Reviewed: May 26, 2012

Here's my story, so my mother thinks I can't cook and that the stove is too dangerous for me. Well, a friend told me about allrecipes and so I created an account. Quiche is one of my mother's favourites, so I decided on making that. I searched up some pie crusts, and what I found was "french pastry crust". It made my mouth water by just reading the title. I knew it would be hard, but it was surprisingly easy. Now my mother knows that anyone can cook. Thanks TJ!

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Reviewer:

chef larrybird

Reviewed: Apr. 19, 2012

Took about double the water to get it just right (for me) but it is as delicious as my grandmother's recipe that I lost. :) I could eat it raw...

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Reviewer:

noelle_hp

Cooking Level: Intermediate

Home Town: Madison, Florida, USA

Reviewed: Apr. 1, 2012

Look no further this is the best pie crust!

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Reviewer:

jcoyle

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Mar. 19, 2012

Very flaky! Used the food processor and used butter flavored shortening.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Mar. 4, 2012

This was simple and fail proof, I took the others advice and rolled the dough between clear wrap, it was awesome crust for my blueberry pie, can't wait to try it with grandma ole apple pie also from this site - I love this site!!

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Reviewer:

fitsister

Reviewed: Feb. 28, 2012

flaky and easy to work with! love it

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Erin

Reviewed: Feb. 28, 2012

good texture but found the added salt made the pastry too salty next time would do without

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Reviewer:

reem

Cooking Level: Expert

Home Town: Sydney, New South Wales, Australia

Reviewed: Feb. 12, 2012

I have tried many a pie crust recipe with many a bad result. This recipe is either full-proof, or I've finally figured out how to handle a crust. I can almost guarantee that it's the recipe, and not me, that is turning out great crusts. The recipe works for either one double-crust pie or two bottom crusts.

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Reviewer:

mistandfog

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Feb. 7, 2012

This was not to my liking. It was so crumbly I couldn't do anything with it. I will never try it again.

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Reviewer:

anna_mccall

Cooking Level: Intermediate

Reviewed: Feb. 7, 2012

Finally! A good pie crust. For several years, Iv'e been trying to perfect my crust, with not much success. My search is over. The only changes I made was using butter instead of shortening, and leaving it in the fridge for @ 30 minutes, instead of 10. A flaky crust that was easy to roll out. I mixed it by hand, but next time, I'll use the food processor.

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