Comments on: Melted Butter Pie Crust

By: Noshings

Noshings — Sun, 11 Apr 2010 01:23:15 +0000

the key to perfection is rolling it out thin, I mean like a slice of bologna thin and not the thick cut! lol
If you blind bake it for a cream filling, poke it randomly with a fork and bake it until it has a golden hue, this will ensure its flaky crispiness!

By: Noshings

Noshings — Wed, 11 Nov 2009 22:37:16 +0000

oh and Ive been leaving out the baking powder with no change whatsoever!

By: julip1882

julip1882 — Wed, 11 Nov 2009 21:43:05 +0000

or you could get one of those super nifty silicone pastry mats….it’s a wonderful little tool! nothing sticks to it and it has your measurements right on it.
it’s from the pampered chef… I’m definitely going to give this crust a try.

By: snikkers

snikkers — Wed, 11 Nov 2009 15:38:52 +0000

In her blog she says if it’s a big fussy to roll out, spray two sheets of waxed paper with veg spray and roll out the dough between them.

By: tfenger

tfenger — Mon, 26 Oct 2009 05:25:18 +0000

Out of curiosity I decided to give this a try. It is definitely less hassle than a cold butter crust, but I found it a bit harder to work with for some reason, when rolling it out. It did taste quite nice though.