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Basic Sweet Pie Crust Recipe

Basic Sweet Pie Crust

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

Showing 1-10 of 11

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  • on November 13, 2011

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    This was so easy to make! I made a strawberry pie filling and it was absolutely delicious. Thanks!

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  • on August 16, 2010

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    Ive only made homemade pie crust one other time, which was a disaster! Well not this time!! This recipe was very easy to follow and the dough was easy to roll out-no tears! The end product was flaky, moist, and just sweet enough. I used this crust with Paula Deen's "Pecan Crumble Pumpkin Pie" and it was delicious! The crust was sweet enough to balance out the pie, but not so sweet where it made you sick. I will definitely be using this recipe in other pie recipes and I would recommend this recipe to anyone, especially pie crust amatuers such as myself!

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  • on May 16, 2010

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    The recipe called for 6 tablespoons ( 1 stick my sticks come with eight tablespoons so I was not sure which to use. I chose the six and it came out fine.

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  • on April 03, 2010

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    Dough was too dry to work with until I added 1 egg plus one egg yolk. Other recipes called for egg, so I gave it a try. Crust was flaky and dough proved to be perfect consistency with that change.

    Ron
    Birmingham, AL

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  • on January 24, 2010

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    it wasn't the flaky-est pie crust i've ever made but it was ok. i actually didn't even get a flaky crust....it was kinda hard but it didn't taste bad.

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  • on November 22, 2009

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    Good taste, easy to make and turned out flaky! I used olive oil instead of shortening.

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  • on October 27, 2009

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    my first pie crust recipe and my last. flaky and perfect for sweet pies

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  • on September 07, 2009

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    easy, flawless, flaky.... i just use one stick of butter because i never have shortening around and it works out fine!

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  • on March 11, 2007

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    This is a pretty simple recipe I've made about 4 apple pies with this recipe. They have all tasted wonderful.

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  • on February 27, 2006

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    this crust is so great and very very versitile. Ive used it for cherry/apple pies, empanadas, even quiche. its great and a no brainer!

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