The reviewer gave this recipe 0 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 7, 2005
Shortening is just a type of fat like butter or lard, it is readily available in supermarkets, try crisco, hope that helps
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The reviewer gave this recipe 0 stars. This recipe averages a 4.71 star rating.
Reviewed: May 18, 2005
I have recipe. Please, I need Baking instructions. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 16, 2005
My pie crusts were always hard and difficult to cut through. But since I found this pie crust on All receipes' Cookbooks, I can't stop making copies for people. I also send them right to All receipes Cookbook for more receipes. This is the number one pie crust receipe in my church and circle of friends. Thanks CR
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The reviewer gave this recipe 0 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 29, 2005
I wanted to try this recipe but i can't figure out what is shortening... can anyone tell me?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 24, 2005
I already had a good pie crust recipe but needed one that would hold together better. This recipe was fantastic. It had body yet was flaky, and the flavor was marvelous. Keeping everything cold as Carole instructs is important. I used apple cider vinegar since I was out of white vinegar, and it was fine. I will definitely make this pie crust many more times.
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The reviewer gave this recipe 0 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 20, 2005
I'm not rating this because I didn't follow instructions, and I'm pretty sure it'd work beautifully in a food processor, but I never drag that thing out (not dishwasher friendly). If I can't make it with my stand mixer, it doesn't get made. I gave it a shot, and though I have successfully made other pie crusts with the KitchenAid—there's one in the book that came with the mixer—this wasn't forgiving at all. It rolled out very poorly. Extremely sticky. Appreciate it being here, just the same. I might reconsider it if I had a ton of pies to do, making it worth getting the food processor dirty.
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Cooking Level: Intermediate

Home Town: Dahlonega, Georgia, USA
Living In: Chapin, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 1, 2005
Perfect! The pie crust recipe to use.
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Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 24, 2004
I love this pie crust!! It is a little fragile and difficult to work with but keep it cold and be patient. It is well worth it.
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Cooking Level: Expert

Living In: Elkton, Maryland, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 4, 2004
Bland! Judges said I would have won 1st place with my praline apple pie, except for the crust so I got 3rd. This crust tasted like cardboard. I even tried to make it again, except added 1/4 of sugar to make it more like a sugar cookie, didn't help it out much. Still looking for a better recipe.
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Cooking Level: Intermediate

Home Town: Watertown, Wisconsin, USA
Living In: Oregon City, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 29, 2004
This is the best pie crust. I get compliments on it every time. Roll out thin, but don't overwork. It gets temperamental sometimes, easily breaking or becoming dry and hardened. I like substituting the shortening for more butter. I save the egg white after separating it from the yolk, then use it to seal the top and bottom crust. Then I brush it onto the top crust for a nice glaze before making some slits for steam to escape.
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S

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 29, 2004
Awesone. Did't find it very hard, and came ot real flaky. Everyone thought my pie was store-bought
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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2004
This worked okay but the flavor of the crust was not as good as my usual recipe. Also the baking powder made the crust puff up a little too much.
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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2004
More shortbread than pie crust. This dough is way to moist and delicate to work with. I've made it twice now and reduced the amount of the liquid added to the flour mixture and it was still a pain to roll out. I doubled the recipe and added 5 T of liquid to make a two crust pie the second time. Rolled it out between Saran wrap. It tore while placing the bottom crust into the pan and I had to pat it in place. The top crust actually broke around the edge while baking. As for the baked texture, it is more like shortbread than pastry. Not 'flaky' at all, but crumbly and tender instead. Perhaps it is the addition of the baking powder. That wouldn't be bad if it wasn't such an ordeal to work with.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 22, 2004
This was my first attempt at a homemade crust. I don't have a food processor, so I thought it would fail. I'm making pies for Thanksgiving, but I wanted to make sure I could make this crust first, so I tried it out today with a pecan pie. Now, I love pecan pie, so I think I'd like it on anything, but I loved this crust. I really thought it wouldn't turn out right since I had to use a mixer and it took a while, but it really did turn out well, and I will use it again.
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Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 10, 2004
Worth the work!!! I used butter for the whole recipe instead of 1/2 shortening and only used about 5 tablespoons of the vinegar, egg, water mix. Turned out great.
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 5, 2004
This was more work than I had ever done before for a pie crust, but soooo worth it! This is the bomb of pie crusts!
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The reviewer gave this recipe 0 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 27, 2004
This recipe was a waste of my time. It was way too moist to work with and ended up tasting like a biscuit. I didn't have apple pie...I had biscuits and fruit! I won't even bother with it again and it's being removed from my recipe box.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 20, 2004
I tried this recipe for the first time last christmas. It turned out so well! I use it for fruit pies, and for quiche as well. It is so flaky. I didn't find it hard to make, but I don't think it would turn out as well or be as easy to make without a food processor. Thank you for the recipe. It is the only one I use!
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Cooking Level: Intermediate

Home Town: Pavilion, New York, USA
Living In: Spring Hill, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 18, 2004
this was really good. I did not have the cake flour but it turn out all right. It is a keeper for me.
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Cooking Level: Intermediate

Home Town: Ripley, Oklahoma, USA
Living In: Balko, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 17, 2004
Yummy! I wanted something a little diffrent than the typical pie crust. This is it!
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Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA
Living In: Macomb, Michigan, USA

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