Reviewed: Mar. 29, 2007

I have made this recipe several times and it usually comes out. I will be the first to say that pie crust is an art. Still don't feel confident about my skills with it but this recipe is pretty good at helping that. Used to make a berry pie and shepards pie before-all good. Would not call this the perfect crust recipe-but it is the one I have used several times-still keeping my eye out.

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KELCI ROBINS

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Reviewed: Mar. 16, 2007

I tossed out all my other basic pie crust recipes! This one is perfect everytime! I put only small portions of the liquid mix into the pastry mix at a time, stopping when it is the perfect consistency.

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HOJOB

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Reviewed: Feb. 4, 2007

Just one word! EXCELLENT!

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LOCKMASTER

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Reviewed: Jan. 2, 2007

This was my first pie crust ever so I was a little apprehensive, but it was SO easy and really flaky and tasty. Even my expert-baker mother-in-law highly approved. Thanks for the recipe!

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MLK73

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Reviewed: Nov. 26, 2006

This is a great pie crust recipe. I ended up using butter flavored Crisco, which definitely added a nice buttery flavor to it. I also reduced the vinegar to 2 tsps and then added 1 tsp. of vanilla. The most important thing, when you make this crust, is to try and sift the flour first to avoid having to add more liquid (water) later on. Otherwise, the flour will get too dense and the dough will be hard to work with.

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Love To Cook

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Reviewed: Nov. 25, 2006

The pastry came out nice and flaky. I prefer to add the liquid a little at a time so I mixed in the egg and vinegar before adding the water. I thought it had enough liquid and didn't add any water, I should have as it didn't roll out very well. I will make it again because I liked the texture and flavor. This is also the same recipe as No Fail pie crust I.

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CURELOM

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Nov. 9, 2006

I have many recipes in my folder, but this is the only pie crust I use. For me a pie crust is just something to keep the pie together but to my wife the pie crust is essential. I use this pie crust with every pie I make, Lemon Meringue, Sweet Potato, Pumpkin, and Grandma Ople's Apple Pie recipe. I change nothing in the recipe, except that I may adjust the flour or liquid to get it to where it's workable.

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ThaBigCheese

Cooking Level: Intermediate

Home Town: Lakewood, New Jersey, USA

Living In: League City, Texas, USA

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Reviewed: Oct. 30, 2006

This is the first time I made my own pie crust and it turned out perfect. Thanks Grandma!!!

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JerseyGirl

Cooking Level: Intermediate

Living In: Woodbridge, New Jersey, USA

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Reviewed: Aug. 19, 2006

The only pie crust recipe I use. I have used it for pumpkin, apple, and cherry pies. And I have used for my chicken pot pie crust too. I use my food processor and it always turns out wonderful. Thanks!!!!

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KIMMIE5474

Cooking Level: Expert

Home Town: Parkville, Maryland, USA

Living In: York, Pennsylvania, USA

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Reviewed: Jul. 28, 2006

It was OK. Not spectacular, but still good. I would try it again.

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HAZELNUT3

Cooking Level: Beginning

Living In: Okanagan, British Columbia, Canada

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Reviewed: Jun. 13, 2006

Very delicious, flaky crust.

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momwholoves2cook

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Reviewed: May 23, 2006

This was a very good recipe. I used it for several quiche's I was making, and liked the recipe because it wasn't too sweet and complemented the quiche very well. I substituted butter for the shortening, and chilled the dough for about 30 minutes before using it. As suggested in a previous review, I added about 1/2 a tsp of baking powder (although I'm not sure it really did much) and I also added about 1/2 tsp of garlic powder. Instead of rolling it out, I pressed it directly into my pie pans (I had enough for about 2 and a half) and baked it for 12 minutes, added my quiche ingredients, and baked for 30 minutes longer. It turned out wonderfully.

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ITSYCOOK

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: Apr. 26, 2006

I use lard (1 cup only) and make sure it is well chilled before using....I use my food processor and it comes together in a perfect ball which I can use right away....the trick to this crust is you want it chilled (not cold) but room temp. dough will give you fits. I get 3 crusts out of this recipe and it freezes beautifully for later use. This one is truly a "no brainer"...thanks for sharing this recipe!!!

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LOPIEKITTY

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Port Huron, Michigan, USA

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Reviewed: Apr. 22, 2006

I usually find that "easier" pie crusts end up with the taste and texture of store bought crusts. This recipe does the trick though! It is so easy to put together, stays together when you roll it out super thin and flakes beautifully once baked. Thank you for sharing!

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COLLEY411

Cooking Level: Expert

Home Town: Valrico, Florida, USA

Living In: Seaside, California, USA

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Reviewed: Apr. 4, 2006

Easy to make although i found it a bit wet. I added more flour and it ended up perfect

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Rob

Home Town: Harpenden, Hertfordshire, England, U.K.

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Reviewed: Mar. 5, 2006

I wanted to make my own crust and saw that this one had lots of ratings. I was actually dissapointed. It was very hard to work with. I really did not come together very well when rolling it out.But surprisingly the finished crust was not that bad, after much manipulation.

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noemi

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Jan. 23, 2006

I used this recipe while making my first pie crust. It was simple to make and I had no difficulty rolling the dough. It also baked very well and tasted great!

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Juslov21

Cooking Level: Beginning

Living In: Frederick, Maryland, USA

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Reviewed: Dec. 30, 2005

My opinion may be premature, but I was disappointed with the final results. I must admit I needed 6 pie shells and tripled the recipe without adjusting any ingredients. I guess the lesson learned from this is, if you need more than 2 pie shells, consider using another recipe. My curiosty was peaked after reading the high reviews posted with this recipe. My Mother was a pastry chef and I learned my crust making abilities from her. I will continue to use the process learned from my Mother's hands, love and knowledge.

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C A Salter

Cooking Level: Expert

Living In: Desoto, Texas, USA

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Reviewed: Dec. 17, 2005

This crust came out perfect!!! My family loved the flavor of my blueberry pie. I had to add a little more water when rolling it out.

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eek01

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Dec. 11, 2005

I read all 100 plus reviews and the main thing I came up with was that chilling the dough for an hour helps. I also used a food processor to cut in the butter which I used instead of shortening. I didnt have to use as much liquid as stated. I added a little bit at a time. After chilling the dough still seemed quite soft and I thought it was goin to be hard to work with but it wasn't. My aunt (walking cookbook and great pastry maker) has tried for years to bring my pastry up from just passable and failed. After eating a quiche made with this my dad said I'll tell Aunty Ellen you've finally made it. Thanks

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