Reviewed: Sep. 6, 2010

I'm not sure I understand why a novice shouldn't make this... because I thought it was very straight forward and easy. The only thing I didn't see, was directions on cooking~ which I had to guess at temperature and time. I used butter flavored Crisco and it turned out wonderful, maybe just a tad greasy... but really good!

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Reviewer:

Sunflowerhill

Cooking Level: Intermediate

Home Town: Wilburton, Oklahoma, USA

Living In: Antlers, Oklahoma, USA

Reviewed: Aug. 16, 2010

This was my first ever home made pie crust and it turned out perfect, very good and flaky! I will use this for all of my pies now.

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Reviewer:

toyxxhearts

Cooking Level: Intermediate

Living In: Burlington, North Carolina, USA

Reviewed: Jul. 18, 2010

I used butter instead of shortening and It came our perfectly: flaky, buttery and delicious. Worked great on a blueberry/nectarine pie. I will definitely use this recipe again.

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Reviewer:

lilivc

Reviewed: Jun. 16, 2010

I've used a similar recipe for years. However, I also add a dash of salt and I always use butter flavored shortening. It really needs those additions for maximum flavor. Also, the colder the water, the flakier the crust. I also store it in the fridge for 10 or 15 minutes before rolling it out. This recipe never fails and makes excellent crust. Another note: this recipe will make a bottom crust only. Double it if you want a top crust.

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Reviewer:

kris

Living In: Lawrence, Kansas, USA

Reviewed: Jun. 15, 2010

I really think that this needs some salt (1/2 teaspoon is perfect!), but it is simple, and very flaky. I made a double batch for a chicken pot pie, and was thrilled with the texture while rolling.

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Reviewer:

ilkaisha

Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

Reviewed: May 31, 2010

I have a very similar recipe... Instead of shortening, take butter. Less calories, still tastes great! Works really well. Good idea, tho! Love the pic, DD! SK

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Reviewer:

Sara K.

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Danville, Pennsylvania, USA

Reviewed: May 30, 2010

Well, i made a Raspberry cream pie with this. The taste was ok, and i followed the directiosn exactly but there wasn't enough to fill even a shallow pie crust dish.

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