Which pie crust dough is right for you?
This uses shortening for its flakiness, butter for richness, an egg to help make the dough easy to handle, and a little baking powder so the top is smooth after baking.
Tasters: "My favorite. Tastes buttery, has real flavor." "Handsome, substantial, buttery but not overwhelming." "The taste and texture are nice and clean and allow the filling to be the star." "Blank flavor, blank canvas. Soooo pretty. The other tops fell and rolled into peaks and valleys, while this top stayed sky high." "Slightly sweet, less buttery."
Kitchen notes: Butter-shortening crust, which contains an egg, is made in a food processor. Rolling, patching, and crimping are all a breeze because the egg acts as a kind of glue. This pastry feels and looks good every step of the way.
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