OH MY GOODNESS!! THIS IS THE BEST PIE CTUST I HAVE EVER MADE. FLAKY AND TENDER. I DID NOT HAVE WHITE VINEGAR SO I USED APPLE CIDER AND STILL IT TURNED OUT WELL. GOING TO ADD THIS TO MY RECIPES. THANKS FOR SHARING.

This has fast become a favorite crust recipe since it's so versatile. It's great for both fruit and meat pies. Oh, fyi, I make this with margarine sticks since shortening is hard to get a hold of where I'm living in Europe. Still comes out very flaky!

Quite easy. I am used to making ice water pie crusts, and I saw this one and thought let's give it a try. I used butter (out of lard), so i omitted the salt, I added a tsp of sugar because I was making apple pie and I like a sweeter crust for that. I used my food processor to "whip" the fat and wet ingredients, and then used my hands to mix in the flour. Refridgerated it, then it was easy to roll out.

Much to my amazement, this crust turned out perfectly. I had never heard of using hot water before. I mixed all the wet ingredients with the shortening in my food processor then added the dry, which I had whisked together and pulsed about 5 or 6 times, just until it came together. The dough was too soft to roll out so I refrigerated it for about half an hour and then it worked just fine. This is a keeper for sure.

This is my husband's favorite pie crust. I always had trouble rolling out the pie crusts. This last time, I added an extra 1/4th cup of water, and it was perfect. It was easy to roll out all 4 pie crusts. I froze one for later use and it was just as nice as the other three.

I think I have finally found a pie crust dough that works!! Finally! it can truly be "easy as pie!" I just wanted to do a test batch, so I made 1/4 of the recipe, wondering if it would even work, 'cause that ends up being only 2 Tbsps of hot water. I used Spectrum Naturals Organic Shortening and followed the recipe exactly. After stirring until the dough came together, I dumped it out on a sheet of parchment paper, formed it into a flat 1/2 disk, covered with Saran Wrap, and popped into the 'fridge for MAYBE 2 or 3 min. After clearing off my counter, I pulled the dough packet out of the fridge, placed the whole shebang on the back side of a cookie sheet and using a smooth-sided water bottle (cuz I can't find my rolling pin), VERY easily rolled the whole thing out into an oblong, roughly 1/4" thick. I took the Saran Wrap off, sprinkled some sugar and cinnamon over the top of the dough, and put the whole thing into a pre-heated 450 degree oven for about 10 min. It came out tender and flaky and crisp - just like a pie dough should. Good flavor too! I was inspired to do more with this than just eat it :) - so I spread some left-over homemade cream cheese frosting over the crust while still warm, then evenly spooned on some warm spiced chunky applesauce I'd just made. I cut this up into "chunks" (wow! was that crust tender and flaky to cut through!) and it makes an awesome flat apple tart! :D

This turned out better than I expected. I've always used the ice water method of making pie crust. This worked very well and made a nice, flaky crust. My only complaint was that it was a bit hard to roll out (even after refrigerating) and I wasn't able to roll it as thin as I usually do.

Living in a tropical and humid Singapore, I really could not imagine how I can successfully pull off the traditional " cold "pie crust method being a novice baker. I decided to choose this recipe out of the 2 "hot " pie crust since it seem to have additional vinegar which might make it work- pure gut feeling. I love it! except a tad salty so i have to half it subsequantly for my apple pie filling from Rose Levy Beranbaum. I did faithfully refrigerate after every step- dough formation, rolling out, fill pie pan, cover with 2nd pie crust before popping into the oven at 425 for 15min and 375 for 35min

Absolutely wonderful crust! I just threw everything into my food processor and it turned out beautiful! The crust is light, flaky and delicious. This will be my #1 recipe for crust from now on!

Very hard to roll out.