T of sugar. It did crack in one spot and the upper crust was fragile - each time I cut a piece it fell off - I believe I caused that from pressing the top up higher to make sure the sides wouldn't shrink down into the pan. The dough was a sticky mess; I actually had to roll it 3 different times because it was sticking to everything. I finally rolled it out between wax paper sheets as another reviewer suggested, and still had to peel it off the wax paper in some spots. So, all that being said - the result was simply wonderful and I've decided I need to force myself to work with this recipe to fix the problems (that I might have caused) because the result was so forgiving and good. Any dough that can take being rolled out 3 times, having extra flour thrown on it 3 times, etc, etc and still result in a great pie crust is worth trying again and working out the kinks!
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Saying I have always hated making pie crusts is an understatement; I've tried every non-roll...