Reviewed: Nov. 6, 2009

excellent - freezes well - I always make homemade crusts & this was one of the best - a "keeper"!

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momof4

Cooking Level: Expert

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Reviewed: Nov. 4, 2009

This recipe was just "ok" in my opinion. It was a little more troublesome than the traditional pie crust recipe that I use, but I went ahead with it, hoping for better results; however, it seemed about the same as my usual pie crust recipe results, with the exception of a bit of an "off flavor". I think I'm going to stick with my usual recipe.

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Autumn Rose

Cooking Level: Beginning

Living In: Bloomington, Indiana, USA

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Reviewed: Oct. 21, 2009

Wonderful. I like this process for making pie crust, pretty easy to follow. My second time around with this recipe I made sure to add enough water to keep the dough stuck together, rather than stopping at the amount given in the recipe. It needed a touch more so that I didn't have issues rolling it out later. Very yummy; I'm so glad I found it.

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Lazy Caprese

Cooking Level: Beginning

Home Town: La Canada, California, USA

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Reviewed: Oct. 18, 2009

Well Rocky, tried your recipe and omg, best pie crust I ever made!!!!! I will never ever use another pie crust recipe other than yours. Thank you so much for sharing this and for making me look so good with my family. Quick and easy and flaky beyond belief!!!! THANK YOU ROCKY!!! (Another poster said hard to roll out...no problem here at all.)

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Sharon

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Reviewed: Oct. 11, 2009

very good flavor and flaky but was impossible to roll out. I made this recipe twice exactly in its origanal posting and had a terrible time . I had to piece it by hand to get it in pie pan.

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maggie1

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Reviewed: Oct. 11, 2009

I'm no expert myself...but I'm on the look out for a flaky crust. This recipe was good and adequate but if you need flaky...not this one. Taste was good too.

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Martha

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Reviewed: Oct. 11, 2009

This was such a good crust! I don't usually like the crust on pies, but I loved this one, it actually had flavor to it. I used it for apple pie and it was perfect. It seemed a little too dry when i first took it out of the fridge to roll it, but once i started to roll it out i could see that it was fine. This is a keeper for me :) Thanks!

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sbacon711

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Reviewed: Oct. 5, 2009

I used this recipe for a dinner caserole crust, but ommited the sugar to transform it from 'pie' crust to dinner crust. It was GREAT, perfectly flaky, and wasnt too brown by the time the vegetables in the caserole had cooked.

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Ashley

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Reviewed: Oct. 4, 2009

I admittedly am not a baker. I prefer to buy my crusts. But based on other reviews raving about ease and taste I decided to try it. OMG! That was very bitter and chemical tasting. Like it had too much baking powder. I followed the recipe to the letter. Not only that, it kept crumbling even after chilling. I don't know what I did wrong but I will not be making this again. Altho if any experienced bakers would like to try to help me get over my fear of homemade pie crusts that would be great. LOL

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Tammy S

Cooking Level: Expert

Living In: Roy, Utah, USA

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Reviewed: Sep. 28, 2009

Very easy for a beginner like me. It is exactly how i want my pie crust to be. It was a hit with family and friends too!

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JENORDONEZ

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Reviewed: Sep. 12, 2009

I have always been too busy to make my mini pie crusts, until someone complained about the tastelessness of the pre-made ones I buy from the home industry... :0) So, today I tried this recipe and it is amazing. I never thought it would be so easy! Thank you so much for a great recipe!

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Christelle

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Reviewed: Sep. 5, 2009

This recipe made a powdery mess that never turned in to dough. It was awful and so disappointing. I could not use the result of what I made.

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QuantumChef

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

Have always failed at pie crusts but this one was so wonderfully easy. Would've preferred that it be flakier but that was probably my error somewhere.

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Tina

Cooking Level: Beginning

Home Town: Strathclair, Manitoba, Canada

Living In: Brandon, Manitoba, Canada

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Reviewed: Sep. 1, 2009

I'm a newbie to the pie baking erra but this recipe was the BEST ... I will definately be using it with every pie I make 100%

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Lori

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Reviewed: Aug. 29, 2009

I'm a novice pie baker but an expert pie eater and this crust came out awesome. I've never been quite able to get the traditional pie crust recipe to work right, but this was much easier, tasted better, and was even forgiving when I had to wad it up and roll it out a second time. I will definitely use this recipe again.

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teebone51

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Reviewed: Aug. 22, 2009

This is fast, easy and excellent. One of the best pie crusts I have ever made.

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Gail K

Home Town: Okanagan Falls, British Columbia, Canada

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Reviewed: Aug. 10, 2009

I simply love this recipe! flaky!

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wiona

Cooking Level: Intermediate

Living In: Cebu City, Cebu, Philippines

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Reviewed: Jul. 30, 2009

I had given up recipes that required making a crust. I figured I just didn't have the knack for it. But this truly is "no fail". It turns out light and flaky every time!

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leah

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Reviewed: Jul. 30, 2009

I never make comments, but this crust was so great I just had to tell everyone. I have been making pie crusts since I was 6 years old and I am always looking for tips to make them lighter and flakier. This crust came out the best by far of any crust I have ever made. It's delicious! The only reason it's not a 5 is because you really do have to add quite a bit more water than called for. I also didn't add any sugar and I substituted butter for half the shortening. I will definitely be using this technique again.

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