The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 6, 2012
This crust is hearty and thick. The best ever.. I made the crust and chilled it for an hour as suggested. What a great recipe!
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Photo by Cjai

Cooking Level: Expert

Home Town: Bryan, Texas, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by linda2d
Reviewed: Jan. 31, 2012
I finally got a pie crust that "worked" and also tasted good. After chilling for 30 min this rolled out nicely and didn't stick to the counter (light flour dusting). I made half the recipe and ended up with a 9" crust and a 5" tart shell. It wasn't as flaky as I would have liked but I used butter so that may be why and it was humid so I think that lent to it being a little softer when served.
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Photo by linda2d

Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 23, 2012
This recipe is simple and does make a flakey crust but it tastes awful!! All you taste is flour. I thought with Cherry filling it would be all right but it wasn't.. I will not be making it again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 18, 2012
Good crust but hard to roll out, a little sticky.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by OkinawanPrincess
Reviewed: Nov. 24, 2011
Perfect! I used all butter instead of shortening, chilled, and cut into the flour mixture. I also added 2 tsp. of sugar to the dough mixture for a little sweetness. I slowly added ice cold water, a little at a time, mixed into the dough until it came together nicely. The chilling of the dough really helped! After I chilled the dough, about an hour, I rolled it between two pieces of wax paper with no problems. The dough was soft and real easy to roll out-even for a beginner like myself. The results were a wonderfully-flaky and tender crust. The crust baked up nicely and formed a pretty light golden color. The crust tastes light and just absolutely delicious! It was simply a beautiful crust and I was impressed with myself. This will be one of those pie crust recipes I don’t want to lose! I used this crust for, “Perfect Pumpkin Pie,” also from this website. A perfect pie crust that I plan on using again and again!
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Photo by OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 5, 2011
Perfect!!! It is hands down the best recipe for pie crust I have ever tried, and I have tried a lot of them. I will never look again. Thank you Grandma.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by FNChef
Reviewed: Oct. 17, 2011
I was a little irritated when I realized I had to make my pie crust by hand, as it's usually so quick to do in a food processor, but I'm in the middle of moving and it was packed. HOWEVER, this was so simple! And the results were amazing! I ran a little short on the shortening, so I subbed in lard for 1/3 of it. I've had this thing of lard in my pantry for far too long--my mom swore it made the best pie crust, but I don't make many pies... and now I was able to use it. Blabbering but Wow this was so easy, so flaky, so tender... I think I may have a new go-to recipe! Used as the pastry for Mrs. Siggs Pumpkin Pie. I am so proud of this pie!!--Update 1/30: Used crust recipe to make savory pop tarts (egg, bacon, cheese). Worked like a charm!
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Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA
Living In: Lakeville, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 30, 2011
What an awesome pie crust. I always use pie crust to make the shell because I have to - I never eat the crust. I tried this one and now I know when I make this recipe I won't have to appear finicky every again. It was easy to make, easy to roll out and easy to eat! Thank you for sharing!
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Photo by Linda O.

Cooking Level: Intermediate

Living In: Titusville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 17, 2011
My mom first used this as a bride in 1940. I have used it since 1968. Now my kids and grands use it also. Fool proof and if you mess up just roll it over again. It comes out light and flakey every time.
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Photo by Elizabeth

Cooking Level: Expert

Home Town: Phoenix, New York, USA
Living In: Spring, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 14, 2011
This recipe was complete fail for me. I followed it to the "T". As soon as I started to roll it, it fell apart, cracked. Definitely will not use this recipe again. I'll go back to my NO FAIL recipe that I got from my husband's grandmother.
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Home Town: Tillsonburg, Ontario, Canada

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