Reviewed: Aug. 28, 2009

i absolutely loved this recipe...my pastry came out light and perfectly flaky! thank you! :)

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kathybxoxo

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Reviewed: Dec. 26, 2008

Really worth the lard! Very flaky and I found the dough easy to handle.

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jbrody845

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 7, 2008

Without a doubt, the best pastry recipe I have ever tried.This is a keeper.

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Val B

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

I can die a happy man after finding this recipe

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www.unchartedtravel.com

Cooking Level: Beginning

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Jun. 7, 2008

This is an excellent recipe, I like to use fresh lime juice in place of the vinegar though. Also a note to the perfectionist, this is not a real flaky pastry, its a short crust pastry.

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FROSTEDCONTESSA

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Reviewed: Jan. 21, 2007

Don't know what went wrong but I've tried the recipe twice and both times it came out just a big gooey glob. To get it into any type of rolling consistency, I would have had to add so much additional flour it would have tasted awful and had the texture of something similar to plywood. Just a lot of wasted time and ingredients. Think I'll stick with what I've got and used for years.

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Patricia Canerdy

Cooking Level: Expert

Living In: Flat Rock, Alabama, USA

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Reviewed: Jan. 13, 2006

I have made many pie crusts over the years and this is by far the best tasting and the easiest to work with. I made it in the food processor and took just minutes to make. I used enough to make a 2 crust pie and froze the rest. I took enough out to make another 2 crust pie and let it thaw at room temperature and it was just as good as the first one. Thank you so much for this recipe.

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Margy

Cooking Level: Intermediate

Living In: Ottumwa, Iowa, USA

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Reviewed: Jul. 22, 2005

I have been using this crust for over a year since finding it on this site. Everyone who has tasted it has said what a wonderfully tasty and flaky crust it is. I do not always need to use the full liquid portion. I suggest that one adds it gradually and goes by feel. This crust freezes so well and that makes it a great time saver. Thanks Michelle for sharing.

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AVID COOK

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Reviewed: Mar. 8, 2005

I followed the recipe to a "T" and it turned out very runny. I have made dozens of pastrys in my time and this is by far the worst recipe i have come across.

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RAVMAN

Cooking Level: Intermediate

Living In: Fonthill, Ontario, Canada

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Reviewed: Dec. 20, 2004

I have always made pies. They're my specialty you might say! Up until this past thanksgiving, I always used the pastry recipe that has been in our family cookbook for generations. However, last year I moved 2000 miles away, and left my cookbook at my mothers. When thanksgiving rolled around, the night I was to make the pies I couldn't get a hold of my mom to email the recipe to me. So, I found this one online which is a very similar, but uses lard instead of crisco. I'll never tell Aunt Phyliss, but this one is SO MUCH BETTER! WAY flakier, a little easier to work with I found, and still tasted great. I totally recommend this recipe to anyone looking for a pie crust recipe that will WOW everyone! Take it from an experienced pie maker!

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DOLLL

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Reviewed: Nov. 13, 2004

The best pie crust I've ever tried!! Everyone raved about it. I have so far made 2 quiches with this crust and everyone wanted the recipe.

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AOFRIESEN

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Reviewed: Nov. 12, 2004

Contrary to the other reviews, I did not care for this pastry at all....didn't like the brown sugar taste and didn't like the consistency of the pastry. Will not use again.

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BPUTGEGO

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Reviewed: Nov. 22, 2003

It was very easy to make. The first time I made it, I followed the directions exactly and I agree that not all the liquid was needed. Otherwise, it was an excellent recipe thanks so much for sharing!!!

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MOLLIBG

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Oct. 16, 2002

This was my first pie crust and it turned out as promised...flaky and tasty, although I didn't have an easy time working with it...I assume that is probably characteristic of most pie crusts though.

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SHELLISEASHELLS

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 9, 2002

WOW!!! This pastry recipe worked wonders. It was light and flaky. My husband loved it and has requested I make more pies.

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H-DAVIS

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Reviewed: Jun. 19, 2002

My husband LOVES me again! Well at least he is coming straight home after work! Thank you...after a long day he comes home to perfect pie thanks to this perfect pastry!

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BENTRIVER

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Reviewed: Jan. 12, 2002

Thank you so much for this pastry recipe. This is the first one that has actually turn out for me! Its easy to make and very flaky. I don't require all the liquid I use about 6 or 7 ozs. When I make it I always bake up a brown sugar and butter packet for me while my pies are baking. Also this recipe freezes very well. Thanks again Cheyanne

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SAMMY_GIRLY2000

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 10, 2001

Thank you Michelle, three words, easy, flaky, and delicious. It is now MY pie crust recipe. I got 4 large single pie shells from the recipe.

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CHARTREUSE

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Reviewed: Jul. 16, 2001

This is the best pastry crust I've ever tried, and I've tried MANY (the next closest would be the cream cheese pastry from "New Joy of Cooking"). It handles beautifully and is indeed flaky -I baked a piece alone with a bit of sugar on top just to see and taste, and it had quite a few layers and a lovely flavor. The egg and baking soda make it puff (just a little) nicely. The only difference is that I didn't need the whole cup of liquid, as I live in the Pacific Northwest and my flour must be kind of "wet", as I needed only 7 ounces of liquid to get the right consistency. A beautiful crust indeed.

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KELLIBO

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Reviewed: Nov. 27, 2000

I just LOVE this recipe! I used it at Thanksgiving and got RAVE reviews on it. It is easier than shortening type crusts and is much flakier. It makes a few crusts so there is extra to freeze and use for later.

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ALRGYRN

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Flaky and Tasty Pastry

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