Reviewed: Nov. 11, 2009

Almost exactly the same recipe as my Grandmother passed down. Easy to work with, great taste and extremely flaky.

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Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Oct. 22, 2009

While I do love lard or butter in pie crusts, I used none of either. After all, I chose a shortening pie crust recipe and thought it only fair to the recipe and its submitter to prepare it as written. And it was perfect. This crust is SO tender and flaky! Heck, it flakes as you CUT it it's so flaky! Simply a beautiful crust and if basic pie crust techniques are followed you will have no problems. This will be one of those rare pie crusts where none is left behind on the plate!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 15, 2009

This recipe produced the best, flakiest pie crust I have ever made, and I've made a lot of pie crusts! I did use butter instead of shortening because I don't like shortening. The butter was hard cold (nearly frozen) and I only cut it in until the size of peas.

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ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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Reviewed: Apr. 15, 2009

This is the best pie crust, and really easy to make. I also added some cinnamon & sugar to the flour mix, to add a bit of sweetness! Yum! I always make this with Grandma's Apple Pie you can also find on this site.

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KACYKC

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 24, 2009

Wow! This recipe is excellent. The texture was great to work with and although I wasn't really sure what to make of the vinegar I'm glad that I didn't chicken out because otherwise I would have missed out on this great discovery. It was flaky and delicious. Thank you Felicia.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Dec. 17, 2008

This crust recipe is the best I have ever made. It was flawless. Super easy to make, perfect consistency. Tastes amazing. I didn't alter the recipe at all and had no problems!!!

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Kasey

Cooking Level: Expert

Home Town: Moultonborough, New Hampshire, USA

Living In: Gainesville, Florida, USA

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Reviewed: Dec. 5, 2008

This was my first pie crust, and hallelujah, I'm so glad I did some researching. This recipe rocked and turned out perfectly. (Well, the first time didnt, because I didnt have the wisdom to know how much water was enough... and added too little, making a sand crust, LOL) I tried it in the food processor and couldnt get it to work right, so I actually had better luck with the pastry blender... had no trouble at all rolling it out, and made a beautiful lattice with it. Thanks for the recipe!

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mydawnie

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 20, 2008

Really good texture. For dessert pie try less salt and a little sugar. Perfect as is for a pot pie crust or quiche.

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Hillary

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Reviewed: Jun. 23, 2008

I would give this a five out of five, but the crust was incredibly crumbly and hard to work with. However, I just added some more water and flour until it got to the right consistency. The crust turned out beautifully after that.

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Kaze

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2008

This recipe is just like the one my grandma used. It's nice and flaky, and tastes great. Thanks for sharing!

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Leslie

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2008

This pie crust is soo good it's the only one I use with nearly all my pie recipes!

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kinse10

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

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Reviewed: Feb. 9, 2008

I confess... For years I have bought the frozed pie crusts at the stores because of a few fail attempts. If it had a top crust, I didn't make it. And I love to bake and love a challenge, so why I did this for so long I cannot say. So I used this wonderful site and all of your tips, and with this recipe I made an amazing crust. Could not have turned out better. Here are the tips I followed: 1. Chill the bowl and the fat. 2. Do not "over-cut" the fat into the flour mix. You want some lumps-they make it flakey. 3.Chill the dough again while you make your filling. 4. MOST HELPFUL FOR ME: Roll the dough out ONCE and do so in between two sheets of wax paper. Remove one sheet and line up on pie plate, push into place and remove second sheet. Do not be afraid of pie crust like I was for way too long. These tips really ease the process and give wonderful results. No more tough dough stuck to the counters!

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gooddealmeg

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

Fool-proof! Every time I make this crust it turns out light and flaky. Even when I'm too lazy to roll it out and just pat into the pan instead! Thanks for the great recipe!

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Leah

Cooking Level: Intermediate

Home Town: Brunswick, Ohio, USA

Living In: Parma, Ohio, USA

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Reviewed: Dec. 10, 2007

I love this recipe! I just added enough of the liquid to make it hold together and 1/2 cup butter and 3/4 cup shortning made it perfect.

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Anna K

Cooking Level: Expert

Living In: Greenwood, Arkansas, USA

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Reviewed: Nov. 29, 2007

Very Tasty and Flaky

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Sweets etc...

Cooking Level: Expert

Home Town: Catskill, New York, USA

Living In: Wappingers Falls, New York, USA

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Reviewed: Nov. 29, 2007

I only gave this 3 stars because it's a little bland as is. I made a few changes and now it's a 5 star recipe. I used a stick of softened butter and a 3/4 cup of shortening instead of the 1-1/4 cups of shortening. I also increased the salt to 1-1/2 tsp. This is perfect for meat pies or dessert pies.

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SLN1999

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Reviewed: Nov. 25, 2007

This was my first attempt at making homemade pie crust by myself, so maybe that has something to do with the difficulty I had working with it. It was difficult to roll out and almost impossible to maneuver into the pie plate. I did a lattice top and it was pretty brittle and I had to be very careful with it. I was skeptical of how it was going to turn out, but boy was I surprised. It was delicious and very flaky! Everyone loved it. I will definitely make it again, but read the reviews of this recipe again to see if anyone has some tips on making it easier to handle. This crust was awesome with Grandma Ople's Apple Pie recipe from this site.

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Cranker, the cook and baker

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Roseville, Minnesota, USA

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Reviewed: Sep. 4, 2007

I substitued slightly softened butter for the shortening to reduce trans fats. Use this recipe for every crust you need--savory fillings or sweet. I had enough for two shells. I used one for a key lime pie, and one for a meat caserole the next week (it froze well in the pie plate, and I put it right from the freezer to the oven, then filled).

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Jaime

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Reviewed: Jul. 19, 2007

Best tasting pie crust that I've ever made. It looked like an inept 2nd grader rolled it out, but that was my problem..not the recipe! Definitely refrigerate before rolling.

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MrsKatt

Cooking Level: Expert

Living In: Bay City, Michigan, USA

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Reviewed: Jul. 15, 2007

This was my first pie crust ever, so some of this is probably my fault. I had a few issues with rolling it out/sticking, and then it broke apart on me a bit. I managed to tack on some dough-bandages. The taste was a bit too much like shortening, so next time I may use 1/2 butter and shortening, or all butter. Over all, I would recommend this for us poor novice bakers.

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