This is THE Crust recipe that I may just use forever now. On my first try, I used it on a pumpkin pie. On my second, I used it on a pot pie, photo below, instructions in another post. Crust was great, but the pumpkin pie was not noteworthy. Thanks so much to Pim, for sharing it on her blog. Please go read it. Here's the link again: http://chezpim.com/bake/how-to-make-the-perfect-pie-doughI like it with salt added. I was eventually able to make it without extra water, as listed below. I use King Arthur All-Purpose flour.
