Deliciously crumbly

Found it in Mom's first Cookbook.

Make this flaky pastry before prepping your filling. If you choose to skip the refrigeration step, use a little more flour on your work surface to avoid sticking.

This is a great recipe to make multiple pies from. You can get creative and either use a while top crust or cut strips to make a lattice top crust. You can also roll out and cut shapes with cookie cutters or shape cutters to bake on top crust for decorations. A common top crust decoration is cherry cutouts or leaf cutouts. This adds a beautiful touch to your pies.

This is the pie crust I got from my mom. She got the recipe from a client of hers. It is a tasty crust that will make you wish you never had to eat so many store bought pie crusts. This recipe yields two, 2-crust, pie crusts.

This recipe will make 1 double pie crust or a dozen medium tarts. The trick to tender pie crust is to NOT over handle it. This should not be re-worked more than once.

A flat dough topped with a mix of thyme, sumac, sesame grains and olive oil, then oven baked. You can find it in all bakeries in Lebanon; it is a traditional breakfast pie. A perfect appetizer too when served in small sizes.

My son's Great Grandma Viola Ritter gave me this recipe.

The pie crust recipe in a cookbook I had was too sticky and hard to work, so I adapted it using a crispy biscuit recipe that I had. I used 300 g of medium-strength or all-purpose flour this time. I tried various ratios of flours, but this recipe worked well with all cake flour or 100 g of bread flour + 200 g of cake flour too. I love how this pie stays crispy even the next day. There's no need to fold the crust, plus you only need one bowl.The cream cheese and butter blend better if you work them with your hands, but they do melt with your body temperature. If you use a fork, they blend better with the flour and your hands don't get messy. If you knead it or the cream cheese and butter melt while you're making the crust, the layers won't form properly, so it's best to chill the cream cheese and butter very well beforehand, and to make a crumbly crust quickly. Chilled ingredients will result in the nicest crust when baked. This recipe yields around 8 to 10 mini-pies about the size of your palm, or one double pie crust. If you only need the bottom crust for a pie, use half the listed amounts. Recipe by Koharumama

Great idea for a twist on pot pie!

This is the recipe I've been using as a pie crust since I was a child.I adjusted it to make it even crispier.Be careful not to let the butter melt in Steps 2 and 3.In Step 6, work the dough quickly to keep it from becoming too soft.If it becomes too soft, chill in the refrigerator or freezer. Recipe by weeeek39