All-Purpose Light Piecrust

This is by far the best light piecrust recipe out there...and it's not difficult to roll out.

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...

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!!

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.