I loved this recipe! I searched forever for a recipe for pie crust I could use to make pot pies. I couldn't believe how perfect this came out! I swapped the shortening for butter since it was all I had and the crust came out flakey and with a buttery crip taste. It was so easy to make and this was probably the easiest dough to roll out I've ever encountered. 5 stars for sure!

This was very good. I used butter instead of shortening. I chilled in the freezer for 20 mins. Dough was a tad sticky, but not bad. The only thing I will do different next time is to add a tbsp or two of sugar for a sweet pie. Will use again, can't wait for the holidays!

This is an easy, good crust. It can be made for sweet pies by adding 2 tbsp sugar to recipe. I made it for both a shepards pie and for an apple pie. Not the best crust I have had but it is the best I have made so far. I will keep this recipe on hand but will also keep looking for the prize-winner! Thanks for the recipe.

This makes a wonderful Lattice Crust on an apple pie

This was terrific and so easy! And I found it very easy to work with on a well floured surface. As long as you chill the dough for the time reccomended, it is super easy to roll out and tasted wonderful when done! Rave reviews all around!

I have never been able to make a pie crust without it being like boot leather so I was sceptical going in...but it turned out fabulous. flaky and delicious!

This pie crust is nice and flaky, and taste much better than the frozen pie crusts.

I have used this recipe 3 times now and it has always turned out great. I used butter all three times instead of shortening and I put the dough in the freezer for 20 minutes since I never plan ahead. This worked really well. The crust is always tasty and flaky.

Alright, ive made this recipe at least 15 times in the past month (preparing for a 4th of July baking contest -- I won!) after trying various ratios of these ingredients the perfect combination I found is to keep everything the same EXCEPT leave out 1 tbsp of shortening (use butter flavored shortening) and as others have suggested chill everything, bowl, spoons, pastry fork, etc. Using the full amt of shortening makes this dough too fragile to work with, and leaving out two tbsp makes it gross like grocery store crust, but leaving out just that one tbsp makes this crust flaky and delicious and easy to work with -- I even perfected a latice top!

Exceptional! This is the first pastry I have been able to make and have it turn out well. For a sweet pie, I add 1 tsp of sugar, for a savoury pie I just leave it as it is. I have also made this recipe and used the pastry immediately without refrigerating and it still turned out well. Thank you!

I seem to be in the minority with a 3 rating but this crust just tastes too much like shortening. It does have good points, flaky, light, etc. but the taste is not there. I have been a master pie baker for years and won many awards so will go back to using my normal lard, vinegar, egg recipe. Sorry again for the negative rating - guess we all have our preferences. P.S. I feel this is a good crust for a novice baker because it is difficult to go wrong when everything is chilled. I only like a pie crust that is paper thin and it does not work with this recipe.

To be honest, this was a little hard for me to work with, although to be fair it was a pretty warm day when I made it. I made the dough and put it in the refrigerator and got back to it after about an hour. It rolled out pretty nicely, and I normally do not have a problem taking a crust off of my well floured work surface, but this one would not come up in one piece. I swore this would be the last time I used this recipe UNTIL.... I ate it! WOW, this crust was so good I wanted just a bowlful of crust (the pie was good too, but this crust tasted fantastic!) I think next time if I roll out my crust on parchment paper or wax paper or a silpat or something, it might work better for me, I won't give up on it though, it was just too good!

This is a great pie crust recipe! I used lard instead of shortening and did what other reviewers suggested: (1) Making sure cold lard and ice-cold water were used; (2) Chilled the dough before rolling. The result was a super flaky crust! Definitely a keeper! Update: In my second attempt at this recipe, I added apple cider vinegar to the dough, one tsp as part of the liquid called for for every one cup of flour. The crust turned out to be more tender! Everyone raved about it. Will do this whenever I make pie crusts from now on.

I wish the crust was more crispy and dry.

I know I am in the minority here but I would say this was the worst pie crust I have ever made. The dough was very difficult to work with and I ended up patching and patting it into the pie plate. I won't be making this again.

I made this pie crust, and it was terrible!!!! So I made the recipe again thinking that I had made an error the first time around but no. TOO much shortening for two cups of flour. I felt like we were eating a ball of lard. It really ruined my rhubarb pie. Then I checked some other pie crust recipes and none called for 1 cup of shortening to 2 cups of flour - just toooo much shortening.