Reviewed: Feb. 4, 2009

This was the flakiest crust that I have ever made! I used chilled butter instead of shortening. Rolling the dough between sheets of waxed paper cut down on the mess and made for easy transfer to the baking dish. I skipped the 30 minute chill in balls and instead chilled the top layer of dough in the fridge while it was sandwiched in wax paper until I was ready to cover my pot pie. I coated with egg white and prebaked the bottom layer to prevent sogginess. This is definitely a keeper.

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Jasperbell

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jan. 31, 2009

I was really nervous to make a pie crust... my last one had been a disaster!! This one sounded really easy, and it was! I used butter b/c that's all I had... it worked really well... even rolling out the crust was really easy! I'll use this recipe again!

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hungrigrl

Cooking Level: Intermediate

Home Town: Dalton, Pennsylvania, USA

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Reviewed: Jan. 30, 2009

Great crust! I was looking from something like my grandmother used to make and this is it. Light, flaky, easy to make... Excellent.

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Ckayzee

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jan. 28, 2009

It isn't as easy a refrigerated pie crust. BUT this tatses so much better. You get a sense of satisfaction after serving this too.

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: Jan. 28, 2009

I love this pie crust! I tried few recipes before i found this one and now I use all the time for all kinds of pies. You have to make sure you use chilled shortening and ice water because it does make a lot of difference.The crust is very flaky and delicious!

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Ksenia Tuttle

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Reviewed: Jan. 25, 2009

Very easy to make, I've used it for my quiche! Did a half and half of butter / shortening. Will use it in the future!!

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Lucky

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Jan. 23, 2009

This pie crust is wonderful. I have never made a pie crust in my entire life-never had a need to as I usually HATE pie. BUT...I decided to make a chicken pot pie and needed a crust. Whipped this up around lunch time, put in the fridge, and four hours later took it out. When I tried to roll it out cold, it was a disaster, so DON'T do that! I couldn't even roll it out at all, so I warmed it up a bit with my hands, rolled it out and viola! This recipe WAS NOT enough to make a double crust for my pot pie. I am baking the same thing tonight and doubled the recipe, we'll see how it turns out! Like I said, I HATE pie, mainly the crust, but this was so delicious I even had it for breakfast the next morning. My husband even ate it!

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mama23

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Reviewed: Jan. 23, 2009

I used this recipe to make a crust for my chicken pot pie. It was easy and I had everything listed on hand. My husband said that this was a "great tasting homemade" pie. I only gave this recipe four stars because at this time I'm on the Daniel fast and I can't have any bread. But I will be making this crust again. Thanks for the recipe.

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SMOKYFEET

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Austell, Georgia, USA

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Reviewed: Jan. 20, 2009

Great recipe, followed the direction exactly as stated. Will never buy ready-made crust again.

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LRPKEWE

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Reviewed: Jan. 9, 2009

Always used Grandmas "flaky" pie crust but this one is flakier. My husband really liked this crust and he is a pretty good food critic. I have made this several times in a weeks period. I altered it a little the second and third times I made it once I used 1 Tbls of vanilla in place of 1 Tbls of water and the second time I used 1 Tbls of almond flavoring in place of 1 Tbls of water. This would be a personal preference but the almond was AWESOME! Thanks for a great recipe. SSSSSH don't tell grandma she's been replaced.=(

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Heather2008

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Reviewed: Jan. 3, 2009

I don't know why, but this is the best pie crust recipe I have ever found. Works like a charm every time!

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queenbuffet

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Reviewed: Jan. 3, 2009

Unbelievable!!!!! I've never made a pie before and this crust was simpley divine!! I made Apple Pie by Grandma Ople from this site with this pie crust (as recommended by someone) WOW! But I recommend you triple the quantity of dough to make the top of the pie as well. The original recipe barely covered my 9 inch baking dish! Wonderful!!!

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Seba

Cooking Level: Expert

Home Town: Amman, Amman, Jordan

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Reviewed: Dec. 31, 2008

Awesome Recipe! Easy and Fast to make and tastes good too. Used with Grandma Ople's apple Pie from this site.

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Prisang33

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 31, 2008

I also needed baking instructions as I was making a "no bake PB pie". I used margarine instead of crisco or butter and it seemed to work well. I also just worked the butter in with my hands. I started out by putting the ball of dough in the fridge, but then ended up sticking it in the freezer for a few minutes to speed up the chilling process. I also used wax paper above and below the dough. Taste: it was pretty good...seemed flaky and somewhat buttery. I would add sugar next time (I forgot this time)since it was for a dessert pie. Would make again.

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Jenn

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Reviewed: Dec. 29, 2008

I found the dough a bit hard to work with, but it was my first time making my own dough. I have no idea what it tasted like, since the pie was a gift to my boyfriend's family, but ever since I sent it he keeps asking me to make "something else with that dough." I have become known as the pie lady, and they were disappointed that I didn't make this crust and Grandma Ople's apple pie from this site for them again.

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SNACKCRACKER675

Cooking Level: Intermediate

Home Town: Hendersonville, Tennessee, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Dec. 26, 2008

Very flaky! It almost fell apart during assembly, but I saved it and it turned out well. Next time, I will try the trick of putting some wax paper underneath it as I'm rolling it out and flipping it onto the pie plate.

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Adam

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Reviewed: Dec. 25, 2008

I made my first apple pie using this crust recipe. I used butter instead. Followed the recipe and it came out fantastic. I loved it. I am not a cook and love the simplicity of this recipe. Forget the store bought pie crust, I will be making my own pie crust from now on!

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StarGal

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Reviewed: Dec. 24, 2008

Giving this a 4 instead of a 5 because I am not 100% sure about the flavor as it has not been served yet (raw tasted great, sick I know). I made this two ways, for one batch I used butter flavor crisco sticks and for the second batch I used butter, just butter. It was more difficult to get the butter to mix in and form little balls, it looked a little too wet after 2 Tbs of water were added and it was super hard when I took it out of the fridge, think of the original product (butter Vs. chilled crisco. However, the batch with the butter rolled more nicely and stayed together a bit better than the crisco batch, and it's more natural also. Just be sure to leave it out of the fridge for 20 minutes or so when you are ready to use it. When I make this again I will stick with the butter mostly because of the way that it rolled out!

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LynnieLynn

Cooking Level: Intermediate

Home Town: Carthage, New York, USA

Living In: Caldwell, Idaho, USA

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Reviewed: Dec. 24, 2008

My first attempt at a flaky pie crust. It could not have been any easier and taste any better.

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Piotr

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Reviewed: Dec. 23, 2008

This turned out great the first time I made it. The next time I tried to subsititute with unbleached all purpose flour and it messed it all up. Don't subsititute!

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BLUEUFOSHOW

Cooking Level: Beginning

Home Town: Garland, Texas, USA

Living In: Pueblo, Colorado, USA

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Basic Flaky Pie Crust

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