Homemade Pie Crust

From: Renegade Chef

On Jul 29, 2008

I use this with Blueberry Pie (24521). I use half butter and half shortening. Also, brushing the top with an egg does wonders.

From: DebR

On Jul 26, 2008

I had high hopes for this recipe but it was way too tender of a crust and tasted bland. I did use half butter and have shortening. It was difficult to roll out because it kept tearing. I'm not sure why and I've been making crust for at least 35 years. Sorry.

From: Gay Gilmore

On Dec 8, 2001

Did a half and half butter to shortening for a bit more flavor. Great crust!

From: Narshmellow

On May 13, 2004

Never made a pie crust, always sounded too complicated. Tried a couple that sounded easy. Didn't turn out the way I wanted. So I decided to try this after the good reviews. When the topic of butter and lard came up I asked my mom what she used. She informed me that she never really made crusts, but her mom always used lard, no butter. So, I made this recipe with only lard. This was so easy. I had it mixed, rolled out and in the pan in ten minutes. It was an excellent crust, so much better than anything I had made before and WAY better than anything from the store. The edge didn't cook faster than the rest, the color of it was uniform. This will be my pie crust recipe from now on. Thanks.