Nov 24, 2008
I am so pleased to have found this recipe. I like pie crust, but I don't like most pie crust if that makes sense. I have been looking for years for a recipe that tastes good and I have finally found it. As a bonus, this crust is so easy to work with, I was able to pick it up and turn it as I rolled it in order to make a more perfect circle. I had no problems with tearing or stretching. This is the softest nicest crust I have ever worked with. This is also the first crust I was able to be patient enough with that I could make decorative edges on my pie. I also used the crust to make a lattice top on each of my pies and I had no issues with cracking when I bent the pieces to weave them, or with sticking when I picked them up off the table. In short, this is how pie crust should be. You may find that you need to add more water, a spoonful at a time until the dough holds together. I also substituted powdered sugar for the white sugar the second time I made the crust and I will keep doing this in the future. Finally, I also substituted butter for 2/3 of the shortening and still had a beautiful flaky crust.
Also, this recipe makes more than enough dough for 2, 2 crust pies. I imagine it would be sufficient for 1 more 1 crust pie. We used our two cookie sheets worth of scraps as cookies with cinnamon sugar. yum.
Thanks for the fabulous recipe!
—COLOSSIANS3_10
