Reviewed: Oct. 25, 2007

Pretty dang good. Added some sugar to it though just to give it some sweetness. I will use over and over again Thanks

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KCreek

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Oct. 23, 2007

my mom used to put the leftover scraps of crust on a cookie sheet, sprinkle them with cinnamon-sugar, and bake for about 10 minutes, making crispy whatever -they're-called! was good!!!!!!

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Katie

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Reviewed: Oct. 22, 2007

EASY! I actually wanted to make a pie because it only took me 5-10 minutes to get the crust ready!

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Charis

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Reviewed: Oct. 17, 2007

Used 1/2 butter and 1/2 shortening. Very easy. I make a lot of crust and thought to try something new...it wasn't bad but it wasn't awesome either. Maybe next time I will try it with all shortening.

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nicksprincess

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

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Reviewed: Oct. 17, 2007

Wow, this pie crust is AMAZING! People began just picking at the crust of my chicken pot pie last night! I chilled everything, mixing bowls, knives, forks, everything! I also used half butter and half shortening, but I still used the 1 teaspoon of salt. YUM!

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Meghan

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Savannah, Georgia, USA

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Reviewed: Oct. 14, 2007

This was my first time making pie crust and I am so glad I used this recipe. It was super easy to make and we enjoyed eating it without the pie filling. LOL

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jen973

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Reviewed: Oct. 12, 2007

I've used this recipe many times and it always comes out great!

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Allison

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Reviewed: Oct. 9, 2007

Super easy and delicious. I made it in the food processor and I added just a little bit of sugar and it was perfect.

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hhazelwood07

Cooking Level: Expert

Home Town: Greenville, Kentucky, USA

Living In: Evansville, Indiana, USA

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Reviewed: Oct. 7, 2007

I love this recipe! I have used dozens of other recipes and this one comes out great every time. This will be MY recipe to use from now on!

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BOZUE

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 30, 2007

I nailed it!!!!!! This was my very first time ever making a pie crust and I am soooo proud of myself. I couldn't ask for a better pie crust. I took the reviewers advice and used 1/2c. butter and 1/2c. shortening instead of 1c. shortening, and chilled everything. I chilled the bowl, pastry blender, shortening, and butter and added 1Tbs. ice water at a time. I didn't change the amount of salt and mixed with a fork instead of my hands to keep less heat from the dough. I was nervous because my boyfriend is a pie lover, but he gave me thumbs up on the crust. This recipe is definitely a keeper and I can't wait to tackle my next pie, apple.

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Della Slappy

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Reviewed: Sep. 20, 2007

This was my first time making a made-from-scratch pie, and this was so easy!!!! I highly recommend using the saran wrap when rolling the crust out. If I can do this, anyone can!!! I got a lot of compliments on the crust, thanks so much for sharing!!!

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leanmeancook

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Reviewed: Sep. 15, 2007

i made this crust after being thoroughly disappointed with the crust from the grocery store. i live in switzerland and after having had the ready-made crusts in the US it was not the same taste or consistency i had hoped for. that said this recipe is pretty good. i used half&half-butter and shortening. i think i will try 3/4 butter and 1/4 shortening next time. it just didn't have the buttery flavor i was looking for. i used it for ham and cheese quiche.

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Lily

Cooking Level: Intermediate

Living In: Davos, Graubunden, Switzerland

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Reviewed: Sep. 5, 2007

The instructions on this were excellent - the crust was easy to make and was flaky. BUT, it had no flavor. Since I used it with a pie, it needed sugar. My husband went so far as to say it was bitter, but it was just blaaa...

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angela

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Olympia, Washington, USA

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Reviewed: Sep. 2, 2007

followed exactly - easy.

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kimgae

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Reviewed: Aug. 29, 2007

Very good!

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GINGIN89

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Reviewed: Aug. 28, 2007

Super easy recipe, basic no frills just what I like. Also I did not have too much of a shortening flavor like several other posters mentioned. I did have a little trouble with rolling it out. Unfortunately I did not have any wax paper to aid in that but overall will definetly use again.

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ARBUTUSROEHM

Cooking Level: Intermediate

Home Town: Urbana, Ohio, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Aug. 27, 2007

This was honestly the best pastry i have ever tasted on a pie. I made it with Grandma Ople's Apple Pie from this site (also delicious!). The crust turned out perfectly golden and perfectly flaky. I used my processor as the shortening was quite hard, and this helped to mix it to the right consistency. This will be a staple in my cooking now, i plan to use it next for a savoury pie. Thanks!

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Ange Rayner

Cooking Level: Expert

Living In: Wyoming, New South Wales, Australia

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Reviewed: Aug. 24, 2007

this pie crust truely is the best pie crust ever!!!!! My husband LOVES it. So much in fact I have made 3 peach pies, a strawberry rhubarb pie AND a chicken pot pie with it in ONE WEEK!!!! i recommend mixing it all and throwing it in the freezer for 30 or 45 minutes and them rolling it out. i roll it out on floured wax paper that way I can flip the wax paper over and position it on the pie pan before removing it. bakes up great and taste so wonderful!!!

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ASmith

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

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Reviewed: Aug. 17, 2007

I tried this pie crust yesterday..It was amazing I followed others and put my bowl in the freezer and used 1/2 butter and 1/2 shorting also putting them in the freezer for about 15-20 minutes, I put my water in the freezer too, and cut the salt by 1/2. I was in a rush so I seperated the finished product and put it in the freezer for 30 mins and it rolled out the best pie crust I have ever made and so easy to work with. It was flaky and the taste was out of this world. THANKS for a great recipe.

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Lorrie

Cooking Level: Expert

Home Town: Hinton, West Virginia, USA

Living In: Nottingham, Pennsylvania, USA

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Reviewed: Aug. 15, 2007

I was extremely happy with the results of this pie crust. Tender and flaky, the hubby loved it. I made it for the Vermont Apple Pie on this site. Wonderful!!

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