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Flaky Butter Pie Crust Recipe

Flaky Butter Pie Crust

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

Showing 1-10 of 10

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  • on February 27, 2012

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    The perfect crust!

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  • on November 23, 2011

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    Delicious! Very easy to make and roll, looks amazing and if you are a cake decorator then looks are important to the finished product. Love it.

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  • on November 15, 2011

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    MY FAVORITE. I have several and this is the one I always reach for. Thank you Emeril. V.Go

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  • on November 24, 2009

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    Vegetable shortening (Crisco is hydrogenated, reconstituted fat, which means it's full of trans-fats that have been linked to cancer and heart disease. In other words, you may as well cook with motor oil! Try to use the real lard if you can find it, or make your own -- it has no more calories than Crisco and is real food. Kudos to Emeril for cooking with real ingredients.

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  • on June 30, 2009

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    This did not come together well. The butter gave an excellent flavor but it ended up tasting heavy and not flaky at all. Will stick with my usual recipe.

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  • on March 30, 2006

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    This is the easiest crust to make and it tasts wonderful. All my friends love it.

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  • on March 14, 2006

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    My entire family loved this recipe. Normally my kids only eat the filling and never the pie crust itself, that is until now! They love this pie crust!

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  • on February 17, 2006

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    I love this pie crust. It truly is flaky and buttery.. YUMMY!!! It makes a lot though.. I had enough left for another pie.

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  • on October 17, 2005

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    This is a good basic pie crust but it's thick and heavy, maybe better for pies that have to cook for 45 minutes or longer. I used it with a pumkin pie, which turned out spectacular, and a peach pie, which turned out ok. It's also helpful to roll the crust between 2 pieces of wax paper. The recipe can be halved for pies that do not require a crust on top.

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  • on March 12, 2005

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    The most fail proof crust I've found yet, although I did modify it bit. I replaced one cup of wholewheat pastry flour for one cup regular, so 21/4 c. flour and one cup w.wheat. I also used Crisco instead of lard. It did take more ice water than stated but they always do. Was very delicious.

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