A few years ago, one of my New Year's resolutions was to learn how to make amazing pie crusts from scratch. It's not that the Pillsbury dough is bad - it's not and I still use it in an absolute pinch. It's that it shouldn't be a mystery, there should be a fabulous recipe and I should be able to make it and love it. Or at least that's how my brain works. Cooking is science in its most delicious form.
I didn't achieve my goal that year, but at the time I would only consider butter based crusts. And if you ask me, I think those taste the best. However, I understand the science of why butter based pie crusts are difficult to achieve perfectly all the time.
When I opened the bakery, I knew I was going to have to conquer this issue and quick. I found this bulk pie crust recipe on Pinterest at Six Figures Under. Yes, it is a shortening based pie crust. I was afraid to try it because it makes 20 crusts at once and what it they all stunk? What if it was awful?
I've lost track how many times that I've made this now - I make a lot of pies for shows. It is absolutely perfect for sweet or savory pie.
So if perfect pie crusts is on your list - try this one and tell me how you like it!