There’s a soy allergy in our house, so we can’t use vegetable shortening, and lard is hard to find around here. Thus, an all butter crust pie, which requires no other modifications from half-veggie shortening, half-butter recipes. I’m a big fan of sweet crust for sweet pies, so I use 1/2 cup of powdered sugar in my two crust recipe. The secret ingredient, however, is in the water. Or rather, the lack thereof. I don’t use water in pie crusts, I use other liquids. In this case, the crust was made moist with Trader Joe’s Spiced Apple Cider. Try that tactical approach. You can’t make a bunch of crust ahead to serve any ol’ pie purpose, but you get a delicious, tailored crust for the innards.
Some folks like to get all fancy with the top crust. I consider that a waste of time. Besides, with a supremely yummy crust, you don’t want to remove any portions of it.
Pie is universally loved as far as I know. But, crust seems to generate much controversy. Thank you for a yummy one. Ooh, have you tried almond milk?
I’m not a fan of almond milk, or, for that matter, almonds (or most other kinds of nuts). I stick with fruit juices for sweet and broth for savory pies.