Reviewed: Oct. 18, 2009

Super Fast and Simple, and the BEST crust! Skip rolling/chilling - just press out onto pie plate. My friends where RAVING MAD over my cherry pie which had this crust - they immediately noticed the terrific flavor!

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Jacobow

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Reviewed: Oct. 13, 2009

Well, you wouldn't get a better review if a 5 star New York restaurant rated this the best; my four year old picky eater pulled out the yummy pie filling and just ate the crust! Added the 1/4 sugar, tsp salt and 1/4 tsp of baking soda. I found that this crust as prepared cooked/browned more quickly then others and I would recommend skipping any pie recipe steps that say to bake at 425 for 15 minutes!

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Eric

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Reviewed: Oct. 7, 2009

L-O-V-E-D this crust! I refrigerated it for about 15 minutes before rolling it and even then it was VERY fragile. But it's quite easy to patch up holes or just push the crust into the dish... I added 1/4 cup powdered sugar (don't use reg. white sugar because it will turn out sticky) And even though I used salted butter I still added about 1/4 tsp. salt, and about 1/4 tsp of baking powder for a little extra rise! It came out perfect! MUCH better tasting than most other pie crust recipes!! This is my go to pie shell recipe from now on, thank you SO much Cathy!!

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Bella Donna

Cooking Level: Intermediate

Home Town: Lake Jackson, Texas, USA

Living In: Red Deer, Alberta, Canada

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Reviewed: Sep. 22, 2009

My first pie ever and I was feeling a little adventureous and decided to make my own pie crust. This receipt is very easy to follow for us beginners. The only question I have is can I freeze this pie crust if I made to much? And if so how? Do I just put it in a zip lock bag or is there something special I need to do to freeze it and use it later in the week? Any suggestions would be great.

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Ingrid

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Reviewed: May 14, 2009

I made this recipe this weekend with strawberry cream cheese for a triple berry pie. It was really good. The pie crust almost "melts" in your mouth.

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Kristie

Cooking Level: Expert

Home Town: Lancaster, New York, USA

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Reviewed: Apr. 13, 2009

This was the first pie crust I made from scratch, and I definitely see myself making them from now on. It was super easy! I didn't even roll the dough, I just pushed it into the pie pan and crimped the edges like I do with the pre-made dough. Like another user suggested, I added 1/4 sugar, 1/2 tsp of salt, and 1/4 teaspoon baking powder. I'm not sure if the baking powder had any effect, as my dough stayed pretty dense (think shortbread) and not too flaky, but the sugar helped tremendously. The sweetness really went well with my homemade strawberry pie, and everyone raved about the combination. Thanks!

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ellasequema

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 30, 2008

I love it! I have made it like 3 times this week, very very easy. I had some leftover when I made a pumpkin pie and I made little leaves on the top. For the pumpkin pie crust i added about a tablespoon of sugar. Then I made a quiche and it was perfect as is.

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JEANNIE3WISHZ

Cooking Level: Intermediate

Home Town: Ayer, Massachusetts, USA

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Reviewed: Dec. 8, 2008

this was really good! i used salted sweet cream butter, and added 1/3 C brown sugar. i cut through the ingredients and just dumped everything in the pie pan. then i pressed it into the pan with my hands. next time, i will grease and flour before i press in the crust, so to prevent the crust sticking to the pan. very good nevertheless. i will be using this recipe for pie crusts from now on.

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Katherine Yam

Cooking Level: Intermediate

Home Town: Manila, National Capital Region, Philippines

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Reviewed: Oct. 24, 2008

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.

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: Dec. 16, 2007

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!!!

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COLORFULCHRIS

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2007

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!!!

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Heidi

Cooking Level: Intermediate

Living In: Bangor, Maine, USA

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Reviewed: Nov. 25, 2007

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!

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MARIASTARDUST

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Oct. 23, 2007

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.

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Jessica

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Reviewed: Jul. 24, 2006

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

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Elizabeth D.

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Wilton, New Hampshire, USA

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Reviewed: Jul. 7, 2006

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.

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zanadar

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Reviewed: May 14, 2006

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

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Flavor Snob

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Alpine, California, USA

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Reviewed: Nov. 24, 2005

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!!!

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Galactic1

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Reviewed: Nov. 20, 2005

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.

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CANDY177

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Reviewed: Jul. 5, 2005

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!

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HARLOW2

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Reviewed: Mar. 10, 2005

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.

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