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Home Baking Recipes

Pie Crust (shortcrust pastry)

By:Nagi
Published:15 Nov '19Updated:3 Dec '21
77 Comments
Recipe v Video v Dozer v

All butter flaky Pie Crust made with classic shortcrust pastry, with easy to follow concise steps AND a short video so you can nail your pie crust every. Single. Time!!! Make this with your hands though if you have a food processor, the dough is done in 1 minute. I exaggerate not.

This is a shortcrust pastry recipe that is perfect to use for sweet and savoury pies and tarts. Pecan Pie, Pumpkin Pie to the great Aussie Meat Pie!

Pie Crust ready to be baked
  • The BEST Pumpkin Pie, perfect in everyday with a beautiful smooth filling, crack free surface and flaky buttery pie crust
    Pumpkin Pie
  • Pulling a slice out of freshly cooked Family Meat Pie
    Shortcrust pastry is the base for Aussie Meat Pies

Pie Crust

There’s no magic ingredient in this pie crust recipe, it has the same ingredients as 99% of other recipes out there. But it’s presented neatly, easy to follow, and it’s simple if you just follow the recipe steps incorporating all my little small-but-important tips! 🙂

This is my “go-to” pie crust that I use for all things sweet such as Pecan Pie and Pumpkin Pie, as well as savoury pies such as the great Aussie Meat Pie. It’s buttery and flaky, it’s tender enough to cut through with little effort with a fork yet doesn’t disintegrate into crumbs when cutting slices of pie. Nobody wants that piece of pie with no pie crust! 😩

It’s made with just butter, no shortening. Which may immediately deter some people who are loyal to pie crusts made with shortening – but before you run away, let me say this:

Yes, shortening yields a very flaky pastry – but it’s tasteless. And a well made pastry using butter is certainly flaky enough – but more importantly, tastes so much better. Even doing 50/50 of each lacks flavour.

So all-butter it is. And always will be!

Learn how to make Pecan Pie, the great American classic! Flaky all-butter pie crust with a soft set filling, the quick video tutorial will be very helpful will guide you to nail this every time! recipetineats.com

What you need to make a pie crust

Here’s all you need:

  • Very cold butter – your goal is to end up with tiny little bits of butter in the dough rather than melted or creamed butter mixed through the dough. The little bits of butter melt in the oven and create air pockets which makes the pastry flaky.

  • Very cold water – for the same reason as above

  • Flour, salt and if making pastry for a sweet filling, sugar.

What you need for Pie Crust

PART 1: 1 minute pie crust dough

I feel like I’ve paid my dues over the years, making pie crust dough by hand – either rubbing the butter in with the tips of fingers or using a pastry cutter. Nowadays, I opt for the simple, foolproof, 1 minute method using a food processor.

How to make 1 minute pie crust
  1. Pulse flour, sugar and salt twice just to combine, then scatter butter over;

  2. Chickpea size butter – Pulse 5 times until the largest butter bits are chickpea size;

  3. Ice cold water – With the motor running on low, drizzle 2.5 tbsp of water in.

  4. Crumbly dough – after 10 seconds, it should look crumbly but when you pinch it together, it should stick and form a dough. Crumble = good = leads to flaky pastry. If it stays sandy, add another 1/2 tbsp cold water and blitz again;

  5. Tip out crumbly dough on work surface;

  6. Bring together with your hands – no kneading. Crumbly dough will stick together!

  7. Pat into disc shape;

  8. Refrigerate – Wrap with cling wrap and refrigerate. This makes the teeny tiny butter bits cold again = flaky pastry.

OK, so maybe that takes you 90 seconds. Or 2 minutes. It’s still super duper fast!


Part 2: Rolling it out

You’ll find this dough is pretty easy to work with because it’s not insanely short, like pastries used by high end patisserie chefs. (Rule of thumb: higher butter to flour ratio = more crumbly rich pastry = indulgent = pastry very hard to work with = let’s leave that to the professionals).

So here’s how to roll pie crust dough out:

How to roll out pie crust
  1. Start rolling out – Place chilled disc on floured work surface and roll out into a circle. Shift dough around / flip as you roll it out to ensure it’s not sticking to work surface – if it is, slide to the side, sprinkle more flour on the work surface then continue. Sprinkle the top of the pastry and the rolling pin if needed (sometimes it does, sometimes it doesn’t);

  2. Roll out BIG – Roll out into a circle 10cm / 4″ larger than the pie dish. Sounds large – but you need to fit it into the pie dish and want at least 1.25cm / 1/2″ excess around the rim.  Patch cracks as you go – just pinch a bit off scraggly edges;

  3. Roll onto rolling pin – Gently roll the dough onto the rolling pin. Use a large knife if needed to get the edge started;

  4. Transfer to pie tin – Roll the pastry completely onto the rolling pin, then transfer to the pie tin;

  5. Unroll over pie tin then slide the pastry around as needed so it’s centred;

  6. Drape into pie tin, don’t stretch and pull – this causes shrinkage;

  7. Trim edges – This step depends on the pie you are making. If you are making a pie with no lid, like a Pumpkin Pie or Pecan Pie, trim the edges leaving 1.25cm / 1/2″ excess. If making a pie with a lid, like an Aussie Meat Pie, then trim the edges to align with the edge of the pie tin (ie no excess).

  8. For no lid pies, tuck overhang under for neat edges. You do not need to do this if making a pie with a lid like an Aussie Meat Pie (which has a puff pastry lid).


Crimping! (Optional)

There’s loads of ways to decorate a pie crust edge. You really can get creative! Here’s one classic way to do it – large crimps.

If you do decorate the pie crust edge, it’s best to refrigerate for 20 minutes prior to baking just to re-chill the butter in the dough (because crimping takes extra time during which that butter is softening!).

How to crimp Pie Crust

PRO TIP: Thicker pie crust on edge = crimps maintain shape better when baked. Thin pastry = floppage.

EASY TIP: Skip the crimp, just press a fork on the rim to get nice imprints all the way around.


To bake or not to (blind) bake

Once the pie tin is lined with the dough, you need to decide whether you want / need to bake or not. Here are your choices:

  1. Blind bake – Park bake the unfilled pie crust to prevent a soggy base once filled.

  2. Fully bake – If the pie crust will be filled with a no bake filling such as Chocolate Cream Pie.

  3. No bake – When you fill the uncooked pie crust then bake.

Blind baking

Blind baking refers to when you par bake the empty pie crust so it doesn’t go soggy filled with a wet filling. It’s an extra step that I like to do just for extra crispiness in the base (you’ll see in the recipe video).

Do you have to blind bake? No, it’s optional. This pie crust won’t go soggy even if you don’t blind bake as long as the total bake time is 40 minutes or more (which depends on the filling you use). I personally don’t know of any pies that require less than 40 minutes bake time – but I’ve added that as a cautionary note having observed this once during a period of intense pie making (don’t ask😂).

Fully baked pie crust

If you are making a pie that has either a no-bake filling (like a Chocolate Cream Pie) or a filling that only needs to be baked for 30 minutes or less, then the pie crust needs to be fully baked. This is because one the pie is filled, the base doesn’t cook through properly if it is in the oven for less than 30 minutes.


How to Blind Bake pie crust (par bake)

Follow these par baking steps if you are making a pie that needs to be baked for 40 minutes or longer once filled. If the pie you are making will not be baked once filled, or baked for 30 minutes or less, then the pie crust should be fully baked – see next section.

How to blind bake Pie Crust
  1. Prick the base with a fork to help stop it from bubbling up;

  2. Place large sheet of parchment / baking paper over the pie tin;

  3. Place another piece over it to form 90 degrees across the other one;

  4. Fill pie tin with baking beads, dry rice or beans or sugar – this weighs the pastry down to stop the base from bubbling up and the sides from sliding down;

  5. Bake for 15 minutes at 200°C/390°F (180°C fan).;

  6. Remove pie weights using paper overhang. Be careful here – nobody wants hot beads bouncing all over the kitchen!!

  7. Return to oven for just 5 minutes to “set” the base;

  8. Remove from oven and voila! Ready for your favourite filling! This particular crust was filled with Pecan Pie Filling.

Fully baked pie crust

If you are making a pie with a filling that does not need to be baked, or a pie that only needs to be baked for 30 minutes or less once filled, then the pie crust should be fully baked.

To fully bake the pie crust, simple follow the Fully baked pie crust directions in the recipe card below.

How to make Pecan Pie Filling www.recipetineats.com

I should’ve gotten closer to the Pecan Pie so you can really see how flaky and delicate that pie crust is! You’ll get a good look in the Pumpkin Pie and Pecan Pie recipe videos though.

Learn how to make Pecan Pie, the great American classic! Flaky all-butter pie crust with a soft set filling, the quick video tutorial will be very helpful will guide you to nail this every time! www.recipetineats.com
Overhead photo of Pumpkin Pie showing no cracks on surface

And here’s a close up look at this shortcrust pastry used for the base of the great Aussie Meat Pie. The lid of Meat Pies is puff pastry.

Pulling a slice out of freshly cooked Family Meat Pie
Shortcrust pastry is the base for Aussie Meat Pies

I hope you found this to be a concise but complete post on how to make pie crust. It’s hard to get motivated to document let alone film a pie crust when there’s so many other visually exciting foods to film!! But finally I’ve buckled down and done it.

Now from hereon, I can focus on the fun part – the FILLINGS!! – Nagi x


Watch how to make it

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Pie Crust ready to be baked

Pie Crust (Shortcrust Pastry)

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 20 mins
Chilling: 1 hr
Total: 1 hr 50 mins
Baking
Western
5 from 14 votes
Servings8 – 12
Tap or hover to scale
Print
Recipe video above. My go-to pie crust I've been loyal to for more years than I can remember, a classic pie crust also known as shortcrust pastry. Flaky and easy with a dough that comes together in 1 minute using a food processor, though you can just use your hands.
Use for Sweet and savoury pies – Pecan Pie, Pumpkin Pie to the great Aussie Meat Pie!
Makes pastry for 1 x 23cm / 9" pie dish or tart tin (serves 8 – 12 people). Double it for a covered pie (use recipe scaler).
VIDEO and PROCESS PHOTOS above super helpful for newbies!

Ingredients

  • 1 1/4 cups flour (plain / all purpose flour)
  • 2 tsp white sugar (skip if making savoury pie)
  • 1/2 tsp salt
  • 115g / 8 tbsp unsalted butter , cold, cut into 1cm/ 1/3" cubes (Note 1)
  • 2 1/2 tbsp ice cold water (+ more as required)

Instructions

Make Dough:

  • Pulse Dry: Place flour, sugar and salt in food processor. Pulse twice to combine.
  • Cut in butter: Scatter butter across surface. Pulse 5 times until the largest pieces are the size of chickpeas.
  • Add chilled water: With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
  • Form crumbs: Keep blitzing for 10 seconds until crumbs form (also see video). Pinch between fingers – they should stick and form a dough.
  • HAND option: Whisk flour, sugar and salt in large bowl. Rub butter into flour with tips of fingers until it resembles crumbs – it should look the same as using a food processor. Then mix in cold water with rubber spatula, then proceed with steps below.
  • Form disc: Tip crumbs out onto work surface, bring together into dome (don't knead), pat into 2cm/ 4/5" thick disc.
  • Chill: Wrap in clingwrap then refrigerate 1 hour (up to 2 days, otherwise freeze).

Rolling out:

  • Dust with flour: Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, dust rolling pin with flour.
  • Roll out: Roll out into round that's 10cm/4" larger than 22.5cm/9" pie tin. Patch up and roll over cracks as necessary
  • Transfer to pie dish: Gently roll the pastry so it wraps around the rolling pin. Unroll it over the pie dish.
  • Drape pastry into pie tin (do not stretch/pull, causes shrinkage).
  • Trim: If making a pie with NO LID (like Pumpkin Pie), then trim edges with scissors leaving a 1 cm / 2/5" overhang. If making a pie with a lid (like a Meat Pie) then trim edges so they align with the edge of the pie tin (ie no excess overhang).
  • Tuck excess under, if appliable (ie per step above, if making a no lid pie). Then crimp or decorate edge as desired.
  • Refrigerate: Put pie crust in the freezer for 15 – 30 minutes (while oven heats up). This helps prevent shrinkage, firms up the butter again (flakiness!) and helps to ensure decorative crimped edges remain in tact.
  • Baking options (Note 4) – Blind bake the pie crust if it will be baked once filled (eg Meat Pie, Pumpkin Pie). Fully bake the pie crust if it will not be baked once filled.

Blind bake (par-bake, Note 4):

  • Preheat oven to 200°C/390°F (180°C fan).
  • Line & weigh down: Place 2 large pieces of parchment/baking paper crosswise over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 2)
  • Bake 1 covered: Bake for 15 minutes, then remove from oven.
  • Bake 2 uncovered: Use excess paper to CAREFULLY remove hot beads, then return to oven for 5 minutes or until base is light golden (doesn't need to be 100% cooked though).
  • Cool: Remove from oven. Cool 15 minutes in the pie tin before filling (another measure to avoid soggy base).

Fully baked option (Note 4):

  • Follow directions per Blind Baking steps above BUT bake at 190°C/375°F (170°C fan) covered with baking beads for 25 minutes, then 15 minutes uncovered until golden. Fully cool before filling.

Fill:

  • Fill and bake per directions of chosen pie filling – such as Pumpkin Pie, Pecan Pie, Meat Pie. The par baked pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

Recipe Notes:

1. Cold butter – key to flaky crumbly pie crusts is to end up with teeny tiny little bits of cold butter all through the pastry when it goes into the oven. The butter melts then creates air pockets which makes the pastry flaky.
Butter softens and melts as you work with it, which is why there are refrigeration steps and the recipe specifically calls for cold butter and cold water.
So if it’s warm where you are, and it takes you longer than 5 – 7 minutes to roll out the dough, press into tin, crimp edges and get it into the oven, refrigerate the dough for 15 minutes or so before baking.
2. Pie Weights stops base from puffing up and helps reduce pastry shrinkage.
3. Baking the pie crust (partial vs fully cooked) – If the pie will be filled and baked (for example, Pumpkin Pie and Pecan Pie) then follow the blind baking directions. The crust will be partially baked, enough to prevent the base going soggy. It will finish baking with the filling.
If the pie will be filled with something that will not be baked (like chocolate cream pie filling) then the crust needs to be fully baked. 
4. Different measures in different countries – The measures in this recipe work with both US and metric (rest of world!) measures.
5. Source – knowing me, it was probably originally sourced from New York Times, Cooks’ Illustrated or America’s Test Kitchen (that would be tyical of me) but it’s now written exactly how I do it and there’s every chance ingredients were marginally tweaked to what I think is the perfect balance!
6. Nutrition is for pie crust only, per serving (8 servings).

Nutrition Information:

Calories: 173cal (9%)Carbohydrates: 17g (6%)Protein: 2g (4%)Fat: 10g (15%)Saturated Fat: 6g (38%)Cholesterol: 26mg (9%)Sodium: 235mg (10%)Potassium: 24mg (1%)Vitamin A: 310IU (6%)Calcium: 6mg (1%)Iron: 1.1mg (6%)
Keywords: blind baking pie crust, how to make pie crust, pie crust, Shortcrust pastry
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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77 Comments

  1. Rebecca says

    May 24, 2022 at 5:26 pm

    Nagi! Come over! I made a meat pie!!!

    Reply
    • Nagi says

      May 24, 2022 at 8:08 pm

      I’ll be right there!!!! 😂😂😂 N x

      Reply
  2. Hollis Ramsey says

    May 16, 2022 at 6:13 am

    5 stars
    I’ll use this crust for Shoofly Pie. I was surprised that you didn’t have a Shoofly Pie recipe on your blog already. Unless I missed it?

    Reply
    • Hollis Ramsey says

      May 16, 2022 at 6:25 am

      5 stars
      My birthday is on 17/5 (68!) and I’m making a Vinegar Pie. This crust is perfect. It’s an unbaked filling so I’ll pre-bake the crust completely, unlike a Shoofly Pie, where the filling needs to be baked, so the crust for that one needs to be only partially baked before adding the filling.

      Can you tell that I’m a great fan of old-timey pies? The BEST EVER old-timey pie IMO is Nesselrode Pie, which I was lucky enough to have eaten when I was a kid. I’ve requested that you come up with a recipetineats version before; have you thought about it? I’d love to see how you would prepare it. Nothing beats Nesselrode Pie! (That last sentence is unnecessary; I just wanted to type Nesselrode one more time LOL!)

      Reply
      • Nagi says

        May 16, 2022 at 8:55 pm

        Oh Hollis I don’t think I’ve ever even heard of Nesselrode Pie (yes, that is fun to type!!) I’ll have to look that up!! N x

        Reply
        • Hollis Ramsey says

          May 17, 2022 at 3:40 am

          LOL — Here’s an interesting article on the history of Nesselrode Pie. https://www.saveur.com/new-york-nesselrode-pie/.

          In my memory, it’s the combination of marrons glacé and liquor-soaked cherries (I’m not big on chocolate) that made my toes curl, but there are different versions. That’s why I asked you, Nagi. I’d love to see YOUR take on Nesselrode Pie.

          Reply
          • Hollis Ramsey says

            May 17, 2022 at 3:50 am

            Here’s the Nesselrode Pie recipe referenced in the article: https://www.saveur.com/story/recipes/nesselrode-pie/. While not exactly how I remember it ( it was ~60 years ago), it hits the right notes. I especially like the use of Italian meringue. How would YOU make it, Nagi?

  3. Ellie says

    April 28, 2022 at 10:21 am

    Hi Nagi! I made this pastry last night and it was fool proof, genuinely the best pie pastry I’ve ever made. I just have one question, would you recommend freezing the dough or will that ruin the quality of the finished product? I’d like to freeze in smaller portions for individual pies if I can!

    Reply
    • Nagi says

      April 28, 2022 at 5:02 pm

      It definitely freezes well Ellie! It works great if you roll it, line the pans and freeze the raw shell or you can freeze it in a flattened disc shape wrapped in clingfilm and roll after thawing! N x

      Reply
  4. Rachel says

    April 17, 2022 at 11:12 am

    Fabulous pie crust recipe! Nagi can you please link me with a nice apple pie filling recipe. Thank you 😊 I love your recipes!

    Reply
    • Nagi says

      April 19, 2022 at 3:50 pm

      I don’t have one that I like yet Rachel! I am developing one but it’s not perfect yet!! N X

      Reply
  5. Myriam says

    April 16, 2022 at 2:45 am

    Hi Nagi,

    I would love to try this for tarte Tatin, is this recipe ok to use?

    Thank you so much!
    Myriam

    Reply
  6. Rena says

    January 23, 2022 at 11:24 pm

    5 stars
    Love the video too. It’s short, yet quickly focuses in on what you need to know/see, e.g., consistency of the dough. Upbeat music and no long-winded narration are perfect .

    Reply
  7. Rena says

    January 23, 2022 at 11:15 pm

    5 stars
    First time making a pie crust and the result was excellent! I had immediate requests for pecan and apple pie. One change made was to swap coconut oil for butter. Here in Thailand, coconut oil is usually liquid form, so I poured 1/2c (8 tbsp) into a pan lined with parchment paper and put it in the freezer until solid (~15min). Once solid, the solid oil layer easily broke into smaller pieces so it could be used just like butter.

    I read many pie crust recipes before settling on yours. Your explanations and notes are extremely helpful and simply the best! I am so grateful for all the work on your blog!

    Reply
    • Nagi says

      January 24, 2022 at 5:03 pm

      Thank you Rena – a lot of people don’t realise how much experimentation and testing goes into each recipe – I am glad you were so happy with the results! N x

      Reply
  8. Terri says

    January 19, 2022 at 3:14 am

    Perfect! I used this crust for your meat pie (delicious!) and as a bonus found a keeper recipe for crust. It’s everything you want in a pie crust. Flaky and flavorful. I let it rest in the fridge overnight. It rolled it out so easily the next day. I also baked in a glass dish and it crisped up beautifully!

    Reply
  9. Nicola says

    December 27, 2021 at 3:16 pm

    I have no idea why people insist on giving you ‘tips’ or their own recipes. If you want to do your own recipe then off you go, dont be so arrogant to think anyone else is interested in it, especially someone who has been sharing their own recipes for years. Honestly, what’s the matter with people? Narcissists everywhere! Very good recipe by the way. Thank you

    Reply
  10. leeuk says

    October 30, 2021 at 7:36 am

    5 stars
    Can i be cheeky and suggest another way without all the washing up perfect for a hot kitchen/climate:
    220gm soft butter
    30gm golden caster sugar
    2 eggs,1 whole + 1 yolk
    330gm plain flour.

    cream butter+sugar add egg till scrambled egg looking.
    Work in the flour till comes together,finish with hands to make ball,cling film, fridge 45 mins,use.
    Enough for top and bottom standard size pie.

    P.S save white from 2nd egg for glazing.

    Reply
    • Nicola says

      December 27, 2021 at 3:20 pm

      Pastry is only ever made with very cold butter. If you want to share your recipes then start your own food blog dont share your recipes on someone else’s blog. No one is interested.

      Reply
  11. Jade says

    October 26, 2021 at 3:18 pm

    Hi! Can I use a hand mixer or stand mixer since I don’t have a food processor? Thanks in advance 🙂

    Reply
    • Nagi says

      October 27, 2021 at 4:53 pm

      You need to cut the butter and flour together so use the by hand option I have outlined in Step 5. A mixer will not yield the results you want. N x

      Reply
  12. Linda says

    September 30, 2021 at 1:13 pm

    Hi Nagi! The pie crust recipe says to wait 15 minutes before adding the pie filling, whereas this recipe says to fill it right away. Which one is it? Thank you in advance!

    Reply
  13. Farida says

    September 21, 2021 at 7:53 am

    I was wondering if it would be possible to combine your apple crumble recipe and this pie recipe to make an apple crumble pie? And if it was possible how would I bake the pie crust so it wouldn’t be too dry or too wet when eating?

    Thank you!

    Reply
    • Miriana says

      October 30, 2021 at 11:02 am

      5 stars
      I got a bit eager and started adding the water before the flour and butter resembled breadcrumbs. Was worried how it would turn out but it still worked. I made the sweet pastry and it tasted like shortbread! Thanks for another quick, simple and delicious recipe. #foolproof

      Reply
  14. Laurel Gonzalez says

    September 15, 2021 at 2:02 pm

    Love your butter pie crust recipe. My grandmother got her recipe from the back of a milk carton and it IS no fail. You can actually re-roll 5 times and it still comes out perfect. Her recipe is 1 C flour, 1/2 lard/shortening 1/4 c whole milk, 1/2tsp salt. I use my cookbook 2 crust recipe, but use milk instead of water. Like the butter, the milk gives it such flavor and flakiness. If you try it once, you’ll never go back, ha, ha.

    Reply
  15. Janette Richardson says

    September 15, 2021 at 11:41 am

    Hi Nagi,
    Thank you for your delicious recipes!!
    I made your meat pie for dinner last night and we all loved it. I used your shortcrust pastry recipe which tasted great. However, the pastry stuff to the pie dish in places. I greased the dish with butter. Any hints to avoid this happening again?
    I made double quantity of the filling and about to make another pie to give to my adult son…
    Thank you! xx

    Reply
  16. Sonys1 says

    September 14, 2021 at 6:20 pm

    Probably a stupid question, but can i use self rating flour over plain, or will that not work out ?

    Reply
    • Nagi says

      September 15, 2021 at 11:17 am

      Hi Sonys1, there’s never a stupid question! You really need plain here – you want this to be shortcrust and not have the raising agent (otherwise it will puff up and crumble in the oven) N x

      Reply
  17. Redonia Moore says

    September 11, 2021 at 1:55 am

    Oops, I ment to say, “small amount of vinegar,” in the previous text.

    Reply
  18. Redonia Moore says

    September 11, 2021 at 1:53 am

    5 stars
    Hi Nagi. Can you lessen the suger in the sweet short crust by using Splenda, or is sugar the only option? My husband is diabetic so I have to be c areful when it comes to sugar. Also, I was wondering if you can use a small amount in the crust to prevent it from being tough? I believe Dozer is simply well trained and knows exactly what that tipped over stool means. Give the sweetheart credit for the super smart brain he has.? If you look, at the photo, closely you can see there is plenty of room for him to just walk around it. My final thought is… Dozer is well trained and loves his Mom enough to respect her and to mind her most of the time.

    Reply
    • Nagi says

      September 12, 2021 at 10:29 am

      Hi Redonia, you can use a sugar substitute here, although you won’t need to add vinegar the pastry is perfect as is and not tough at all. N x

      Reply
      • Redonia Moore says

        September 14, 2021 at 5:17 am

        5 stars
        Thank you so much. I made your lemon Tart and this crust and it was mouth watering wonderful ( both crust and lemon curd! Only one problem with this recipe. My husband is already asking for another one! Thank you for so many recipes. If your brain seems to have gone on walk-a-bout… why not make it simple on yourself. Set your chapters in A B C order ie, Beef, Bird, and Pork. and just make every other recipe as One New then One Old….. I know I do not have every recipe that you have put up in my collection. If you make it too hard and too time consuming, you may not ever want to put out another, and that dear Nagi would be a shame!

        Reply
  19. Sara says

    August 31, 2021 at 1:04 pm

    I gave up on making pie crush year ago because it is so much work and it did not turn out good every time. But this recipe gives me hope. My family loves chicken pot pie but the store bought dough is terrible.
    Do I need to bake the dough first before I add the chicken filling? Would it be still 40-60mins bake time for chicken pot pie?

    Reply
  20. Ben says

    July 17, 2021 at 2:21 pm

    Hi, would like to know how long do i need to bake it for, if i wanna make a no bake pie???

    Reply
    • Nagi says

      July 17, 2021 at 7:52 pm

      Hi Ben, not sure I understand? You want a no bake pie – but the base is baked? N x

      Reply
      • Ben says

        August 29, 2021 at 3:49 pm

        Hello!! Sorry what I meant was I wanna put cold filling in it thus I want the crust to be fully cooked before I put the filling? How long do I need to bake the pie crust for if I want it to be fully cooked??

        Reply
    • Redonia Moore says

      September 11, 2021 at 2:13 am

      My Chocolate Pie is cooked in a heavy sauce pan, cooled, and then it is put in a pre-baked pie crust. All you need to do is Blind bake the crust till it is the perfect color you. want before making the filling. I believe that is what you are asking.

      Reply
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