The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 4, 2004
This is a great crust-its the same receipe as on the back of Crisco in Canada.
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Cooking Level: Intermediate

Home Town: Buffalo, New York, USA
Living In: Oakville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 3, 2004
This is a great pie crust! I've been using it for about 20 years! I do use 5 Tablespoons of ICE water though, but that's the only difference. I typically get 3+ crusts from it. Flakey and delicious! My dh says it IS as good or better than his mothers! Can't have a better compliment than that!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 18, 2004
Very flaky. You really need to use a chain inside the shell to keep it from puffing up so much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 12, 2004
I had this recipe a while ago and my dad just loved it with apple pie. It's a hardy crust. Flaky, but not as tender as other crusts. Still, it's a nice crust for heartier fillings like chicken pot pie. Who says you can't have more than one crust recipe? I have one for sweet fillings, another for traditional pies, another for tarts, and yes, this one is for my chicken pot pies! It is a little wet if you add all the liquid. I refrigerated it before rolling to stiffen it and let it rest for a more flakiness.
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Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 9, 2004
I have ruined every single pie crust I have ever tried to make...except this one! ELEVEN YEARS of miserable failures that had become a family joke are ended! WOOHOO
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 7, 2004
That's a keeper! I tried the recipe yesterday and I was very pleased. I didn't have shortening on hand and used 1 cup frozen butter instead of 1 1/4 C. shortening, but that was the only change I made. I has a nice buttery flavor and flaky consistency. I cut the frozen butter into chunks and used the food processor. Then I split the dough and chilled it for 3 hours. It was easy and velvety smooth to roll out. I did not prebake it and I will definetly use it again. Thank you very much.
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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 23, 2004
I have never been a pie baker until now! Thank you so much for such a great recipe! My kids eat the whole pie now because of the crust!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 20, 2004
This is the easiest and most wonderfully flaky crust recipe! If you don't have tome to refrigerate it, put it in the freezer for a small amount of time. It works fine that way too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 24, 2004
Good recipe. It was a tad sticky for me...not that bad though. I thought the vinegar would make it taste strange but unless you knew it was in there, you couldn't taste it at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 12, 2004
Great pie crust. I doubled it for a two crust deep dish pie, you don't need to double the water/egg/vinegar mixture since you don't need it all. I used regular all purpose flour and it was still great. I was concerned when I rolled it out because I could see some chunks of butter in the dough (thought I did not mix it enough), but it baked perfectly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 2, 2004
One word...Excellent Almost foolproof Very tender and flaky
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 26, 2004
This is a great recipe. My crust was very gooey! But I simply rolled it out between two peices of wax paper and easily tranferred it to my pie pan. When the crust was cooked, it was buttery...flaky...and very very good. Note: I added about two tablespoons of sugar to mine to give the crust an extra sweet taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 11, 2004
Thankyou so very much for this recipe. I now have a pie crust to use for the rest of my life. THE DOUGH ROLLED OUT SO EASILY WITH NOTHING STICKING TO THE ROLLING PIN!!!!The crust turned out so flaky and delicious too. I also made Beth's Blueberry Pie and the whole thing was a success!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 11, 2004
My grandmother gave me this recipe when I first got married 17 years ago. After countless pies, it truly has "never failed" me. People rave about this crust as much as they do the actual pie! I've even doubled and tripled the recipe for bake sales and it comes out beautifully every time.
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: Murfreesboro, Tennessee, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 3, 2004
I just tried this pie crust since it got such great reviews. I am very disappointed in it. It didn't roll out easily, it was falling apart as I tried to put it in the pie pan. I followed the directions closely and measured my ingredients carefully. I've put the other half in the refrigerator to see if that helps. But I'm moving onto another recipe for tonight's pie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 11, 2004
Excellent pie crust. It was easy to work with and it turned out fabulous. I made "Blueberry Pie" from this site and used a lattice top. It was beautiful. I still can't believe I'm able to make a homemade pie turn out so well. :-) Since I had quite a bit of dough left over, I rolled it out, cut it into strips and baked them with cinnamon and sugar sprinkled on top. My kids ate them up in no time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 6, 2004
I cut this recipe in half and only made one pie crust. It was easy to make and the crust turned out nice and flakey. It also tasted good! I rolled it out between two pieces of wax paper and it transfered into the pie plate nicely. This recipe is definately going into my recipe box.
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Cooking Level: Intermediate

Living In: Winkelman, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 4, 2004
Absolutely the best pie crust recipe I've ever used! No need to chill it - it rolls out perfectly, is easy to form and bakes up flaky and beautiful. Many thanks to Felicia's grandma!
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 4, 2004
This is a good pie crust and rolled out well.
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Cooking Level: Intermediate

Home Town: Prosser, Washington, USA
Living In: Vacaville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 23, 2004
I have been making pies for years and was tired of the same recipe. I think the vinagar mixture is the key and this is the recipe I will use from now on. Thanks!!
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Cooking Level: Expert

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