Pie Crust

From: Kayarich

On Jul 9, 2008

Vinegar Pie Crust - Very flaky pie crust. This is my first time making a pie and the instructions weren't very clear, and a bit difficult to follow (messy). I have to make some basic assumption. 1) Hand-mix ingredients in a large bowl, 2) Knead until the dough turned to a ball (the vinegar pie crust recipe is good to make two pies (no pie top, just pie bottom). 3) Divide the ball into two. 4) On a clean surface, lightly sprinkle some flour so the dough won't stick 5) Put the ball of dough, and gently flatten it, and roll it into however thick/thin you want it to be. 6) Lay on pie pan. If pie crust breaks, just patch up the holes with the extra dough. It doesn't have to look good as it will be covered with pie ingredients. 7) On the edge of the pie, use fork and gently make some lines, for pattern (optional). Hope it helps other first timers!

From: JAD40

On May 30, 2008

Butter Pie Crust. Super easy to do. Thanks. Held together well and lovely texture. Shrinks alot when cooked so next time I will leave at least 2 - 3 cms overhang. Freezes well. I froze some cooked in the dish and I froze some portions uncooked in a ball in a plastic bag. Defrosted them in the fridge overnight, then rolled them out and cooked. Both worked out very well.

From: eat to lose

On Aug 8, 2002

The vinegar pie crust is a no-fail crust, you cannot go wrong even if you try. I have used it for years and women who have been the pie queens forever have asked me for the recipe. Men will worship you for the great pies it makes.

From: KC_Cooker

On Jun 19, 2005

My husband loves apple pie, so I decided to make him one for Father's Day. I wanted to try something new, so gave this butter crust recipe a shot along with Classic Two Crust Apple Pie Classic 2 crust apple pie. The result was fantastic! The butter crust is so flaky and tender and the dough is really simple to work with. It is a very generous crust... makes enough to make some pie crust cookies for the kiddos! If you are a new pie baker, a friend told me a trick on how to roll out pie crust dough. Do it in the form of a clock, starting at 12:00 and going around rolling at each "hour" until the pie crust is formed in a perfect round circle. It works wonderfuly every time! The only thing I would add to the recipe is people might want to know whether to spray their pie pan prior to putting the dough in. I did because I didn't want to take any chances, but couldn't remember if you need to with pie crust or not.