Reviewed: Oct. 7, 2008

This has been my no-fail pie crust recipe for more than 20 years. Simple and excellent. I use butter flavor shortening and the coldest water possible.

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kris

Living In: Lawrence, Kansas, USA

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Reviewed: Oct. 6, 2008

Everyone really loved the crust and I have made several pies with it. Very easy to work with and tastes the best ever. I will be using this recipe for many many pies to come!

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Susie homemaker in training

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Reviewed: Oct. 5, 2008

I've never made apie before so was nervous. This crust was perfect. So flaky and delicious.

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gemrich

Cooking Level: Intermediate

Home Town: Stroudsburg, Pennsylvania, USA

Living In: Glendale, Arizona, USA

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Reviewed: Oct. 5, 2008

Absolutely delicious!!! The flavor is just perfect. I made this one time before, and today I made it again. But this time, I used about a 1/4 cup of shortening and 3/4 cup of unsalted butter. But that was only because I didn't have enough shortening. But I think I will do it like that from now on, because it just tastes so delicious. I think the butter helps a lot. I had a hard time rolling last time, so this time I followed someone else's tip here and placed plastic wrap on the table, then I floured it. This made rolling out the dough a snap.

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ladybug324

Cooking Level: Intermediate

Living In: Lakewood, Washington, USA

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Reviewed: Oct. 5, 2008

Best pie crust I have ever made and tasted!!!!

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beckbradford

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2008

Easy to make...tastes great!

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Mary Melnyk

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Sep. 28, 2008

I found this recipe to be too crumbly it is not a very good recipe at all.

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sisternanna

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2008

First pie crust I've ever made! I used spelt flour instead of wheat and it was still one of the yummiest crusts I've ever had!

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Casey

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

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Reviewed: Sep. 14, 2008

it worked great for me!

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The_cook@home

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Reviewed: Sep. 8, 2008

Very, very, very good!! I used this recipe for fruit pies & although I had some trouble with the first rolling, I just put the dough in the freezer for a bit and it helped with the rolling. Very flaky & not at all tasting like shortening.

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Chars3girls

Cooking Level: Expert

Home Town: Duck Lake, Saskatchewan, Canada

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Reviewed: Sep. 4, 2008

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!

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middaystreaker

Cooking Level: Intermediate

Home Town: Charlestown, Rhode Island, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Sep. 1, 2008

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!

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Mrs Juice

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Reviewed: Aug. 27, 2008

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.

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WendyLady

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Kenmore, Washington, USA

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Reviewed: Aug. 26, 2008

This makes a wonderful Lattice Crust on an apple pie

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kniftymom

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Reviewed: Aug. 17, 2008

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!

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ZSOFIAWULF

Cooking Level: Expert

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Reviewed: Aug. 7, 2008

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!

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Mitzi

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Aug. 5, 2008

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

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Stan

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2008

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.

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azy

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Reviewed: Jul. 25, 2008

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!

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MELISSABEAR

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Jul. 22, 2008

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!

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