Basic piecrust from The All-Purpose Baker's Companion (Revised and Updated) (page 358) by King Arthur Baking Company

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

  • Eat Your Books

    Can substitute pastry flour for unbleached all-purpose flour.

  • anya_sf on December 04, 2024

    I used the online recipe quantities of butter and shortening. Instructions were very detailed. Recipe was sufficient for 2 single-crust pies. Made by hand, I ended up with some larger chunks of fat which needed to be coated in flour while rolling, but yielded flaky pastry once baked. Flavor was decent and crimped edges sort of held their shape after baking, but also slumped inward a bit (my Pyrex pie pans did not have a lip).

  • anya_sf on December 04, 2024

    I believe there is an error regarding the amount of fat. Online recipe calls for 10 Tbsp butter *plus* 4 Tbsp shortening, not 10 Tbsp total, which doesn't seem like enough fat relative to flour.

  • anya_sf on December 04, 2024

    Recipe title should be corrected to "Basic pie crust"; with "piecrust" it isn't found when searching for "pie" or "crust".

  • rionafaith on June 07, 2020

    p. 408 -- Used the "Medium-Flake Method" to make crust for Basic Vegetable Quiche from same book, halving ingredients to make only a single crust and using only butter as the fat. Good basic crust, easy to roll and did not shrink in pan.

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