Reviewed: May 15, 2012

I just used a cheese grater and freezing cold butter. the butter tosses nicely into the flour, no cutting :).

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Reviewer:

Bernadette

Cooking Level: Expert

Living In: Strathroy, Ontario, Canada

Reviewed: May 14, 2012

I made this crust for mother's day and it was easy to make but the recipe gave no instructions on how long to bake it and on what temp therefore this recipe was a flop since I didn't know how to long to bake it for! I was very disappointed because I was really looking forward to it ):

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Reviewer:

jldemoss

Reviewed: May 11, 2012

I followed the recipe without tweaking. It was indeed super flaky, and my family was all very happy about it, but I personally thought it was a bit bland, though I can't imagine how to correct that. I might make it again.

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Reviewer:

skywilling

Cooking Level: Intermediate

Home Town: Natal, Rio Grande Do Norte, Brazil

Reviewed: May 5, 2012

I have never made crust before but I thought I would try this one because the ingredients were simple and I had everything on hand. I followed the directions to a tee, I tried not to handle the dough too much and I let it sit in frigde overnight. The crust came out chewy, dense and very heavy. I'll stick with my old reliable frozen store bought kind.

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Reviewer:

cindy

Reviewed: Apr. 30, 2012

1st time i make pie crust and it turned out perfect. used margirine coz i was out of butter and it worked fine

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Reviewer:

fatima

Reviewed: Apr. 28, 2012

My husband said that this was the best crust he has ever tasted! I made an apple pie with it! First time ever I have made pie crust from scratch. It was a great success!

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Reviewer:

SageK

Reviewed: Apr. 26, 2012

Been making a crust very similar to this one for years (only difference is some of the flour is chickpea flour in mine) but the tip about ice water and chilling the dough really helped! Great crust!

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Reviewer:

mama of four

Cooking Level: Intermediate

Reviewed: Apr. 19, 2012

I doubled this recipe to make a lattice topped fruit pie. Amazing results! My no fuss method was to place the flour and salt in a food processor then I cubed the butter which I had in the freezer and pulsed it until the mixture resembled bread crumbs. I then added all the water at once through the shoot while the food processor was running and the mixture turned into a dough. I removed the dough from the food processor dusted it with a little flour, rolled it into a ball, wrapped it in plastic wrap and placed it in the fridge. What a flaky and delicious pie crust!

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Reviewer:

DaniD

Cooking Level: Expert

Reviewed: Apr. 16, 2012

This was the first successful pie crust I've made. I've ruined quite a few :) Although, I'm not sure if my success can be attributed to the recipe or the tips and tricks I've accumulated over the last couple months of reading reviews, blogs and watching cooking shows! 1) freeze and grate your butter 2) cut your frozen grated butter into your flour/salt with the food processor 3) use ice cold water 4) mix water in 1 tablespoon at a time by hand until your dough sticks together in a ball. 5) wrap in saran wrap and refrigerate and roll out according to recipe Following these tips it came out perfectly flaky and golden :) (doubled it to make a double crust)

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Reviewer:

T Roos

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

Finally a pie crust that came out right! It was easy to prepare, rolled out very easy and tasted delicious. I won the best pie contest at my church picnic with this when I used it for my apple-pear crumble pie. Thanks for sharing!

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