That title doesn’t lie. I have been using this same recipe since I was eight years old- that’s over half my life! (Twelve years, to be exact.) You will never need another pie crust recipe after this.
Of course, I’ve changed bits and pieces of it here and there over the years, but essentially, it remains the same. It’s not my own recipe- if I was developing recipes at eight years old I can assure you I would not be a music major and in fact, be at pastry school. (Or already working full time at Disney, whatever.)
A bit of background: Every year as a child my family would take a fall trip to Colonial Williamsburg. Colonial Williamsburg is best in the fall because everyone else is trying to take last-minute beach trips and then there are the weird, slightly nerdy families like mine that go to a living history museum. I highly recommend it.
On one of those such trips, I purchased a book told from the perspective of a (real) eight year old girl at the time of the American Revolution. This book included a pie recipe, and as eight year old me often did, I dreamed of this recipe until I could go home and make it.
And now I am sharing it with all of you.
This pie crust has it all- flaky layers, golden brown edges, and goes perfectly with apple pie, a la mode.
Or just apple pie in general. Or just plain crust; pre-baked. I mean what. I don’t eat unbaked pie crusts, what are you talking about?