Reviewed: Nov. 26, 2009

This is a fabulous pie crust. I will use this recipe from now on. The only problem I had was on my pre-baked crust, I did not use any tricks and it slid down the pan. But it tasted awesome. The Pumpkin Pie crust came out fine though. Nice and flaky. By the way i used butter.

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Cassie

Cooking Level: Expert

Home Town: Ontario, California, USA

Living In: Kent, Washington, USA

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Reviewed: Nov. 26, 2009

I'm giving it four stars because it wasn't as flaky as when lard is used. Overall, good recipe, especially if you have butter-flavored shortening on hand.

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gourmetcook0921

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Reviewed: Nov. 26, 2009

I read the comments on this recipe, and followed the directions to a T. Unfortunately, this was the most difficult pie crust I have ever made. It kept falling apart over and over again, and was a mess. With butter, or without, freezing cold or not. I use All recipes all the time, and this is the first time I have ever rated a recipe below 4 stars.

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Philboyca

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Reviewed: Nov. 25, 2009

Tastes like crisco to me. I did like the way it rolled (tried the wax paper, what a waste of time). I think that I like pie crust made with at least some sugar in it

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Terri

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Brighton, Michigan, USA

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Reviewed: Nov. 24, 2009

The taste of this crust was great, and it was extremely workable with one change: use 1/4 c butter and 1/4 c shortening. The first time I made it, I followed the recipe exactly (using shortening only), and the dough was much more sticky and difficult to work with. The second time, I subbed half of the shortening for butter and... voila, a beautiful, easy to work with crust. Thanks!

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dae14

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 24, 2009

I used butter instead of shortening, I also doubled the recipe. It turned out very buttery, tasted good but not healthy for you at all. I would cut back on the butter next time. I used it with my chicken pot pie.Tasty!

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melbren

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Reviewed: Nov. 24, 2009

This is my 2nd pie crust from scratch and omgosh it was so easy. I do not have a pastry cutter so I used a butter knife. This my new go to pie crust. If I knew it was this easy I would not have bought any this Thanksgiving. Great easy recipe!!

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loveebella

Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 23, 2009

I loved it. As long as you put 1 Table spoon of sugar!

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Stacy LaCombe

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Reviewed: Nov. 22, 2009

I normally don't like pie crust at all, but this one was good!

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Holly

Cooking Level: Beginning

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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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Basic Flaky Pie Crust

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