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    You are in: Home / Baking / Basic Pie & Pastry Crust + Tips & Tricks Recipe
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    Basic Pie & Pastry Crust + Tips & Tricks

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on January 07, 2010

      This was a beautiful crust for savory tarts. Definitely a keeper!

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    • on December 12, 2009

      This was super easy to make and turned out great. I used gluten free flour instead since i am a celiac, and the crust turned out nice and flaky.

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    • on September 09, 2009

      it is great to see someone use the recipe I grew up using. It has always been the best for me.

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    • on August 04, 2008

      This crust was tender, flakey and fantastic! I used it to make butter tarts and what a wonderful result! This will be my basic pie crust recipe for always!

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    • on May 08, 2008

      Thanks so much for posting! I made this with Beef Pot Pie. The last time I made the pie my son wasnt impressed with the crust...which was store bought. SO..I found this...and PERFECT! I did use my food proc. on the dough setting. This was enough to do a 9x13 beef pie and have a bit let to freeze. I let it chill in the fridge for about 1hr till I was ready and it was "smooth". Thanks!

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    • on November 18, 2007

      THANK YOU! I have always been scared to make a pie crust from scratch. I finally made one today using this recipe and these tips. It turned out perfect. Light and flaky and the dough was very easy to work with. I am so glad that I decided on this one! Thanks again!

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    • on March 03, 2007

      this worked perfectly for a chicken pot pie (Delicious Chicken Pot Pie). and im even surprised it came out so well considering i used a paper towel roll for a rolling pin ;D thanks

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    • on December 14, 2006

      This worked out very well for me. I also liked how easy it was to put together.

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    • on January 22, 2006

      Susan, in my search for shortening I tried your recipe with a brand we buy here called Bertolli, which I still simply don't know if it qualifies as shortening, butter or margarine. It comes in blocks and looks more like butter, but isn't... but never mind :) The pastry was definately softer than ones I make with butter, but relatively easy to roll out (I thought it wouldn't be since the dough was so soft) so I was already impressed. I used this for CookGirl's leek tarte recipe, and had enough pastry over to use in small indivual pies for desserts. The pastry itself was flakey and yummy, not tough (I possess no talent for pastry making at all, so believe me If it's possible to make it tough, I will probably manage it!)Both in the filled tart and the unfilled pies this baked evenly top and bottom in the oven, going nice and crisp and golden and the taste test most certainly didn't dissapoint ! A flakey melt in your mouth yum! Please see my rating system, a well deserved 5 stars ! Thanks :) Update: I have made this recipe several times now and have included more photos so that you can see the approximates sizes of the different dishes that the pastry fitted into...

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    • on December 31, 2005

      Thanks for the great tips! My crust is usually soggy on the bottom so I will try the egg white tip. I love the idea of putting cheese in the crust for apple pie!

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    Nutritional Facts for Basic Pie & Pastry Crust + Tips & Tricks

    Serving Size: 1 (701 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1587.5
     
    Calories from Fat 937
    59%
    Total Fat 104.2 g
    160%
    Saturated Fat 25.8 g
    129%
    Cholesterol 0.0 mg
    0%
    Sodium 586.3 mg
    24%
    Total Carbohydrate 143.0 g
    47%
    Dietary Fiber 5.0 g
    20%
    Sugars 0.5 g
    2%
    Protein 19.3 g
    38%
    Detailed Nutrition Values About Nutrition Info

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