The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 9, 2009
I took the advice to substitute 1/2 of the shortening with 1/2 a cup of butter and it turned out fabulous. I used the Grandma Opal's Apple Pie recipe from this site. It was cooked in a stone pie plate and it was perfectly cooked in about 40 minutes.
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Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 1, 2009
This crust is way better then the one I've been using for the past 20 years! I think it's the extra shortening. It was light, flaky and perfect with my homemade pumpkin pie!
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Home Town: Riverside, California, USA
Living In: Calico Rock, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 1, 2009
This recipe has a good guide for the amount of ingredients to use. As others have suggested, I used 1/2 shortening 1/2 butter. However, as many pie recipes recommend it is good to freeze the shortening (or butter) before use and use very cold water (I suggest using ice water and adding with a spoon slowly). If you have never made pie before it is useful to watch videos on how to make pie crust because this will really help you understand what to do..... But my crust came out delicious and yummy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 19, 2009
This is a good, basic pie crust recipe. I first used it ten years ago when I first started making pie, thinking that I would switch to another, more complicated recipe once I got the basics down. I've since worked for a short time as a baker and tried more complicated pastry recipes, but for home-baking, this is my go-to pie crust recipe. Make sure your shortening is not too warm, and your water is cold, and you should be good to go.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 17, 2009
Great pie crust recipe. I used half Crisco and half butter. It was a bit sticky but the reviews said it would be. Turned out beautifully!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 12, 2009
Excellent pie crust, it was very flaky and light. I sprinkled apple pie spice into the dough for the apple pie and topped with sprinkles of sugar. It was a hit.....Great job Jean!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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Reviewed: Oct. 3, 2009
Delicious. It was a little too fatty for me, so I'm going to try cutting back next time. I used oil to make it healthier. It worked perfectly. Considering that this is my first pie crust ever, I think it went wonderfully!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 1, 2009
Worked fine.
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Cooking Level: Expert

Living In: Putnam Valley, New York, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 22, 2009
Best ever pie crust? I wish I could give it 0 stars. I chilled everything and let the dough balls sit in the fridge for about 6 hours. I rolled it between sheets of plastic wrap (which worked ok but I hate doing that--why should I have to deal with a crust so sticky I dare not let it touch my rolling pin? Seriously.) I peeled and poked and prodded and nudged and could NOT get it on my pie properly. In fact I may have had more CRUST stuck under my FINGERNAILS than I actually succeeded in placing on the pie. I had to make a Bisquick crust. Life's too short to fiddle with this recipe, No amount of freezing it is going to make this worth the effort.
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Cooking Level: Expert

Living In: Richmond, Virginia, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 20, 2009
you think it's going to be too greasy, but after refrigerating it, and using flour to roll it out, it turns out prefect. Don't give up
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Cooking Level: Intermediate

Living In: Steamboat Springs, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 18, 2009
I loved this recipe as it was so easy. I am not a baker so I wanted it short, fast and simple. The first time I made it, I was making a vegetable pie and it came out perfect. The next time I was making a more savory pie and I split the shortening in half and the other half was with unsalted butter and it came out yummy. You can't go wrong with this winner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 8, 2009
I have used this crust many times!! It always turns out wonderful! Thank you for the recipe!!
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Cooking Level: Expert

Home Town: Albion, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 1, 2009
This was great. First time I made pastry that turned out well. My 10 year old now feels she can make pastry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 29, 2009
This is the best pie crust I have ever made. I have used it for dessert pies as well as potpies and it always turns out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 29, 2009
I tried all kinds of crust recipes before a friend gave me this one years ago. None of the others that I tried had enough shortening or water and were impossible to roll out and have a good result. My mother gave up trying to make pies because of this. Try this recipe, you will have good results just as it is written. It is bland, that is what you want for a pie, the filling should be the star. You can try putting it in the frig. after mixing it, but I have always had better results mixing, rolling, and putting it in the pan. You can put it in the frig for a while after it is in the pan. I have a pastry cloth that works very well for keeping the crust from sticking. I've had mine for years, I suppose they still make them, and they would be easy to make yourself. If you don't have a pastry cloth or wooden counter to roll it out on I would use wax paper, I think it works better than plastic wrap. Sprinkle some water on you counter and put the wax paper on that, the water keeps it from slipping.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 26, 2009
Great, simple recipe. My first pie crust. So glad I read reviews though: you MUST roll this out between sheets of plastic wrap! It is so sticky, I can't imagine trying it without the plastic wrap. I made it exactly as called for by the recipe, otherwise. Great, flaky traditional crust.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 26, 2009
I love to cook but have never been able to make a good pie crust. This recipe I made perfectly first try, I love it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 6, 2009
This pie crust is very forgiving. I consider myself an expert chef, who had never done a pie crust right. I made this, and even though I over processed it (too much water,too), it was great. The dough was a bit sticky due to the above, so I rolled it out between layers of wax paper that I had floured.
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Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA
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: Aug. 5, 2009
I do not understand the one star reviews?? This is the BEST old fashioned pie crust recipe I have made! It holds up to ANY filling without getting soggy.Practically impossible to over bake~ Roll between plastic wrap if its too sticky to work with LOVE IT!Fool proof~ or should be lol!Thanks for posting it!! I will use it forever!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 1, 2009
I knew better than to use 1 cup shortening for 2 cups flour the flour to lard ratio is all wrong. I didn't want an oil crust for a fresh fruit pie.
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