Perfect Pie Crust
Show: Barefoot Contessa
Episode: Baking Basics
Rate This RecipeRead users' reviews (118)
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Average Rating:
Total Reviews: 118
Showing 21-30 of 118
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By stmarkwell
Chapel Hill,NC
on July 24, 2012
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Perfect everytime.
By johngina_11831651
Oak Harbor, WA
on July 20, 2012
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This pie crust is super quick and easy to make, but best of all it tastes GREAT!!
By ksmcraft
on July 18, 2012
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great pie crust recipie....however i added one ingredient to the dough pie crust to give it a special flavoring...almond extract...my mom had been doing this for years and each and every time her pie crusts have always had that extra special flavor to her pie crusts...thanx mom & thanks barefoot contessa, unfortunatly my mothers pie crust recipie passed away along with her a few years ago, so her legendary pie crust has gone with her. But just the same i like your pie crust as well, just added the extract & im on my way to the perfect pie crusts that my momma used to make. hagd ksm
By m_hammel
on July 10, 2012
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This recipe makes a beautiful flaky crust. The dough is easy to make and work with. I wish Ina would have included the oven temp and bake time to make a pie shell.
By jaime_stacy
on June 25, 2012
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This is my go-to recipe whenever I am making a pie. I will never buy store-bought crust again. This is just too easy and too good! Made a chocolate pie with this crust over the weekend and had to substitute Blue Bonnet for the vegetable shortening. It still came out just fine!
By odicyoti
Haslet, TX
on May 26, 2012
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If followed as instructed, this pie crust is absolutely easy and delicious!!! Thank you Ina!!
By Pretty In Pink ...
Oregon, USA
on May 15, 2012
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Easy to make a full proof as long as you follow the recipe.
By comingjesus_114...
Tucson, AZ
on May 03, 2012
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Not only are you the world's best cake maker, you are the leading lady in pie crust making. I will never make pie crust another way.
By dlmmjm
Everett, Wa
on March 03, 2012
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The best pie crust I have ever made. The cold butter, ice water, chilling the dough really does make a difference. Thanks for the recipe!
By creamercook
Utah
on February 29, 2012
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Easy to make and works every time