Have you tried rolling your crust between layers of plastic wrap?
I have discovered cold, less saturated, fragile dough is ideal and much easier to roll into thin rounds between layers of typical cling wrap like Saran or Glad Wrap. Chill and peel one sheet away from the rolled dough, the other sheet holds the dough in one piece while laying it into the pie plate… chill again, if necessary, to remove 2nd sheet of plastic.
Never been intimidated by pie crust, was told I couldn’t be a Smith (my maiden name) if I couldn’t make a pie. But have been horrified by the modern addition of sugar to crust! Why? I assume is because we, as a society, want sugar in everything. This recipe has no sugar, thank you!!! Have always used Crisco in crust, will try with butter. Sounds much more flavorful.
For years I used shortening to make my crusts. The price has increased, yet the quality is no longer there. Thank you for sharing this recipe. Your encouragement really is giving me courage to try a butter pie crust one more time.
I am so excited to find this! I have been using store bought crusts forever... because I was scared of making my own. This will be better and cheaper and wonderful!
It is A SUPERB idea putting the NO PAIN instructions FIRST, Marissa!
Also, your instructions are HIGH-larious!
Thank you!
Have you tried rolling your crust between layers of plastic wrap?
I have discovered cold, less saturated, fragile dough is ideal and much easier to roll into thin rounds between layers of typical cling wrap like Saran or Glad Wrap. Chill and peel one sheet away from the rolled dough, the other sheet holds the dough in one piece while laying it into the pie plate… chill again, if necessary, to remove 2nd sheet of plastic.
Never been intimidated by pie crust, was told I couldn’t be a Smith (my maiden name) if I couldn’t make a pie. But have been horrified by the modern addition of sugar to crust! Why? I assume is because we, as a society, want sugar in everything. This recipe has no sugar, thank you!!! Have always used Crisco in crust, will try with butter. Sounds much more flavorful.
For years I used shortening to make my crusts. The price has increased, yet the quality is no longer there. Thank you for sharing this recipe. Your encouragement really is giving me courage to try a butter pie crust one more time.
I am so excited to find this! I have been using store bought crusts forever... because I was scared of making my own. This will be better and cheaper and wonderful!
Thanks for putting the recipe at the top!