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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Salami Mommy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Sissy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2008

Came out flaky. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2008

I used thie recipe to make my first ever pie. i took the advice and halved the shortening with butter, and WOW. Thanks a lot.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

macee

Home Town: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2008

Yum! This pie crust is so flaky and flavorful. I used 1/2 butter and 1/2 shortening as others suggested. Definitely put everything in the fridge before starting. I still have problems rolling the dough out, but I figure it doesn't matter how "perfect" the pie looks when it tastes so good. Use "Apple Pie by Grandma Ople" from this website as a filling and you won't be disappointed.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Anna

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2008

This is possibly the best crust I have ever had! It comes out so light and flaky it's basically the pie crust equivilant of a cressant, I love it! One trick I've found to minimise mess is to pour the flour and salt into a ziplock bag, shake to blend, and mix the shortning in the bag. But even without that the recipe is awesome!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Illisil

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2008

This was awesome. I used Earth Balance shortening (which has a much better flavor than Crisco), and bread flour (which I didn't think would work but it did). I didn't refrigerate the dough at all. We used it to make pot pies (with tops), and they all came out flaky and buttery and wonderful. Ours (with the tops) were cooked at 400º for about 17 minutes. I will definitely be using this recipe again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sprostongreen

Cooking Level: Intermediate

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2008

This is the easiest, best pie crust ever! Perfect for beginners.. I don't even have a rolling pin and pushing it out with my fingers works great. I always use this.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Katie-Bug

Cooking Level: Beginning

Home Town: Longview, Washington, USA

Living In: Kalama, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2007

I love how easy this recipe is. It's also very good in taste. Only recipe I use.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KayKay

Cooking Level: Intermediate

Home Town: Deltona, Florida, USA

Living In: Poinciana, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2007

Made it with a Chicken Pot Pie recipe from this site and it came out excellent. It's supposed to yield 2 pie crusts but I just made 1 thicker one and it was still quite good and I think went really well with the recipe since it was a little more moist. I brushed it with egg white - didn't know if that made a difference. I think I'd rather brush it with egg yolk next time. Great recipe! A keeper!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cupcake

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 22, 2007

I needed the crust baked before adding the filling, so I baked it with some wax paper topped with some uncooked beans to weight it down. Came out great!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Sisters

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2007

Wonderful, easy to remember and easy to use pie crust recipe! I was scared away from making pies as I'd been told that crusts are impossible, but this wonderful recipe (with the minor change of using 1/2 shortening and 1/2 butter) turned out perfect the first time and has been perfect every time since. Thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jen

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2007

I always automatically double the recipe 'cause it's easier to trim off what I don't want than it is to stretch and pray. (I add about a tablespoon of lemon zest to the flour before I do anything. No one knows where that taste comes from, but it makes you want to slap your mama for never telling you it was going to be this good.)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JohnBethell

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: North Augusta, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2007

This is the only pie recipe I have ever used. It is not only easy, but it is hard to mess up. I have had this recipe for over 20 years, and no matter what I make, pie, pizza crust or whatever calls for a great crust, I use this recipe. It is the best and easiest pie crust ever.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

April

Cooking Level: Intermediate

Home Town: Zimmerman, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2007

This was really an easy and yummy pie crust, it came out really good. After making the doug i`ve placed it in a bag in the freezer for about an hour instead of 4 hours in fridge. Super nice. Will make again!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SimriLoveCooking

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2007

This makes a nice pastry crust but I added spices to the dry mixture. Depending on what pie I am making depends on the spice. I use cinnimon for apple and nutmeg for pumpkin. Gives the crust a nice flavor.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mmwth4girls

Cooking Level: Intermediate

Home Town: Surrey, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2007

This recipe was a life saver at Thanksgiving! My sister was in charge of making the pie crusts, and she swore that she remembered how Grandama used to make them. Good thing I had printed this recipe off months earlier. It saved us from having to go buy a box of pie crusts. I think this recipe was even better than grandma's and turned out so light and fluffy. Thanks so much for sharing!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Stacy Rae

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 12, 2007

Very, very good. The key really is to keep everything very cold (shortening in the freezer for 30 mins before making it, and ice water), and also, to handle it as little as possible.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Exquizzy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2007

Finally an easy recipe I didn't mess up that actually tastes good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SAMKAY64

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

Living In: Arlington, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2007

I love this pie crust. I used a 1/2 cup of butter and a 1/2 cup of shortening.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Hope

Home Town: Huntington Woods, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Best Ever Pie Crust

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!