This nearly foolproof recipe makes a double batch of dough, enough for a bottom crust and either decorative cutouts to place atop your pie or a lattice top. The recipe describes how to make a crust with decorative cutouts for the Classic Pumpkin Pie (see related recipe at left), but if you're making a lattice pie like the Salted Caramel Apple Pie or Latticed Cherry Pie (see related recipes at left), after shaping the dough into 2 disks and chilling it for at least a few hours, simply follow the instructions provided in those recipes; there is no need to prebake the shell before filling it, as described here.
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