Reviewed: Jun. 5, 2001

I have a fettish about good pie crusts. A wonderful filling cannot compensate for a poor crust. I have cookbooks from all top bakers, no recipe I have used compares to this one. Thanks a million!!

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FIILE

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Reviewed: Mar. 2, 2001

Fantastic! This is a perfect pie crust. It is more work and uses more ingredients than any I've made before, but definitely worth the effort. Very flaky and delicious. This will be my standard pie crust recipe from now on.

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BEV

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Feb. 7, 2001

WOW! I have been struggling to make a decent pie crust for ages...this is the recipe! It made a good size amount of dough, and the crust was flakey and delicious!

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GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 3, 2001

This is one of the best pie crusts i have ever tasted..A must try recipe....

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JEANEE

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Reviewed: Jan. 6, 2001

I love to bake but after several unsuccessful attempts at pie crusts I thought I gave up. Because I had an extra can of cherry pie filling I thought I would try again. Voila! This is the best pie crust I have ever tasted. My husband said it was even better than Marie Calendar's. Thanks so much for this posting, I am now the "Pie Queen"!

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ZOEBUG

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Reviewed: Dec. 29, 2000

absolutely FABULOUS. i, too, have had trouble with pie crusts -- they were usually more useful as doorstops. this recipe comes out with a flakiness worthy of any professional baker. it's NOT easy, and it requires time and patience, but the results are SO worth it! (btw: use cider or red wine vinegar for a kick to meat or apple pies).

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THREENORNS

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Reviewed: Dec. 17, 2000

Excellent recipe for pie crust. I used this recipe for a quiche crust and it turned out beautifully.

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HEBAH

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Reviewed: Nov. 28, 2000

This recipe was easy to make and everyone raved about the pies, this Thanksgiving. Delicious, a keeper!

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RCLANCY888

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Reviewed: Nov. 26, 2000

I loved this recipe. It was by far the easiest since you can do most of the blending in the processor and the flavor is great. Excellent!

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SRBAST

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Reviewed: Nov. 22, 2000

This is the onle pie crust you will ever need! It is absolutely the best. So flaky an tender, you'll want another piece of pie just for the crust!!

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PEACHEY

Cooking Level: Intermediate

Home Town: Fort Benning, Georgia, USA

Living In: Ridgecrest, California, USA

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Reviewed: Oct. 4, 2000

It's Apple season here in MI, so i was searching for an excellent crust, and THIS IS IT!!! made pies for company and the crust got rave reviews!!!! thanks so much for posting it.. it's a KEEPER

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MARCIMOON

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Chesterfield Township, Michigan, USA

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Reviewed: Sep. 27, 2000

I have never been able to turn out a decent pie crust...until this one! Truly the best I've ever tasted. I even dumped the egg & water in the flour mixture too quickly and the dough was overly moist. It still turned out perfect. The nicest part of is that it makes a generous amount of dough. I made a double crust pie and had plenty of scraps left for cinnamon sugar pieces that we all like so much. Thanks Carole! Great recipe! What else do you make???

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