Reviewed: Dec. 28, 2006

This was my first attempt at making pastry from scratch, and it turned out perfectly. Everyone had eaten the lattice off of the top of the pie by the end of the evening. The dough, however was VERY sticky, so I had to add quite a lot of extra flour to it before rolling it out. Also, I would recommend putting it in the freezer, rather than the fridge, and for at least an hour. This recipe's a keeper! Thanks!

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Meg

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Dec. 12, 2006

tasted great with grandma ople's apple pie. thanks!

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JMIL

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2006

This was my first pie crust and it was amazing. I usually hat the crust but this one is light and flaky

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WATERMAN117

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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Reviewed: Nov. 29, 2006

Perfect easy to make pie crust. I used this recipe to make mini custard tarts. I would, however, cut in an additional 1/2 cup butter into the flour and sugar as well because the 1 cup shortening seemed to not be enough. Other then that, this recipe is excellent and easy to make!

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ggglitch

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2006

This was a wonderful pie crust, it is totally worth the extra work of a few more ingrediants than your average "flour and water" pie crust. I used it with Grandma Ople's Apple pie, also on this site and it was the best Apple Pie my husband and I have ever eaten! I even mixed the ingrediants the night before but kept the wet and dry separate in the fridge. The final product came out moist and flaky, I can't wait to make again. Just make sure your wet ingrediants are cold so that the butter doesn't melt before the baking!

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B Spradley

Living In: La Mirada, California, USA

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Reviewed: Nov. 24, 2006

This dough was so easy to work with and roll out, and it had a wonderful flavor, but it was not as tender and flaky as my old standard Betty Crocker recipe. I used apple cider vinegar instead of white, and I loved the addition of sugar to the mixture. The recipe made a generous 2 crusts, and I used then for Honey Crunch Pecan Pie (from this site) and Libby's pumpkin pie recipe--everyone loved both pies!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 24, 2006

Seriously, if I could give this 0 stars I would. I don't know how anyone can stand baking with shortening. The after-taste in this pie crust was just gross! And I used only 1/2 cup of shortening and 1/2 cup butter. Unfortunataly, none of my guests ate the crust of the apple pie I used this recipe for. I will throw away the rest of my pie because the crust just ruined it. And next time, I will definitely steer clear of any pie crust that calls for shortening in the recipe.

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Monica

Cooking Level: Intermediate

Home Town: Anthem, Arizona, USA

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Reviewed: Nov. 24, 2006

I tried this pie crust yesterday for Thanksgiving. It was wonderful and very easy to make. One of the reviews suggested using saran wrap to roll out the crusts. Fantastic idea and not much mess to clean up. I will definately use this recipe again. Thank you

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LaDonna

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Reviewed: Nov. 23, 2006

I used this crust for a "Better than Pumpkin" pie and a Caramel Apple pie from this website. Both were fantastic, and the crust was wonderful. I did use half shortening, half butter, and I needed about 3-4 extra Tbsp of cold water than the recipe stated. It was very easy to work with, and tasted great!

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Nov. 19, 2006

An excellent pie crust. Not great for rolling out top crusts, but a great bottom for nearly anything.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Nov. 19, 2006

Verrry tasty so goood! as my daughter would say! First attempt I made the most delectable chicken pot pie! My hubby tells everyone about it! Now I will make a pumpkin pie knowing how great this crust is! This is my #1 crust to use from now on. Thanks a million for this recipe!

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ANGELKM

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2006

The crust was great. Did a few adjustments: put 1/2 tsp of salt instead of 1 1/2, added 1/2 c butter & 1/2 c shortening instead of 1 c shortening, ran out of white vinegar so I added apple cider vinegar. I covered the crust edges with foil & remove midway to brown them. I made a lemon pie & orange pie. They recieved good reviews. This recipe is a keeper. Thanks a lot.

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draling

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Reviewed: Oct. 29, 2006

This was the best pie crust I've ever made. I have not been very sucessful with any pie crust in the past even those that claim to be "never fail". I used this for apple dumplings... WOW! This was really great. Tender and flaky. I think my search for the perfect piecrust is over.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 27, 2006

First time I tried and it came out perfect. Tender and flaky. Make sure the water is ice cold and don't over work the dough or your crust will be too tough. Thank you for the recipe.

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DIEM

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Reviewed: Oct. 25, 2006

Thank you so much for sharing this recipe, everybody at home loved it!!! I added more water instead of vinegar but It came out perfect!!! I used it to make an apple pie yesterday night and there's only a little piece left... Thanx again!!! :)

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Oct. 23, 2006

Excellent recipe. Thank you for sharing. I used all 5 tbls of water and added a drop of vanilla extract to the liquids. I do not usually like crust but I ate this one. :)

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A.C.

Cooking Level: Expert

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Reviewed: Oct. 1, 2006

I love this recipe! I've successfully used it numerous times and have never been disappointed. I've also frozen it when I only need crust and it was still good when I defrosted it for another use.

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KATYPI

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2006

This crust was fantastic! Easy to make, easy to roll out, and just a touch of sweetness with the sugar added. This will now be the recipes i use all the time for crusts!

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Audrey

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Reviewed: Sep. 30, 2006

Perfect! I've used this recipe for chicken pot pies, apple pies, and pumpkin pies and its perfect every time.

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Yoojin K

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Reviewed: Aug. 18, 2006

This is a good pie crust. I used the food processor and pulsed the butter into the dry ingredients. Didn't use shortening, so I reduced the salt to 1tsp. Then slowly added the mixture of egg/vinegar/4T water & pulsed it a bit, then emptied it all into a bowl to finish pulling it together with my hands. Wrapped the dough tightly in plastic and placed in freezer for 10-15 minutes. While rolling it out, it appeared to want to crack around the edges easily, so I tossed a light sprinkling of flour in those areas, and it held together well. I did need to cover the crust edges with foil to prevent from over-browning. Thanks, TJ, for sharing!

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