Reviewed: Oct. 4, 2004

the best crust I have ever made!! I might add a bit more sugar next time, but over all was delish!!!! 20 stars!!

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Aug. 11, 2004

Yes, this recipe does take a little longer than most pie crust recipes but it is THE BEST crust i have ever tasted. My family raved about how delicious it was- not too salty but not too sweet and SO FLAKY!! Yum! I added 3 1/2 TBS of the egg/vinigar/water mixture and it came out perfect! Thanks for the best pie crust recipe! None compare!

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RunninGirl

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Reviewed: Jul. 28, 2004

This was the first pie crust I've ever attempted. I was so happy with the results. The crust came out perfectly (just like Mom's if not better...and, she makes a mean pie crust). I can't imagine finding another recipe so the work, for someone who doesn't know any better, was no big deal. Definitly a keeper recipe. Thanks.

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COOPER4

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Reviewed: May 24, 2004

I can eat this crust all day long. If you are going to make a pie you might as well make it with the BEST pie crust there is. This is it. It is worth the hard work. I think the secret is how you mix the butter and shortening into the flour. You have to make sure the butter or shortening are not mixed in well. Instead they must be cut into small pieces pea-sized or even larger is ok.

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JZP93

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Reviewed: Apr. 9, 2004

Definitely one of the best pie crusts that I have ever made. I love to bake, but I tend to shy away from pies since my crust always comes out tough. Although this recipe requires a few additional steps, I think it is well worth the extra effort. As Carole recommends, the key is to sprinkle the liquid mixture a little at a time. (I used about 4 Tbsp.) At first, mine felt a little too moist but I sprinkled a little flour on the dough prior to rolling it out and it came out just right. I recommend rolling it out between wax paper so that once the crust has been placed in the pan you can peel off the wax paper without tearing the dough. The only additional step I took was to refrigerate the crust for about 15-20 minutes after I placed it in the pan. I've been told you need to let the gluten relax after you've rolled it out to avoid too much shrinkage when pre-baking the crust. All I can say is my pie crust came out pretty close to perfect. My husband gave the crust a thumbs up. Thanks Carole!

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lil' menehune

Cooking Level: Expert

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Reviewed: Feb. 29, 2004

I think it's great. Today was the second time I used it (for a cherry tart recipe), and it was delicious. The first time I used it for an egg custard recipe and we hated the egg custard, but we loved the crust! I think the secret is vinegar, and I used rice vinegar since I don't have white. If you cook a lot I suggest getting a huge magimix/food processor with a kneading blade and dough hook. That's what I used for this recipe and I just dumped everything together and it still came out great. I used this recipe for tarts, even though it says for pies.

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RUTHLILYCAT

Cooking Level: Expert

Living In: Santa Rosa, California, USA

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Reviewed: Feb. 16, 2004

I'm not sure it's entirely worth all the effort, but this crust did turn out as flaky and delicious as other reviewers say....I think it "saved" my rather tart pie in the end. The cake flour makes a difference (not a huge difference, mind you, but a difference nonetheless). I didn't have a large enough food processor, so I cut in the shortening and butter with forks as suggested by other reviewers. I did find I had to cook the pie a little longer than usual in order for the crust to cook all the way through, but this may just be my oven, so I could only suggest keeping an eye on it.

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Alison M.

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Reviewed: Jan. 9, 2004

Awesome crust!

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Gaurav

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Reviewed: Dec. 15, 2003

This is excellent pie crust. I have used this recipe several times, and every single time it turned out perfectly. The consistency makes it easy to flute the edges and it tastes great.

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HALCYON0

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Reviewed: Dec. 2, 2003

Best pie crust ever!! The only recipe I use - I just tossed out all the others! If you have any extra - roll it out and cut into squares with pizza cutter, sprinkle with sugar and cinnamon and bake at 425 degrees until lightly browned. I call them "Pie Crisps" and they are yummy!!

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KELLYKIDS6

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Reviewed: Nov. 29, 2003

I had high hopes for this pie crust given the great reviews, but it didn't work for me. I don't have a food processor, so I had to do everything with a pastry blender. It looked okay going into the oven (I needed a pre-baked crust), but it shrank and looked like a disaster when it came out of the oven. (Perhaps the pie crust shrinkage was probably my fault?) I was disappointed with the taste/texture as well -- once again didn't meet my expectations based on the reviews. Will go back to my good ol' Betty Crocker standard pie crust!

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NESODDEN COOK

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

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Reviewed: Nov. 27, 2003

This recipe does take a bit more work than other crusts, but it's worth it. I used some of the left-over crust strips to make pie-crust treats, and they went lightning fast. The crust also doesn't stick to the pan. Take care not to add too much of the liquid, or it gets too wet fast.

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mary b.

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Reviewed: Nov. 11, 2003

My crusts have never been so good!

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BESTAMJO

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Reviewed: Nov. 8, 2003

This is a wonderful crust and I'll admit that it does take a bit longer than others, but I agree with other reviewers that you can either do fillings or cleanup while chilling ingredients...it's worth the time. My husband really liked the fresh apple pie I made with this crust...it had good flavor and consistency first time around! I saved the leftover liquid mixture in the fridge for future pies (used yogurt containers work good for this.)

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Christine O.

Cooking Level: Expert

Living In: Peru, Nebraska, USA

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Reviewed: Oct. 31, 2003

This is a great recipe. I have made this "my" pie crust. My husband loves it. When I made it for the first time he said...."I didn't know you could make such great pie crust. ...so why were you buying that Pillsbury stuff?"

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AARONS COOK

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Reviewed: Oct. 11, 2003

This recipe was really simple and worked great. I was actually trying to figure out what to do with the cake flour in my pantry anyhow (I bought too much for a recipe and that was the only recipe that I had that called for cake flour until now.) I doubled the recipe and made a wonderful apple pie with it. Note:After added the maximum amount of water, it will seem a little dry still and hard to hold together. This is O.K. Just mold it into a ball, wrap in saran and put in the fridge for 20 minutes. When I started rolling mine it basically fell apart and kept on breaking into little pies. Just keep rolling these pieces. They will come together. I rolled mine on wax paper for easier transfer to the pie plate. I put a little flour on my rolling pin when needed, but otherwise didn't add any extra flour. Great recipe! Great flavor! Only my 2nd attempt making crust and came out perfect. I will keep this recipe in my folders! I went back and made this recipe a second time and the dough came out really moist. Not dry at all like the first time. I have made 2 more pies since then and the dough always turns out moist. I think the first time when I doubled it I added too much flour or not enough butter/shortening, but this time it came out even better! So this recipe deserves 6 stars because it came out great even when I apparently messed it up! :)

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AngelaM

Cooking Level: Expert

Home Town: Canton, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Sep. 28, 2003

Very easy to make, I chilled it just a few short minutes and used all butter, no shortening as we don't really good with that in Australia, and mine actually was quite dry if anything, not moist as other reviewers have found. I made cake flour by substituting a 1/4 cup corn starch for the rest normal bread flour too as that's how we make cake flour.

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LOULOU73

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Reviewed: Sep. 24, 2003

My search for a really excellent pie crust is over. I disagree with some of the other reviewers, and did not find this too time consuming or difficult, especially since it can be done with a food processor, and a filling can be made and set aside while the butter and shortening are freezing. I doubled the recipe, freezing half. There was no need to double the liquid mixture, since I only used about 6 1/2 tablespoons. The crust turned out perfectly. Really good for fruit pies.

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3LIONCUBS

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Reviewed: Sep. 8, 2003

Didn't like the taste so much. This recipe is way too time consuming for me. I prefer a more 'basic' crust. Caroline

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CARODUN

Cooking Level: Intermediate

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Aug. 26, 2003

I love this pie crust! It's pretty time consuming but sooo worth it. I've used this recipe three times so far. Once with the Glazed Apple Cream Pie, another time with some little strawberry mini pies, and tonight with Tomato Pie II. Each time has been dee-licious! Thanks for sharing =)

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DAISEYDAIS

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Baker's Secret Pie Crust

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