No-fail pie crust from The New York Times Heritage Cook Book (page 408) by Jean Hewitt

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

  • racheljmorgan on June 18, 2022

    It's an extremely rich crust that turned out thick and flaky when I used it to make a beef pot pie. I used all butter. It got rave reviews from my husband, his new favorite. When using this recipe, it's not advisable to eat more than one slice.

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