Reviewed: Mar. 24, 2012

Finally a successful, flaky crust! My search is over. This will be my 'go to' crust recipe. Believe me I've tried A LOT of crust recipes. I used pastry flour instead of all purpose flour, otherwise I followed the recipe as written. I always roll my crusts between plastic wrap (I sometimes lay a couple of pieces together to get the size circle I want, so none of the crust touches any surface it might possibly stick to, and do the same on the top before beginning to roll), and not use wax paper, which tends to stick to the crust for me. Take the plastic wrap off the top of the crust when finished rolling, put your pie plate on top of the crust and invert the crust into the pan. Remove the final piece of plastic wrap once crust is in the pie pan. Clean up is a breeze and you've never touched the crust. This is recipe is great for a savory pie. I will probably add a small amount of sugar to the crust when making a fruit pie. Thank you, thank you, thank you!!!!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dana

Reviewed: Mar. 21, 2012

I've tried a lot of pie crust recipes in my years, but this is the only one I will ever use. So easy and taste good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marsha

Cooking Level: Intermediate

Home Town: Casper, Wyoming, USA

Reviewed: Mar. 8, 2012

Thank-you Charlotte. This recipe is the perfect balance of flavor and flakiness. If you are having any problems with making it, it's not the recipe. Crusts are often notorious for being touchy. So many variables can affect it, but once you've mastered it- it's all down hill. Everything is written here that you need to know in making this successful. For rolling out: I always use two pieces of wax paper. I doubled the recipe for two crusts and still came out perfect. However, my food processor was very full. My crust search stops here. I liked the ease of using the food processor too.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Seekery

Cooking Level: Expert

Reviewed: Jan. 11, 2012

Before trying this recipe I had given up on making a home made pie crust! I recently purchased a food processor so I decided to search for a recipe & make a crust from scratch. This recipe is wonderful! Between this recipe & my new food processor, I made the best, flakies pie crust I had ever made. This crust was for a quiche recipe, but I can't wait to make in again for a dessert. I will never purchase the store bought crusts again. My husband loved the crust, too. He said it melted in his mouth. I highly recomment this recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

papermate75

Living In: Covington, Ohio, USA

Reviewed: Nov. 23, 2011

Great recipe, I have never made pie crust before. It took me a couple tries to get the idea of pulsing to get crumbly but not too wet on the dough. After I got that figured out, I am really happy with how flaky the crust is!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Marta

Cooking Level: Intermediate

Home Town: Boulder Creek, California, USA

Living In: Spokane, Washington, USA

Reviewed: Nov. 11, 2011

Finally I got a flaky pie crust! Followed the recipe almost to the letter. I put the flour, salt, and cubed fats into a bowl and put it in the freezer for a couple of hours while I took care of other stuff. When it came out of the food Processor, I put into a bowl lined with plastic wrap (idea from another reviewer, thanks!) and formed it into a ball and into the fridge for about an hour. Rolled it out between two sheets of wax paper. Easiest pie crust I've worked with but you need to keep it very cold. **UPDATE** I made this pie crust again today but didn't bake it. I just put the flour, salt, and fats into a zip lock bag and put several into the freezer. This being the beginning of the "pie" season, all I have to do now is get the frozen ingredients out of the freezer and throw it into the food processor! Almost an "instant" pie crust! Just can't say enough good things about this recipe!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

Reviewed: Oct. 13, 2011

Like some things are priceless, this pie dough recipe is starless. There aren't enough stars to give it. It is the best dough I've ever made! It is easy to work with and does not need to be chilled. I like a lttle more salt in my dough, and I like the combination of butter and shortening. This is better than the Barefoot Contessa's, which is a little too short for me. I love the speed of using the food processor. I'm afraid to double the recipe, but I will try that soon. Thank you so much Charlotte. This will be my pie dough recipe from now on. Katherine

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Katherine

Supporting Member (Click to learn more about Supporting Membership)

Living In: Columbus, Ohio, USA

Reviewed: Aug. 23, 2011

This is great. Best pie crust I've ever had (next to store bought), and first crust I've ever made. Wonderful, thank you so much for this idea and recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Partyof5

Cooking Level: Intermediate

Reviewed: Aug. 15, 2011

I made this pie crust today for the first time, and it was amazing...one of the flakiest I've ever made. I skipped the food processor altogether, just to make sure I didn't overwork the dough. I also added a smidgen of sugar, since I like mine slightly sweet. I used this for a prebaked pie shell for a chocolate cream pie and the crust was the best part. I'd definitely try this one out!

Was this review helpful? [ YES ]
2 users found this review helpful