Reviewed: Sep. 16, 2008

Very good. I lost my grandma's famous recipe, so I had to look for a new one. This was my first attempt, and I'm happy to say, my last. Very flaky and delicious.

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Janice

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Reviewed: Aug. 1, 2008

worked perfect, my first acomplished pie crust that actually was manageable.

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Heather L

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Jul. 23, 2008

I also used the butter/shortening combo like others. And I can say this is my new favorite crust for fruit pies! I never liked ready-made refridgerator or freezer crusts because they are always to thin to stand up to hot juice and gravy. This did just great! I'm sure it will be awesome with my chicken pot pie recipe too.

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J.G.

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Reviewed: Jul. 7, 2008

Excellent recipe with the addition of 4 oz of butter and 4 oz of lard in place of the shortening. My family devours this pie. Living in the tropics we have many types of fresh fruit. This crust is always superb no matter what type of fruit is used

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Beth

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Reviewed: Jun. 21, 2008

I don't know if my expectations were too high or not, but I didn't find this fabulous. It's a different recipe that I thought would be different, but it is pretty much the same. It is easy to work with as others have said.

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MINDERK

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Moore, South Carolina, USA

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Reviewed: Jun. 18, 2008

By far THE best pie crust I have ever had!!!

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MrsBishop

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2008

This was a disaster for me, but I think I am willing to give it another shot, just because it's interesting and it got a couple of awesome reviews. For now, it's a 2 star. And I can always fall back on a butter-flour-ice water crust that only dirties one bowl. (:

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SPEARL20

Cooking Level: Intermediate

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Reviewed: May 25, 2008

Simply the best pie crust, especially if you handle it as little as possible. My boyfriend is very picky about his pie crust, and he loved this one as much as his Grandmother's! Thank you Rocky.

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Jennifer R.

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Reviewed: May 3, 2008

I should not have given this even 1 star. I am sorry I did not care for this recipe. Very crumbly I following directions exactly and I just thought Baking Powder how easy and quick. Yeah easy and quick with no taste it fell apart when we cut into it, it was NOT flaky but very crumbly reminded me of a graham cracker crust this crust did not compliment the strawberry filling I would not recommend this at all.

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THREEJRMS

Cooking Level: Expert

Home Town: Pahrump, Nevada, USA

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Reviewed: Apr. 11, 2008

A flaky crust. But I've substitute half the shortening for butter and i think it still taste a bit bland and a bit too salty for my taste. I also had quite a hard time to roll it, it keeps cracking up (i don't know what's wrong since the other reviews said it's very easy to work). Maybe it's the weather though, i live in a very humid area (i've cut the water to 80ml)

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cajoeen

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2008

It was good and easy. Worked well as a fruit pie crust. Only thing is I had to add a couple extra tbls. of water.

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cook4four

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Reviewed: Jan. 24, 2008

Was easy to make just didn't like the taste will stick w my pie crust recipe. Thanks though always looking to try something new.

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Noangel

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

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Reviewed: Jan. 7, 2008

This was definitely the flakiest crust I have ever made! I made one and one-half recipe for 3 single pie crusts. I used 1/3 butter and 2/3 shortening. It was delicious!

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pami

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Morgan, Utah, USA

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Reviewed: Nov. 25, 2007

I used this crust for all of my Thankgiving pie recipes. It was nice and flaky but the dough was hard to work with. Don't plan on making lattice top crusts.

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Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

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Reviewed: Aug. 23, 2007

Now I mean it this time! This is the BEST pie crust I have ever had. Do not doubt it or change it. Just try it for yourself and see. Yummy and flaky!

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evillhog

Cooking Level: Expert

Living In: Fortuna, California, USA

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Reviewed: Sep. 9, 2005

This is the best pie crust I have ever made! I used lard instead of shortening because I've heard that the lard will give you a flakier crust. Pairing that with this recipe definitly makes it a keeper!

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TEACHERMOM37

Cooking Level: Expert

Living In: North Syracuse, New York, USA

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Reviewed: Sep. 22, 2004

I too wanted to try this recipe for something different. My mistake. Not flakey and bad taste ( the baking powder I guess). I will stick with hot water and lard crust.

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MRSPRESTON

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Reviewed: Sep. 9, 2004

Yes, you can teach an old dog new tricks! I might have never tried this recipe, but reading CDC123's review piqued my interest. I'm an avid cook...a 40-year veteran. I also had a favorite, tried-and-true pie crust recipe. The thought of making a slurry (??!!) from some of the flour and the water made no sense at all to me, but I just had to try and see what the other reviewers were talking about. I followed the recipe, but instead of using shortening, I used 4 ounces of unsalted butter (one stick)and 4 ounces of lard. Butter adds a rich and wonderful flavor to pie crust, and lard produces a great flaky texture. Well, I was blown away. The dough is wonderful to work with, and the finished crust is drop-dead delicious and flaky. I have NEVER made a better pie crust. This is my new favorite. Thanks, Rocky, you taught this old dog a new trick.

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TOEKNEEBALONEY

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Reviewed: Sep. 2, 2004

I've been making very good pie crusts for years with the standard Betty Crocker crisco + flour + water recipe, and I'm pretty good at it. But I wanted to experiment with adding baking soda so I chose Rocky's Miracle Pie Crust recipe. Premixing the flour mixture with the icewater flew in the face of everything I'd ever been taught. Plus I figured the sugar would accelerate the browning too much. But I took a leap of faith and tried it in a peach pie, and WOW! This crust far surpasses any crust I've ever made for texture and taste. And the dough was so much easier to handle that I couldn't believe it. The only change I made was to limit the salt to 1 tsp for the sake of my hypertense dad, and I thought the taste was plenty salty at that. Also, I baked my peach pie at 400 degrees and the crust turned out a gorgeous golden color. Thank you, thank you, thank you, Rocky! I'll never go back to Betty Crocker again!

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CDC123

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Reviewed: Aug. 7, 2001

This was my first pue crust and it tasted very flaky. Great for first timers!

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LOLY

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Miracle Baking Powder Pie Crust

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