The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 7, 2009
I have made this crust twice now. The first time it turned out ok but the second time it turned out a lot better. Very flaky and moist. I made it in my food processor which was fast and easy.
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Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 7, 2009
i have been searching and searching for my moms pie crust and this is it. I love it so much. reminds me of being a kid any pie without this crust is just simply ok. its so easy to make too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 5, 2009
A good basic and delicious crust. I didn't have cheese cloth to roll out on, but I rolled out with waxed paper on top and bottom after chilling in the freezer for 30 minutes and it came out perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 5, 2009
This recipe is now my fruit pie recipe. I used it with Grandma Ople's Apple Pie, and for the Apple Pie Bars recipe (I doubled this one and used it after theirs didn't work out too well). It was perfect, flaky, delicious. I ended up using all of the water, and found it best after just 10 minutes in the fridge rather than a full 30. If this were eBay, "Will do business with again A+++++++!"
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 30, 2009
This is the first time I've used this recipe, and it's my new favorite! I didn't chill my shortening or the dough, and it turned out great. I also 1.5'ed it for a thick 10 inch bottom crust.
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Cooking Level: Expert

Home Town: Sterling, Virginia, USA
Living In: Pleasanton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 29, 2009
I take a lot of pride in making things from scratch, but have always relied on frozen crusts since the ones I had made in the past were tough and flavorless...that was until this one. I am not sure what is different, but this crust is wonderful! I didn't change a thing other than taking the recommendation to roll it out on waxed paper since I didn't want to wait to chill it. No more frozen crust for me; I even went out and bought a pie pan, finally! :)
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Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Jun. 26, 2009
I made this crust for the "Praline Pumpkin Pie II" recipe from this site. It worked out beautifully. I used half shortening and half butter and also doubled the recipe because I have a deep glass pie plate. I pressed the pecans and sugar down onto the bottom of the crust and prebaked it at 400 for 10 mins and then filled with filling and baked at 325 for an hour. I also covered the sides of my pie with foil for the whole baking process and it came out wonderful. This crust was truly delicious and flaky and got rave reviews from the whole family. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 25, 2009
Nice flaky crust. I also used butter because I had no shortening. I will try it with shortening next time, but this is the recipe that I will use for pie crust from now on. I have tried tons of different pie crust recipes because I just can't bring myself to use the prepared crusts. Thanks for the recipe. Update !! O.K. , I have now tried this piecrust with all butter, all crisco and half crisco, half butter - ALL GOOD. I have also found that you don't even have to chill the crust. I have been rolling it out between wax paper(with a little flour sprinkled on the dough) and it always turns out perfectly. The bottom crust stays flaky no matter how soupy the filling. I don't think I have made as many pies in my lifetime as I have since I tried this recipe. As one other reviewer said, it is great with any type of pie. Thank you..thank you for sharing!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 23, 2009
The crust is very flaky and delicious. I like that I can use it for every thing from quiche to pecan pie. It is easy to roll out. I don't always chill it for the full 30 min. I just make the crust first and chill it for as long as I'm preparing whatever goes in it and it still works the same.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 23, 2009
Perfect & easy recipe! I used 1/2 butter and 1/2 shortening. Thanks!
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Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 19, 2009
This is great! My crust was nice and flaky. I usually "cheat" and just do the store-bought Pilsbury kind which is fine but this is way better. I made it with a peach pie and brought it to the office. It was a big hit! I doubled the recipe and it made two pies nicely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 16, 2009
Super easy and so flaky!
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Home Town: West Valley City, Utah, USA
Living In: Makaha, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 11, 2009
Excellent non dessert crust and easy/fast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 8, 2009
Perfect crust!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 8, 2009
This really is your traditional pie crust. I prefer Martha's still. I gave it 4 stars because I changed a few things: 1. I rolled it out in between parchment paper, I found it helped the dough stay together and roll out easier. 2. I used pie weights and cooked the shell for 10-15 mintutes to make the shell crispier. 3. I used butter not shortening.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 4, 2009
Used as a bottom crust for an apple pie...came out perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
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Reviewed: May 27, 2009
Worked great for us as a bottom crust. So easy to roll out, our 3 yr old did that part. Thanks.
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Cooking Level: Beginning

Living In: Liberty, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: May 26, 2009
This really is a light, flaky, rather delicate crust...almost to the point of too much so. With only shortening for fat, the flavor is a little bland. I ended up using 4T of water to get the dough to come together and it really could have used another. As a good, basic, crust to stand in the background it works very well.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 25, 2009
After 50 years of baking pies and after trying countless new pie crust recipes, I think I may have found another favorite! Sure, I used half butter/half shortening, and sure, there are other fine recipes (as well as some real dogs!), but this one is the first that worked this well for me using the food processor. Easy to roll out too. I just might find myself making more pies now! And just as the submitter claimed, this really IS a flaky crust, but she forgot to mention how tender it is! This one's a winner.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 19, 2009
Love this recipe for fruit pies and chicken pot pie. Instead of a pastry blender someone suggested using a single butter knife and it works great. I am so happy to have found a recipe that makes me seem like a crust expert. Don't change anything!
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Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA
Living In: Moscow, Idaho, USA

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