i made this recipe for a basic fruit pie. the crust was very tasty & flaky but didn't compliment the filling. next time i'll try this for a quiche, tart or savory pie. thanks oz!

My pot pie recipe called for baking at 350 degrees and this crust really needs to be baked at 400 degrees or more to be browned. I used this as a TOP crust for a beef pot pie so I couldn't pre-bake it like the instructions said. It was also the first time I've made crust with my food processor so I am sure it will be better in future iterations. I will likely try this recipe again but use it for a BOTTOM crust or for a top crust only if the recipe calls for high heat 400-450. Even with my turning the temp up and down and up to get it to brown and my inexperience with making dough in a food processor, it turned out looking beautiful. The texture however was limp, not flaky, but it tasted tender and buttery. I am sure any shortcoming in the result was due to the baker, not the recipe. I do agree with the other reviewer -- this recipe needs a smidgeon more salt.

This was delicious! The only thing I added was a little more salt. I used this crust for a spinach quiche, prebaking the crust for 12 minutes before adding the filling. This is a great crust recipe for non-dessert pies, because it's rich without being sweet.

This is indeed a fantastic and flaky short pastry. It melts in the mouth. Yum!