The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 26, 2009
I have been afaid to try crust after a few disasters, but this was so easy. I used the plastic wrap method to roll out, I just can't believe how easy it was, no flour mess, even the lattice work was easier than I thought. Just a great crust.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 22, 2009
This crust is delicious. I followed the recipe exactly and it was a great success. This is the first crust that I have made, I usually take the safe road and use Pillsbury. I'm glad I took the chance, my family preferred this crust. I am no longer afraid to make my own crust and I will use this recipe from now on.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 11, 2009
this was the best pie crust I have tasted!! so easy to make and nice and flaky!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 9, 2009
Good pie crust, more comlicated than the other ones. Also really sweet.
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Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 9, 2009
Nice, rich, flaky pie crust and a great choice for fruit pies, just as I expected it would be when I saw the addition of sugar, egg and vinegar. The sugar, of course, contributes sweetness, the egg makes this a richer, somewhat more tender pastry, and the vinegar is an age-old secret for flakiness. As others have mentioned, because of the fair amount of sugar in this pastry, great care must me taken to prevent overbrowning! Watch baking time closely, cover loosely with foil mid-way through, or lower oven temperature if necessary! Makes more than enough for a 9" double crust, with plenty of leftovers for "Pie Crust Treats," also from this site! Lovely recipe!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 2, 2009
Used this crust to make apple turnovers, it fell apart a little while handling, but came out great! thanks for the great recipe.
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Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA
Living In: Milford, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 3, 2009
Used this crust for a peach-blueberry pie, and it was fabulous. I used butter for 1/2 the fat. It got rave reviews from my friends who shared it with me.
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Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada
Living In: Bracebridge, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 9, 2009
I adore this pie crust recipes - its the only one I use for desserts. Its very easy to make (I always use my food processor) and very easy to work with. And on top of that tastes delicious. Its a keeper for sure. For someone stepping out into the world of homemade crusts I highly highly suggest this one.
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Kat
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 9, 2009
Made this for the first time along with the allrecipies Blackberry/Peach Pie. Took it to a party and it was decimated---great! Nice and flaky, not dry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 7, 2009
Makes a thick double crust.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Aug. 1, 2009
I grab this recipe from my recipe box every time I make a pie. It has great flavor with the sugar added.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 21, 2009
Made this last nite and put it in the refig and left the house and came back an hour later dough was very soft and easy to manage. Needed only a pinch of flour to roll it out very easy to roll. Nice color and very tasteful. This is so far the best pie crust. I did a chess pie with this crust. NICE!!!! I forgot to mention,that I used butter instead of shortening.
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jai

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 21, 2009
I have tried every pie crust known to man, with marginal luck at best, and this one is by far the best. It stays together well, tastes wonderfully flaky and yummy, and best of all, it didn't cause my husband to seek refuge on the opposite end of our house while I was making pies.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 10, 2009
of all the crusts I have tried to make, they've all ended up in the garbage with a few bad words, but after chilling (I chilled my marble roller too) this rolled well, transfered well and baked well! Needless to say the family is very happy now. I have used this crust for a cherry blueberry pie and it held up to the pie goo amazingly after a day. I have also used this crust for a beef pot pie. Great! Not too sweet at all! Needless to say, this recipe is a keeper! Thank you TJ
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Milwaukie, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 6, 2009
I made this in my food processor & it was really easy and a good crust to make. I made it with blueberry pie filling. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 28, 2009
This was a great crust! I cut the recipe in half and made eight mini-pies in a muffin pan. I did go ahead and use a full egg when halving the recipe. I also used cinnamon sugar instead of regular sugar. Mmm...~!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 27, 2009
This crust is great. I've tried a lot of crusts but this crust was great. I loved the ease of making this crust and the fact that it only needs to rest for 10 minutes before you move on with the process. I used this to make a peach pie. I didn't pre-bake the bottom but brushed it with a beaten egg before adding the filling and it stayed flakey during the baking process. I also brushed the top with a beaten egg and it came out shiny and browned to perfection. I will add this to my arsenal of recipes and will definitely use it again.
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Photo by CakeDiva1913

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 10, 2009
Excellent. I used it for a cherry pie. I baked the bottom crust for 10 minutes before putting in the filling and baking the rest of the way.
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Photo by KBots

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 20, 2009
Excellent. I use it everytime with my Lemon Meringue Pie and it's perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 9, 2009
A better crust than my 90-year-old grandmother makes - and she said so. I usually use half shortening and half butter. I roll it out between two sheets of wax paper. Comes out perfect every time.
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Photo by Suzanne

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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