Reviewed: Mar. 25, 2013

wow. suprisingly easy to roll out. i'm a junior high school student and i didn't have any problem with this recipe. this came out great. will make it again next time :)

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Reviewer:

yumna alya

Cooking Level: Beginning

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Depok, Jawa Barat, Indonesia

Reviewed: Feb. 18, 2013

I used this pie crust for a chicken pot pie and it was killer! But next time I will double the recipe.

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Reviewer:

Dallas Waldon

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

Reviewed: Jan. 25, 2013

We almost gave up on this recipe, even after chilling in the refrigerator because it didn't come out as "pretty" as expected. We rolled between 2 pieces of wax paper (which was a great tip!) and added more water. It turned out nice, surprisingly. We used it with the Beef Pot Pie III on allrecipes. It is the PERFECT pie crust for pot pie! Daddy had to have some right away! :)

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Reviewer:

Mama and Daughters

Cooking Level: Expert

Reviewed: Dec. 26, 2012

Perfect crust.

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Reviewer:

skelley53

Reviewed: Dec. 26, 2012

SUPER! i almost cried with happiness when i got to taste my first try of this recipe! i did add about 3/4 cups of white sugar just before i roll it to make my strawberry tarts perfect! so so love this recipe, i got it perfect since i am from the Philippines and the humidity is great for baking especially when you bake before lunch time until late afternoon.. i made 3 dozens of tarts out of these.. >",

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Reviewer:

Florgeline Cuizon

Cooking Level: Intermediate

Home Town: Lapu-Lapu City, Cebu, Philippines

Reviewed: Dec. 18, 2012

Very good, fairly easy to do. People at my table liked it but unfortunately I do not like the taste/texture of it.

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Reviewer:

Eclipse777

Cooking Level: Intermediate

Home Town: Gatineau, Quebec, Canada

Living In: Cochrane, Alberta, Canada

Reviewed: Nov. 27, 2012

This recipe is fantastic. I'm not a baker - we rarely eat sweets - but I needed to make a pie (two pies, actually) and the raves about this one were very convincing so I tried it. It is truly excellent. I practically beat it to death and I was so scared I'd ruined it, but it came out lovely. It does only make roughly enough for just over 3 single crusts, but that's all I needed. I used unsalted butter with no ill effect (the thought of "vegetable shortening" is not one I can personally deal with). I made sure to use ice water and I refrigerated the dough for a couple of hours before I needed to use it. It was quite stiff when I rolled it out. Lovely flavor, tender, crispy, flaky. If I have any complaint it is that it seemed to take a bit long to brown up. Thank you, thank you!

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Reviewer:

jerseycook

Cooking Level: Expert

Home Town: Maplewood, New Jersey, USA

Reviewed: Nov. 26, 2012

This is a delicious pie crust! I rarely use all the liquids. I think the size of egg you use makes the difference in the amount of liquid added and has to be adjusted accordingly. I use 1/2 cup butter and 3/4 cup shortening. When I am making a fruit pie, I add 2 tablespoons of sugar. You can brush the top of the crust with the leftover egg before baking in the oven. I bake the pie in a 425 oven for 10 minutes then turn the temperature down to 350 for the remaining baking time to avoid overcooking the edges. Thank you.

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Reviewer:

Brenda

Cooking Level: Intermediate

Home Town: Derry, New Hampshire, USA

Reviewed: Nov. 23, 2012

This crust was GREAT! Flaky and delicious! I made it with Pecan Pie, and everyone at Thanksgiving dinner loved it and wanted me to make it again for Christmas dinner!

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Reviewer:

Brange

Reviewed: Nov. 22, 2012

I made this without reading the reviews first. My pie crust came out nice and flaky. Then I decided to read some reviews. I agree that this will make for an awesome pot pie. If you plan on using this for dessert pies, I suggest reducing or omitting the salt, and rather, sprinkle sugar on it before baking. Also, I used Crisco butter flavored shortening at room temperature. It's very hot and humid here, so after I cut the ingredients together and rolled it, I had to put it in the freezer for a few minutes so that it would not break when I put it the pan. For those who are having trouble with the dough, just remember that temp/humidity affects the dough. Slowly add the liquid portion to the mix...if your dough is too sticky, try adding a bit more flour, slowly.

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