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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sisternanna

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

Good pie crust, more comlicated than the other ones. Also really sweet.

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MasterChef Pip

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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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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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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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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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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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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Stephanie

Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada

Living In: Bracebridge, Ontario, Canada

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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

Cooking Level: Intermediate

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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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annsright

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Reviewed: Aug. 7, 2009

Makes a thick double crust.

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Kendra

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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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JILL

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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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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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messy_jessie

Cooking Level: Intermediate

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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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tomopaste

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Milwaukie, Oregon, USA

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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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athaller

Cooking Level: Expert

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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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TechKat

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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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CakeDiva1913

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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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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KBots

Cooking Level: Intermediate

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 20, 2009

Excellent. I use it everytime with my Lemon Meringue Pie and it's perfect!

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Paula

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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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Suzanne

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 28, 2009

Quick and easy even for a newbie like me. Although I did use butter instead of shortening, it came out delicious.

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Erika

Cooking Level: Beginning

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Reviewed: Feb. 18, 2009

Wonderful pastry crust!! I made this for Grandma Oples Apple Pie recipe which is listed on allrecipes.(incredible). Anyhow, everyone loved this crust and I got compliments on it. It was definitely worth the work.. people said it was so much better than store bought!

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