Perfect Every Time 10 Minute Pie Crust — 16 Comments

  1. Have you this with butter flavored crisco? Or half regular half flavored? I’ve never used it but always wondered if ot actually tastes weird or like butter…

    • Hi Bryan, I’ve never used butter flavored crisco. I would recommend using half crisco and half real unsalted butter.

  2. Have you tried this using a food processor? If so, any changes to recipe? Am anxious to try the triple berry cobbler.

    • Hi Gail, Yes, I have used the food processor. There’s no changes to the recipe, you might have to add a little more flour to the counter for rolling.

  3. Your coconut cream pie recipe says to use this crust and to bake it before adding the filling. How long should I bake it for that recipe? And since I’m kind of a newby haha how do I use pie weights? What are they for? Thanks!

    • I’m so sorry Chelsea, I forget that there are new bakers in the world. I would bake the pie crust at 400° for about 15 minutes. Lift the parchment paper (with the weights) out of the pie, prick the bottom of the pie with a fork and continue to bake 15 minutes or until the crust is golden brown. Pie weights are small weights that bakers put in an empty pie shell to keep the dough from rising. You can also use beans like I did, just remember to line the pie shell with parchment paper before adding the beans or pie weights. Let me know if you have anymore questions! Happy Thanksgiving! ♥

    • Hi Shirley, Yes…but only one night. The dough looses it’s beige color if left in the refrigerator too long.

Leave a Reply

Your email address will not be published. Required fields are marked *

HTML tags allowed in your comment: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Skip to Recipe