Reviewed: Mar. 17, 2009

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!

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DancingBear6

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Reviewed: Jan. 30, 2009

Very hard to roll out.

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Patty

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Reviewed: Jan. 12, 2009

this came out perfect...and I am the worst at pie crusts..just avoided making them after a few to many mistakes. This was great..used for a pot pie...rolled between saran wrap (its all I had) and used cider vinegar (all I had), and it was still the best pie crust ..tender,flaky. Oh I mixed it in a mixer for a few seconds..but when I added the hot water to the shortening, it didn't melt completely..next time I think I am gonna melt in microwave. You won't be disappointed!

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SEEKER2

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Reviewed: Dec. 28, 2008

I have never been able to make a flaky pie crust before but this recipe made my Chicken Pot Pies a huge success! Everyone raved on how flaky and tasty the crust was. The hot water made the shortening creamy, then when you add the flour, it comes together quickly. That kept me from overworking the dough. Overworking the dough has always made my crusts heavy in the past. Thank You, Thank You, Thank You.

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JETOFT

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Reviewed: Dec. 6, 2008

In all of my 65 years of cooking, I could NEVER master pastry....voila, I tried this one and it's beyond wonderful!!! I'm the queen of pies as of this moment......thanks soooo much for sharing this one!!!

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sunnyb

Cooking Level: Expert

Home Town: Tsawwassen, British Columbia, Canada

Living In: La Cruz De Huanacaxtle, Nayarit, Mexico

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Reviewed: Dec. 5, 2008

This is the best pie crust I've ever made! I usually shy away from making pie crusts because I was never able to do it well in the past. The vinegar really adds that special "something" to the flavor of the crust. Thank you!!!!

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MommySina

Cooking Level: Expert

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Reviewed: Nov. 27, 2008

Fantastic pie crust!! I've been searching for years for the perfect recipe. Thanks Ruth! I put everything in the food processor and whipped it all together. Dough rolled out easily and was a beautiful texture. Flaky and tender after baking. A keeper!

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dancingbear

Cooking Level: Expert

Home Town: Addison, New York, USA

Living In: Elba, New York, USA

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Reviewed: Jun. 16, 2008

I've been making ice water pie crust for many years and was pretty skeptical of using hot water. Wow, was I wrong! This was so easy and came out of the oven tender and flaky. I added a tablespoon of sugar with the dry ingredients because I was making a fruit pie. I didn't chill the dough before I rolled it out. You must use waxed paper below and above because the dough tends to stick. Use the bottom wax paper to 'flip' the dough into your pie pan and then peel off the paper. Voila!

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LAGRANGELADY

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

This is THE BEST pie crust recipe EVER!!!! I have tried and failed, miserably with other techniques...this one is the bomb! I will definitely pass this one on to the next generation!

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pmcswife

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Reviewed: Mar. 18, 2008

I have never been able to make a nice pie crust, but I did with this recipe. It seems strange when you are making it (it breaks all the rules), but it works.

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julie

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Reviewed: Mar. 19, 2007

I've always had trouble when it comes to making pie crust, but not with this one. I follow the recipe just as it appears and it turns out wonderful and flakey everytime. Making pies is not a big deal for me anymore.

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Neen G.

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Reviewed: Dec. 30, 2006

This crust tasted really good. It's a nice flaky crust that doesn't turn out to tuff. I tried to handle it very gently, so as not to overwork it. Also, I used just a little bit less salt. If you like a sweeter crust you may want to add a little sugar. I didn't though because I like my crust to be more salty than sweet. I'll keep using this recipe from now on. Thanks.

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zippychef

Cooking Level: Beginning

Home Town: Salesville, Ohio, USA

Living In: Brewster, Ohio, USA

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Reviewed: Nov. 18, 2006

This is the most flaky pie crust ever! I've been searching for this recipe because it's the same one my mother used to use, but she never wrote down. I just remembered the ingredients, but not proportions. The only difference is my mother used lard.

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Cheryl Biggs

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Reviewed: Nov. 23, 2005

I was hesitant to try this recipe as it seemed so different but it turned out great! I have trouble rolling out dough but this wasn't bad at all and it turned out tender and flakey.

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MSEATON

Home Town: Finley, Washington, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Dec. 6, 2004

I LOVE this recipe! i could never make a pie crust worth eating..that is if i ever even got it in the pan! i have made this one with shortning, lard, and butter, all worked evenly as well..and it was perfectly tender and flaky!

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