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Best pie crust ever!
i have an 11inch pie pan, will this recipe still be enough?
To be on the safe side, make the one and a half times the recipe to line your 11″ pan. Happy Baking!
It was flaky scrumptious delicious was a huge success in our family and this recipe is going to be here forever I already send it to my friends abroad thank you so very much is absolutely delicious!!!!!!
I LOVE this crust – easiest, most forgiving and most tasty one I’ve made. I used it for making apple and pumpkin pies for Christmas. The only thing I did wrong is that I made the pumpkin pie filling the day before so it was cold when it went into the crust and the middle didn’t bake fully.. lesson learned!
Could I also use this crust for chicken pot pie or is there any reason not to?
We’re so glad this pie crust is a hit with you! Yes, you can for sure use it with chicken pot pie, or any savory pie or tart. It’s wonderfully versatile.
Thanks! I actually thought I was writing this comment on the Sour Cream Crust, which I ended up using for the chicken pot pie. It was AMAZING – I really do love this crust,
The amounts do not hold. The mix ended up too crumbly after adding the stated amount of cold water. I added a bit more and the crust was hard and not flaky at all. A bland pie crust. You may say it was written that adding more water will make it so. But the mix never holds otherwise.Also, the egg was was not written until the end so I missed it entirely.
Hi, Esra! I’m so sorry this recipe didn’t work out for you! It’s difficult to say what went wrong. The crust does still look crumbly after you’ve added the water, but will hold together when pressed in your palm. If you were going just off visuals and added water until it formed a ball in the food processor, you might have over processed it, which would definitely result in a hard, tough pastry. Again, sorry this one didn’t work out!
If you over mix, like in most recipes it might be the cause. I’ve made some really amazing pie crust with these recipes.I should been the best crust You ever made, but one of many things could have went wrong. Try having a friend who’s good in the kitchen try and catch Your mistake. My sister once thought She could stretch a chocolate chip cookie by adding twice the flour. I not saying Your messing up to that degree but My sister really thought She was on to something. I Myself have had bad recipes blow up in My face. I’ll move on to another recipe for say pie crust and end up with a keeper. In the shipyard where I was worked, I was thought to measure twice before making a final cut to get it right every time, it really helped Me keep that job. So don’t give up, unless You almost burn down Your kitchen! Then think about take out!
Any way you can convert these to grams, as it is more accurate.
how long am i supposed to cook a pie with filling inside? and how hot should the oven be??
Hi, Sam! Follow the instructions for the pie recipe you’re using. The crust will adapt to that.
I don’t like pie crusts. I’m the person that scoops out and eats the pie filling but leaves the pie crust. HOWEVER, I love this pie crust! I literally could eat just the pie crust. :)
Cant wait to try it! Gonna bake blackberry pie from our own berries this year
Amazing! Super flaky and tender. That is all!
As an empty nester, I am trying to make 6″ pies. Do you have ingredient list for any of your pie crusts for that size?
Hi, Karen! I’m sorry we don’t have any recipes for a 6-inch pie crust, but you could roll out a crust to any size you need and save the scraps. Pie crust freezes beautifully.
I made the all butter recipe. This is the flakiest pie crust I have ever had. This will be my only pie crust recipe from here on in. Thankyou.
I was wondering why the all butter recipe calls for 1 tsp of sugar while the butter/shortening combo calls for 2 Tbs of sugar. Could this be a typo? I wanted to try the second recipe – not sure now.
Hi Gretchen! Both crusts work just fine with either amount of sugar. It just depends on whether you want a sweeter crust or not.
This crust is amazing! It is so flaky and flavorful! I made it with my hands instead of a food processor and it turned out great. I also grated the butter then stuck it in the freezer for a couple minutes. I find that it just makes it easier to incorporate into the flour. Overall, great crust!
This crust is the best I’ve found and have been using this recipe for years — it comes out flakey and perfect. Definitely make sure your butter is cold, and the water is ice cold as well. I follow this recipe almost exactly except I use salted butter because we like the extra flavor and it comes out great each time.
If you replace half the water with ice-cold (like bottle-in-the-freezer cold) vodka, the dough will be a little easier to work with, and less likely to get tough (same amount of liquid but less water means less gluten formation – using the vodka effectively replaces 20% of the total water with pure alcohol). The alcohol bakes off if you blind-bake – and even if you don’t, the amount of alcohol is really too small to taste.
Great crust and easy to make. We made the butter/shortening and it was very good. I think it had a little too much fat. Next time I’ll decrease the butter or shortening. Makes more that two huge pie crusts.
I read ingredients wrong and put 1 TBS sugar instead of 1TSP.. will then effect my dough? The recipes I’m making require unbaked dough. Thanks
Hi, Stefani! The dough will still work, it will just be really sweet.
I figured that lol. It’s for a fruit pie so I should be good. Thank you!!!
What if you don’t have a food processor?? How do you crumb the flour and butter together?
Hi, Andrea! If you don’t have a food processor just smoosh the butter into the the flour by rubbing the butter and flour together between your thumbs and fingers until it looks similar to the photos — like chunky sand.
If you don’t have a good processor (like me) you can get a pastry blender and use that to get everything very well blended together. I personally like it better than a food processor. It is very inexpensive too!
Yum!!! Best ever!