Reviewed: May 24, 2009

Very good crust. I give it a 5 for ease and it turns out great. I have made about 7 pies this week with this recipe.

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Reviewed: May 17, 2009

Pretty much the best crust ever! I substituted butter flavored shortening and it's great for pies and chicken pot pie too!

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Jennbear1

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Reviewed: May 5, 2009

This crust is awesome. A couple things I noticed was that on, it needs a bit more ice water than called for so it's not crumbly. Also, this recipe definitely makes enough for two pies, unless you like really thick crust. I used the majority of the crust for one pie and my crust came out super thick, too thick! Enjoy!

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aeagabbarts

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Reviewed: Apr. 16, 2009

i don't know what i did wrong, but I did not care for this! the taste wasn't that bad, but it was horrible to work with! i hate making pie crust so i was super excited to read about how easy it was to work with. whatever i did wrong, made it super crumbly and impossible to roll out. I'll try it again to see if it was my mistake or not.

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mcintyr1

Cooking Level: Expert

Home Town: Eagle, Nebraska, USA

Living In: Grafton, Wisconsin, USA

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Reviewed: Apr. 12, 2009

This might be because I'm still a novice at making my own pie crusts, but I found the dough needing more water than what the recipe said. When the dough finally blended, it also felt harder to roll out than normal. I don't know how it tastes yet but it looked very nice when I took my pie out of the oven. I'll be sure to edit my comment when I do. It might not be the recipe, perhaps operator error. I'll try it again just to be sure next time I make a pie.

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wenonah

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Reviewed: Apr. 12, 2009

Maybe I did something wrong, but I had to add a LOT more water to even work with this dough. Probably 1/2 cup to even get it so I could ball it up to wrap it. I'll see how it turns out once I get it out of the refrigerator.

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OBOEGAL

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Reviewed: Apr. 10, 2009

I feel like the lone ranger. I just mixed this pie crust recipe together. My first problem was that the water added to half the flour mixture turned into a dough ball. When I tried adding the dough ball to the flour with shortening, it would mix together. I had to add almost another 6-7 tablespoons of water to get the dough to caome together. Any ideas what happened? Bucky

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Dennis

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Reviewed: Mar. 19, 2009

turned out great!

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JoMayFreeSue

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

I have never left a bad review, but this turned out not so great. It was definitely flakey, but it wouldn't hold together. I added more water and it turned out thick & hard. But that could have been my problem for altering the recipe. What REALLY bothered me was that with the salt and the baking powder it came out VERY salty. Far too much for a fruit pie. That is the reason for the 3 stars. It might work well for a meat pie. I will go back to a traditional crust.

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BECKERS68

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Copperas Cove, Texas, USA

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Reviewed: Feb. 13, 2009

Super, super, reciepe, i used this for my chicken pot pie the other night, was terrific, will be making this again, will use this instead of my # 1 crust.

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themother87

Cooking Level: Expert

Home Town: Cottonwood, Idaho, USA

Living In: Chino Valley, Arizona, USA

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Reviewed: Feb. 9, 2009

I made this for the Tarte Provencale recipe on here, so I eliminated the sugar entirely. If I was making a fruit pie, I'd have left the sugar in. I halved the recipe to only make one pie crust but still ended up with a bit more than 1 crust. I'll figure out something to do with it--in the meantime it's languishing in the fridge. I used my food processor to mix the dry ingredients, then I slowly added ice water until it formed a ball. I am sure I added more water than called for, but I just wanted to avoid the crumbliness some reviewers complained about. I also halved the amount of salt. I did end up with a very flaky, excellent crust. I prebaked the crust for about 10 min, then baked my tarte for 40 min. All in all, I would use this recipe again. It was a bit difficult to roll out--used some of those little used muscles. A good workout! Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 23, 2009

This was easy and flaky. I'll use it again.

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Big Nate MI

Cooking Level: Intermediate

Home Town: Grand Ledge, Michigan, USA

Living In: Lincoln Park, Michigan, USA

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Reviewed: Jan. 21, 2009

This pie crust gets 5 stars from me! It was very flaky and tasty. I did have to add a little more water for easier rolling, maybe 1-2 tbls.and I used 1/2 butter and 1/2 shortening. I used it for the crust of the Toutiere, (Meat Pie), also from this site and it made a great meal on a cold January evening. I will make again and again. Thanks for a tasty and unique pie crust!

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leah7771

Cooking Level: Intermediate

Home Town: Adams, Massachusetts, USA

Living In: Henderson, New York, USA

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Reviewed: Jan. 7, 2009

This probably would have been fine if I had cut the salt down to 1/2tsp. It was WAY to salty!

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Shmooge

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Reviewed: Dec. 30, 2008

Very good and also had a nice flaky consistancy that I was not expecting from this crust. Will definately make again.

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cyndi

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

I liked this pie crust, and have used it several times. The only problem I have with it is that it is difficult for me to roll it very thin. As a result, the crust becomes too prominent in my pies. My Husband has rolled it thin enough, but it took him a long time and muscle power to get it right. Has a good taste tho. And is very flaky.

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bethallel

Cooking Level: Intermediate

Home Town: Elgin, Illinois, USA

Living In: Newcastle, Washington, USA

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Reviewed: Dec. 24, 2008

This is the best pie crust I have ever made!

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Julie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Dec. 22, 2008

This is my first attempt to make a pie crust. This is the best crust I have ever had. I wouldn’t change a thing. Yes it is flaky and delicate, but it taste sooo good. I can’t wait to make another. Thanks Rocky!

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Rick

Cooking Level: Beginning

Living In: Ocala, Florida, USA

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Reviewed: Dec. 16, 2008

I didn't have enough all-purpose flour, so I used half whole wheat flour. It was absolutely terrible to work with...so dry and crumbly! It doesn't taste bad at all, it was just really hard to work with! I'll probably try it again sometime after I buy some more all-purpose flour!

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