https://tastykitchen.com/recipes/desserts/perfect-pie-crust-4/ Favorite Recipes from Real Kitchens Everywhere! Tue, 31 Mar 2026 21:17:46 +0000 hourly 1 https://wordpress.org/?v=4.1.31 https://tastykitchen.com/recipes/desserts/perfect-pie-crust-4/?review_page=1#review-108588 Fri, 16 May 2014 19:54:07 +0000 https://tastykitchen.com/recipes/?p=155578#comment-108588 I discovered this recipe a long time ago on TK when it was listed as a pie crust tutorial. I had never made a homemade pie crust before. The tutorial made it look easy enough for even me to do it! It is fabulous, light and flaky and my husband said it was the best he ever tasted. It is now my go to pie crust recipe. I have made it with unsalted butter as well and that works fine too but it is better with lard. It took me a while to find the recipe this time because the tutorial is gone but now I have it bookmarked! You can still view the tutorial on Calli’s site.

]]> https://tastykitchen.com/recipes/desserts/perfect-pie-crust-4/comment-page-1/#comment-74973 Wed, 17 Aug 2011 22:02:06 +0000 https://tastykitchen.com/recipes/?p=155578#comment-74973 Is there supposed to be a large amount of flour left out after sifting the 1st time and remeasuring? I’ve never re-measured before, and I ended up with only 1/2-2/3 of the flour…which I think maybe was my problem…when I went to roll out the crust it kept pulling apart, I finally gave up with a pieced together top that doesn’t look pretty, but hopefully tastes good once it is out of the over. I was just wondering if the cups were supposed to be measured by weight instead of mass to keep the same amount of flour, or if it just uses less light flour?

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