Reviewed: Apr. 28, 2012

I followed Galactic1's advice and added sugar, salt and baking powder. Now me, I like pumpkin pie and that's it, and my kids don't really like pie. But my husband can eat an entire pie by himself. After tasting this crust under pear crumble pie, he explained to me how this pie crust should be used for all other pies I make. He was pretty adamant about it, so this is our new pie crust recipe. Thank you Cathy Tagle!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Liberty Belle

Reviewed: Feb. 28, 2012

I have made pie crust from scratch for years. My family loves this recipe so much that i have been banned from making any onther pie crust recpie but this one. Its great for a chicken pot pie. Always flaky and the best

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

familyo5

Cooking Level: Expert

Home Town: Creswell, Oregon, USA

Living In: New London, Ohio, USA

Reviewed: Dec. 30, 2011

Wonderful crust! I use it for every pie I make now. Love it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

marjoriemain10

Cooking Level: Intermediate

Reviewed: Dec. 9, 2011

I used this recipe when making an apple strusel pie for my husband before I head out of town. I happened to have all the ingredients in the house and it was super simple to make! I 1/2 the recipe as I had a 4" pie plate and it was perfect. Now if only there could be a recipe like this without all the fat!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

food4fit

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Reviewed: Dec. 8, 2011

Not a huge fan of this recipe. Don't know if it was the ingredients or how to incorporate it was the down side but it didn't turn out very good at all.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kasper

Reviewed: Nov. 25, 2011

Great crust! I followed the recipe and just patted the dough into muffin tins. Made 15 individual pumpkin pies using Mrs. Siggs recipe from this site. Superb!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

Reviewed: Nov. 22, 2011

Excellent with 1/4 c of sugar added as suggested by other reviewers. Next time will add the salt and baking soda, too. I doubled the recipe because I needed two crusts and ended up with much more dough than I needed.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ESJESSI

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

Reviewed: Sep. 24, 2011

I worked at Sundance Resort and they had a killer berry dessert with a mouthwatering crust. When I asked the baker to show me how it was made, this was the exact recipe. She just pressed it onto a a cookie sheet, piled the berry filling in the middle and folded over the edge of the crust, pinching it to form a barrier. It was amazing!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Jeana R

Cooking Level: Intermediate

Reviewed: Aug. 20, 2011

Perfect. Used this for a veggie pizza. I need something easy and yeast free and this was it. I did add salt like others suggested and a little water at the end to bring it together. Put it in fridge for 20 minutes to get cool again, sprinkled with flour and rolled it out. No trouble at all. Baked to golden brown for 25 minutes on a cookie sheet.

Was this review helpful? [ YES ]
0 users found this review helpful