The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 9, 2003
I'll only give this recipe 4 stars cause it's a little hard to work with.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 5, 2003
I had always been afraid to make home made pies and pie crust....but this recipe made it so easy. The only thing I changed is that I substituted butter flavored Crisco for the regular shorting (I kept it in the refrigerator before I used it to keep it cold, so it would cut in the flour better.) I used this crust to make Grandma Ople's Apple Pie...also on this site. Thanks, TJ, for a great recipe - it rocks!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 22, 2003
PERFECT!! I loved this crust. I did cut the salt in half and I did need the extra tablespoon of water. I brushed the top of the pie with an egg wash ( 1 egg and water) and I sprinkled it with sugar before baking my apple pie. It browned beautifully and got raves from everyone who tried it. Thanks for a wonderful recipe! I will use it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Sep. 15, 2003
This is the best pie crust ever! It's fool proof. I have a tendancy to over work the dough and I figured I had but when it came out of the oven, it was so flaky and tender. Awesome!
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Cooking Level: Expert

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: Aug. 24, 2003
THE BEST pie crust i have ever tasted!And This is saying alot concidering i work in a Bakery!!Easy to make, very managable dough, the ONLY one i will use from now on!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 31, 2003
Being a 1st time pie maker- I found this recipe to be easy, nice texture and flavor. (will cut the salt a little next time) Keeper!
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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. 27, 2003
Very good. Made this with a shoofly pie I also found on this site. I used an egg substitute and that worked fine. I also added a bit of lemon zest to the dough and put it in the freezer for a half hour. I will make this crust again.
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Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jul. 9, 2003
This was a delicious pie crust! My husband wanted apple pie with "lots of crust" and he absolutely loved this. This was my first try and making a homemade crust and the recipe was also very, very easy! Thanks! This will be the only recipe I will ever use!
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Cooking Level: Expert

Living In: Masontown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 20, 2003
Highly recommend this recipe-especially for beginning pie bakers since it is so easy to handle. My daughter used it for a rhubarb pie for Father's day-rave reviews all around!
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Cooking Level: Intermediate

Living In: Exeter, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 7, 2003
Simple and easy recipie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 26, 2003
easy to make, and turns out wonderful every time. I like the fact that it only needs to rest for 10 mins in the refrigerator, unlike other recipes, where the chilling time is longer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 5, 2003
This recipe is fantastic! Although I always have a little trouble with my crust topping, it keeps turning out a little too hard. I think I am overworking it, but I don't know what to do. I also modified this recipe a little, I reduced the salt to 1 teaspoon and increased the sugar to 1/4 cup. It was delicious with my homemade apple pie recipe using apricot preserves. Thank you for this wonderful recipe I will continue to use it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 12, 2003
This is the only pie crust recipe I use now. It is fool-proof. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 6, 2003
Outstanding recipe. It's amazing what the addition of an egg and a little vinegar do to an ordinary pie crust. Easily the best dessert pie crust I've ever made or eaten. This is the ultimate crust for "Grandma Ople's Apple Pie" (available on AllRecipes). Also, through a successful experiment, I discovered that if one follows this recipe, but reduces the sugar to only one tablespoon (instead of three), the result is an incomparable crust for chicken pot pie. Print this recipe and DO NOT LOSE IT!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 26, 2003
Mama and Papa loved this! Thanks you for sharing!
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Seaside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 4, 2003
This crust was great! Great flavor even though it doesn't have any butter in it.(I'm a true butter lover) And it has a great texture, tender and flaky. The key is to not over work it. When I added the liquids and stirred with a fork to get everything somewhat mixed, I then dumped the dough onto a piece of cling wrap where I used it to lightly squeeze it together until it formed a nice ball. If you knead this dough too much it flatten all the shortening pieces. Therefore you won't have anymore flaky, just tough. The cling wrap trick also helps in not adding extra flour as you do when you knead, and that can also make a tough dough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 29, 2002
This pie crust was great! The mixture of ingredients was perfect, and this crust would make any pie taste good. I will use this recipe for any pie I make in the future.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 23, 2002
I've used this twice on two different fillings, it's great
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 2, 2002
I used this recipe for my Thanksgiving pies. The crust turned out good. I had to increase the water to about 6 tablespoons.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 26, 2002
After reading reviews, I used half butter and half shortening. The crust tends to brown quickly, so I suggest covering edges with foil. I found it a bit too salty, so I cut the salt in half also. Thanks for sharing!
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