Flaky Pie Crust Pastry
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I'm 82 years young, and have been making pie crust most of these years! I always had good raves on my pies, so I'm surprised to admit that I saw this recipe and thought I would give it a try. WOW what a surprise!!! this is the very best pie crust I have ever make. So it just goes to show ...you can teach a dog new tricks!! Thank you so much
Thank you for sharing this comment, Barbara! Glad you enjoyed our recipe. Your curiousity must keep you young!
I’ve never considered myself a great cook but I’m sick of store crusts and want to try this crust and pumpkin filling. My question is what type vinegar or does it not matter since it’s not specified? I’m hoping to make a decent crust this year and I need to start practicing.
Hi, Elizabeth. We’re excited to hear you are going to try your hand at a homemade crust! You can use white vinegar, or since this is apple pie, apple cider vinegar would also be a good choice. Happy baking!
I've had a lot of pie in my 60+ years, but NOTHING comes close to this crust. I've even made a few but this one surpasses them all. Give it a try! It's too darn easy!
Hello! I'm excited to try this Pumpkin Pie recipe. Not sure about a couple of things though: 1. do I need to bake (and cool) the crust seperately first before I bake the filling? 2. I'm in Germany where we mostly have Hokaido pumpkins. Does anyone have experience using this variety? Thanks for the help!
Hi, Selene. You do not have to bake the pie shell before adding the filling. Hokkaido pumpkins can be used to make cakes, soups, sauces, and pies. Enjoy!
What can be substituted for the shortening?
Coconut oil for a healthier crust?
In the past I've replaced the shortening with more butter and the crust was good. But, any suggestions?
You can sub in butter for the shortening, it will just have a slightly different taste and texture.
It says mashed pumpkin...do I cook the pumpkin first?is it the outside and all,or us it just the stringy stuff?iv never made one from scratch before and excited to do so!!!