I chose this recipe out of the three becuase it had the best rating. I don't know what I did different from the others, but the dough was terrible! Sticky and flimsy. Very difficult to roll or work with. I tried to chill it for a half hour, but it was usless.

Reviewed On: Dec. 11, 2003

This recipe saved my Thanksgiving. I am terrible at making piecrusts. For my Lemon Meringue I cheated and made a 2-pie crust recipe for one. I made one 2-pie crust for the Apple (I didn’t have enough Crisco to cheat). Well, the dough was too tough (too much flour I guess – as always). It was not rolling out to cover the pan. I couldn’t go to the store because my husband had our car, so I desperately searched allrecipies to find a crust that used butter only (an ingredient I did have). This is the one I found. I followed the directions exactly. Dana’s Grandmother has gotten this down to a science because this crust is a dream. It rolled out beautifully, I can’t believe it. The transfer to the pan was effortless! I had enough crust to form a nice edge! Use ice water and let it chill like she says. One of the crusts was too sticky, but once I added floor to roll it out, it was fine. The crust won’t be as flaky as a Crisco crust, but it does add a nice flavor. Everyone was raving about the crust. To be honest, I really don’t plan on making another crust again and only use this recipe. You have found the dream crust I assure you!

Reviewed On: Dec. 3, 2002