Reviewed: Nov. 25, 2008

This crust was everything a great crust should be. It was flaky and tasty and easy to make! I did as another reviewer suggested and put the butter in the freezer first and it worked great. I followed the recipe exactly and everything worked out perfect. I will never use another crust recipe. I've finally found one that works and I will stick to using this one.

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tiernab

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Reviewed: Nov. 25, 2008

Ok I love this recipe and as I was reading the reviews I noticed alot of people were having problems with the water and salt and coldness. Well as a professional Pastry chef I can tell you that when dealing with flour you can never put an exact amount of water because the moisture content of your flour is different than mine I live in the desert so it's going to take more water for my flour than someone who lives in Seattle. As for the salt all baking recipes are intended to use unsalted butter if all you have is salted then remove the salt from the recipe. And the coldness Freeze everything for 5 minutes before starting the process. Work quickly and also before I add the water I throw the flour butter mix back in the freezer for a few more minutes. Another tip before you get ready to roll out your dough, fill a few ziploc bags with ice and put on your counter where you will be rolling leave for about 10 minutes. Then roll your way to buttery flakiness. :)

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mellymel

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Reviewed: Nov. 24, 2008

This crust is absolutely delicious! But most importantly easy to make.

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cook399

Cooking Level: Beginning

Living In: London, Ontario, Canada

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Reviewed: Nov. 24, 2008

This is wonderful crust. My first attempt at a homemade pie crust that wasn't a crumb crust. It wasn't too difficult. I doubled the recipe for a lattice pie. I needed a little more water than called for. Perfect. I'll use this again and again. EDITED LATER THAT DAY: Everyone loved this crust. Amazing flavor.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 23, 2008

I have never liked pie crust until now!this is absolutely the best crust i have ever eaten & the easiest i have ever made! i'll never buy another premade crust from the store again! i used a metal mixing bowl,put it in the fridge so it would be cold before i started,i used ICY cold water, and popped the bowl back in the fridge as soon as the dough formed into a ball. i didn't have time to let the dough rest as directed, so i just left it in the fridge for 20 min. i worked QUICKLY with it,so the butter bits in the dough didn't melt! it turned out AWESOME! even the bottom was perfect, not soggy from the fruit in the pie! this recipe is THE BEST!

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Karen0430

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Reviewed: Nov. 20, 2008

Great for an apple pie. My family absolutely loved it. The pie was gone before I knew it.

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lizryan

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Reviewed: Nov. 17, 2008

The best flavor, easy to make, easy to roll out! Never again will I use a different recipe!

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ajoyharley

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Reviewed: Nov. 17, 2008

omg wow. DELISH! my first time making a pie crust and apple pie. yes that's a lot of butter but it is SOOOO GOOOD!!! i could eat it by itself.

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ohsoyummy

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Reviewed: Nov. 12, 2008

I made a bunch of these for the apples I brought back from the orchard. It holds up really well in the fridge if you can't use it right away.

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bluelily17

Home Town: Hamtramck, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 7, 2008

I've never made a pie crust before and i used this recipe and my crust came out perfect! Its flakey, melts in your mouth, and all around delicious! Very easy, Thanks you for sharing this wonderful recipe! I'll never buy a pie or pie shell again!

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crumpett

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Reviewed: Nov. 6, 2008

This made the BEST pie crust I've ever done!! It made my peach pie just that much better!!

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SARIDITTY

Cooking Level: Expert

Living In: Greenwood, Indiana, USA

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Reviewed: Nov. 5, 2008

Easy and yummy.

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Randi

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Reviewed: Oct. 29, 2008

i had never done a homemade pie crust before mostly because I had heard if you do this it will do this and if u forget this it will not come out right. So I had just decided to not ever go there. Well my luck ran out and I needed to m ake several apple pies and didn't have the ability to go get the frozen kind, but all the ingredients needed to make one. I chose this one be cause i figured if I goofed it some how at least with all that butter it would taste good. They didn't mess up at all this is the simplest recipe for pie crust I think i have ever seen and it is also the best tasting pie crust I have ever had. This is now the only way I will make pie. Oh and I made several batches because I needed multiple pies. In the end I had too much so trying figure out what to do with the extra(this recipe too good to waste) My kids asked for cinnamon crisps so i took the remaining batches rolled them out really thin put on cookie sheet and covered with strusel mix cinnamon and a drizzle of honey, baked at 400 for 10 to 15 minutes poking with fork halfway through to get rid of any bubbles. I let cool for only a couple of minutes then cut with pizza cutter and it was the best cinnamon crisps i had ever made. They were and instant hit

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Stephanie

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Fort Dodge, Iowa, USA

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Reviewed: Oct. 20, 2008

Excellent, flaky, melt-in-your mouth!! I made this for Grandma Opie's Apple Pie and it was my second crust EVER! Helpful hints: 1. The best crusts are those that are seemingly "too dry" initially. Be patient and roll it out several times; it will come around! 2. Chill chill chill the poop out of your ingredients (i.e. ICE cold water, semi-frozen butter, even chill your flour and mixing bowl after sifting) 3. Be patient and buttery flakiness will be yours :)

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amberations

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Oct. 14, 2008

My fiance made this recipe and it turned out really great! It was flaky, really easy to make and just wonderful to eat and make! We will make it again!

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Chantille

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2008

This was great. I did not have plastic wrap and can not wait to try the right way. I used a zip lock bag. You need to let your dough set out a bit before rolling if you leave in fridge all night. I put ice cubes in my water then I measured again before adding. Even my kid that usually leaves pie crust ate it all. He loves apple pie, but like I said usually leaves part of the crust. Well not this time! Thanks!

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Oct. 11, 2008

I doubled this recipe and successfully made two pumpkin pies with it. I used organic unbleached spelt flour, and it worked well. It can be difficult to make a good pie crust, but one thing I've found helpful is the use of a pie crust maker, which can be found on amazon, or in specialty cookware stores. They're cheap, they prevent flour from getting everywhere, and they ensure that your crust is the perfect size and shape! I love that this recipe uses butter, as I prefer to bake with something natural rather than with hydrogenated oil (shorterning). And the results were too delicious to make me change my mind!

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LAYLAWNEE

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Reviewed: Oct. 11, 2008

This is good, but the second time I used 50/50 shortening and butter and it was sublime! The shortening gave this crust amazingly flaky layers, just add another pinch of salt since the shortening isn't salted.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 10, 2008

Turned out great. I had to add a little more water than called for because it just kept crumbling apart.

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soldierswife

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Reviewed: Oct. 4, 2008

This was really good and easy to work with, tastey and flakey. Had to add a bit more water, but there really is never any set amount of water you should add. Add water gradually until it's workable.

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EASYLYVIN

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