Reviewed: Jul. 29, 2006

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.

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WONROSESHY

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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Reviewed: Apr. 9, 2006

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.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Jan. 31, 2006

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

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NOTHINGBORING

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Reviewed: Nov. 25, 2005

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!!

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GERRILYN1

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Reviewed: Nov. 22, 2005

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!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 5, 2005

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!!

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mudan

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Dec. 29, 2004

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

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mommyscookin

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Reviewed: Nov. 7, 2004

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!!!!!!!!!!!!!

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KCHOME

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 4, 2004

My family just love pies...this recipie won raves at the table. Can be used for main dishes as well as desserts. Thank you Deidre Dee

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BakerMom

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Reviewed: Nov. 8, 2003

Thank you for a great recipe! I usually dislike the crusts on pies, but this one was delicious, not to mention simple. This was the first pie crust I have ever made too!

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MCUKA

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Reviewed: Oct. 14, 2003

This is the BEST pie crust. This pie crust formula will work out every time. This version only makes one crust, but to make more just multipy the ingredients by the number of crusts you would like. Remember ***You must always refrigerate pie dough before rolling*** Also if you are going to bake this as an empty shell, remember to use some alumisum foil or parchment and line it on top of the crust and fill it with beans, so that it will keep the crust in place while it bakes.

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WOODANGELA

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Reviewed: Aug. 24, 2003

Sorry, these just did not come out right and this is the first time pie crust ever failed on me (and I've made plenty)! It was easy to roll out, but when I tried to prebake the piecrust, it totally collasped on me (ruffle edges I made) while baking! It was unsavagable, so I had to trash it. I'm only giving it a 2 because I didn't taste it (benefit of doubt).

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Flaquita

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2003

mmmm mm!!! ive had horrible experiences with baking pies but this is so easy! at first i thought the dough would turn into a disaster (it was a little mushier than i had expected) so if you encounter the same problem, add half a cup of flour. also, DONT FORGET TO CHILL ALL THE INGREDIENTS for at least 20 minutes! it helps alot. to make the pie a nice golden color, smear on a little bit of milk (half a teaspoon) on the uncooked top crust for a nice touch. If you plan on making a double crust pie, dont forget to double the recipe like i almost did. a wonderful filling for this pie crust is Apple pie by grandma ople. this was the first time i ever made something big from scratch, and it was EASY AND DELICIOUS! also, dont forget to cut slits in the pie so it dosnt pop or overflow. hope i helped!

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CHOCOMOOSE

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Reviewed: Feb. 2, 2003

I have finally found THE pie crust I've been searching for! It's as delicious as it is easy. It came out PERFECT and my whole family raved about it. I used it with "Terry's Favorite Chicken Pie" (this site) and we couldn't get enough. The only problem was I doubled the recipe to make two pies but only came out with enough for 1 1/2. Will start with 3 cups of flour next time. I used butter flavor Crisco and also added a pinch or two of salt. I wrapped it in plastic wrap and put it in the fridge to cool while I assembled my pie ingredients. The dough is more moist than most pie crust doughs so you will need to roll it out on a good dusting of flour. Thanks Deirdre Dee!! This is the only pie crust recipe I will EVER use!

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RivertownMom

Cooking Level: Expert

Home Town: Columbia, Kentucky, USA

Living In: Lafayette, California, USA

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Reviewed: Oct. 10, 2002

The Best! Very easy & delicious. Don't know why the note against novices using it! Easy enough for a novice. I chilled the dough for 15 minutes before rolling out. Will definately use this recipe again.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Jan. 16, 2001

Thought this was one of the best and easiest recipes for pie crust that I have tried. My son made it for his first forray into pastry making and loved it. And my husband thinks it is even better than his sister-in-laws.

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KETARKUS

Cooking Level: Expert

Home Town: New Lisbon, Wisconsin, USA

Living In: Pardeeville, Wisconsin, USA

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Easy to Remember Pie Crust

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