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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Patti Barrett

Cooking Level: Intermediate

Home Town: Calumet City, Illinois, USA

Living In: Fox Lake, Illinois, USA

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Reviewed: Oct. 24, 2008

Wow, this is the best pie crust ever!!! I´ll use it for pork pies too :-) I have used half of the amount of the liquid. All the best from Berlin!

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Ciano

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Reviewed: Oct. 13, 2008

My first pie crust and it turned out beautifully. Thanks for the recipe!!

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icookstuff

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Reviewed: Sep. 23, 2008

The best pie crust.Thank you so much !!

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zina

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Reviewed: Aug. 1, 2008

When initially viewing this recipe, I thought it seemed like a lot of ingredients and a lot of trouble. Upon further inspection, however, I realize that it's really not that many ingredients. It seems like a lot of steps but it's just because all of the steps are explained so well. This turned out perfectly for me, and I'm not a very experienced "pastry chef". Flavor was fantastic and it was quite flaky. Perfect.

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RECIPEGAL13

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Reviewed: Jul. 26, 2008

I used a whole egg, and substituted the flour with graham flower. Used it for a blueberry tarte and cheese cake. Yummy, flaky, and hard to mess up.

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vw

Cooking Level: Expert

Home Town: Farmington, New Hampshire, USA

Living In: North Pole, Alaska, USA

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Reviewed: May 19, 2008

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)

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lana

Cooking Level: Expert

Living In: Manteno, Illinois, USA

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Reviewed: Apr. 1, 2008

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!!!

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Rex

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Mar. 8, 2008

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.

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KIRUWE

Cooking Level: Expert

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Reviewed: Feb. 3, 2008

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.

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SHERIGONGAWARE

Cooking Level: Expert

Home Town: West Mifflin, Pennsylvania, USA

Living In: New Alexandria, Pennsylvania, USA

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Reviewed: Jan. 31, 2008

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!

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shokobo

Cooking Level: Expert

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Reviewed: Jan. 17, 2008

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

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cookingkiddie1

Cooking Level: Intermediate

Living In: Hayward, Wisconsin, USA

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Reviewed: Dec. 30, 2007

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 :)

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Naz

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Reviewed: Dec. 26, 2007

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

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Newbie

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Dec. 22, 2007

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 !!

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foodNwine

Cooking Level: Expert

Home Town: Abbottstown, Pennsylvania, USA

Living In: Hanover, Pennsylvania, USA

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Reviewed: Nov. 30, 2007

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 do not use all of the water mixture. I use just as much as I need, which changes so an exact measurement cannot be given. I do not recommend dumping all the liquid in at once, but gradually until you're sure it's moist enough. I often make the crust the night before which makes it very easy to handle I'll be using this recipe again soon!

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jjay06

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

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.

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Herb E.

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Reviewed: Nov. 28, 2007

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!

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Nov. 25, 2007

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.

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red1147

Cooking Level: Intermediate

Home Town: Calhoun, Kentucky, USA

Living In: Utica, Kentucky, USA

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Reviewed: Nov. 23, 2007

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).

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