Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
This pie crust recipe yields enough dough for two 9" inch pies. The second pie dough can be frozen for up to 3 months. Or you can cut the recipe in half if you only want to make one.
Looking for other pie crust options for this pie? This basic butter crust will work well here, or this cream cheese and butter pie crust for an enriched flavor. You could also make the flavor a little bit more interesting by baking it in a Whole Wheat Pie Crust or a Spelt Pie Crust which are both super delicious. Need it to be gluten-free? Check out this Gluten-Free Pie Crust.