Pie Crust

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This recipe calls for "6 ounces [approximately 1 cup] of all purpose flour". (Even though most sources say that 1 cup of flour weighs 4.1 ounces. The first time I made this, I used 1 cup of flour and the crusts were wonderful. Since then, I've bought a digital kitchen scale, so yesterday, I made this recipe using 6 ounces of flour. The dough was a good bit more difficult to work with.

Someone should check that 6 ounces = ~1 cup thing...

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@xiatiana: Try reading the recipe more closely next time, it states right there under "Yield" 1 (9-inch pie crust, so naturally it doesn't make enough for 2. I can't stand all the nit-picking. Obviously they've done something wrong. Worked for me just fine and love it!

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I didn't have enough shortening to make my tried-and-true pie crust recipe, so I was happy to find this recipe. First of all, the "plastic bag" method was a ridiculous pain. I ended up just having to use parchment paper. Second of all, it clearly did not make enough dough for two 9-inch pies! The shell is baking right now, so it remains to be seen how it turns out and tastes.

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Made for a sweet potato pie. Turned out great. Love having a flaky crust on the bottom. I used sea salt and enjoyed the undissolved granules. Used lard and butter, both of which had been in the freezer about an hour. I cut the butter into smallish pieces before putting it in the freezer. Didn't have a spritzer bottle, so used a pastry brush, used the whole 1/4 cup water. Dough was overly moist, but I scooped it into the bag and proceeded. Didn't use flour to roll out in bag, but that would have been easier. It was sticky, but fine. Used in a Pyrex pie plate. Poured pie mix right in and baked on lowest rack at 425 for 15 min and then 350 for 1 hour. This was 15 minutes longer than the recipe called for, but it's hard to judge these things and I wanted the filling to be really set. Being low, the top of the crust is less likely to burn, and the bottom is more likely to get done. My oven element is not exposed on the bottom. I don't have a pizza stone, or I would have used that.

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The best tasting pie crust I've ever had. I will never buy a store bought crust again cause it was so easy and tastes a million times better.

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My family likes pie crust sweet, so instead of salt I used surgar, and I think it tastes better that way! Yummy!

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Although I am pretty good in the kitchen, I have always been afraid of pie crust. So when I finally decided to make one on my own, I went with Alton's recipe. It was very simple and turned out great. I used it to make Paula Deen's Chocolate Pecan Pie. Now I don't think I will ever buy a pre-made crust again. I did use shortening instead of lard for vegetarian, but will try it with the lard next time. Thanks Mr. Brown.

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There is absolutely nothing wrong with this pie crust and it is, like all the rest of Alton's recipes, both culinarily well-conceived and scientifically sound, and it is definitely Good Eats. Whatever shortcomings this particular recipe may seem to possess are simply a matter of taste and can be rectified by adjusting the ratio of butter to lard. The basic formula for this recipe is tried and true and has been the foundation of countless pie dough recipes for far longer than any of us have been alive. If it didn't work for you, you fail at pie crust. Instead of flaming Alton, you should probably just GTFO the kitchen. An easy 5 stars to make up for the epic failures who gave it 1...

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My favorite go to pie recipe! Nice and easy!

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I've tried a lot of pie crust recipes and this is my favorite; great flavor and the texture was perfect.