Reviewed: Nov. 8, 2009

So easy to make and use it should be illegal. Only note was be sure to use unsalted butter and if you don't lay off the salt. Best part of this crust is that it only has 4 ingredients!

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USFcooker

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Reviewed: Nov. 8, 2009

Wonderful recipe. I doubled it and used the food processor to cut in the butter, just pulsed four or five times, then I transferred to a bowl and added the iced water gradually, I didn't need the full amount. After letting it chill for the recommended 4 hours, I let it sit on the counter for about 10 minutes before rolling out. This is the first crust I've ever made that I had no problem with cracking when rolling. It was beautifully flaky and my husband told me look no further you've found the perfect crust. Thankyou for a real treasure Dana.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 7, 2009

I altered the butter to 1/4c shortening and 1/4c butter to get the best of both ingredients, the richeness of the butter, and the flakey-ness from the shortening. ABSOLUTELY WONDERFUL CRUST! Someone else suggest that, if the edges crumble when you roll it, fold them back into the center and continue rolling to size. Works like a charm! Thanks!

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Tim@Shenandoah

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Reviewed: Nov. 5, 2009

I made this crust when I was out of shortening couldn't make my regular crust recipe. This was very good and, as the title suggests, flaky.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Nov. 3, 2009

I made two separate batches turned out flaky and delicious! Used basic pie techniques (cold cold cold! don't over handle). Made chicken pot pie with it. yum!

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acawthon

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Reviewed: Nov. 3, 2009

This was good. I made this to wrap Apple Dumplings with Rich Cinnamon Sauce. It took longer to prepare this than the recipe said (which I was expecting). The crust didn't turn out to be very falky but it was fine. I really liked the fact that this recipe didn't call for lard or shortening

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gecko14

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Reviewed: Nov. 1, 2009

Ideal. Simple, clear, and really delicious. Thank you!

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KATHRYNLOIS

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Reviewed: Oct. 30, 2009

Excellent, buttery crust!

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DIARTSY

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Reviewed: Oct. 27, 2009

Buttery rich and delicious, light and, yes...flaky! Supposedly only crusts made with lard or shortening will give you a flaky crust, but not so with this recipe. I mixed it up, exactly as written, and used it for "Apple Crumb Pie," also from this site. I did use cold butter, but didn't even bother to chill the dough and it still rolled out like a dream. I scaled the recipe down to four servings, which turned out to be the perfect amount of pastry for two, individual pies. Not only was this surprisingly good, it was probably one of the easiest pie crusts I've ever worked with. A real pleasant surprise all the way around.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 26, 2009

Perfect crust. I didn't change anything.

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CJ

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Reviewed: Oct. 25, 2009

This tastes so much better than pie crusts made with shortening. I will make this one from now on.

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ESLEAKE

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Reviewed: Oct. 24, 2009

I use this crust for all my pies. I absolutely love it! I don't understand why it is giving so many people problems. I mix the flour and salt together then I cut in the butter with a knife and add about 4-5 T. of water. I then mix it well with my hands till smooth (I even knead it on my countertop)then roll it out to size constantly patting both sides with flour so it won't stick to the counter. I then use it right away (no refrigeration). Once it's placed in the pie dish and the edges are pinched decoratively, I fill it and cook according to pie's directions. Never had a problem with it!

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s7a7v7y

Cooking Level: Intermediate

Home Town: Cleburne, Texas, USA

Living In: Waco, Texas, USA

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Reviewed: Oct. 19, 2009

I had never made pie crust before this recipe and boy do I want to thank all the reviewers for the great suggestions. I used this crust for chicken pot pie and it came out flakey and delicious (just as promised!) Definitely husband aproved.

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BabyDollPie

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Oct. 19, 2009

Wonderful flavor! And pretty easy to do, too. I was careful not to over mix, and I chilled the crust well before baking. I learned from a friend that the way the French make their pie crusts flaky is they make sure their butter never gets to room temperature--even when being mixed. Chill, chill, chill! I'll definitely use this recipe again. So much better than shortening crusts!

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smileysv

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 18, 2009

Finally! My battle with pie crust is over!! I cubed the butter, and froze it for about 5 minutes while I measured the flour, salt and iced down my water, and used a processor. OMG! Better than grandma's. (sssh, don't tell).

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Jennifer

Cooking Level: Intermediate

Home Town: Great Neck, New York, USA

Living In: Roswell, Georgia, USA

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Reviewed: Oct. 16, 2009

Delicious and so easy to make - almost impossible to mess this one up!

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yosha

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Reviewed: Oct. 12, 2009

This is the perfect pie crust!! I have made it several times and slightly alter it based on what I am making--more salt when making chicken pot pie, and when I make apple pie I chill 1/4 Cup apple juice in place of ice water, which was amazing!! It is very important to be careful not to overwork the dough--like Alton says, 'JUST STEP AWAY!' I like to keep the dough slightly on the wet side when I make it and put it in the fridge because when rolling out the dough you have to use a bit of flour, so that way it doesn't get too dry. This recipe is saved under my favorites and I use it about once a week.

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MariePie

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Reviewed: Oct. 12, 2009

This is the flakiest crust I've ever made!! I've used 5 different recipes, tweaked them, etc... trying to get them right. And this was so simple and easy and it is SOO good. I made an apple pie, and I worried it would get soggy by the next day. Day 2 - still incredibly flaky. LOVE IT!! Thanks Dana Two other comments: (1) I did have a little trouble rolling it out without it breaking, but I'll use the advice of another reviewer for my next batch. (2) To make two crusts, I made two separate batches. I've noticed the amount of flour changes on some recipe when doubling, and I didn't want to take a chance in getting it wrong.

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Chantay

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Reviewed: Oct. 11, 2009

This crust is AMAZING. I used it for my pumpkin pie this season and it was actually delicious on its own. I added a little cinnamon and ginger to it, because those were the main pie flavours and it worked out really well.

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