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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jayare

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Reviewed: Mar. 16, 2009

First time making a pie crust and it wasn't as scary as I thought it would be. This recipe is very easy. I didn't have enough shortening so I used half shortening and half butter. I did double the recipe but still found it just wasn't enough to make a double crust to cover my pie plate (I think I have a big one!) so next time I will triple the recipe. Used the crust to make an apple pie. Highly recommend this recipe!!

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christophersmom

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

This was a good flaky crust but I dont think it was anything special. Dont get me wrong it was good though! What a pain to work with too, it kept crumbling everytime I tried to lift it up to put it in the pie pan after I rolled it. I'll probably stick to my normal pie crust recipe that tastes just as good & is soooo much easier to work with.

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nrsejessica

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2009

BEST EVER PIE CRUST, NO DOUBT ABOUT IT! I would double the recipes for apple pie. Very flaky indeed and everyone loved it! My husband would comment, "best ever pie!"I would recommend it to my friends.

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Pampered Lady

Living In: Dinuba, California, USA

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Reviewed: Mar. 7, 2009

This tastes very good and is very flaky...however, I have a very very tough time rolling this out. I have tried everything...rolling on floured board, rolled between waxed paper, between plastic wrap...it always tears, cracks and crumbles!! It takes me sever trys..and I always have a tough time getting it to fit my 9 in pan!! I'm not sure if its me or the recipe..I'm going to keep trying....I might add a little sugar too, its needs a little sweetness IMO. Thanks for the recipe!!

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KAWGIRL

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

Living In: Wooster, Ohio, USA

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Reviewed: Mar. 4, 2009

I've made this crust a couple of times and it works really well for me. I prefer it with butter-flavored shortening. A good, easy, turn-to pie crust (wish I had someone ot roll it for me). Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 1, 2009

I love this recipe. I don't think I'll try any others after this one. No mess, rolled out super easy. I froze it, and jut let it unthaw before rolling out.

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L.Cumminger

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2009

I've been looking for a pie crust recipe for a while now and this one impressed me the very first time I used it!

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banana

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 25, 2009

Came out great!

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Semper_Fi _Wifey

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Reviewed: Feb. 22, 2009

this was the first pie crust I have ever made, and I was astonished at how simple it was and how delicious it turned out.

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Les!

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 22, 2009

I am giving this a 5 star rating b/c the crust was phenominal... however I was dissapointed that the directions didn't indicate whether this was for a double or single. I only made one and it was not enough for a top and bottom. So now I know for next time. Otherwise, it was so easy to make and most ingredients i usually have on hand... and if I don't have the shortening, I do have butter! Thank you!

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JBLAZ17

Living In: South Bend, Indiana, USA

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Reviewed: Feb. 22, 2009

I was away from my kitchen and needed a dough recipe so I could whip up a pie at the last minute, so I tried this one. I was in a rush and only had butter so I used the food processor and processed flour and butter then drizzled the cold water in while I pulsed a few times. Then I dumped it onto a floured board and formed two balls I doubled the recipe) There wasn't time to chill the dough, so I simply rolled it out between two pieces of plastic wrap and it was quite easy to work with. The best news is that it actually tasted as good as my tried and true recipe in my kitchen file. This makes a very light and flakey crust - everyone who ate the pie remarked at how delicious the crust was. This was so good, in fact, that I plan on baking it side by side with my regular recipe to determine whether or not I should begin using this as my standard. No need to worry if you don't have time to chill this dough - you can be pretty confidant that whatever you make will taste delicious with this dough as your base!

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paulncheri

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 15, 2009

This is the same as my Grandma's recipe for pie crust! She is well-known for her wonderful pies, and the secret is in the crust! Do not hesitate to try this recipe; it always turns out flaky and delicious! Thanks for sharing!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Feb. 13, 2009

Perfect pie crust - I use a double recipe for both a top and bottom crust.

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Mallow1

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Feb. 7, 2009

Excellent seemingly foolproof recipe. I am not known for my flaky pie crusts, but this crust was great. I tend to over-work them but this recipe withstood even that. Reading previous posts, someone commented that one recipe wouldn't be enough for a 2 crust deep-dish pie, so I made half 1 and a half recipes. I ran out of shortening so topped off the rest of the fat with some butter. Also, my shortening came out of the pantry, the result was still great. Nowhere near as pretty as the latticed top of the picture, but it was gobbled up so fast nobody would have noticed. I made this crust to use with Chicken Pot Pie IX from this site.

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MOMTORGGI

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Reviewed: Feb. 5, 2009

This pie crust is awesome and super easy. I always would avoid making pies because the crust was such a pain to make but this one is perfect!

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Krysten

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Reviewed: Feb. 4, 2009

nice and flaky pie crust... I used this recipe to make chicken pot pie but I had to double it to make the top crust. I will try this with a fruit pie next time. Thx for the recipe!

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