Reviewed: Apr. 18, 2013

I'm not sold. It came out too crumbly. I tried to do a lattice and the strips kept breaking.

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Cooking Level: Intermediate

Reviewed: Apr. 8, 2013

we just made this dough and it turned out REALLY dry... crumbly... I will add some more milk and see what happens. Ok we just kept going with it and once you roll it out between wax paper sheets, it is fine!! Can't wait to taste it after it bakes, making apple and cherry turn overs! MMM

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sunshine80

Cooking Level: Expert

Home Town: Suamico, Wisconsin, USA

Reviewed: Mar. 14, 2013

LOVE this recipe! I spent countless hours freezing flour and chilling shortening - but NO MORE! Now I can make pie crust whenever I want without having to wait!

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KimberlyKTX

Cooking Level: Expert

Reviewed: Aug. 23, 2012

This goes contrary to everything I thought I knew about pie crust, but it works! I used butter instead of shortening and got a lovely crust--I didn't even roll it out, just patted it in the pan.

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MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

Reviewed: Aug. 22, 2012

Liked the outcome. crust was light and so easy to make without the headache of freezing.

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cindyann

Cooking Level: Intermediate

Reviewed: Apr. 8, 2012

Excellent simple pie crust! I have another pie crust favorite recipe that uses an egg, and am currently out of eggs. So, I found this and decided to give it a shot. I used salted butter instead of shortening (and omitted the extra salt), and half white flour, half wheat flour. At first, once it was mixed, I was really worried that I'd missed a step because it wasn't holding together at all. Then I remembered that wheat flour needs more moisture (hello!). So I added more milk in small amounts until I reached the familiar pie crust dough consistency. At the suggestion of one other reviewer, I also added a tsp of sugar just for a little bit of sweet. It baked up wonderfully, and smelled SOOOO good! It tastes fantastic too! My Easter cherry pie was a hit at dinner. :) Thanks for the great recipe!

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kreleia

Cooking Level: Intermediate

Reviewed: Feb. 5, 2012

Pie crusts are my bane. I've always been told that if you can make a good biscuit you can make a good pie crust. Well, I can make a biscuit that will make you slap a bulldog in the face but I can't make pie crusts without them being tough, tasteless, brittle, or some combination there-of. This one is simple though. Tasty, easy, and nearly impossible to mess up (even for me). This is the best pie crust I can imagine.

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crisfrazer

Reviewed: Jan. 21, 2012

Really happy with this recipe. The pastry was really flaky and buttery, probably due to me using butter instead of shortening. It was also easy to make, much easier than the traditional cold water method, which couldn't be over handled and the butter and equipment super cold. Too complicated. The hot water method is just so easy.

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cowpens

Reviewed: Jun. 10, 2011

Just a tip... My Mom always rolled out her pie crust (almost exactly this recipe) between two sheet of waxed paper. Just sprinkle a little water on a large breadboard and lay a sheet of waxed paper over it... the water keeps it from moving and buckling. Roll the dough into a ball and place in the middle of the sheet, placing another sheet on top. Flatten a little with your hand and then use your rolling pin to roll out to desired size. Peel off top sheet and lift lower sheet with dough and turn over onto pie plate, forming to fit. Peel off waxed paper... you may want to do this in sheets. Just don't use too much water when you sprinkle your board.

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