Reviewed: Nov. 19, 2009

the texture was perfect; however, the taste was blah. i was underwhelmed.

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hotduck1024

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Reviewed: Nov. 19, 2009

Never thought I'd ever be able to make a pie crust and it come out so good! I love it!

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Mamagideon

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Reviewed: Nov. 16, 2009

I've been using this recipe for 4 years. It's perfect!

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chelsevans851

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Reviewed: Nov. 15, 2009

It tasted good but the dough was difficult to work with. It was actually not big enough for the pie tin I was using.

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Vivienne

Cooking Level: Beginning

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Reviewed: Nov. 14, 2009

This was my first time making crust for pies (as not a big fan of cooked fruit, but my husband is) and I used butter instead of shortening, but the crust was very good and flaky.

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Nosturtle

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Reviewed: Nov. 13, 2009

A little difficult to work with, but very much worth the effort. Tasted great, and was most definitely flaky and perfect for my made-from-scratch chicken pot pie. This is my new go-to pie crust!

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Chazwaine

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

THIS IS AMAZING! I will keep this forever, as it is now my official "pumpkin pie crust" and I will never change it! It kind of fell apart getting it into the pan, but I pressed the pieces together and it looked like nothing had happened. lol It was my own fault, I was in a hurry, and should have floured my rolling surface/pin more. It came out perfectly flakey, crust NOT burned, and completely cooked (none of it was still doughy, even in the middle) and it tasted great! I used crisco as my shortning, and I loved it. Sometimes the crust tastes too buttery for me, and it's like a sweetness overkill when paired with pumpkin pie. I might try using butter another time, to see if I still feel the same, but this deserves 10 stars AS IS. Thank you! P.S. The method of rolling the dough between sheets of wax paper is a GREAT way to make this a LOT easier!

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HawaiIrish

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Reviewed: Nov. 10, 2009

Very good. I doubled the recipe for use in an apple pie and was pleased by the tasty flaky crust! Suggestions: for the "flaky" you need to keep the fat cold. It helps to use refrigerated shortening (or butter, which I'm going to try next) to start. Also I use the thin plastic bag for vegetables from the grocery store to gather the dough after you've tossed the water in--that is, I turn the bag inside out and then use it like a glove to scoop the dough out of the bowl. Then you pull the bag back over your hand and you now have the dough in a nice ball, bagged, that I can give a squeeze or two to further combine the wet/dry and then put in the fridge to chill well. I do roll out the dough between two pieces of wax paper. I find dusting the dough ball with a little flour before rolling cuts down on sticking. To release after rolling, peel off one wax paper, then put it back and flip the dough over and peel the other wax paper off. Try not to overwork the dough, but if you need to try again chilling the dough always makes it easier to handle. Everyone loves homemade pie, so have fun with this!

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DRAT31

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Reviewed: Nov. 9, 2009

Used butter instead of shortening and used my food processor. Awesome recipe!

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mary_lou_m

Home Town: Port Washington, Wisconsin, USA

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Reviewed: Nov. 8, 2009

Piece of cake! Or should I say pie! :) Followed recipe exactly with the exception of pulsing the flour, salt and shortening in the food processor (which by the way made it SUPER easy and quick!) and did not have time to chill dough. Crust had a nice, flaky texture and flavor! Definitely a keeper!

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msgrozzy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 7, 2009

i live in tokyo and there are no frozen pie crusts,so i tried this one. i had never baked a crust in my life but now i do it all the time. this is easy and has worked for me in quiche, tarts, and pies. the last time i made this i used half butter half shortening and the result is a much tastier crust. thanks...i will use this again and again and it's easy to remember too!

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anne_o

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Reviewed: Nov. 6, 2009

This pie crust recipe is so easy and turns out right everytime. This is the only recipe I use now for pie crust

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Sally

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Reviewed: Oct. 30, 2009

this was very easy and had great flavor.... i used all butter though. i had leftover pot roast and decided to make pot pies... this recipe was great for the crust!

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orionmalkovich

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Reviewed: Oct. 30, 2009

This was definitely flaky. The recipe wasn't enough for me to make the top too so I had to double it. I will perhaps roll it out a little thinner next time though because it was a lot more crust than I usually like.

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Sarah

Cooking Level: Beginning

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Reviewed: Oct. 29, 2009

This is the easiest to make most delicious pie crust I have ever had in my mouth. Can I get a witness?!

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SIOUXZEEQUEUE

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Oct. 28, 2009

Cooking is a wonderful thing. You can always learn from someone. This recipe goes beyond all those that dare to compete. This recipe is phenomenal. As a pro... I look for people to WOW me and this person has done so. I will add this to my recipe box with pride. Tips: make sure you have the coldest of cold ingredients. It's crucial to have cold shortening and ice cold water. After you make the dough let it set in the fridge as instructed (atleast an hour). Follow the recipe to the tee. It's a great recipe! When I chilled it for over an hour it rolled out perfectly. No cracks or breaks! Make sure you wrap it while you chill it. Great recipe!!!

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Chef Shug

Cooking Level: Professional

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Reviewed: Oct. 27, 2009

great recipe, was very fast and easy! used the food processor to cut the butter and flour together. I used butter instead of shortening and added 1 tsp.sugar... was good and easy for top of a pot pie.

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Jamie Jensen

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Reviewed: Oct. 25, 2009

Great crust! I've made many and this was very easy, flaky and delicious. I substitutted sweet cream butter for shortening and for half of the flour I used whole wheat flour. I also added a dash of cinnamon and 1 tablespoon of sugar.By doubling the recipe, I had plenty for a lattice top crust and small heart-shaped cutouts.

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FLSHAVERS

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Reviewed: Oct. 23, 2009

I follow the directions, as is, and pie crust came out great. Because I did not feel like rolling the dough, I pressed it on right into the pie pan. It came out just fine.

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Mommyof3

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Reviewed: Oct. 21, 2009

Very good, nice & flaky. This was our first time using shortening and I'm not sure about it. Prefer butter. But, made a easy & great crust and have used twice since!

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MarthaIAmNot

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Basic Flaky Pie Crust

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