Foolproof Pie Dough

The New York Times

Website

Source URL: www.nytimes.com

View original recipe →

Course: Pies and Tarts

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↓ Difficulty ↕ Cooked ↕

jenncc

8 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

This is flaky, slightly sweet tender pie crust. Used it for my pumpkin pie and it was terrific. I would suggest placing it in the freezer for 30 minutes before baking.

Report