Reviewed: Sep. 1, 2007

Living in Australia, there is no Crisco or anything like that, so I used a block of butter instead. FANTASTIC!!! I do have some pics which I will post. I made a caramel (boiled condensed milk) and strawberry tart and the pastry was the bomb! I didn't want the pastry to be flaky, so I didn't worry too much and did it all in my food processor, dumped it in cling wrap and chilled it until I was ready. I did roll it out between non-stick paper and the finished product was excellent. My husband could hold onto it with one hand, it was so firm, solid, crunchy at the edges and biscuity underneath. I had to prebake it and I didn't use dried beans. It did puff up in the middle a bit, but I just punched some holes in the puffs with a fork to let the air out. Thankyou for submitting. It's a keeper!

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Aug. 29, 2007

I used my food processor to mix the dough. Used 1/2 butter 1/2 shortening. It is very important to keep these cold. Rolling out the dough (always a challenge) was actually not too bad. I used this crust in a peach cream pie recipe which baked @ 400 for 40 minutes. The crust turned a lovely colour and didn't burn at all. I am rating a 4 as I could taste the salt in the finished crust. I will use this recipe again.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 18, 2007

Excellent, easy to make and very different. I made the Blackberry chocolate pie (here on allrecipes) and used this pie crust. You just have to try it to believe it.

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evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

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Reviewed: Aug. 14, 2007

I made this recipe once with butter and once with shortening. The shortening was actually easier to work with and came out flakier.

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CHOCOMARIA

Home Town: Edmonton, Alberta, Canada

Living In: Gatineau, Quebec, Canada

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Reviewed: Jul. 18, 2007

Hey you have to try this crust so easy go good. This will be the only pie crust I will be using. Thanks a lot Terry

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Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 17, 2007

I always pat milk on the crust before baking as well. This crust has the GREATEST taste! My grandmother use to say "you know when you're a good baker, is when you master the pie crust". She's right..they aren't all created equal. This recipe was identical to hers (I lost her recipe and she died 5 yrs ago) and I will hold onto this for ever! Thanks for submitting this!!

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Traci

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Jun. 16, 2007

Great and EASY recipe. Instead of the 3 tbs. of white sugar, I added 6 tbs. of DARK brown sugar. It turned out perfect for the fresh peach pie I was making and the b. sugar really gave it a wonderful, deep, flavor.

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Ava

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Reviewed: Jun. 4, 2007

Welll.. A few tips for beginners. I wouldn't say this is the best pie crust recipe I've ever used, but it worked well enough and got the job done. First of all, this looks like a giant crumbly mess in the bowl. Which is intimidating. Get it together, dump it out onto some Cling wrap, and roll into a ball like that. Keep it in the fridge for about 15 minutes. The cold helped mine with the moisture problem. Roll it out the best that you can. I found mine to work much better just putting the dough into the pan and spreading it out that way. It comes out beautifully, although in my case, it took some work.

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Lyndsey

Cooking Level: Intermediate

Home Town: Port Lavaca, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 1, 2007

Fabulously sweet.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: May 24, 2007

This is the first pie crust recipe I have ever attempted. It was easy to follow, and the end product tasted fantastic; flaky and buttery. I paired this recipe with Apple Pie I which is also from this site. I will definitely use this recipe whenever I bake a pie!

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Rachel T

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: Apr. 20, 2007

the taste of this crust was fantastic! I replaced all the shortening w/ butter (I prefer pure saturated fat over transfats :P ) I used this for a banana cream pie, so I had to bake the crust first and since there weren't any instructions on how long to bake the crust, I waited until the crust was golden and ended up over baking it so the crust was a bit hard instead of tender and flaky, but still tasted great. I will try it again and bake only until lightly golden

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CHI BA

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Reviewed: Apr. 16, 2007

THE PERFECT Pie crust.....need I say anything else?

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Odessa Toma

Cooking Level: Expert

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Apr. 8, 2007

I needed a double crust pastry recipe, this one worked beautifully. It was perfect for a nice apple pie with a lattice top crust. I make these changes though: I use butter instead of shortening. (Who the heck uses shorterning anymore? Yuck!) Leave out the vinegar, I don't see what it is for. I used my hands to mix the dough and it was perfect, just enough liquids to dry ratio. For rolling it out, as the dough is nice and crumbly, roll it out between two sheets of parchment paper, dusted lightly with flour. That way the dough won't stick to the rolling pin and the surface.

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MissChievous

Cooking Level: Expert

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Reviewed: Mar. 18, 2007

Excellent!! Came out perfect.

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ANDREA B.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 18, 2007

The consistency of this crust is great, but I can't take the flavor of the shortening. If you are ok with that you will like it.

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Coco

Cooking Level: Expert

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Reviewed: Mar. 10, 2007

i did not like the taste and all. i was disappointed with this recipe.

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peach

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Reviewed: Mar. 6, 2007

very tasty! Flakey and slightly sweet. I used it to make some apple tarts. I made a double recipe and had not quite enough shortening so I used 1 1/2 cups crisco and 1/2 cup butter. Turned out wonderful. I'm sure that a delicious option would be to use all butter flavored crisco.

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nilla

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Reviewed: Jan. 10, 2007

Originally I have given this pie crust a 5 stars rating but recently I have found a great and easy pie crust recipe. I liked this recipe but I found that it can be quite time consuming to roll the pie crust.

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OliveChevelle

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jan. 9, 2007

My Cherry pie came out GREAT with this pie crust!

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Jen

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Reviewed: Jan. 1, 2007

This was my first pie crust from scratch, and it turned out so flaky and delicious, even though I messed up and the fat had melted slightly by the time it baked. I used half butter/half shortening, 1 tsp. salt, and 2 1/2 tbp. sugar. Delicious!

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Esther

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Living In: Beverly Hills, California, USA

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French Pastry Pie Crust

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