tastes great. a little hard to roll out and use as a top crust, perfect for a bottom crust since you can just press it into the pan.

I love the texture of this crust! It is so soft and delicious. I made mini quiche servings in a muffin pan, turned out great!!!

I liked this crust alot, it was very homemade look and taste, like a picture out of a magazine.. I made it for a pumpkin pie and it was delicious!!!

This is a great recipe. I added a 1/4 c. of sugar and 1/2 tsp. of salt as suggested and it turned out wonderful. It tastes like a cookie!

This was my 1st crust ever...extremely easy...and delicious. I added sugar, salt and baking powder as adviced by other reviewer and was excellent idea. NO NEED to add water.

I made this crust exactly as described but added 1/2 tsp salt. That helped draw out a bit of the butter flavor which a previous reviewer felt was lacking. The crust was a nice complement to the pecan filling I used for my pie. The crust was very easy to handle and had a nice texture when baked. I did not give it five stars because it was not quite as tender and flaky as some other pie crust recipes. However, the ease of preparation far outweighs this minor flaw and I will use this recipe often. Thank you, Cathy

I thought this was a very tasty crust. Work great with the meat pie I made. The kids loved it too!

I used this crust for a black raspberry pie, and I think it would have been better with a regular pie crust. The crust was easy to work with, but was not that tasty.

Super simple recipe with a great taste and easy to work with dough.

This crust was amazing with my caramel pecan pie! After reading other reviews that noted a lack of taste, I added 1/4 c. sugar and 1/2 tsp. salt, as well as 1/4 tsp. baking powder to give it a little extra rise and flakiness. It turned out flaky and delicious and I will use it for all of my pies from now on!!!

Didn't care for the texture, maybe I did something wrong as it just didn't appeal to me. The recipe was easy to make though - am giving it 2 stars based on that fact only. Will have to stick to my regular recipe.

Wow! Who would have known that cream cheese would be so good in pie crust. I guess it's a given, as it's great in about anything. As to it having no flavor, we thought it had more flavor than traditional pie crust. I made this and used half whole wheat flour, then filled it with the Equal sweet potato pie found here.I took it to friends and they all raved a lot over this yummy pie the crust was superior and I just used the heel of my hand and pressed it in pan, then fluted the edges, it was so easy to shape, it looked very nice. I also added salt and shaved lemon peel. Thanks so much Cathy Tagle!

I love this recipe! I made some pasteries with this crust and it was supper. I will be making this for all my pies,pasteries and just for baking! You will not be sorry if you try this! To make the dough easier to work with put it in the freezer for about 15 to 20 minutes but don't let it get to hard.

Great pie crust recipe!!! The only thing I did different was add a bit of sugar into the mixture. But this was wonderful!!!

I HAVE BEEN MAKING THIS RECIPE FOR 50 YEARS LEARNING IT AT MY MOM'S KNEE. WE NEVER ROLL IT BUT RATHER PAT IT INTO THE PAN USING THE HEEL OF OUR PALM OR KNUCKLES. LEMON ZEST PERKS UP THE FLAVOR IN A PEACH OR BLUEBERRY PIE CRUST. AS A SINGLE PERSON I FREEZE ½ THE DOUGH AND MAKE A 7" CRUST WITH THE OTHER HALF WITH GREAT SUCCESS! LATER IN THE SEASON I MAKE ANOTHER PIE WITH THE LEFTOVER DOUGH. IT NEVER FAILS.

Delicious crust!! Very easy to make & great tasting too!! Everyone loves it!

I love this recipe. It is the best for any pie that I can find. It is so much easier to roll than traditional pie crust.