Traditional Art of the Pie butter and shortening dough from Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life (page 62) by Kate McDermott

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on July 22, 2018

    This crust worked well, though I'm not sure I prefer it to the all-butter. Very easy to work with. (It got a little tough because I moved it around a bit - forgot that it was a deep dish pie, so put it in the wrong pie plate at first...) I use a pastry cutter, rather than my hands to smoosh.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.