Reviewed: Oct. 22, 2005

This is a splendid pie crust. I also use the best ever pie crust from this site. So for now on with sweet pies I will use the French crust, and for savory pies I will use the best ever pie crust.I did change this some what by adding an extra tablespoon of sugar and I also added vanilla to the crust yummmmmmy.

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CARTHECOOK

Cooking Level: Expert

Home Town: Fort Myers, Florida, USA

Living In: Mill Cove, New Brunswick, Canada

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Reviewed: Oct. 16, 2005

After a failed attempt at making a pie crust, i was rather hesitant to try another but i took the chance anyway n i was impressed! I used 2 forks to mix the dough to avoid overworking it and to prevent the fat from melting. The crust was extremely flaky and buttery. I used it with Grandma Ople's apple pie and it turned out beautifully!

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thecookiejar

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

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Reviewed: Oct. 12, 2005

For some reason, I've never been able to make a pie crust that I've been satisfied with...until now. WOW! What a great recipe! I'm not even going to bother going back to the old basic pie crust recipe. This one gives excellent, consistant results. Apple pies, peach pies, berry pies, pumpkin pies...here I come! I finally feel confident enough about the results to make pies for guests. Thanks for a fabulous recipe.

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Heidi in Bulgaria

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Reviewed: Sep. 27, 2005

This is the best pie crust! Beautiful & flaky! I especially like it with a berry filling, it seems to really compliment the tart berries. It is also good for an apple pie, much better than the old standard pie crust. I have already had many compliments on my crust, it has now replaced my 'old standard'; Betty crocker crust...It is definately a keeper! It ended my years of making an ugly pie that tasted ok, now I can make a beautiful pie that tastes incredible! The only change I make is that I brush the crust with milk & sprinkle turbinado sugar on top before baking.

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Krista W

Cooking Level: Intermediate

Living In: Brush Prairie, Washington, USA

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Reviewed: Sep. 20, 2005

I made this recipe with butter flavored shortening and it turned out really well.

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Stacey Richardson

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Reviewed: Aug. 29, 2005

excellent! Used my food processor. Added flour, sugar, salt and butter and pulsed until bread crumb consistancy. Added liquid down the funnel. Took less than 2 minutes! Baked it as an apple pie. Beautiful flaky pastry with next to no effort. A have to try recipe.

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Aug. 20, 2005

One of the best pie crusts ever! I use if for all of my sweet pies. Very flaky and easy to work with. My boyfriend goes nuts over it! :)

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Sally Jeanne

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Reviewed: Jul. 25, 2005

I used this for a fruit pie and a pudding pie and it was delicious!!!!

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TEENCOOK913

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Reviewed: Jul. 25, 2005

This is the best pie crust recipe I've ever made. The dough was gorgeously easy to roll out, and the taste-FABULOUS!!! I made a blueberry pie with a lattice top, and the crust was so flakey and light-delicious. I will use this recipe for life! Highly remcommended.

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LILLYBUG1

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Reviewed: Jul. 23, 2005

Excellent!

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MEAGAIN72461

Cooking Level: Expert

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Reviewed: Jun. 21, 2005

I am still somewhat of a novice pie-maker, but with this crust I always get a great looking, great tasting pie crust. (My fiancee calls it the "sugar cookie" pie crust.) Great recipe!

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ABitz

Cooking Level: Intermediate

Home Town: Exeter, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Mar. 18, 2005

Well just to let you know I live in a high altitude area...so everytime I bake...it is sure to be an adventure. I'm happy to say that other then having to add an extra tablespoon or so of water...everything went according to plan. I think the key to this recipe is not kneading the dough at all. Went the dough started to clump enough to squish into a ball, I did it then threw it in the fridge. It also helped to roll the dough out between wax paper. It was perfect for my boysenberry pie! Thanks from the mountains!

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FATIMAGRRL

Cooking Level: Expert

Home Town: Woodland Hills, California, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Feb. 10, 2005

This recipe is really, really good. Best pie crust I have ever made. Followed as is; came out amazing! Oh yeah, baby.

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WIONNE

Cooking Level: Expert

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Reviewed: Jan. 20, 2005

I attempted this recipe today, in conjunction with "Grandma's Lemon Meringue Pie". I say "attempted", because I've never been able to make pie pastry successfully - for some reason, it never turns out how it should. This recipe, however, was different! Simple to follow, easy to combine, and it didn't fall apart when I was rolling it out between two pieces of wax paper. The *only* thing I didn't quite like was that the pastry seemed over salty, when I tried a tiny piece of the dough. However, when I used it in combination with the lemon meringue pie, you couldn't really tell. Overall, it's a very good recipe, even for those that are pastry challenged - I just might reduce the salt a tiny bit when I use it with sweet fruit pies. :)

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RachelBC

Living In: Prince George, British Columbia, Canada

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Reviewed: Jan. 8, 2005

Excellent, this was my first time making a pie crust and it was unbelievable, flaky, soft, and so yummy. I slightly cut the salt added a tablespoon of sugar and did half butter half shortening. The only thing I didn't get was what temperature to cook it at, it's not in the recipe, why is that? Anyway I phoned my nana and she said 425

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Dec. 31, 2004

This is by far the best pie crust that I have ever had. I haven't changed a thing from the original recipe other than one time when I ran out of distilled white vinegar and used apple cider vinegar in its place and the crust was still amazing. Every time I make this recipe I get rave reviews from everyone, oftentimes it is compared to "Grandma's" crust.

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SWEETNEST

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Reviewed: Nov. 27, 2004

What a blast to make. I just put it in the food processor, chilled, and rolled it out between two sheets of cellophane. A superb pie crust indeed!

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Karisma

Cooking Level: Expert

Home Town: Twentynine Palms, California, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 24, 2004

I always hate reading bad reviews when I'm looking for a great recipe, but this did not work at all for me. The only change I made was that I left the dough in the fridge longer...about an hour. It wouldn't hold together at all - and I used the extra tablespoon of water, too! I would suggest using the Best Pie Crust Ever recipe from this site - I used it for my other pies and it was amazing.

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STANTONCLAN

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Reviewed: Nov. 22, 2004

My mom had sent me my grandma's pie crust recipe but I lost it so I pulled this one and it was even better. Now my mom even uses this. It is the BEST! We haven't told grandma.

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SHANNONP28

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Reviewed: Nov. 11, 2004

This crust was very light and browned nicely. Instead of using regular shortening I used butter flavored Crisco and it gave the dough a light butter flavor. I brushed the top of the pie with one egg and milk and sprinkled sugar for a nice golden crust! I am making this again for evey holiday!

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