Reviewed: Oct. 24, 2009

Very good pie crust. It is especially good with pumpkin pie.

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Reviewed: Oct. 17, 2009

What a nice pie crust! I'm a first-time pie maker, and this still came out lovely. I did not have cake flour on hand, so I measured out 3/4 cup regular flour, took out about 3/4 tbsp of flour, and replaced it with an equal amount of cornstarch. I sifted this mixture before adding the other 3/4 cup of flour, and sifted again (I figured I might as well). I used a hand blender to mix together the butter and shortening before putting it in the freezer, which made it easier to work with when it came out. As per the recipe, I put half the fat into the food processor with the flour mixture, and then cut in the rest of the fat by hand. I was careful not to overmix, rolled it out between two sheets of wax paper (great tip), and actually I don't have a rolling pin so I used a wine bottle (it worked). I also let the dough relax in the fridge both before and after rolling out. Came out with just the right texture and a subtle flavor, goes well with either sweet or savory flavors. I think the mixture of shortening and butter really gives this a nice flavor.

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RedStar

Cooking Level: Beginning

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Reviewed: Sep. 27, 2009

If you're a first time pie maker like me, make sure you cut up your butter into small slices before you add it to the flour or it won't break up right. I had to scrap my first crust because it took too much mixing when I just stuck the whole stick in (hey, I didn't know any better). And don't use all of the liquid, just enough to make the dough stick together when lightly turning it in with a fork. Delicious crust for my first pie!

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Angelica

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Reviewed: Sep. 22, 2009

I have made many piecrust from scratch for many, many years and I also thought this was the worst!!!! I think you meant to say to use 2 3/4 cups of flour and then 3/4 cup cake flour. The liquid ingrediants are enough for a 2 crust dough, hench it needs much more flour than just 1 and 1/4 cup, I had a bowl of mush....twice!!!! I will make my own recipe from now on but I might add the baking powder for a change.

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kathyt

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Reviewed: Sep. 14, 2009

I just used this pie crust for my chocolate meringue pie - and it won a blue ribbon in the Tennessee State Fair! Hooray!

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Kristen House

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Reviewed: Sep. 4, 2009

I have been using this pie crust recipe (or one similar) for years and love it! I feel like it has lots of flavor and really enhances whatever pie filling you use it with. My one bit of advice (I use a pastry blender, not a food processor) is to make sure that your "chunks" of dough aren't too large prior to adding liquid. If they are I feel that it is sticky and ugly when rolled out.

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ALIPAIGE

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Jul. 5, 2009

This recipe did not work for me. I've made tons of pie crusts in my life, but this was without doubt the worst. I wrestled with it for a while, but it kept ripping and sticking, even after chilling it and rolling it out on a cold marble slab! I finally made my regular crust instead.

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KEPHAREL

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Jun. 20, 2009

I am 62 years old & have been trying to make a decent pie crust for half my life....this one is the only one you will need,trust me. I use it to make meat pies too..I add some dried herbs to the dry ingredients when making these meat pies....adds a little pizazz. Buy yourself some of those little aluminum pie tins & make mini pies.....cut out a heart of dough & place on top...bake pie as usual. Give to someone & tell them you made the pie with love just for them!! People feel special when they get their own little pie....this piecrust will make all the difference to whatever filling you use.

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sweetpea

Cooking Level: Intermediate

Living In: Boerne, Texas, USA

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Reviewed: Jun. 17, 2009

I have used this recipe 5 times the only thing i add is 2 tsp. of vanilla extract. I would not use any other pie crust for this type of crust.

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JOHNANDJENI

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Reviewed: May 10, 2009

I made a strawberry pie for my neighbor using this recipe for the pie crust..she said the pie was "WONDERFUL" and absolutely LOVED the pie crust...I'll be using it again since my neighbor and her husband thought the pie crust was "WONDERFUL"...thanks for sharing this great recipe.

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Shilo

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Shelby, North Carolina, USA

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Reviewed: Apr. 19, 2009

Thank you so kindly for sharing your wonderful recipe. For years I have made my pastry crust with just shortening and it was very good--flaky, pesentable but not as flavorable as those made with butter. But this recipe is everything a pastry crust should be--flaky, delicious and beautiful. I have been making it with 1/2 whole wheat pastry flour and 1/2 K.A. unbleached all-purpose flour as I did not have cake flour on hand and I used a little bit less water. But other than those minor changes, I followed the recipe exactly with great success. Right now, I have just made a double batch to do some English baking--treacle tart, and lemon and raspberry tarts. This pastry is just perfect for these!!! Again, I thank you for sharing!!

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dafadilly

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Reviewed: Apr. 1, 2009

I used this recipe to make an Apple Pie for my 1st Thanksgiving with my husband. Although it was more work than traditional crust recipes, it was worth it. This crust is DELICIOUS. Thanks so much for sharing!

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Jessica Renee

Cooking Level: Intermediate

Home Town: Alden, New York, USA

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Reviewed: Jan. 30, 2009

Doubled it, used Earth Balance shortening, and whole wheat flour instead of all-purpose for chicken pot pie, and WOW--thick, great, copious crust. I rolled it pretty thick since the dough was so cold, and I had way more than I need. And thanks to the shortening, the crust is just as good the second day, even after refrigeration, as it was the first.

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KLOKANEK

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 29, 2009

This crust melted in your mouth. The only reason I gave it 4 stars is because I didn't even come close to using the amount of liquid called for. I only used a little under half, so make sure you very slowly add the liquid to ensure the perfect crust!

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lusciouslisa119

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Reviewed: Dec. 10, 2008

I haven't made enough pie crusts to declare this one the best, but I was happy with the way it turned out and would definitely make it again. I don't see why some people think it's time-consuming or hard--I didn't find it to be so.

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Jill R.

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Nov. 28, 2008

This is truly the HOLY GRAIL of Pie Crusts! Thank you SO MUCH for posting this recipe!!! I just made 2 pies for Thanksgiving and never had so many compliments on my pie crusts. (Frankly I NEVER had any compliments on my pie crusts, previously.) Even my finicky, hard to please 88 year old Aunt said it was just like "old time" flakey crust and wanted to know the recipe. I followed the wise, gracious advice of another reviewer and rolled out the dough between 2 pieces of saran wrap so my hands never touched the dough, no extra flour was used that might alter the recipe, and made for easy transference onto the pie pan. Once I molded the dough on the pie pan, I chilled it 40 minutes in the fridge to relax the gluten, and for added complete, flakiness perfection, I then followed her advice and put it in the freezer an addl' 20 minutes. What a difference! This crust will make any baker envious! Do yourself a favor, please try this recipe with the added hints. It adds a few steps, but you won't be disappointed. It not only tastes good, its gorgeous in presentation. Happy Baking!

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JONSGIRL1

Cooking Level: Intermediate

Living In: Mankato, Minnesota, USA

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Reviewed: Nov. 26, 2008

I didn't use cake flour, I didn't have any. So, just used regular flour. I used lard not vegetable shortening along with butter. I have to say this rolled out so nice. And it didn't shrink like lots of other pie crust recipes. This is the best pie crust ever. I made three pies yesterday and will be making 2 more today for Thanksgiving. Definetely a five star recipe.

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kenanddeb

Cooking Level: Expert

Home Town: Skowhegan, Maine, USA

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Reviewed: Nov. 15, 2008

This was the first time I made a pie crust from scratch and its REALLY good! I followed everything exact except i didn't have any cake flower so I used regular flour. We only use White lily so I did have a good quality flour. I took the advice from another reviewer and put it back in the fridge after forming it into a pie plate. Once i baked it, it shrunk a little, but i believe it was my fault. I made a chocolate pie with this crust and brushed the crust with egg wash and sprinkled a tad of sugar on it....I will keep using the recipe until i get it perfect! thanks!

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michelle

Cooking Level: Expert

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Reviewed: Nov. 5, 2008

Good, good, good! Though I think the liquid amount should be reduced or explained better. Mine came out pretty wet. (I am a first time crust maker) I had so much liquid per the recipe, as I was adding, I guess I got overly secure and should have added it more slowly, only as needed. It was still awesome, after refrigerating overnight, and a little extra flour when rolling. The flavor was very tasty! I cannot wait to try again!

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