Reviewed: Dec. 5, 2009

Really bland, and very dry texture. Also very hard to work with.

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Stephie

Cooking Level: Beginning

Home Town: Golden, Colorado, USA

Living In: Brighton, Colorado, USA

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Reviewed: Nov. 10, 2009

Perfect pie crust! Easy to make and very delicious. I would make 1.5x the recipe for the veggie pot pie. That way the crust can be a little thicker.

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missdigiwonder@yahoo.com

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Reviewed: Oct. 19, 2009

I made chicken pot pie with friends last night using this recipe for the crust (used butter instead of shortening, though) and it turned out great! I will definitely use this recipe again in the future.

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leibatt

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Reviewed: Aug. 30, 2009

I didn't have the "correct" ingredients on hand. I followed the measurements but used self-rising flour and butter and just omitted the salt. The crust was so wonderful and I think would make an excellent biscuit recipe as well. As mentioned in previous reviews, letting the dough set does make for easier rolling.

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ahk10

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Reviewed: Aug. 24, 2009

I had a specific taste in mind that I hoped this recipe would mimic when I used this crust in my chicken potpie recipe. I was hoping this recipe would produce that taste and it did! I am not a fan of pre-packaged pie crusts and can't stand them in fruity pies so I didn't want to try one in my potpie like most of the recipes on this site call for. I am SO happy I took the time to make this crust. It is the BEST! Instead of shortening, I did use the Smart Balance "butter" sticks I had on hand (2/3 cup as called for). This was SO delicious!!

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Holly

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Reviewed: Feb. 9, 2009

Easy, tasty, and got the job done right! Thanks for the recipe!

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Reviewer:

CharJ

Cooking Level: Beginning

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Reviewed: Jan. 24, 2009

Absolutely the best pot pie crust. It is so flaky!

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Reviewer:

Michelle

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jan. 17, 2009

I really liked this crust. I think shortening makes much better crusts than butter. I made it using about a pound of leftover pot roast with the potatoes and carrots in a 9x9 pan. I also brushed a mix of egg and water on the top for a golden crust. My husband loved it and said I could make this whenever I want. I will definitely use this crust in the future.

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Shannon

Cooking Level: Beginning

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Reviewed: Nov. 21, 2008

cool

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Lake

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2008

i made this recipe last night, and it turned out very well. next time, i would probably bake it for less time before filling it, because it got a bit tough. i would also have pricked the bottom crust with a fork before baking it, because it puffed up in a few places when i baked it. otherwise, it was delicious.

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sgillis

Cooking Level: Intermediate

Home Town: Warren, New Jersey, USA

Living In: Somerville, Massachusetts, USA

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Reviewed: Nov. 13, 2008

In all the years I've baked & cooked this was the first time I've made a pie crust, and now I'm wondering what I was so afraid of! This was so easy to make, and the result was a very delicious & flaky crust. I took a previous reviewer's suggestion & added some shredded cheese & dried parsley. I used it for a turkey pot pie and it was perfect! The only thing is the dough was a little bit sticky, but I just rolled it between wax paper and it was fine. Also I used a 9' pie plate and it was barely enough, but I made it work. Next time I think I will increase the recipe by half.

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Nov. 5, 2008

Very good crust although i did have to add more water than suggested overall quick n easy :D

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Shainia

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Sep. 15, 2008

I made this for a chicken pot pie, and the crust was PERFECT. Crispy on the top side, soft where it touches the filling. Scrumpcious.

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Jtms

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Sacramento, California, USA

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Reviewed: May 20, 2008

Nice and flaky. I used this with the Gram's Chicken Pot Pie recipe and it was great.

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shewolf20

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Reviewed: May 1, 2008

great crust, i just didn't bake it enough. I baked for 25 minutes. It needed another 10 minutes.

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Isabella

Cooking Level: Intermediate

Home Town: Santa Paula, California, USA

Living In: Lancaster, California, USA

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Reviewed: Apr. 10, 2008

Easy and yummy. I've made this a number of times with all different recipes. Always good.

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Katie

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Salina, Utah, USA

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Reviewed: Mar. 27, 2008

This was great. I used it as crust for pot pie and my guy RAVED about how buttery and flakey it was. A few days later after inhaling his leftovers he was still in the mood for pot pie and purchased a Trader Joe's version. "No comparison. Remind me that your version is the best," was the response. Kudos for making me look good!

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Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jan. 12, 2008

I made personal pot pie pastries. I made circles with an upsidedown bowl and rolled the meat and rice like a tortilla wrap. This dough was perfect. It came out a little dry so next time I will make a salt water and butter glaze for the top and add gravy to the inside. The dough however kept its shape and tasted great! Thank you!

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Karen

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2007

Turned out great!

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Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

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Reviewed: Dec. 14, 2007

This is a quick and easy pie crust that results in a very flaky crust. While my husband enjoyed the flavor, I was sensitive to the shortening taste. I prefer the taste of a butter crust, but it's difficult to give up the flakiness that shortening imparts. I will be looking for a recipe that incorporates both ingredients but will keep this one in mind. It worked well with my chicken pot pie and that shortening taste is my own personal pickiness and has nothing to do with the quality of this recipe.

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