Great crust, although a little to plain. I would try adding a little bit of vanilla to it. One of the best crusts I have eaten,though!

Awesome recipie! I used this as my very first pie attempt and it came out wonderfully!

I am definitely a novice pastry maker, but this turned out perfectly! I followed the suggestions to chill for 20 minutes and it was easy to work with, nice and flaky when done. Thank you for posting it!

This was so simple. I didn't have butter but used margarine instead. I didn't have any problems with rolling at all as others have, and it wasn't fragile or greasy, also how others have suggested. I doubled it to make a top and bottom crust for the Sunday's apple pie recipe on this site.

This is the best tasting, the easiest to make and the easiest to roll. I have tried many many other pie crust recipes and none of them even come close to being so simple and so easy.

Easiest to remember, easiest to roll out, and best tasting!

OH MY GOODNESS!!! I have been trying for years (more than I like to remember) to make a pie crust. Everyone in my family of two sisters can make one but not me. Thank you, thank you, Deirdre! It was easy to make, easy to roll, to place in the pie plate. It was the most beautiful pie crust of all my family has made. I am so excited now I can make a pie!!!!!!!! Great recipe thank you again

excellent recipe. works every time

Very good pie crust recipe, and it definitely deserves 5 stars for simplicity. It is a fantastic basic, all-purpose crust that is easy to modify to whatever recipe you need, and simple to double, triple, or augment to fit your particular dish. I have used it for savory pies, dessert pies, and cobblers with little problem. My only change is to use milk instead of water, and one can substitute butter or butter-flavored shortening with no problem. Remember though, if you substitute butter cut the water quantity by about 20% (so from 1/2 cup to 6 tbsp.) because butter contains water and shortening does not. Happy baking!

This crust is pretty to look at but comes out greasy, as it calls for twice the shortening of most recipes I've used. The dough was also hard to work with and falls apart easily. You're better off with the Basic Flaky Pie Crust recipe.

Very good considering how simple it was and the few ingredients it has. It's ready to roll after about 20 minutes in the refrigerator. It doesn't get any easier than this.

This was a hit at Christmas! I used butter and that made it a bit fragile, but so delicious!

Let me just say that I'm about as novice a baker as you can get. I have never made pie crust before I found this recipe and had I known how great this would turn out, I would have made it long ago! It was incredibly easy and turned out simply amazing!! Thank you Deirdre! This is the only pie crust recipe I will ever use!!

i doubled this recipe & easily got 2 - 9" single crust pies. the dough is extremely soft but not hard to work with if you keep everything lightly floured (including your fingers). use ice water & chill the dough for at least 20 minutes before rolling out. thanks deirdre!

Very easy and very tasty pie crust. This is the first time I've ever tried to make pies, and this crust came out wonderful for both pumpkin and apple pies! I used butter flavored crisco which I think made it just wonderful!!

This is a great, easy, and versatile crust. Can't believe how well it turned out.

Nice flaky crust BUT my advice is to double the recipe. I messed up my first batch it was too gooey and after refrigerating it still did not help, so I made another one and could tell instantly the consistency was much better BUT when I went to roll it out there was not enough pie crust for one of my SMALL pie plates, at this point I was not about to make another one so I had a funny looking pecan pie! It tastes good just strange looking. Very good pie crust recipe just be sure to make extra!!!!!!!!!!!!!