My first time ever making pies, I used this recipe to make five double-crust apple pies and four pecan pies. They came out great, even though I messed up the first two crusts trying to roll them out between two pieces of wax paper. The rest rolled out beautifully on a floured tabletop. I used lard for the shortening. The crust was so flaky.

Reviewed On: Dec. 29, 2006