Perfect as in fool proof and no breakage when transfering it to the pan.
|1&1/2 recipe||Perfect Pie Crust - No Top|
Prepare the Perfect Pie Crust - No Top dough using 50% more of the ingredients.
Use 2/3 of the dough to make the bottom crust as directed in the Perfect Pie Crust - No Top recipe. Fill with your favorite pie filling.
Repeat the same procedure with the remaining dough for the top using new waxed paper. Lay on top the filled pie crust. Seal the edges and flute. Check if the recipe calls for pricking the dough with a fork or cutting slits in it with a knife before baking.
Bake as directed for the pie you are making.
Source: Mary Kohler, my piano teacher from when I was in grade school
Total Time: 0:25
Yield: 1 9" pie crust
Nutrition Facts per Serving:
14g Fat (53.5% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
1 1/2 Grain(Starch)
0 Non-Fat Milk
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.