About this recipe: This sweet shortcrust pastry freezes beautifully so you can prepare it in advance if you need to make a few pies or tarts.
I used regular salted butter and it turned out great! Used my food processer to combine all ingredients. - 02 Jan 2004 (Review from Allrecipes US | Canada)
I admit to using shortening. I thought I had butter. I didn't. I forgot the sugar too! But it was a great mistake! This crust was so tender. I filled it with a no bake pumpkin pie from this sight. Got all rave reviews. The secret of any crust is not to handle the dough. I use a spatula to gather it together. I dump dough on a lightly floured pastry cloth and using the corners of the cloth and pull it together. I just roll dough out and aside from turning; I haven't handled the dough. The warmth of your hands make crust tough. Practice makes perfect. I make at least 2-3 pies a month! - 01 Nov 2008 (Review from Allrecipes US | Canada)
I used this recipe because I was out of shortning. The dough was so easy to work with!!! Great recipe!!! - 04 Jun 2002 (Review from Allrecipes US | Canada)