Pie Crust

Nanadena

I need a recipe for a great, flaky tender wonderful pie crust for Thanksgiving. Mine never turns out.

Thanks!

76tech

I use the all-butter one listed here, though you need to be careful with temperature else the butter melts:
http://www.kingarthurflour.com/recipes/pies-tarts-and-turnovers/crusts?sort=2&page=all

The other ones which say KAF Guaranteed are great too.

asyouseefit

I usually use this one: http://allrecipes.com/Recipe/butter-flaky-pie-crust/detail.aspx and it always turns right.

Make sure you use real butter, though!

dls06

Ina Garten food network.

Tonnina

My grammy's recipe is over 250 calories a slice (1/8th of the pie) and that's just the CRUST! It's flaky and wonderful though! If you want it message me for it!

rml_16

I realized years ago that the filling is what's important and I could save time by just buying a premade crust. So now I do. :-)

When I made my own, I used the Better Homes and Garden recipe and it was quite good.

CakeFit21

Hi there! This is the recipe I have been using at home and professionally for ten years. You do not need a food processor, I do it by hand every time.

http://www.marthastewart.com/317858/pate-brisee-pie-dough

kellystjohn88

you could use the Pillsbury already made crust and roll it out thinner, to make it about 5 oz. and that would be yummy and save calories!

mageepilot

I can't make one that tastes better than the Pillsbury. :ohwell: