Reviewed: Oct. 8, 2009

It worked well, and it tasted good. But it did not taste *great*, it lacked that special something. I used butter flavored crisco, and perhaps in the future I will use half crisco and half real butter to try and get the taste I want out of it, because it really did flake very nicely :) Thanks for the recipe!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 8, 2009

nice pie crust. great for lemon meringue pie. Also, I added a little bit of butter to it.

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DaSuga

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Reviewed: Oct. 7, 2009

I made this for a tuna/green-bean and a butternut/feta pie, and it turned out brilliantly. Next time I'll use the tip to roll it out between two sheets of baking paper

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Tamara

Cooking Level: Intermediate

Living In: Johannesburg, Gauteng, South Africa

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Reviewed: Oct. 6, 2009

Very flaky indeed. Turned out perfect for a 9 inch deep dish pumpkin pie.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Oct. 2, 2009

This recipe is very easy and the crust comes out very flaky! It is very important that the dough is chilled properly, I have found that if left out too long, the dough becomes difficult to work with and sticks very easily. If this happens, stick it back in the fridge for 15 minutes and it should be okay!

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LBCook

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Reviewed: Sep. 29, 2009

A good, simple, easy to handle pie crust. I used butter flavored shortening and it tasted very good (the finished crust that is). Remember to liberally dust your work surface and dough surface otherwise it will stick! This recipe yielded enough for one pie crust with enough left over to make a small dessert or two.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Sep. 26, 2009

The first pie crust I've ever made that didn't crumble or crack when I rolled it out (and I've made a LOT of pie crusts)! It rolled out beautifully into an almost-perfect circle with no problems. I like to make a couple extras, roll them out into circles and then roll them loosely into tubes like the pre-made Pillsbury pie crusts. Wrap in waxed paper and foil, seal, and freeze. Allow to thaw overnight in the fridge before using. Much better than those store-bought ones which use trans-fats and preservatives!

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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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Reviewed: Sep. 23, 2009

Great recipe. Makes one crust, so double if you're making a two crust pie. Be sure to follow the instruction to chill the shortening and the water. Chilling is crucial for a flaky end result, and you can make this pie even better if you also chill the flour, your mixing bowl, the appliance you use to cut the shortening into the flour, the room you work in, etc. If you want a richer crust, you can substitute some or all of the shortening for butter, using equal portions. However, butter won't flake as much as shortening. My final note is that you should work the dough as little as possible. The more you roll and reuse dough, the less flaky and tender the end result will be.

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ABoston

Cooking Level: Intermediate

Home Town: Tifton, Georgia, USA

Living In: Manhattan Beach, California, USA

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Reviewed: Sep. 22, 2009

Yum! I used butter and 1 tsp of sugar as others have stated. It was my first pie crust...I made apple dumplings. Sooo good. Hard to roll out. I ended up using way more ice water to get it to form. Will make again.

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Tracey

Cooking Level: Expert

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Reviewed: Sep. 22, 2009

The Best! So Easy! So Delicious! No more store bought crusts for me. I used this for the Fresh Strawberry Pie I recipe from this site. Both compliment each other. I brushed crust with egg white, sprinkled with sugar, and pre-baked for 30mins. Perfect! So flaky! Only crust I have ever accomplished! Stayed together & didn't come apart when cutting-pie slices came out perfect! No scooping out filling & tossing crust onto plate. Will use for all my favorite pie recipes!

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kristie

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Reviewed: Sep. 20, 2009

Very flaky, but hard to roll and needs a little sugar.

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SHAMUTHEKILLERWHALE

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Reviewed: Sep. 20, 2009

Love this crust. As others did, I used butter instead of shortening and did add one teaspoon of sugar. Was delicious and very flaky.

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sixhalfdozen

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Reviewed: Sep. 20, 2009

This was a perfectly serviceable crust, but I really don't think it's anything to get rapturous over. I doubled the recipe and had just a little more than I needed for a double crust 10" pie.

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Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 18, 2009

I wanted to make individual pot pies to freeze, so I used this recipe for the crust. It froze nicely and was still flaky when baked. I made no changes. I'm looking forward to using it with other recipes. Thank you Stephanie for sharing such an easy delicious recipe.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Sep. 17, 2009

This pie crust was very easy and very good. I didn't realize what a difference it makes to chill you shortening (I used butter flavored crisco). Be sure to chill your dough before rolling it out. Chill longer than 30 min. if at all possible. Also, if you need to pre-bake your crust before adding the filing, make sure that you chill the crust again after you roll it out, otherwise there is a good chance your crust will shrink when you bake it. I will make this again.

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Terry

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Reviewed: Sep. 16, 2009

Easiest crust that I have ever made. I used butter because I do not like using shortening. I know that shortening tastes the BEST!!!! But I just can not bring myself to buying it.... The butter worked just fine in this recipe. Every other great crust recipe that I have makes like 8 - 10 crusts. This was one crust. Simple. and GOOD!

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