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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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Photo by Erika

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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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Photo by SoulMama425

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 17, 2009
I did it, I did it, I did it! I made my first pie crust. My friend Shannon sent me this recipe. She said I could do it, and she was right.
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Photo by ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA
Living In: Apple Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 19, 2009
This is the best pie crust I have ever come across. People think I’m a super chef when I do the lattice work on top of the pie. I use this all the time when I am baking and it never fails.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 5, 2009
This was the first pie crust recipe that I was actually able to make. I am so totally impressed with myself and this recipe. I will try some of the other suggestions next time. For now, i am just happy it worked out right for me!!!
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Photo by MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA
Living In: Bixby, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 3, 2009
Freakishly easy. I would consider using some butter next time or butter-flavored shortening as it was pretty bland, but a very light crust indeed and very simple!
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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: Jan. 1, 2009
Excellent crust. My 88 year old mother told me before she took a bite, how much she liked a flaky crust and how hard it was to achieve....well, she was amazed, and loved the pie! Thanks!
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Photo by Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA
Living In: Brusly, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 18, 2008
Excellent pie crust! I use this recipe whenever I need a crust of any kind (minus the sugar for savory dishes).
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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: Dec. 17, 2008
The best buttery pie crust I have ever made. Thank you!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 5, 2008
I have been afraid to try pastry as previous attempts have yielded tough, chewy, disgusting pastry. This recipe, on the other hand, has me baking tarts and pies with confidence. I don't like vinegar so I substituted lemon juice.
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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. 25, 2008
I decided to make my own crust because I couldn't find any at the frozen section at our local store. I am so glad I made that decision because this is the best pie crust - together with grandma ople's apple pie recipe, this was a match made in heaven. I will always use this pie crust from now on.
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Photo by Dettie

Cooking Level: Expert

Living In: Westerly, Rhode Island, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Photo by PAMELA D.
Reviewed: Nov. 24, 2008
Used 1/2 butter flavored Crisco and 1/2 butter. If you use 1 teaspoon vinegar PER cup of flour you should get a more tender, less hard (as some have stated)crust. The acid prevents the gluten from developing. Also, chill the crust again after rolling out for a better result.
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Photo by PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 15, 2008
super good. used it to make grandma oples apple pie. used whole wheat pastry flour, which had a good flavor.
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Photo by Wendy

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

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