Reviewed: Jun. 16, 2013

Great! Dubious at first because dough was not very homogenous before and after refrigerating. My son and I made little crust cookies to try the recipe out. Chilled half of the crust dough again just before baking and it was even more flaky compared to those that were not chilled right before baking. Obvious, but do not over work, the crust will not be as flaky. Very buttery flavor! Will definitely use this one for my next pie.

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Cassiopia

Reviewed: Jun. 13, 2013

Great all around pie crust. Easy!

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saw102

Reviewed: Jun. 9, 2013

The absolute BEST crust I have ever had. I use this for sweet pies like apple and raspberry as well as savory pot pies. The crust is just too good, makes me want to prepare it all the time!

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AENRIGHT

Reviewed: Jun. 1, 2013

I tried this recipe twice, hoping for a better outcome the second time. After following directions EXACTLY, I still found the dough too sticky and messy to roll out, even after adding boo-coos of flour to compensate. I skipped adding the 1/4th cup of water this time (holy moly! I'd be drinking the pie crust if I hadn't left out the water!) Any way, still a sticky mess. The taste of the pie crust is okay but not what I prefer. In short: messy and not worth the mess. I'll keep searching for the holy grail pie crust.

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stit60

Reviewed: May 26, 2013

OMG!!! My first pie and I used this crust because it has the least ingredients. Turned out AWESOME!! My pie? Not so great but the crust is totally yum! No need for any fancy tools for this, I don't have a pastry cutter nor did I want to dirty up my food processor, so I used my natural tools, my hands. Came out GREAT! Will definitely be making more of these for all my pie experiments :D

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mphxb

Reviewed: May 23, 2013

This recipe was easy to make, came out light and fluffy and delicious and I will definitely make again! I used a food processor, very cold butter and very cold water and handled the dough minimally. It rolled out like a dream and was overall a great crust

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CARDOZOS

Cooking Level: Expert

Reviewed: May 19, 2013

I will use no other pie crust now. These came out perfectly and I've been petrified of making pies in the past. I am told I'm a good baker, but never got pies down.

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Lindabyb

Reviewed: May 16, 2013

I have never made a pie crust from scratch before, and it turned out perfect. Just make sure your butter and water are cold. I made a double batch for a chicken pot pie IX off this site, and it was so heavenly. I used a food processor for everything and processed the water in it until it was crumbly and able to stick together. This is definitely my go to recipe for a pie crust! I even ran out of all purpose flour and used almost 3/4 cup of quinoa flour in place and it was perfect.

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