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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Reviewed: Oct. 20, 2009

Used this with Grandma Ople's apple pie and it was delicious!

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cilla47

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Reviewed: Oct. 19, 2009

it does yield a very flaky crust, but because it is so flaky, it doesn't hold its shape well once cut -- which doesn't really matter since you are going to eat it anyway i guess. i used unsalted butter in place of the shortening, next time i will use salted butter instead.

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Oct. 18, 2009

Since i've found this recipe i use no other. Simple recipe and very good.

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chic

Cooking Level: Intermediate

Home Town: Bedford, Pennsylvania, USA

Living In: Cumberland, Maryland, USA

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Reviewed: Oct. 13, 2009

I enjoyed making this pie crust. Easy, simple, tastes good. I will try it with butter flavor crisco next time.

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Lisa Marv'sWife

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Oct. 13, 2009

My first real attempt at homemade crust. It was so easy and turned out so great. Didn't change a thing!

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AuntyB

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Reviewed: Oct. 13, 2009

Made a perfect apple pie crust!

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Amanda Y

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Reviewed: Oct. 11, 2009

This is a five star recipe merely due to its simplicity, easy to follow instructions, and excellent reviews. Now, I had to be the difficult person who wanted to make a healthier version. I used half all-purpose and half white whole wheat flour. I substituted Crisco for an organic, non-hydrogenated vegetable shortening. This mixture did not work and I don't believe i added enough water to the mixture. In the future, I will have to use either all organize all-purpose flour or a ratio of organic all-purpose flour and whole wheat pastry flour (not white whole wheat flour). Additionally, I will use 1/4 c shortening and 1/4 c butter. I use this crust for pot pie and it seemed to have a very bland taste. I will play with this recipe to yield a healthier version. Without considering my alterations, its a simple, great recipe to use for pie crust.

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