The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 1, 2009
Nice recipe, still searching for the best one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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Living In: Sammamish, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 14, 2009
great recipe, I use it for making the chicken pot pie as well as for berry pies. Used a mix of butter and shortening for a bit more flavor. Easy and turns out great - thanks for a recipe that has helped me overcome my fear of making pie crusts from scratch!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 14, 2009
This is a great recipe! I've used it many times and it comes out flaky and the crust can be used with savory and sweet fillings.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 13, 2009
i love this pie crust! it never fails to stand up to whatever i put in it. best crust recipe i've found!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 5, 2009
A good basic and delicious crust. I didn't have cheese cloth to roll out on, but I rolled out with waxed paper on top and bottom after chilling in the freezer for 30 minutes and it came out perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 4, 2009
This recipe is now my fruit pie recipe. I used it with Grandma Ople's Apple Pie, and for the Apple Pie Bars recipe (I doubled this one and used it after theirs didn't work out too well). It was perfect, flaky, delicious. I ended up using all of the water, and found it best after just 10 minutes in the fridge rather than a full 30. If this were eBay, "Will do business with again A+++++++!"
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 4, 2009
i have been searching and searching for my moms pie crust and this is it. I love it so much. reminds me of being a kid any pie without this crust is just simply ok. its so easy to make too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 29, 2009
I take a lot of pride in making things from scratch, but have always relied on frozen crusts since the ones I had made in the past were tough and flavorless...that was until this one. I am not sure what is different, but this crust is wonderful! I didn't change a thing other than taking the recommendation to roll it out on waxed paper since I didn't want to wait to chill it. No more frozen crust for me; I even went out and bought a pie pan, finally! :)
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Photo by MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 28, 2009
This is the first time I've used this recipe, and it's my new favorite! I didn't chill my shortening or the dough, and it turned out great. I also 1.5'ed it for a thick 10 inch bottom crust.
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Cooking Level: Expert

Home Town: Sterling, Virginia, USA
Living In: Pleasanton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Jun. 24, 2009
I made this crust for the "Praline Pumpkin Pie II" recipe from this site. It worked out beautifully. I used half shortening and half butter and also doubled the recipe because I have a deep glass pie plate. I pressed the pecans and sugar down onto the bottom of the crust and prebaked it at 400 for 10 mins and then filled with filling and baked at 325 for an hour. I also covered the sides of my pie with foil for the whole baking process and it came out wonderful. This crust was truly delicious and flaky and got rave reviews from the whole family. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 23, 2009
The crust is very flaky and delicious. I like that I can use it for every thing from quiche to pecan pie. It is easy to roll out. I don't always chill it for the full 30 min. I just make the crust first and chill it for as long as I'm preparing whatever goes in it and it still works the same.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 20, 2009
Perfect & easy recipe! I used 1/2 butter and 1/2 shortening. Thanks!
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Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 18, 2009
This is great! My crust was nice and flaky. I usually "cheat" and just do the store-bought Pilsbury kind which is fine but this is way better. I made it with a peach pie and brought it to the office. It was a big hit! I doubled the recipe and it made two pies nicely.
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