Reviewed: Oct. 12, 2008

This is my new pie crust, I just loved it! It was easy to put together, easy to roll and made 3 crusts (I only did bottom crusts, so I was able to make 3 pies). It turned out flakey and thick, not mushy at all. It does shrink a little on the sides during baking. I did pre bake it for about 10 minutes first, and I did use the other suggestion of cold shortening and ice cold water and only 1tsp of salt. Thank you for this pie crust, I will definitely use again!!

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Reviewer:

DarkestStar

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 29, 2008

Perfect!! So easy and tastes yummy!!! I have been pie crust challenged for years. The recipe has given me new hope.

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noahandsarahsmom

Cooking Level: Expert

Home Town: Billerica, Massachusetts, USA

Living In: Chelmsford, Massachusetts, USA

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Reviewed: Sep. 25, 2008

This recipe has just replaced the one I used to use. I loved this crust and the texture! It was so nice and flakey with a great taste. Next time I will cut back on the salt by 1/2tsp. I used this for an apple pie. It cooked great, I did cover the edges with foil as I always do to prevent burning. I used shortening that had been in the freezer (it doesn't freeze solid but it helps for that flakey crust) and ICE water. Perfect crust! Thank you!

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Reviewer:

bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Sep. 21, 2008

This dough was really bland. It lacked that buttery flavor good crust has. So, I replaced the shortening with salted butter and decreased the salt to 1/2 teaspoon. So much better!! I did use an egg wash (1 egg yolk + 1 tablespoon milk) brushed over the top of the crust to give it that shiny golden look. Make sure you roll the bottom crust very thin as this crust does puff up slightly and will be soggy if too thick. I pre-bake the bottom crust for 10 minutes before filling. This recipe makes almost enough dough for two pies (tops and bottoms) so if you want to make two, just increase the ingredients a bit. For a savory pie, decrease sugar to 1 tablespoon.

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Reviewer:

sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Jul. 18, 2008

This is the best and easiest dessert pie crust recipe!! I love that you don't need to have everything chilled and it comes together in no time. I took the advice from other reviewers and I just plastic wrap to bring all of the crumbs together in a ball and then I put it in the fridge for an hour to make sure it was nice and firm. I also used butter flavored shortening to give it an extra rich taste, I have tried it both ways and every time it turns out flaky and delicious. It was easy to roll out and stayed together beautifully, make sure to poke holes in the bottom.

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BigAspirations

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Leawood, Kansas, USA

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Reviewed: Jul. 17, 2008

yummy yum yum yum this pastry is easy & delicious and i want to make it all day and eat it all night and be a happy fatty boomba! my most recent use was a chocolate tart.. mmm so good.

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psarahpickle

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2008

It was good. I used one suggestion of putting the dough in plastic wrap...that was helpful. I just did not get the WOW from my husband as I was hoping. I am going to try another recipe.

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Reviewer:

EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 25, 2008

Thsi is the best pie crust. I used it for apple pie and it was prefect. Can make ahead of time and roll out next day. A bit hard but it does work when it warms up. I use real butter unsalted.

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Reviewer:

rosie

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Reviewed: Jun. 17, 2008

This was an excellent pastry.. I was a little worried as it seemed to crumbly when I was rolling it, but it was amazing when baked.

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Reviewer:

ELAINE77

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Jun. 6, 2008

thank you. This was the first time i make a pastry for an apple pie recipe. I did it, it turned out flaky and delicious. I froze the butter and used a box grater to grate the butter. it make it easier to incorporate into the flour.I also added a little more water till it made a ball.It will takes great with apples. I also used grandma Opel's recipe .. really easy and lovely. Thank u again will definetly make again. I made this again, in a weeks time.. because it was soo good.But this time i use all shortening, the golden crisco to be specific. It turned out wayy better. Don't get me wrong the butter was good too but I found it makes the crust hard to cut into. Very flavourful but too hard.Where is the crisco makes it oohh soo flaky and so delicious and tender. so I recommend you use crisco.

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H.A

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: May 9, 2008

I used 1 cup of butter instead of shortening. Worked great! I loved this pie crust.

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Reviewer:

Polly

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: May 7, 2008

I have not made crust in years because usually its tough. I decided to try this one first. If not for my Foodie help on the "recipe exchange" I would have not got this right. I did do 1/2 butter, 1/2 shortening. I like the end result, it eas flaky, I do think it has just a touch to much salt, so I would cut that back, next time. I am still have more recipes in my box to try, from my Foodies on the exchange. I think I will try a different one just to see the differences. Thanks for the recipe and THANKS everyone for helping me!

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Reviewer:

Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: May 5, 2008

delicious!! i didn't think i could make my own pie crust but i did and it was easy. I used splenda and put the shortening in the freezer for half and hour as suggested in articles. made a 4 berry pie(blueberry, blackberry, raspberry, and strawberry). complemented well! will use again!

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Laura

Cooking Level: Beginning

Home Town: Torrance, California, USA

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Reviewed: Mar. 24, 2008

This is the best, flakiest crust I've ever made!! Used butter flavored shortening, turned out awesome!!

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ILOVEMINE

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2008

I wanted an Apple Pie for my 32nd Birthday and it had to be made from scratch. I found the perfect pie recipe and went searching for the perfect crust to go along with it...I found it! I used butter flavored shortening instead of the one that the recipe called for, it turned out far greater than any of my expectations. This pie crust recipe will be used again and again. It was so light and flaky, it melted in your mouth and made the tastebuds dance with every bite. Thanks for the outstanding recipe!

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Reviewer:

Grill Sergeant

Cooking Level: Expert

Home Town: West Jordan, Utah, USA

Living In: Grovetown, Georgia, USA

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Reviewed: Feb. 11, 2008

All I can say is OMG!! This is totally superb. The taste is outstanding!!! I just baked my second apple pie. This pie crust was way better than my first. The only ever so slight change I did was use both butter and shortening and I kept my dough in the fridge for an hour. I recommend this recipe to anyone wanting the perfect and tasty pie crust. This will be my crust for years to come.

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matrina japan

Cooking Level: Expert

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Reviewed: Jan. 28, 2008

Turned out way too dry, was an absolute terror to roll out, didn't look nice. But it tasted good :P EDIT: Tasted the crust cooked now, WAY TOO SALTY, I need a drink of water just by eating a little bit. Broke really bad when cut too.

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Andrew K.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 16, 2008

easy and fantastic.

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NAE

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Reviewed: Jan. 11, 2008

This crust is awesome! I've used both shortening and butter, both are good, but I prefer the butter. This crust is so versitle, I've made it for blueberry pies and even used it for a turkey pot pie.

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Reviewer:

hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Jan. 6, 2008

Very Very good. My kid doesnt like pie for some reason, but he ate around the pie to enjoy the delicious crust. I did end up using the 5tblsp of water, it worked out great.

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