Reviewed: Aug. 19, 2009

The crust way amazigly flaky, just what I was looking for. I doubled the recipie, I was making a deep dish peach pie and wanted two crusts. For a nice glaze to the top crust I scramble I egg, well and brushed the top crust prior to cooking, and sprinkled sugar over the top crust half way through cooking for a little extra sweetness. I will definately keep this recipie. Thank You!

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brunomel

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 13, 2009

Easy breazy recipe. I made this crust for a quiche and the kids said it tasted like cookies without the sugar! Flaky and nice.

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luv2cook

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Reviewed: Aug. 13, 2009

Very easy. I was a bit too buttery for me, and will use a bit less butter next time.

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Rhonda

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Reviewed: Aug. 10, 2009

Very tasty for quiche! I made this for the "Spinach Quiche" recipe from this site and I am looking forward to leftovers!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Aug. 7, 2009

I liked this recipe a lot. It had a great texture and taste. I added a bit of sugar and worked great. For people who's dough shrank, you should let it rest after rolling it out for about an hour. And to the people who thought it was too watery- the amount of water in doughs depends a lot on the humidiy and temperature outside. It's best to add water a little at a time with all dough recipes.

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MissBakery

Cooking Level: Professional

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Reviewed: Aug. 4, 2009

chibi chef, your technique is genious!! Aside from the flakiness, the flavor was outstanding! I used 1/4 cup butter and 1/4 cup shortening, and added 1 tsp of sugar because it was for a sweet pie.

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ChocolateChipMom

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2009

The crust was super! I will have to keep practicing to make it as flaky as I would like.

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Wanda Rohlfing

Cooking Level: Intermediate

Living In: Columbia, Missouri, USA

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Reviewed: Jul. 28, 2009

I wanted to make a pie but had no shortening on hand for the crust. I found this recipe and was excited to try it out for my strawberry pie. The flavor was excellent but the consistency was very very dense and thick, not flakey. This could very well be from my own mistake (maybe I overworked the dough? I didn't think I did). The flavor was yummy and matched my strawberry pie well but I couldn't get over the texture.

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Kat

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

I tried this recipe in a pinch because I didn't have any shortening for my normal pie crust recipe. My chicken pot pie turned out fantastic! My family raved about it. It's our new "go to" crust.

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niki1128

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Reviewed: Jul. 23, 2009

I use this crust for my apple pies and everyone always compliments me on the crust! This butter crust recipe is a great alternative to recipes with shortening.

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Jennepho

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Reviewed: Jul. 20, 2009

This crust is amazing. Thanks for the recipe.

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deedee2ks

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Reviewed: Jul. 14, 2009

Tasty crust, but wow, is it ever hard to work with! Definitely roll it out twice, as one reviewer suggested. That helps tremendously.

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ARJ

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Reviewed: Jul. 11, 2009

Okay, I'm giving this recipe the benefit of the doubt because all of the great ratings -- so 3 stars for it. However, if I was going only on my experience with it (maybe I did something wrong?), I'd give one. Blah and chewy...not worth the time put into it! Sorry!

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~MOMMY~

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

Awesome! I didn't have the time to let it sit in the fridge for 4 hours and only did about 45 minutes, but it still turned out wonderful. UPDATE: I made this crust again twice over thanksgiving and it turned out terrible both times. We had to throw away our cherry pie cause the crust was so bad. :( It was very disappointing. Don't know what I did differently from the first time but I can't recreate the delicious crust from before.

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anissa_wheeler

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Reviewed: Jul. 8, 2009

Oh my, this is SO GOOD! This is the very first time I baked a pie crust, and it turned out so mouthwateringly delicious! The pie tastes exactly like it's title suggests: buttery and flaky YUM,!! I did what everyone suggested: chilled the flour, diced butter and all bowls and utensils in the freezer before using, and took care not to overwork the dough. Will be making this again!

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bluebananas

Cooking Level: Beginning

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Reviewed: Jul. 6, 2009

Very good- I did this with whole wheat flour and while the crust came out very thick, it also tasted wholesome and healthier. I also substituted half of the butter with brummel and brown (yogurt substitute, chilled). I will use this crust again.

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KMcC

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Reviewed: Jul. 6, 2009

This pie crust was super easy to make and I used whole wheat flour and it still came out delicious. After I mixed the dough I did put it in the freezer for about 20 minutes. This made it a little easier to roll out. I definitely will using the recipe for all my future pies.

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JerseyGirl

Cooking Level: Intermediate

Living In: Woodbridge, New Jersey, USA

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Reviewed: Jul. 5, 2009

Very tasty crust! I was using a more liquidy filling, and the bottom crust was a little soggy. I would par bake the bottom crust before putting the filling in next time. Great taste though! It's now my favorite crust.

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Sue

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Reviewed: Jul. 4, 2009

This is now my favorite pie crust!!

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Debra Wallin

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Reviewed: Jun. 27, 2009

I made this for apple pie. And even though I totally cheated (I used my hands to mix the butter in and I only refrigerated it for 1 hour) it was great! It was probably not as flaky because of my cheats, but it still tasted fabulous.

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