Pie Crust

From: Mrs_Kohls

On Sep 25, 2009

Very nice! I used the butter crust for a pumpkin pie (the other half of the crust recipe I froze) and it makes a good solid crust that stands up well to serving. If you are more efficient at pie-crust-making that I, you'll likely end up with a flakier crust too--mine was flaky, but it wasn't quite what grandma makes. Definitely worth a try, and I'm excited to try the other variations!

From: lil'chef_3

On Jun 22, 2009

Awesome! i made the vinegar pie crust and the butter, both for a strawberry rhubarb pie. Everyone RAVED about the vinegar, more to than the butter, so tonight, i will be making the vinegar crust again =] Thank you for the awesome recipes!

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.