This recipe is over 100 years old. My sister-in-law’s grandmother said it was a no-fail recipe. It’s the best I ever had.
This is a flavorful crust, perfectly suited to fruit pies. My only criticism is that it makes ALMOST enough for two, 2-crust pies…but not QUITE enough. This recipe as written, in my view, would make 3-single crust pie crusts. It was a stretch to make two double-crust pies, and I think this would have been particularly difficult for a novice baker. It would be better had the recipe indicated the yield.
I’ve recently entered the world of pie making and this was my first pie crust ever (with my first apple pie – Grandma Ople’s found in Allrecipes as well). I’ve heard so many horror stories and thought I’d just use the store bought ready made dough that you just lay in a pan and bake – it was good (enough) when I used it for my first pie (pecan). But my friend urged me to just try to roll out my own. And, I am no longer afraid! This was so easy to make and handle, and I am still shocked it came out so pretty (I posted a pic). I used butter flavor Crisco shortening as suggested and brushed the pie with lightly beaten egg before baking. Crust was super flaky, but sturdy enough. I am going to use this again and again – have plans for a pot pie dinner using this crust. (I do agree this recipe only makes enough for 1 double crust and 1 single crust pie. I’m making another pecan with the single crust I have left.) Anyone want the remaining ready-made pie crust I have in the freezer? 🙂 EDIT: I’ve now made 5 pies using this crust – and EVERYONE raves about this crust. I’m SO happy that I used this in my first attempts with pie crust because I don’t need to keep trying recipes. Seriously, I’m not even a bread/crust person but i CRAVE this pie crust! A pie crust CAN totally make a pie!
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