Reviewed: Jun. 17, 2013

Good recipe it was a little crumbly but I made an apple pie in it and it turned out really well. Thanks!

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Cooking Level: Intermediate

Reviewed: Jun. 14, 2013

51 and just got into the baking thing , pastries that is. Thanks to this recipe I'm going to open the 1st pie shop in Costa Rica. You're all invited for a free slice! Thank you, George

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lakesbasin

Reviewed: May 20, 2013

Best pie crust ever! I'm not sure why I have never reviewed, I always use this crust for my pies! It's so flaky, and it's good! I simply add about 3 tsp of sugar for sweetness.

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Kayla

Reviewed: May 2, 2013

excellent. I always use this recipe & get great results everytime. Sometimes I don't even chill it before rolling & it still works out great.

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Chars3girls

Cooking Level: Expert

Home Town: Duck Lake, Saskatchewan, Canada

Reviewed: Mar. 28, 2013

This is splendidly, wonderfully, tastily, beautifully, amazingly, perfectly perfect!!!!!! I have never ever found a better pie crust recipe! Best pie crust yet! You'll feel like a pro making this recipe!

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Mary Elizabeth

Cooking Level: Intermediate

Living In: Jonesborough, Tennessee, USA

Reviewed: Mar. 13, 2013

I found that this was difficult to work with but will try rolling out using wax paper per other's suggestions. The end result was a flaky and tasty crust. Will try again

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TamLou

Cooking Level: Intermediate

Reviewed: Feb. 6, 2013

It would have been way too wet if I had used all the water. Used ice water as other people had suggested

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jefe_yessica

Reviewed: Jan. 26, 2013

adding 1/8 cup cake flour and 1/8t baking powder improves this recipe.

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IrvH

Reviewed: Jan. 21, 2013

I doubled the recipe because I was making a pot pie - it seemed to make way more than I needed. It also was quite greasy, when I went to roll it out I added a lot of flour because it was so soft (even after sitting in the fridge for 24+ hours). I admit the shortening was super cold, but my mom doesn't chill her shortening at all. I did use butter flavored crisco & the actual taste of the dough was good. I just think maybe it didn't need as much shortening.

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Reviewer:

hartsellem

Cooking Level: Intermediate

Home Town: Lancaster, Ohio, USA

Living In: Pickerington, Ohio, USA

Reviewed: Jan. 18, 2013

This recipe is PERFECT!! Light and buttery crust is your reward. Didn't change a thing! Was worried that it did not say to pre-bake the pastry shell, thought the dough underneath would be soggy because of the filling but in fact it was perfect! I made extra dough for the lattice crust. Everyone had second helpings :D

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