My favorite pie crust from Midwest Made: Big, Bold Baking from the Heartland (page 74) by Shauna Sever

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

  • amandabeck on November 26, 2021

    I used this dough for a pumpkin pie -- it was like sandy coming out of the food processor but came together well and had beautiful visible butter flecks when I rolled it out. Like other reviewers, my beautiful crust crimped edges totally lost all definition (and shrank the tiniest bit) but I would 100% make this again.

  • ashallen on November 01, 2021

    Great crust. Crusts like this one made with just butter (no shortening) and all-purpose flour (no cake or pastry flour) can sometimes be tough, but this one has really nice tenderness and flakiness. Recipe provides good, clear instructions without getting overly complicated. As mentioned in some earlier notes, the crimped edge on the pie lost definition during baking - I'm guessing it's the baking powder at work (?) and might try omitting it next time. Dough looked like a giant pile of crumbs when I dumped it out of the food processor bowl, but easily formed a cohesive dough with kneading. December 2021 Update: Made crust again without baking powder. Crimping still lost definition during baking (perhaps a tad bit less), so it's not the baking powder!

  • Lepa on April 23, 2021

    I made used this recipe today and made one of the best pie crusts I've ever achieved. The texture was perfect!

  • stef on October 04, 2020

    This made a very nice flaky dough. I made the single pie crust recipe and after rolling it out refrigerated for half hour. It didn't shrink and held it's crimp after baking.

  • anya_sf on August 01, 2020

    Easy method, good result. I made the double crust and had to add a few extra teaspoons of water. There was a lot of extra dough for a 9" pie. I didn't blind bake or crimp, so I can't speak to that.

  • TrishaCP on July 06, 2020

    This tasted great and was just as flaky as promised. Like Zosia, my crust also lost any definition upon baking.

  • Zosia on May 31, 2020

    This is now my favourite pie crust too. The dough was very easy to work with and was very flaky once baked. All definition in the crimped edge was lost but there was no shrinkage at all.

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.