Pie Crust

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Excellent pie crust. I just added the filling and baked as such and it turned out great.

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The best pie crust I have ever tasted in my life. The lard AND butter are key. Absolutely amazing!

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You know, Alton, you make this look a lot easier on that stupid boobtoob. : When it does come together, though, it's truly amazing how tasty the crust is.

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I tried a "dry run" on the crust before I made the pie....everything seemed to go well until I took it out of the oven to remove the parchment paper and beans. The crust stuck to the paper and was ruined. I made another "dry run" attempt figuring the first was too wet. This time it also stuck to the parchment but I slowly removed it as I lifted and then put back in the over for the allotted time...which was apparently too long as the crust was over cooked.

For what it's worth...the part that wasn't overcooked did have a nice flavor.

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Perhaps the simplist and best to work with pie crust ever. Flaky and versitile, it will now become my standard pie crust.

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I have found a pie crust that the bottom crust stays crisp,edges do not burn and has great flavor. No more having the slice of pie fold in half while plating.

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This has become my go-to recipe for pie crust. It's light and flaky and buttery. So good!

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And I'm know back in heaven.

Oh - if you've got any leftover dough, roll it out and sprinkle it with sugar & cinnamon. Role it up and bake - Mmm, Mmm...

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the pie crust was much easier to mix than my gradmother's recipe, but it was harder to roll I had to keep it cold, but not to cold to work with. It wasn't the "prettiest" pie I ever made, but it sure tasted the best. My other recipe I have gotten compliments for, but i could always really taste the crust. This one the crust and the pie melted together, it wasn't crust and filling; it was pie. Thank you I look forward to the holidays so i can make it again.

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I tried to make this recipe twice and both times is was too wet, soft and gooey before I even added the water. Did I pulse it too much before I added the water? I tried adding a bunch more flour and chilling it more but that didn't help either. I just threw it out and used another recipe.