Reviewed: Dec. 26, 2008

Absolutely delicious! I tried the Apple Pie by Grandma Ople on this site and used this recipe for the lattice. I froze the butter after cutting them into thin pieces, it made it much easier to handle. It turned out great! So flaky and buttery. Will definitely use it again!

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skykid

Cooking Level: Intermediate

Home Town: Shanghai, Shanghai (Municipality) , China

Living In: San Jose, California, USA

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Reviewed: Dec. 26, 2008

This was my first time making a pie crust, and it turned out great. I made the mistake of adding too much water in my first batch (I made two), but I learned that kneading the dough more with the recommended amount of water will still form a flaky ball - no need to add another 1/4 cup of water! The taste was, indeed, both buttery and flaky. This recipe is a keeper!

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Rachel

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Dec. 23, 2008

The flakiest! I used the idea of one person to use a grader to shred the butter. It came out even better the second time. Thanks for the great recipe and tips!

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Desserts R My Life

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2008

I was looking for a crust that woupd not be "soggy" after making a meat and veggie pie, and I was nearly out of shortening! Wonderfull crust. I use unsalted butter for cooking, so the taste may be a little salty if you don't. My sister said it was a little much when she made it. She has since made it with unsalted as well and we are hooked. I don't think we will ever make a traditional "shortening" crust again!P.S. Make sure you refrigerate it for the prescribed amout of time...or even longer, or you will have a gooey mess.

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srchen

Cooking Level: Expert

Living In: Sugar Land, Texas, USA

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Reviewed: Dec. 17, 2008

Made this for a chocolate cream pie, turned out great! Thanks!

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Jaclynn G

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nokomis, Florida, USA

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Reviewed: Dec. 12, 2008

Love this pie crust. It is my staple crust, pretty easy to make. Just make sure the butter and water is very very cold!

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Rebecca

Cooking Level: Expert

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Reviewed: Dec. 12, 2008

This is a fantastic recipe! It's just like the crust from Whole Foods' bakery. My family loved the buttery, flaky crust. I followed the advice to freeze and shred the butter and it worked perfectly. I did not measure the ice water but instead just added as needed to form the dough ball. Great recipe!

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Chris H.

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Reviewed: Dec. 11, 2008

I've used this at least 4 times already and it's wonderful! It uses all the ingredients I already have on hand and it's buttery and flaky just like the name suggests.

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Gwendolyn

Cooking Level: Intermediate

Home Town: Chatsworth, California, USA

Living In: Berkeley, California, USA

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Reviewed: Dec. 8, 2008

Ooops! I forgot to rate this recipe and give the author credit for such a wonderfull crust. I will never use another pie crust. This crust has such a great taste that I think shortening wouldnt be able to accomplish. thank you sooo much! Be sure to use cold ingredients. I stick the water in the freezer just before I mix the flour and butter and its always very cold when I need it. Update: i have made this crust over 15 times, the more you make it, the better it comes out.. it requires some tecnique but i think its impossible for it to be bad. remember.. this is key!: just add water until the mixture forms a ball, not a wet ball, but not one that falls apart. and dont be afraid to use your hands when adding the butter to the flour, i have found that "pinching" the butter works better than a fork :)

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Dec. 7, 2008

This pie crust was great for a chicken pot pie. It only makes enough for the top of the pie, so I would double it next time to have a crust and topping on my pot pie. I didn't have time to chill the dough for a long time so I put it in the freezer for 30 minutes and then rolled it out. It worked great!

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Heidi

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Reviewed: Dec. 7, 2008

This is a keeper! I'd never attempted to make a crust from scratch before as it always seemed too daunting of a task. Not anymore! This was simple and the crust came out great. Thanks so much for this simple recipe. I won't be buying pre-made crusts again.

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Marjy

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2008

This pie crust is so easy to make and it's delicious! Also I love that It uses butter instead of shortening.

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Chelsea

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Reviewed: Dec. 3, 2008

PERFECT!! I've never made a pie before in my life. I was super nervous, but this crust was so easy. I followed the directions exactly & it came out perfect! It was super yummy!

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Nicole

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Reviewed: Dec. 3, 2008

this is the second time i made my own crust and i was a little scared cause the last time didn't turn out so well. However, this crust turned out so excellent. It was the perfect texture and didn't get soggy. i also listened to one of the reviews and spread egg whites on the crust to keep from getting soggy.

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Priscilla

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Reviewed: Dec. 3, 2008

Wow! So simple and delicious. I softened the butter to make it easier to mix and it still turned out great. I'm so grateful for a recipe without shortening, as I can't seem to find it here in Europe. I'll never go back to store-bought crust or shortening-based crust. Thank you.

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sjk

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Reviewed: Dec. 2, 2008

Easiest pie crust to make. Comes out great. Will use this pie crust for any of my pies.

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Carol

Cooking Level: Beginning

Home Town: Brownsville, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 30, 2008

I have mixed feelings about this one. I made it for an apple-cranberry pie first. Whereas it was good, it wasn't nearly as light and ethereal as the Crisco recipe I've been using for almost 35 years. Don't get me wrong - it WAS flaky, just not AS flaky as crust made with vegetable shortening alone (I've always used ice water, ever since I started baking pies.) It was a tad heavy. My family said they preferred my "usual" crust. That said, it WAS more flavorful, which was only to be expected, given my use of unsalted butter. However, it was when I made it as the base for a cheese and bacon quiche, that this recipe could really shine. So I wish I could give 4-1/2 stars. It seems to work better for savory pies, such as quiches and pot pies, than it does for fruit pies. Very good, dependable recipe.

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Baricat

Cooking Level: Professional

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Reviewed: Nov. 29, 2008

This came out beautifully! I was in a bit of a hurry, so I stuck the dough in the freezer for about 15 minutes before I rolled it out. I par-baked it, put my filling in and refrigerated overnight. I had a couple people ask me which recipe I used for the crust. I made an elephant ear with the leftovers and it was nice and flaky like a butter-based crust should be. The key is the ice water and to handle it as little as possible. Will definitely use again. Thanks!

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punkypower

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

I have no idea what I did wrong. Everything was perfect until I put the crust into the oven, and then crust completely shrank! Someone help!

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Heidi-ho-ho

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Reviewed: Nov. 28, 2008

I will never go back to pie crusts out of a box ever! This crust was much easier to prepare, roll out and the taste was hands down in comparison. I didn't crack when I was placing it in the pie pan, and cutting pieces for the lattice top. Even when I forgot to put cornstarch in my apple pie, the crust still held up well. I added egg wash on the bottom and top crust.

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