Miracle Baking Powder Pie Crust

"I've been making very good pie crusts for years with the standard Betty Crocker crisco + flour + water recipe, and I'm pretty good at it. But I wanted to experiment with adding baking soda so I chose..." See more Rocky's Miracle Pie Crust recipe. Premixing the flour mixture with the icewater flew in the face of everything I'd ever been taught. Plus I figured the sugar would accelerate the browning too much. But I took a leap of faith and tried it in a peach pie, and WOW! This crust far surpasses any crust I've ever made for texture and taste. And the dough was so much easier to handle that I couldn't believe it. The only change I made was to limit the salt to 1 tsp for the sake of my hypertense dad, and I thought the taste was plenty salty at that. Also, I baked my peach pie at 400 degrees and the crust turned out a gorgeous golden color. Thank you, thank you, thank you, Rocky! I'll never go back to Betty Crocker again!"

"Yes, you can teach an old dog new tricks! I might have never tried this recipe, but reading CDC123's review piqued my interest. I'm an avid cook...a 40-year veteran. I also had a favorite, tried-an..." See mored-true pie crust recipe. The thought of making a slurry (??!!) from some of the flour and the water made no sense at all to me, but I just had to try and see what the other reviewers were talking about. I followed the recipe, but instead of using shortening, I used 4 ounces of unsalted butter (one stick)and 4 ounces of lard. Butter adds a rich and wonderful flavor to pie crust, and lard produces a great flaky texture. Well, I was blown away. The dough is wonderful to work with, and the finished crust is drop-dead delicious and flaky. I have NEVER made a better pie crust. This is my new favorite. Thanks, Rocky, you taught this old dog a new trick."

"I am not an experienced pie maker. This crust was excellent. It was simple and could withstand extra handling. A very flaky crust...." See more"