I have a question! Has anyone tried this recipe a day or two ahead of baking the pies and kept the dough in the fridge until ready to bake? Did it still turn out? And, why are some saying it is not a good double crust recipe? Does the top crust get soggy or not hold up?

I was terrified to make a pie crust from scratch, but thanks to this recipe I now enjoy making them.

My family loved this crust!! I have been trying for the last 5 years to make a good crust. I put the dry ingredients and shortening in my food processor and whizzed it up and then I added my water. I only chilled the dough while I was making my filling. I didn't have enough shortening so it was half butter and it still turned out great!

That Was The Best Pie Crust I Ever Ate That Was Flaky Alright BUt The Only Thing I Did Different Was I Use I Can't Beleave It's Not Butter But Other Then That I Loved IT Oh And I Mixed It By Hand With A Fork...LOL..

My first pie crust! Perfect! Great tips from others: use butter, food processor, roll between parchment paper, chill before use, be quick so everything stays cold, and don't overwork to leave butter bits. Why have I been buying pie crusts all these years? This is WAY better, cheaper, and fast. Huh! Thanks!

I used butter instead of shortening and it came out perfect!

This is a winner. My crusts didn't LOOK very pretty because I'm not very talented, but they darn sure TASTED good!

This is a good, simple crust. I always add 1 tablespoon of vinegar and use milk instead of water.

Maybe I should have used 1/2 butter for this. I thought the result was very heavy with a shortening taste. Everyone said they liked it, but I didn't. You should be able to eat all the pie crust, and I just couldn't. I only chilled for about 10 minutes and rolled between two sheets of waxed paper. It was barely enough for a 2-crust pie, so you might want to make 50% more. I might try again, adding a little more salt and using some butter, for more taste. Also, I'd let it chill/rest longer than I did. It didn't fall apart, which tells me there's alot of shortening or water in the recipe. My Father used to make great pie crust, and he always told me when I was making it (and cursing it), "If it doesn't fall apart, it won't be any good." :O) That's true!

really goood, simple pie crust! I used butter instead of shortening and it turned out great!

Easiest pie crust ever! I used butter flavored Crisco, but didn't take the time to chill it. The dough was easy to work with and rolled out very well. It was very flaky and tasted great!

Woohoo! A great pie crust! I made one change, substituting half of the amount of shortening for butter and whirled the ingredients in the food processer. Done in a flash and the crust was absolutely wonderful! :)

I reduced the butter to 1/4 cup. This recipe was very small, so my crust was very thin and it didn't come all the way up the edges of my pie pan. It still came out pretty good, nothing to rave about. Just tasted like a pie crust.

Simply perfect!

Perfect I doubled thank god because it only made enough for one pie....I used half butter and shotening, perfet results did it in the food processor used it on chicken pot pie.....One of the best crusts i have had

This is good. I used it with a strawberry-rhubarb pie, so I added a few T of powdered sugar to sweeted it a bit. Perfect. Very easy to work with.

This was