Reviewed: Feb. 25, 2004

Not quite like my grandma made, but it is a great crust recipe. I found it to go best with apple pie.

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sidewinder

Cooking Level: Expert

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Reviewed: Jan. 27, 2004

Don't do what I did and forget the water! I did, however go back and add the water after trying to roll it out and failing. This is a wonderfully forgiving crust. I use Smart Balance to help overcome the guilt of so much shortening!

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SLAVEWOMAN

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Reviewed: Jan. 8, 2004

This got to be the most easy pie crust recipe I've used. The best thing is it came out great. I did not have pastry blender nor flour/butter cutter, I just used the very old tool of mine - hand. I subsitute vineger with lemon juice (thats what I have in the fridge), I did not have full 1 1/4 cup of butter, I put in 1/2 cup of canola oil instead to make up that amount of fat. I dump in 2 tbsp of sugar and 1/2 tsp of baking powder along with the flour. great stuff!

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COOLGUTS

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Reviewed: Dec. 24, 2003

Absolutely fabulous, What used to be my "achillies heel" of baking is now my bragging right!

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MGILMER

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Reviewed: Dec. 16, 2003

the best pie crust I ever had!!!!!

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JENNIBEAN54

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Reviewed: Dec. 14, 2003

There simply isn't a yummier pie crust recipe out there. I used this for the delicious Honey Pecan Pie (also outstanding recipe on this site) which made the show stopper of the Thanksgiving holiday. Thanks for sharing.

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DYPAN

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Reviewed: Dec. 9, 2003

This was the first time I'd ever made a homemade pie shell. This recipe made it so easy. It was very easy to work with and came out flaky and very tasty. I don't think I can ever use a store-bought pie shell again. I will most definitely use this recipe again!

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MIRANDAUR

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Reviewed: Nov. 27, 2003

This crust came out beautiful. I modified it a little bit by using butter instead of shortening, adding 1 tablespoon of suger, and adding quite a bit more iced water (probably like 6 tablespoons or more). I cut the butter in with a pastry cutter and then used a spoon just sort of go around the bowl lifting the lose dough until it came together. I divided it into two balls, wrapped them in plastic wrap, pressed them down into two discs, and then refrigerated them for about two hours. I rolled them out between two sheets of waxed paper and they didn't stick much at all -- much less than other recipes I've tried. I made pumpkin pies and they came out great. Will definitely use this recipe again.

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TRACEYRED

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Reviewed: Nov. 18, 2003

This reciped worked out great for me. I used the butter flavored Crisco and the crust had a very nice flavor, was flaky and was easy to handle. Will use this recipe again. Thanks Felicia!

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LBHUNYBUNZ

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Oct. 24, 2003

This was a very easy recipe to follow! I used the 'Blueberry Pie' recipe from Beth and the results were outstanding! I had a lot of crust dough left over, so I rolled it out, spread it with cinnamon and sugar, cut it into strips, and baked it until golden.....nice little snack for my daughter! Thank you for the great recipe!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Oct. 15, 2003

This crust was amazing. I've always been terrified of pie crust, but this recipe came together so easily! I used it to make "Sweet Potato Pie I" from allrecipes for my Thanksgiving dinner and everyone wanted the recipe. It was definitely a big hit!

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8JEN8

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Reviewed: Oct. 13, 2003

OH MY GOD! This was the best homemeade crust I have ever tasted! Using a pastry blender made cutting in the butter super easy and all ingredients combined perfectly. Usually I am a spaz at rolling out dough, but this recipe rolled out so wonderfully! I used it for lattice work and it was a great touch for my infamous apple pie!

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KANDI982

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Reviewed: Oct. 9, 2003

The first time I made this I only had 1/2 of the regular Crisco so I had to use Butter flavored Crisco for the remaining amount the recipe called for. So, I had problems with the crust but the flavor was AWESOME!!! My family and inlaws loved it. The second time I made it I used regular Crisco and the dough was so easy to work with and the flavor was still good. My family wants me to make it like I did the first time.

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Michelle

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Reviewed: Oct. 9, 2003

I'm sorry but this crust was really bad. I have been making pies for a long time and my own crust always comes out great. I thought I would try someone elses, this one. It came out tough and hard it waisted my hole pie. I did not overwork it at all. I'm sorry.

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NINA L.

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Sep. 14, 2003

This is the best ever pie crust I have ever tried. Holds its shape without using weights.

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C ELFSTROM

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Reviewed: Sep. 13, 2003

PERFECT! I used to hate making pie crusts because they were so unmanageable or brittle. This recipe is wonderful. For the first time in my baking experience I have been able to make a beautiful pie crust with fluted edges without any hassles. This one is a keeper!

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MUNDER74

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Reviewed: Aug. 17, 2003

I use this recipe now instead of the standby that I have used for years. I think it makes a flaker crust.

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MCMUFFY

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Reviewed: Aug. 6, 2003

Thankyou sooooo much for the perfect pie crust! I have looked for a while, and I have finally found it, my husband loved it as well.

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ROCHELLE_5

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Reviewed: May 15, 2003

I tried this crust for the first time, and made one HUGE mistake. After a 1/2 hour conversation with my grandmother on how to "cut in" shortening, I didn't knead the dough before I used it. Instead, it sat in my fridge overnight to set as loose granules. The end result: too crumbly. What a mess! Four tries to get it into the dish. This wasn't the fault of the recipe. Make sure you add water until you get a ball that has the consitency of playdough. Great tasting crust! A word of advice: get someone to show you how to roll dough, don't try it alone on your first go.

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Karl Fish

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Reviewed: Apr. 23, 2003

very good, nice and flaky and tasted great!

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NANCYLYNNE

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Grandma's Secret Pie Crust

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