This is fantastic! Used this for a quiche crust and my husband said the next day, "This quiche crust is awesome."
I did 1.5 times the recipe because I was using a BIG corningware pie crust. 12 inches, I think. The crust turned out light textured, rich tasting, crumbly/flaky, and delicious.
I use this recipe exclusively now for one crust pie recipes. Nice not to have to use up butter or shortening to make the crust.
Update: I have used this for years now and it's still my go-to recipe for no-roll crust. Get raves every time. I think the milk makes it flaky. After making it for this long, I now do the mixing in the pie pan. So thanks for that instruction for those of us who use this recipe a lot!
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This is fantastic! Used this for a quiche crust and my husband said the next day, "This...