This looks good, but I have a question. You say to substitute 2 TBSP lard for 2 TBSP of shortening if you want to use lard. Does that mean you can ONLY substitute 2 TBSP total, or that you should sub lard for shortening 1:1? I want to try this substitution, and the difference matters!
Best pie crust. Now pies can happen in my house. All the time. Just follow recipe exactly, don't overwork it!
This was the first pie crust I made. Now I no longer fear making pastry. It is super easy to follow and as long as you don't over work the dough it turns out fantastic.
Awesome and easy pie crust recipe! I use this for all my pie baking. The trick to a great crust is very little mixing of the shortening and butter. Both should be very cold when you work with the dough. The finished product should have visible sections of shortening and butter. Once baked, it will all melt and make a flaky, delicious crust.
I have altered recipe as follows: 11 tablespoons shortening, 4 tablespoons butter
OUTSTANDING is right. It makes 2 pies crusts, and I've used it twice so far. My husband now refuses to ever let me buy store bought again. And that's fine with me...I made this with my first made from scratch homemade pumpkin pie. Because the recipe called for the pie plate to cook on a cookie sheet I cooked it about 15 minutes longer...also because I was a little concerned that the ceramic pie plate hadn't cooked the pumpkin filling quite enough yet. Regardless of which recipe you follow- this is the BEST and easiest recipe EVER (in my humble opinion). LOVE IT. It's a lifer for me. Oh, I used the crisco at room temp and it never seems to be a problem :)
Best pie crust recipe ever! The only one I use now.
Excellent! I used to make a family recipe just using lard but the combination of butter & shortening made my pie turn out terrific! This is definitely now my "pie dough" recipe. I'm making it again this evening for a summer peach pie.
Buttery, flakey, just a hint of sweetness; oh, so good. Easy, too. If you haven't made pie crust before, this recipe would be a great one to start with, because it explains precisely what to do.