Reviewed: Sep. 7, 2009

This was a good basic recipe, very flaky. It was hard to handle though even with floured utensils and layers of wax paper. I used it for a pie recipe that called for the top crust to be latticed, and I could not make lattice out of this dough.

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spicy_tasha

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Reviewed: Sep. 2, 2009

This is really good basic crust for my savory pies and quiches. I sometimes use 1/2 cup cake or pastry flour for an extra flaky crust.

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JENNCC

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Reviewed: Aug. 27, 2009

This recipe is outstanding! The crust is flaky and just sweet enough (but not overly sweet so it couldn't be used for a potpie recipe). I used it for miniature cherry pies (or daisy cakes as I like to call them) and they turned out great. The only reason I am not giving this recipe 5 stars is the lack of cooking instructions. While I understand what you do with the recipe dictates this a standard such as how many pie shells it makes (and their size) and how long to cook them would have helped out a lot while baking. I used to use a recipe that called for 475F and stuck with that temperature for about 10 or so minutes (for my mini pies, which are quite small but double sided). I will use this recipe again :)

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AWray

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

i changed it slightly to 1/4c butter and 1/4c shortening and only 1 tablespoon of water but it was so good.

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Hannah

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

Excellent! Used for chicken pot pie and it was great!! A keeper!

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BEKAHHOWELL

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

I will never make a different recipe for pie crust. This has everything I love. The flakey-ness. The thickness, and It baked all the way through and it wasn't flimsy and break in areas where apple poke through. Will be making alot this year!!

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luvmyitalianhubby

Cooking Level: Intermediate

Home Town: Roseville, California, USA

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Reviewed: Aug. 11, 2009

Really liked this recipe. It is very flaky we have used it fruit pies and pot pies too turned out great. Thanks.

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Maxie

Cooking Level: Intermediate

Living In: Jerome, Michigan, USA

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Reviewed: Aug. 10, 2009

This was a great crust recipe! I did how ever need to add slightly more water to the mix. but it turned out fantastic, and flaky! I also brushed the top of the crust with butter to give it a more light golden look.

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jennifer

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 10, 2009

Very flaky and perfect for the blueberry pie I made. Next time I too might sub some of the shortening with butter just for more flavor. I brushed egg over the lattice top of my pie and sprinkled with sugar which was helpful.

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Elie

Cooking Level: Intermediate

Home Town: Hillsboro, New Hampshire, USA

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Reviewed: Aug. 8, 2009

Just posted a picture of this pie crust. Very easy and turned out golden brown. I did use butter flavored shortening. Very Happy with the results.

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Veronica

Home Town: Hurst, Illinois, USA

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Reviewed: Aug. 7, 2009

Very flaky as promised- but not a lot of flavor. Next time I might sub some butter for the all the shortening and maybe add sugar.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Aug. 2, 2009

The first pie I made was pretty good flakey but it tore very easily The second was 2 days later and I couldn't get it to hold together.

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Katie1325

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Reviewed: Aug. 1, 2009

Nice recipe, still searching for the best one.

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CORBAC

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Reviewed: Jul. 30, 2009

I found myself with an abundance of blueberry's and decided to make a pie which I haven't done in 20 years. I followed the recipe exactly and it came out just wonderful.Thank you for sharing this with us.

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Sunflower

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Reviewed: Jul. 30, 2009

WOW! This was my first search for a home made pie crust recipe....and my last! It's perfect! My pie crust was flaky goodness. I couldn't believe it. Thank you for a fantastic recipe.

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CookETC

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Reviewed: Jul. 29, 2009

it was very flaky . I made a delicious pecan pie with a flaky crust (I can`t believe my self ). the only change I made is adding a vanilla extract to the pie crust dough.

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Jul. 27, 2009

Great recipe. I used a couple of teaspoons of sugar and butter flavored crisco instead of regular shortening and it came out great.

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MrsBarnes

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Reviewed: Jul. 26, 2009

Pie crust was the one thing I didn't bother to make from scratch. This recipe will change that from now on. I had great results and it was easy to roll out. Thanks for posting!!

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gurohime

Living In: Sammamish, Washington, USA

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Reviewed: Jul. 19, 2009

Was having such a hard time making crust, however this made it absolutely amazing! My mom even said it was better than hers :)

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BBROSE69

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Reviewed: Jul. 19, 2009

Wow. This was amazing. I took the other reviewers advice and I added just a little bit more ice water and it was the perfect consistency to roll. I also didn't chill it before hand. I took it right out of the bowl and then laid it between two layers of wax paper, and then roll it out that way. That way, when I transferred it to the pan dish, it was about a million times easier than ever before! This was sooooo delicious, no one would believe that I had made it myself :)

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