Reviewed: May 22, 2012

I must say that this was the most frustrating pie crust recipe I have ever used and I have made several kinds. I made as directed but could not get the crust to roll out. It would break apart every time I tried and I kept putting it in the refrigerator or freezer to make sure it was cold. I finally put it in the pie plate and pushed it down with my fingers and that worked fine, though I didn't get the pretty edge I was wanting. The bad thing was I quadrupled this recipe because I plan to make more pies this week to give away. Now, I may have to make a different recipe for my give away pies. : (

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Reviewer:

Robyn Grime

Reviewed: Apr. 20, 2012

THE best pie crust for a cook whom struggled with pie crust. This one comes out perfect! I used all regular flour, but am sure an added element could be had by halfing it with cake flour. Also, my crust did not take all of the yolk, vinegar, water mixture. I followed the instructions for 5 TBS at a time and that was a perfect tip to not "over water" the crust.

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Reviewer:

melissa

Reviewed: Mar. 20, 2012

Loving it! I just threw everything together in my mixer (dry ingredients first) and yep, what a great crust! I skipped the ice cubes, did not freeze anything, no extras, and even though my dough was a slightly greasy from the room temp butter, I had no fuss at all.

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Reviewer:

freckles

Cooking Level: Intermediate

Reviewed: Jan. 14, 2012

This is the BEST pie crust recipe I have ever tried! I have never had a pie crust turn out as flaky and wonderful as this one did--this is the ONLY recipe I will use from now on.

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Reviewer:

Bryanne R.

Cooking Level: Expert

Home Town: Eagle River, Alaska, USA

Living In: Rexburg, Idaho, USA

Reviewed: Dec. 26, 2011

This WAS good, but not the best I've tried. Worth using for a decent pie crust.

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Reviewer:

LUCIES12

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Cape Coral, Florida, USA

Reviewed: Dec. 5, 2011

I've never been that great at making dough, but this recipe was fairly easy even without a processor. The Crust was amazing, flakey, and strong. I could I have picked up my whole apple pie without it falling apart. The only reason I'm giving this recipe 4 stars is because there wasn't enough dough I had to switch to a smaller pan

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Reviewer:

easterngambler

Reviewed: Nov. 24, 2011

takes alot of extra work, is good, but not sure if its worth the extra effort

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Reviewer:

racnbe

Reviewed: Oct. 23, 2011

I'm not sure what all the hype is about with this recipe. I've tried to make it twice now and both times I ended up with a wet, sticky mess before I even used up half of the liquid ingredients. On the second batch, I stopped adding the liquid once the dough came together and just started to become too wet. I gently kneaded in a couple tablespoons of flour before wrapping it up and sticking it in the fridge. Honestly, I'm afraid to make a pie with it, I picked my own apples at a local farm and I don't want the thing to come out a big soggy mess. I guess we'll see what happens!

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Reviewer:

taricotta

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Oct. 3, 2011

So Good!!! GREAT for both sweet and savory items. I was not sure if this would work because I left it in the fridge for 2 days or so after making. I had it rolled into a ball and tightly wrapped. I had unwrapped it Sunday to check it out and it turned out wonderful! So very flaky and reminds me of my Grandmothers... except the lard. Will use this one again

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