Reviewed: Jun. 15, 2008

I love this recipe. It's simple and I like that it doesn't have vinegar. I've gotten good reviews from everyone I've served it to. I've used it for a pumpkin pie as well as several chicken pot pies (Chicken Pot Pie IX). It's a keeper. I've followed the advice of other reviewers, and I refrigerate everything (bowl included) and make the dough a day in advance.

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noname

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2008

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.

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L.P.L.

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Jun. 10, 2008

My old family pie crust recipe is almost exactly the same as this. It is excellent! I am definitely going to try the chilling method. And the plastic wrap method one of the reviewers suggested.

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RedPowerLady

Cooking Level: Beginning

Home Town: Klamath Falls, Oregon, USA

Living In: Springfield, Oregon, USA

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Reviewed: Jun. 10, 2008

Great easy recipe, thanks!

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AK Serena

Cooking Level: Intermediate

Living In: Eagle River, Alaska, USA

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Reviewed: Jun. 9, 2008

This recipe is true to its name - I think I got just as many if not more compliments on the crust as I did on the pie I put in it!

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Landis

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

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Reviewed: Jun. 1, 2008

The Best, just like Grandma's.

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KRISTEN1139

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Reviewed: May 15, 2008

Does the job, but ended up very flaky and wasn't able to retain any shapes. (I had cut out leaves and wiped them in egg wash). Application of eggwash basically made it all fall apart in the oven.

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Gina Bee

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Burlingame, California, USA

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Reviewed: May 11, 2008

Simple. Easy. Flaky. Tastey. Enough said?

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SOMEEZ

Cooking Level: Expert

Home Town: Valley Center, California, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: Apr. 5, 2008

This was the recipe that my Mother taught me, and I have taught my daughter-in-law. Perfect everytime! I use Butter-Flavored Crisco rather than plain as it gives a nice flaky crust with a rich taste.

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MANORBOOKS

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Reviewed: Mar. 20, 2008

I followed all directions and most suggestions. I don't know what I did wrong, but this came out hard as a rock. I don't own a food processor, so I just kneaded the dough by hand, which was very tiring heh. I'll give it one more try since it's such a highly-rated recipe.

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JESSE420

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Reviewed: Mar. 8, 2008

This recipe does not get 5 stars from me because it needs several modifcations to get it right. For example, you should NOT use all the water they indicate in the recipe. I started out by using the 1/2 cup water suggested and the dough came out super liquid-had to do it all over again (by the way, the small print indicating "use less water if needed" does not help, because most of us do not see such small notations to begin with. The actual recipe should be changed to reflect this). I also recommend not being shy about the amount of flour used to manage the dough. After 3 tries, I finally got it right-so I suggest reading through all the reviews first before tackling this recipe!

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F18NavyWife

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2008

This came out perfect, right down to the professional looking and tasting flaky-goodness!

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theChestnutMare

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 24, 2008

I made this crust with the Chicken Pot Pie IX recipe. So good! I made it with (all organic ingredients) half white flour and half wheat flour, and all unsalted organic butter. I did add a little sea salt to the mixture. I cooled everything before I mixed the ingredient together (this is important). I then only cooled the mixture for about 1 hour before I spread it out. this was definitely enough time. I brushed the inside and outside lightly with egg whites.. I then started the pre-heat of the oven and put the pie crust in until the temp reached about 300 degrees. I think this make the crust too tough and will not cook it before I pour the pot pie mixture in the shell next time I make it.

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Harold et Maude

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Reviewed: Feb. 18, 2008

very easy, will use again. i didn't handle it too much, and i rolled it out between two sheets of plastic wrap, turnd out just right.

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justcookin

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Reviewed: Feb. 9, 2008

I use 1cup of butter flavor shortening, it really gives the crust a nice buttery, crisp taste. Thanks so much for the recipe I get great reviews and the pies I make!!

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Pink

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

Living In: Auburn, Kansas, USA

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Reviewed: Feb. 6, 2008

This was my first attempt at making crust and it came out pretty well. I used all butter instead of shortening. The flavor was good but I think if I was to make it again with butter I would probably only use about 3/4 cup.

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Brooke

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 6, 2008

The only pie crust I ever use now. This recipe is easy and makes a wonderful light, fluffy crust.

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JIMMYJOE

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Reviewed: Jan. 30, 2008

This crust came out great! It was my first time trying to make one from scratch, it tasted great. I just had a little trouble rolling it out.

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Rosieo

Cooking Level: Beginning

Home Town: Fresno, California, USA

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Reviewed: Jan. 21, 2008

I love pies, but I have yet to find a recipe that's easy and delicious enough to stop me from going to the grocery store and purchasing a ready-made crust.

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Salami Mommy

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2008

Very Good recipe, very flaky and buttery. Used half shortnening and half butter, needed to make a pie tonight so I didn't have time to let it sit in the fridge overnight, I just put it in the freezer until it got firm but not hard. Will use this for every pie from now on!

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Sissy

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Best Ever Pie Crust

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