Reviewed: Sep. 24, 2006

This pie crust is awesome! I made a home made Peach Pie with fresh peaches with double crust and it was really tasty. =P Deliciouoso!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kelsey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2006

I have been searching for this recipe my whole life. I always used to use the one on the inside of the shortening container, but found it too flakey and flavourless. This one is perfect. My husband loves pie and says that this recipe may be even better than his mother's.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Val D.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2006

I had never made crust before and was able to follow the directions exacty and made what everyone said it was the best pie since Grandma's. Thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JewelJoi

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2006

Thanks for the recipe. For 35 years I have only made pastry using a pound of lard. The results were good but sometimes I didn't want to make that much. This an excellent, flaky pie crust with a perfect flavour. It is definitely a keeper and I will likely be using this most of the time now. :o)

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Alvor

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Port Alberni, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2006

This crust is the best i have made in a while. It's that good.!!!!!!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LORIM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2006

This is a WONDERFUL pie crust recipe!!!! It sounds complicated but it's not. No food processor so used a pastry cutter to make the dough and worked well. It was a warm day so had to work quickly. Definately want to chill before rolling out the dough and then again after putting in pie plate. Looking forward to using this recipe for MANY, MANY more pies. Thanks for the posting!!!!!!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

farlo1027

Cooking Level: Intermediate

Living In: Hazleton, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2006

my food processor is ridiculously small. so when i was trying to fit everything in, taking half out, cutting in frozen butter by hand ... i thought, this had better be worth it. and it absolutely was. hopefully, though, i'll have a bigger better food processor before i want to make pie again. but i will use this recipe every time. thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2006

This is truly a good crust! I used it to make pecan pie, and it was delicious. I used a pastry cutter instead of the processor though, and it was simple, came together nicely, and easy to roll! Thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kate.m

Cooking Level: Intermediate

Home Town: Fonthill, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2006

The best pie crust out there. This is one area that I struggle with and have been on the lookout for a good pie crust recipe for a long time. Mine are always either too dry or too wet and making pie ends up throwing me into a tizzy. This recipe made things SO easy. Came out perfect. The extra steps are definitely worth it.So flaky and flavorful! This is going in my recipe box for sure!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WHITEYBEAR

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2005

I have always used my Granma's & Mom's pie crust recipe. It is a good standard pie crust and super easy, but has always left me wanting for a little more. Well I go a LOT more with this recipe. It takes a little more time to prepare, but is worth every second. I will never use another pie crust recipe!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

rhondade

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2005

I wouldn’t go as far as to say that this is the best pie crust I’ve ever had, but it is good. It is very light and flaky and almost had a buttery cracker quality. The dough would have been too runny had I added all of the liquid mixture. I ended up only using about 2/3 and the dough was the perfect consistency. Mine did crack a little while rolling, but it mended easily. Personally, I think this crust is better suited for quiche, as I’d prefer a denser crust for fruit pies. I’ll definitely make this again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

RETROINDIGO

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Athens, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2005

Great recipe! Will not use any others from now on. I was in charge of pies for Thanksgiving this year. Although I am a pretty good baker, I don't consider pies one of my specialties. The other problem was I had to work through Wednesday and didn't know how I would have time to make 6 pies Wednesday night after working all day! I made six crusts with this recipe the weekend before Thanksgiving and froze them. Wednesday night I pulled them out and added the various fillings and baked. They came out perfectly!!! Also -- I followed Mindy W's advice about rolling the crust out between saran wrap. WOW!! EASY AND NO MESS!!! Thank-you!

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

CLYNCH1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2005

I would recommend that you try this recipe out a few days in advance to make sure of the end result and your ability to do it. I used this recipe the first time to make 4 crusts. I ended up with crusts that are way too dry and cracking as I try to fold them. I literally was screaming in the kitchen, as it is Thanksgiving morning and now I have to redo my crusts.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KIKINE22

Cooking Level: Expert

Home Town: Albany, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2005

GREAT!! This was my biggest fear of trying. But on my 2nd try(1st one was to watery,kids helped) it was great. I didnt have a food proccesor, so I just used a spoon like I read on the sugg. Plus I only used 4 ices and pulled them out when the started to melt, then I put the liquid in the frig till needed, this helped from it becoming to watery. Its a KEEPER!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sylvia B

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2005

This is the first time i have ever tried a from scratch crust and I thought it turned out very well. I had no dificulty with it but because it was my first attempt I will try others so who knows maybe it will be my one and only.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KFELSMAN

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2005

This is by far my favorite pie crust recipe! It sounds a little labor intensive but it's not too bad. The key is to keep things cold and to handle the crust as little as possible so the gluten doesn't break down (which makes it tough and not flaky). I always just used a fork instead of a food processor and regular AP flour and it turns out wonderful. I've also used frozen butter cut with a cheese grater (easier then a fork) and it worked out great.

Was this review helpful? [ YES ]
36 users found this review helpful

Reviewer:

KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2005

This was my first pie i ever made and my family loved it!!! i just felt that 8 apples were too much. Although, i will make again for sure!!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

fiona

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2005

I have been making pie crusts for longer than I can remember and they all came out fairly okay. But when I tried your recipe my family couldn't stay away from my pies. This recipe was wonderful! Thanks a bunch for sharing!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

DONUTFRYER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2005

You really can't go wrong with this pie crust!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MBPG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2005

im terrible at making pastry, but this turned out great. i used it with asparagus quiche then again with other quiches i have made. this will be the recipe i use for all my pie crusts now.

Was this review helpful? [ YES ]
3 users found this review helpful