Reviewed: Feb. 16, 2003

it's easy to make and it tastes great.

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Reviewed: Jan. 15, 2003

I'am so glad I found this recipe! I had this recipe once before in a old cookbook that was given to me by my mother-in-law and I lost the cookbook. It is the best!!! Thank-You

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BettyWalk

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Reviewed: Jan. 6, 2003

Simple, easy and never-fail pie crust. Only one I use.

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MOMOFDC

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Reviewed: Dec. 31, 2002

Kiss your Grandma for me! This is the first crust that didn't have me swearing and in tears! Very good and manageable.

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NETTIE32

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Reviewed: Nov. 30, 2002

GREAT pie crust. I used this recipe to make a peach cobbler and it was outstanding. GOOD JOB!

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JAMS08

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Reviewed: Nov. 30, 2002

Really wonderful. Tasted SO GOOD and so easy to work with. A keeper.

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MARINELADAMS

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Reviewed: Nov. 27, 2002

Simplicity best describes this pastry. It was easy to make, rolled out and handled well, and was flaky, light and rich. A Perfect Five.....

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MAGGIE MCGUIRE

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Reviewed: Nov. 27, 2002

Our family has used this recipe for years and with good reason! Dependable, easy to work with and TASTY!! We always used cider vinegar though, but it doesn't seem to matter. I always add a scoche more water (1/2 tbs.) and always refrigerate for at least 30 minutes before using.

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LAFFERTYCT

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Reviewed: Nov. 16, 2002

Very easy, flaky, and rich!

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TAMARA

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Reviewed: Oct. 29, 2002

Terrible recipie, came out witht the consistancy of silly puddy. Will not make again

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JKBAUER

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Reviewed: Oct. 24, 2002

this crust was so perfect for my Pineapple Pie but did not go well with my blueberry pie .. but five stars for great taste itself

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RUJIRA

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

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Reviewed: Oct. 12, 2002

very easy and tasty

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ABIGAILM

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Reviewed: Oct. 4, 2002

I have had wonderful results with this recipe. Over the last few months I have made a couple of additions though. Add about 2 tablespoons of sugar and 1 tsp of cinnamon to the flour along with the salt. Increase the water to 5 1/2 tbsp. Then, after baking, just sprinle some granulated white sugar on top after brushing with an egg white. Awesome results!!! Even for the recreational baker!

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TJS22

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Reviewed: Sep. 14, 2002

This recipe gets two stars only because it was very flaky, although almost to the point of falling apart. I don't know what went wrong, but it was ABSOLUTELY bland! It was so tasteless. I will never make it again. I am still in search of a pie crust recipe.

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ATHOMEMOM56

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Reviewed: Sep. 3, 2002

I've worked with many different types of pie crusts and for me they've all been pretty unmanageable. I mean, I've been able to make all of the recipes that I've tried, but they've been pretty big pains. To their credit, most of them turned out tasting good and were nice and flaky, but I ended up dreading making the crust so much that I didn't want to make pies very often (and I LOVE to bake so that's kind of rare for me). Anyway, long story short, this crust rocks! It was so simple to make, it was very easy to roll out and get in the pie pan, and it is so crumbly and perfect!!!!! I am veryyyyyy happy with this recipe! I never bother to rate anything or do reviews, but I couldn't even keep myself from reviewing this one because I have to gush to someone about how great it is!!!!! Thank you Grandma for being such a great cook and thank you Felicia for Sharing!!!!!!

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JNEFF143

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Reviewed: Jul. 25, 2002

A great flaky pie crust. I liked that the dough was easy to work with and was firm after baking - no soggy crust!

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SRWARNER

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Reviewed: Jun. 15, 2002

This crust was amazing! It was so flaky and light. I'm making this my new standard pie crust recipe!

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RSTEINBRONER

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Reviewed: Jun. 14, 2002

This came out really good for my lemon meringue pie. Was easy to make and easy to roll out. And tasted good too.

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Hartini

Cooking Level: Intermediate

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Reviewed: May 24, 2002

This was the easiest pie crust I have ever made, and tasted fantastic. I've tried many 'cookbook' pie crusts and they've always been too salty and hard to work with. I found I needed only a little flour to roll this out, which is unusual for pie crusts! It was easy to work with and shape. I also liked the nice amt. of dough, as there were scraps for the family to snack on. The crust was flaky and perfect! I will only use this recipe from now on. Thanks!

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TWEINKE

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Reviewed: Apr. 13, 2002

This is the REAL thing-I should know I've been making pies for almost 40 years. I use a food processor for 'cutting' the shortening in-then mix in the liquid by hand-you have better control that way-and you won't overmix and make the crust tough..... The results are spectacular-flaky, tender and easy to roll-even for the beginner. Do agree with other reviewers-refrigerating the dough an hour or more always makes it easier to roll.

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