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Reviewed: Feb. 28, 2008

It was easy enough, but just didn't taste as good as I thought it might.

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Lauren G


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Reviewed: Nov. 6, 2007

Eventhough this recipe is "clean" it comes out horrable if it comes out at all. Will not be trying this one again.

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aliL

	Cooking Level: Intermediate Living In: Spokane, Washington, USA
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Reviewed: Mar. 6, 2007

Easy! Doesn't make enough for deep dish covered pie. Just be aware of that.

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LDENSVEN


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Reviewed: Jul. 6, 2005

This was really easy.

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i used this mixing method with my favorite old crust recipe, was easy and great! i always hated to mix piecrust before... some who have had problems with it might try adding a BIT of water to help form balls.

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CARTERSGRAN


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Reviewed: Apr. 20, 2003

Okay, maybe since this is my first homemade pie crust, I did something wrong, judging from all the good reviews. But I shook and I shook and it was still super-crumbly and I had to form a ball with my hands. I refrigerated it while I made my filling, but it was still too crumbly to roll. So I formed it into the pan with my hands. I was surprised that once it was baked, the pie crust was very yummy. It had a buttery-flavor, because I used butter flavored Crisco. Maybe I will give this one another chance.

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GOOBIEGETTER

	Cooking Level: Intermediate Home Town: Butler, Pennsylvania, USA Living In: Baden, Pennsylvania, USA
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Reviewed: Apr. 16, 2003

WHILE GOOD IN THEORY....I'VE MADE THIS RECIPE A FEW TIMES AND IT DOESN'T SEEM TO MATTER HOW I DO IT, IT JUST DOESN'T MIX UP THE WAY IT SHOULD. ANY SUGGESTIONS WOULD BE HELPFUL, I'LL TRY ANYTHING.

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LALAADAMS


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Reviewed: Apr. 15, 2003

Great, easy recipe - especially for a novice pie maker!! Mine, too, though ended up being very crumbly in the bowl - no ball shape here. I fixed that, though, by scraping all the crumbles into a ziploc bag and then forming it into a ball -- super results and little mess that way, too. Put the Ziploc in the freezer for about an hour and then rolled it out b/t sheets of wax paper like I remember Mom doing........makes the transfer to the Pie pan easy, too. Lots of little tips here - but I am an "ease" baker!!

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REDFRECKLEMOM

	Cooking Level: Expert
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Reviewed: Mar. 15, 2003

Flaky and delicious! I used stick butter shortening...and after the shaking, ended up with about 15 varying sizes of shortening balls. I suppose I needed to keep the shortening in one clump rather than cut it up...I'll try it next time. I still had to use my hands to bring it all together, but that wasn't a problem...it was easy to make, easy to work with, and tasted wonderful! I used it with "Apple Pie by Grandma Ople" from this site and it was great! Thanks!

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TARA1972


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Reviewed: Mar. 4, 2003

Easy, Fun, and DELICIOUS!!! Thanks so much for sharing the recipe.......I will use this crust whenever I make pies :)

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BETH H

	Cooking Level: Intermediate
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Reviewed: Dec. 2, 2002

I was very nervous about trying this. I have only made one other pie crust and it was diasterous! This recipe was very easy and made a wonderful flaky crust! I did not separate it into two balls. I made a thick crust and it turned out beautiful!

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SANDYKBARBER


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Reviewed: Nov. 7, 2002

I have been using this recipie since I was a kid. Now my kids love to shake it all up for me. Turns out great every time.

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SWEETS3068


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Reviewed: Oct. 27, 2002

I found this recipe easy but changed the cooling to about 2 hours

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MNM315


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Reviewed: Aug. 29, 2002

The shaking part in the bowl doesn't always work well but it has a great taste and it's easy !

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DAPAREDES


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Reviewed: Aug. 29, 2002

This was a total surprise to me...I thought I had used every recipe and trick for pie crust "in the book"...I was all set to use my old "tried and true" if it didn't...But now I HAVE seen everything...This REALLY works ! ! ! KUDOS!!! It was so easy...the only mess is in a bowl. The resulting crust was tender and flaky...Wonderful in BOTH one and two crust pies, fruit and cream, Perfect for my Pecan Pie...I just kept shaking all evening...turned out 24 6-inch pies in one evening...thanks.

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HELEN JOHNSON


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Reviewed: Aug. 29, 2002

Mixing this by shaking did indeed work, and was amusing to boot! Rolling the dough out, however wasn't nearly as easy or amusing. Perhaps more time chilling would have helped. Karen in China

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DAVEKARENCLARK


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Reviewed: Aug. 29, 2002

This is the easiest pie crust I've ever made. I came out nice and flaky, with a minimum of effort. I will be useing this alot from now on.

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Matthew


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