This is wonderful. I tried this today because most of the piecrust recipes I've read (and tried) say to chill everything, drops of water, you know the drill...this says to use a specfic amount of water, and boiling water & melted butter at that! But it works, it rolls out, and tastes great. The crust is very delicate once baked - flaky! I followed the recipe exactly (I did use kosher salt instead of table salt, so that is a change of sorts). I did weigh my flour - I think that might be a key here - so thanks for the directions with weight. Anyway, MMMMM! Good! Excellent. Thank you Cooking Light! And the eaters in my house thank you, too. I will be making this again for my Thanksgiving pies.
All-Purpose Light Piecrust
cherryhill19 Posted: 11/19/09
shelleyj Posted: 09/21/10
great crust!!!!! we only use crust on top of our pies...so I cut small circles to fit my small pie bakers...and froze the remaining circles for later...
Quinnetts Posted: 10/23/10
This is by far the best light piecrust recipe out there...and it's not difficult to roll out.
ShrinkingSweets Posted: 11/28/09
This was such a good crust and very easy to make. Even my mother liked it. I won't go back to store bought crusts again!!