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Easy Pie Crust

Recipe photo courtesy of Clive Streeter

Prep now and enjoy wonderful pies all summer. Make the crust and topping ahead, and keep them in the freezer.

Source: Everyday Food, July/August 2003
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  • plcollins7776319
    5 NOV, 2017
    Love this pie crust i will use this recipe forever
    Reply
  • pibleu
    28 OCT, 2017
    The dough was crumbly... I think I faulty did the steps*.
    Reply
  • careys25
    18 MAY, 2017
    Love this pie crust!!! Will use this as my pie crusts for now on!!!
    Reply
  • carthompson66
    11 FEB, 2017
    Does this recipe include the top?
    Reply
    • careys25
      19 MAY, 2017
      Yes.
  • ambie9455gmail
    17 JAN, 2017
    Can this be done over night?
    Reply
  • turnagejyahoo
    26 DEC, 2015
    So what do you do with the lentils after you've used them to help with the crust? I'm new to cooking and am quite the amateur...
    Reply
  • Mimaw_in_Tennessee
    31 DEC, 2014
    I made a couple of pumpkin pies for Christmas with this recipe. I've never had much luck making pie crusts, but this worked great. My daughter-in-law even commented that she usually doesn't eat the rim of the pie crust, but this one was great. I give this recipe 5 stars!
    Reply
  • bkp1
    23 OCT, 2014
    Video calls for 1 T sugar but recipe is 1 teaspoon. Which is correct?
    Reply
    • LindaG0712
      7 NOV, 2014
      Did you happen to try this yet? I was wondering which is the correct one as well.
    • careys25
      18 MAY, 2017
      I think that is 1 teas[filtered], that is what I have used.
  • Karen1970
    10 NOV, 2013
    Great video. I understand more why the bits of butter make the crusts flaky. I'm a little confused about the freezing. The video seemed to say to freeze them as disks, while the directions say to freeze them in the pie plate. How do you freeze a two crust pie in the pie plate? Do you add the filling? Thanks.
    Reply
  • MrsMel
    2 FEB, 2013
    I am converted!!!! I have been using a pie crust recipe handed down to me from my mother-in-law since I got married. It used lard, so that's all I knew and all I used. Until today when I didn't have any lard and was not feeling up to going to the store. Tried this recipe, and I'll admit I was a little hesitant with all that butter, seemed like a LOT. But oh my, OH MY, tasty, flaky, crispy on the outside and tender inside! Even the bottom crust was delish!! Thank you, Martha, LOVE IT!!
    Reply

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