I love this crust, have looked for crusts that include baking soda and vinegar, this is it. I used reviewer "Mindy W"'s tip, using saran wrap when rolling it out, but I sprinkled 1-2 Tablespoons of flour on the top and bottom, to be safe. I thank CAROLEALANA for submitting this recipe, (which is now in my RECIPE BOX)

This crust was excellent. Very flaky and buttery. Too bad my apple filling didn't quite cook all the way. I was ticked - the filling didn't deserve the crust! And after all that hard work!!!

This is an amazing pie crust. I used it for a pot pie recipe the first time and it was amazing. It is also great for sweet pies. It makes a flawless crust. This is now my mainstay recipe for pie crust.

All I have to say is that I've been searching for the "perfect" pie crust for a very long time and my search is over. This was amazing!! I made this with Apple Pie I recipe from this site and got rave reviews!! You won't be sorry you tried this one!! Thanks, Carole.

WOW! What an AMAZING crust! I just made this for a lemon meringue pie...came out sensational! Crusts are generally fiddely, and I have to admit this was my first...but I've stuck this recipie in my cookbook for future use. Thank you!

THIS IS THE BEST PIE CRUST I HAVE EVER EATEN IT WAS NICE AND SOFT AND FLAVORFUL I USED LARD INSTEAD OF SHORTENING BECAUSE I HAD IT ON HAND AND IT WAS REALLY SOFT AND DELICIOUS

I've tried several claimed to be best ever pie crusts and none have turn out so perfect as this one. At least based on my standard :)

This pie crust was great. I'll be using it for my pies all the time.

I tried this several weeks back and forgot to give it reviews!! It is excellent!! My new favorite !! I received many great compliments from tough food critics!! THANKS !!

I've tried a bunch of pie crusts and this one is the best I've found so far. It's not nearly has heavy as a lard crust and has a lot more substance than just a shortening crust. It rolls beautifully too. I had no problems with sticking or breaking. I'll be using this recipe again soon!

Every year at Thanksgiving I strive to produce the best Apple Pie with a Flaky Crust. If you haven't tried this recipe your missing out on the best tasting, the most flaky, firm yet, soft like butter, to put your fork into and then melts into this desirable urge to have more. Yes, it took a few steps more to produce this wonderful crust, but I guarantee you will not regret this recipe. I wish it was my own, I don't think I would give it to just anyone. I'm pushing 60 real quick and this was the best year of my life for compliments on my pies. Just remember, keep your dough as cool as you can, rest it in the freezer for 20 min or so. Believe me you will be the talk of the neighborhood.

It was good. But WAY more trouble than it's worth. I think I mixed it a bit too much though. Maybe I should try it again and see what I think then!

I am giving this recipe a 5 because it taste so good. I think some of the problems I had was due to inexperience. I had problems with it crumbling too much. If you tried to wrap it in foil it fell apart. I used butter flavored Crisco sticks because it is so much easier to measure. I used the distilled white vinegar and it didn't have a bitter wangy taste.

I thought this recipe was very good. The only thing is that it was a little labor intensive. Note that if you do not have a food processor you can use a blender, pastry cutter, or a fork (but the fork requires a lot more work).

Very very good. Made it for my thanksgiving pumpkin chiffon pies. (Even used the excess dough to make cookies- I can't stop eating 'em!) I made two batches, and messed up the first one because of inexperience. The first attempt I tried to use a makeshift food processor and it came out too wet so I added ½ cups four. Then I put it in the fridge w/o wrapping and it came out dry… So in the end the dough was rather overworked. THEN to top it off I baked it w/o poking any holes in it, and it became a balloon!!! So to all of you first timers- ALWAYS remember to poke the pie crust before you bake it if you’re not adding a filling. But the second one came out beautifully! I still added ½ cup flour but monitored my liquid a little bit better. I learned from my mistakes and its moist, flaky, and slightly sweet. Yummy yummy!

I've used this recipe for years and it has never failed me once!

I have been baking for years and this was the best crust. I made two different pies and got rave reviews for both of them. Thank you