French Pie Pastry

From: Chef #810151

On May 10, 2009

From: Tyshero

On Sep 26, 2008

I made this today for my husband's birthday pecan pie. It puts me in mind of unsweetened shortbread. I am sure it'll be fine for the pecan pie, as it's very sweet, but I also had enough for a small (4 inch) apple pie for myself (can't eat pecans). I was picking at the crust for my pie, and I think that if I was going to be making a pie that isn't very sweet, I might add a little sugar to the crust. I made a double batch, because I wasn't sure if one 10 inch shell meant that it would be a single or double crust. I'll be saving the rest of it for a pumpkin pie for Thanksgiving and two small lemon pies. It was dead easy to put together, and I'll make it again.

From: Jenny Sanders

On Mar 6, 2005

I feel a little odd reviewing this, because I certainly tampered with the text. However; it worked very well! I cut the recipe in half and used brown rice flour, as I needed a gluten-free pastry. It worked fine. I needed to add a bit more water (I suspect rice flour is a little drier than wheat flour). It turned out very delicate and flakey. This made an excellent foundation for my Aunt Helen's Almond-Raspberry Rice Squares.

From: plum pie

On Sep 6, 2006

I was looking for a recipe that called for no shortening in it, and I'm so glad I found this one. It's so good! I might try it with the sugar next time, to see what it tastes like (regardless, the pie crust is delicious). This was my first time ever making one, too.