I liked the reviews for this pie crust, but was really unsure with the vinegar and the egg that it called for. This crust was very flavorful. My only substitutions were using rice wine vinegar, but you couldn't taste it at all, and I used 1/3 shortening, 1/3 butter and 1/3 lard. I used this crust with the Peach-A-Berry pie filling recipe from this site. It turned out to be an amazing pie crust. It browns beautifully, but not too much (I place on rack in lower 1/3 oven for this). My guests have raved about how flaky and light the crust is. One important note: I only use @ 1/4 cup of water, sometimes a little more, sometimes a little less... (I add a little at a time to get just the right pie crust dough consistency, where it holds together when squeezed). This makes it very easy to work with. I've tried it with the recommended amount of water, and with less, and it just seems a lot easier to work with when using less. I use just a light dusting of flour when rolling the dough out, and find that it doesn't stick at all.
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I liked the reviews for this pie crust, but was really unsure with the vinegar and the egg...