Reviewed: May 3, 2009

I am no baker by any means, and this was the first pie crust (and pie really) that I have ever attempted. It was so easy and turned out perfect. I had a little fight with it while rolling but that was operator error, not the recipe. I did use butter instead of shortening and keep in mind to double the recipe for a double crust pie. I do wish the recipe called for baking instructions since I'm completely clueless on that. It's a fantastic recipe and it will be my go-to from now on.

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karenh

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Reviewed: Apr. 30, 2009

All I can say is superb. Very easy to make and for the first time pie baker you can't go wrong with this one

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PSEELY

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Mason City, Iowa, USA

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Reviewed: Apr. 26, 2009

Quick, easy, and to the point. This is a very good/flaky crust. I used this to make quiche, my family was happy with the results.

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inounvme

Cooking Level: Expert

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Reviewed: Apr. 16, 2009

So easy to do and really tasty, I love this pie crust, thank you for the recipe.

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beckieg

Cooking Level: Expert

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Reviewed: Apr. 14, 2009

Great basic recipe. I used my hands (clean of course) to mix it all in, this seemed to make it much easier to mix. Used it with a quiche it was the perfect pairing. I cooked it for 10 minutes before at 325 and once my quiche was done my crust was not burned.

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MCM

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Reviewed: Apr. 14, 2009

Extremely crumbly and hard to work with. I used the suggestions from previous reviewers to avoid crumbling - but no success. Tasted good though, but not worth the effort.

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KRISRIZZIO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

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Reviewed: Apr. 13, 2009

Mine didn't flake, but it still tasted pretty good. Didn't know how long to bake it, but it ended up okay. May try it again...we'll see.

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CARMEN12345

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Reviewed: Apr. 12, 2009

this recipe is great I made a few changes i added half a tsp of cinnamon, used butter flavored shortening, 1 and a half tsp of white sugar and 1/4 tsp of vanilla and I had to add 4 tbs of cold water. Everyone in my family loved it ;)

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Jeremy

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Reviewed: Apr. 11, 2009

This was great. I used butter instead of shortening. It was definitely flaky. I used mine for a quiche and it worked great, and next time I make a pie this is the crust I'll use.

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melizathorn

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Reviewed: Apr. 8, 2009

Very good recipe for pie crust. I used butter and the flavor was great! Will be using again

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Kaily22

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Reviewed: Apr. 8, 2009

Good flaky crust, easy too!

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Apr. 7, 2009

this recipe isn't very good i used it for my cooking class during school and it kept on getting hard and wouldn't roll out and didn't only fail for my group but my cooking teacher tried it too, and even she got the same result.

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Josh

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Reviewed: Apr. 5, 2009

the best pie crust recipe! but i find it a bit salty so i make sure to use unsalted butter!

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LOVES TO EAT!

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Reviewed: Apr. 3, 2009

Perfect pie crust - flaky and yummy!

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Melissa

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: Wheatland, California, USA

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Reviewed: Mar. 29, 2009

I thought I had the recipe for the perfect pie crust until I tried this one. I have used this for a single crust pie and it worked out exceptionally well. It was very very flaky. I used the food processor to combine the dry ingredients with the shortening. Then put mixture in a bowl and added the water. I skipped chilling the dough and it still worked out fine and was easy to work with. I made a single cooked crust (for a lemon pie). I lined the crust with foil and used beans to weight it down. The end result was a perfect crust. Made the lemon pie that I was craving and topped it with a meringue recipe from this site. The end result was amazing.

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Annie B

Cooking Level: Expert

Living In: London, Ontario, Canada

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Reviewed: Mar. 25, 2009

I have never made pie crust in my life. This was quick, easy and simple and had great reviews. I will NEVER buy a pie crust again. This tasted amazing! I've never been a pie crust fan, so I added cinnamon, ginger and nutmeg (I was using this for an apple pie) and it tasted delicious. It was light and fluffy and full of flavour.

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skthurley

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Reviewed: Mar. 23, 2009

Buttery, flakey and simple. I used this with apple dumplings and it turned out great!

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three-peas

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Reviewed: Mar. 22, 2009

I doubled this recipe to make an apple pie. I made sure not to overwork it to keep it from being tough. It was so fluffy and flaky! It is a wonderful recipe. I basted the top with milk and sprinkled sugar and it just came out perfect! Thank you for the recipe.

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luvjim

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Reviewed: Mar. 22, 2009

I used cold butter instead of shortening, and this was the best crust ever! My family agreed too, which is always nice.

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anniefannie

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Reviewed: Mar. 22, 2009

This pie crust was wonderfully easy considering it was the first i've ever made, and i'm a teenager!! I did add a bit more water than was called for, but the dough turned out perfect!! This is a keeper!! Use with "Emily's Famous Apple Pie" recipe, and you will have a family favorite!! Enjoy.......

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