Reviewed: Dec. 28, 2012

I am not sure what to say about this recipe. In appearance it was flaky. Rolling it out between plastic wrap was not too hard to roll (although not exactly easy either). I couldn't add all the water. In fact it didn't seem to need any water. Once I added the oil it went into a ball. However, I did add some water. Compared to what my mom used to make I would say this looked like it had too much oil in it. I noticed that the bottom crust never cooked no matter how long I left the cobbler in the oven. I am using the left overs again today but this time I am prebaking the crust before adding any filling so that I don't have the raw dough situation. I think overall this recipe just has too much oil. Not much taste other than oil either. It rolled ok but very easily fell apart in transfer process. Since all the reviews are so great, I will try again maybe adding the full amount of water and then more flour through the rolling process.

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Reviewer:

Tauvia

Reviewed: Dec. 26, 2012

fabulous! I've made pie crust so many times, and never could get the hang of adding drops of ice water, this makes it so easy to remember and make. Thank you!

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Reviewer:

Tiger Didi

Cooking Level: Intermediate

Reviewed: Dec. 9, 2012

This is the recipe that I've used for over 40 years, when I was first married, and I still think it's the best! I've tried other recipes that claim to be "the best" pie crust, but always come back to this simple one.

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Reviewer:

SANDYBREIT

Cooking Level: Intermediate

Reviewed: Dec. 5, 2012

I have been struggling to learn how to make a good crust and have tried (and failed) with several other recipes. This was very easy and worked beautifully! I added a little salt and used it for quiche. I might add 2T sugar instead and use it for a sweet pie. Will definitely make again.

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Reviewer:

LEllington

Reviewed: Sep. 10, 2012

I am a novice. It was easy. I have been baking pies for 4 years, using store bought pie crusts. I entered a pie contest at church, so I had to bake my own crust this time. It was easy! I woke up at 3:30 a.m. and followed directions. I used cold shortening and I used iced to get the water cold. I rolled it into a ball and wrapped it in plastic wrap before putting in the freezer for 30 minutes. I'm not sure if the freezer was a good idea or not, but the crust came out perfect! I surprised myself. It was very flaky and reminded me of my great grandmother's crust. I don't have a mixer and neither did my great grandma, I used my left hand to mix ingrediants.

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Reviewer:

Karen

Reviewed: Jun. 23, 2012

This really was the easiest and flakiest pie crust! I've been looking for a recipe like this. I added water until I got the right consistency and I didn't end up using a full 1/4 cup. I would suggest doing that instead of simply adding the water. Great recipe!

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Reviewer:

bezsakars

Cooking Level: Expert

Reviewed: May 18, 2012

I was taught this recipe 25 yrs ago by a Navy Chef..so Easy..I use the Sugar in the dry flour and the salt I add to the water..We made this Recipe in Hugh Portions, as we were making 4-6 Cobblers and at least 6 pies each Day!! The BEST Recipe!! Former Boeing St. Louis Chef/Baker

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Reviewer:

Momgrandma

Reviewed: Dec. 22, 2011

I find that I like to add about a tsp of salt and a tsp of sugar for a little added flavor, but otherwise what an easy recipe.

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Reviewer:

froggy

Reviewed: Oct. 12, 2011

This is simple and so good!! I make everything myself but pie crust I never bothered with before until I found this recipe! Will be using it over and over again!!

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Reviewer:

MamaGondolfo

Reviewed: Sep. 22, 2011

Yes, this is the recipe I used for years - when I used to cook! Haven't made a pie crust for a long time, I now use the refrigerated Pillsbury, but I used this formula for many years because it is easy to remember and pretty foolproof. I do add just a pinch or two of salt. And if it seems too wet, I just add a little more flour, and plenty of flour to roll it out. I don't even refrigerate first before rolling out. I once made 8 pies for Christmas using this exact recipe. Everybody always complimented me on my piecrust and this is the recipe I used.

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