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Moments With Molly — Really Mom?? Comments Well this looks like a nice receipe. I've been using olive oil in my pie crusts till now, Time to try something new. Thanks for the tip Carol. I'm going to pin it.
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Olive oil sounds healthier, Mary; but I don't make pies everyday so I'm thinking this recipe of mine is a real keeper. Thank you for the perfect crust recipe. I have a pretty good one, but I am trying yours. Hugs and happy week ahead. You made my day, thanks for the sweet visit. Let me know if and when you make it and how it turns out. Scratch pie crusts and I have not had a great relationship and I am anxious to try this one. Sandra, As a former home economist, the key is to cut your shortening into the flour until they're pea size.
I'll definitely have to try your recipe. ALthough I have a hard time finding shortening - any possible substitute? Ann, for this recipe you really need shortening! I'm always on the hunt for another good pie crust. I shared one a few weeks ago you might like at http: Carol, I'm actually thinking about making one of these apple desserts for Thanksgiving, along with my fresh pumpkin pies. We eat gluten free here so pie crusts remain elusive.
This one is worth a try with a gluten free flour I think. I'll let you know how I go.
Thanks for sharing at Five Star Frou-Frou last week. I met someone the other day that told me I could substitute gluten free baking mix for flour and make a pie crust with the same recipe. I am going to try this, this recipe looks great! And it comes highly recommended, doesn't it?
With the holidays around the corner, this will be perfect. When we were young my mom would make the leftovers into a snack for us, she rolled it out thin like you did and topped with cinnamon and sugar, but she bake it flat and we kids would split it.
The Best, No-Fail Perfect Pie Crust
It was so good!! Maybe I'll have to make sure I have left-overs? Like I mentioned, Nikki, if it's good enough for the Pioneer Woman to swear by it and I've been using it longer than her I just dated myself you know it's a good one! My grandmother was a master pie baker and its a skill I've struggled with since My recipe is very similar to yours, but without the vinegar. Thanks for the recipe. Lynn, I think the real secret is the cutting of the shortening into the flour until everything looks like peas. And don't handle it too much or use more flour than necessary.
I've been making great pie crust since I was in college and mine were always better than my mothers. This is so useful! I will give this a go and see if it works for me: Charlotte, Like I mentioned in my blog posting, cutting the shortening into the flour correctly, has a lot to do with it.
Sylvia’s Perfect Pie Crust
Make sure every bit is cut in to the size of a pea. I'll be saving this recipe for Thanksgiving! Ranching in the Mist. Instant Pot Pulled Pork.
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