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Yields? How large is large and how small is small? Can I get 2 9” shells out of this recipe? Thanks
My mother had one, which I now have, which uses oil ... and it doesn't have to be cold!!! Flaky and never fails.
Hi, Shari. Thank you for your input. This pie crust recipe comes to us from Ken Haedrich. Mr. Haedrich is a winner of the Julia Child Cookbook Award and author of 11 cookbooks, including Pie, which was named one of the best baking books of the past 25 years by Cooking Light magazine. He sometimes mixes by hand and sometimes uses a food processor and assures us that both methods are acceptable. Happy baking!
I've been making flaky crusts since I was a teen-ager (65+ years ago), watching how my mom did it. One critical thing is to not overwork the dough, and to handle it as quickly and as little as possible. I agree that Crisco makes the best pie crust! And I would NEVER use a food processer - only my hands!
This has been my go-to pie crust since the first time I found it here. Excellent results every time. Was actually going to make it today. Must be a sign.