Double pie crust

yum! :chef

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

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/Makes enough for three pie crusts.

perfect crust, I have shared this with many people and to buy a crust would be sacrilegious!

My friend who loves cooking taught me this recipe when I was living in England.Do not knead the dough.Chill the butter until use and do not let it melt.Be quick in your prep. Recipe by Fushicche

See how easy it is to make your own homemade pie crust!

very simple and works for so many things

I created a Cherry Pie with this recipe: see “Cherry Pie” recipe for more details! It was delicious 😋

Flaky and tasty

You'll never use shortening again!

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.

I wanted to make a crisp pie crust for a quiche and finally settled on this recipe after many tries.Chill the ingredients well before use.If you don't use a food processor, follow the steps, and knead the dough well by hand. Recipe by Maria358

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

This is my Great Grandma Jessie’s recipe. You can use this to make multiple batches at once and it still turns out great.

The picture is a classic apple pie. I will add the recipe here in the near future.The best pie crusts that I know of has been the all butter pie crust. These past couple of months, I was waiting for butter to go on sale. I finally gave up and decided to go for a butter substitute pie crust. I wish to share this with all of you. I hope you enjoy it as much as I do.This recipe make a double crust for a 9 inch pie pan.

This recipe is different from a traditional pie crust but it yields a rich and flavourful crust that can be used for both sweet and savoury pies. For pie filling ideas, try my fish pie filling recipe.

This is a fail safe, always flaky pie crust that tastes just right.

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.

Jean Desatoff Lochridge

This is the pie crust that works for me. I have tried several other people's tried and true, but this is MY tried and true.

Pie crusts are tough to get right–the secret is 3-2-1. 3 parts flour, two parts COLD fat, and 1 part ice water, plus spices to season. To get the desired golden, flaky texture, the crust must be kept cold until it goes in the oven.

based on my great-grandparents' traditional recipe (but w/out dairy+eggs) this pie tastes best after being refrigerated overnight

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.

easy to make and has good flavor. it's not the same as an old-fashioned roll out pie crust... but nice and tasty and perfect when you want to make a quick, no-fuss 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