Reviewed: Nov. 18, 2009

I used this recipe to make pumpkin pie. the crust was delicious and sweet. I made apricot and nut horns with the other dough. I rolled it in sugar and a lit bit of flour. Then I baked for 15 - 18 minutes. They were excellent. this is definitely a good all around dough. It's a keeper.

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pokerqueen54

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Reviewed: Oct. 31, 2009

This is the best recipe ever. My husband is sooo picky about everything. Even HE said that this is the best pie crust ever! I add just a little lemon juice to the cold water. Make sure you measure exactly to get the best results. Love it. Just like Granny use to make.

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Renee

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Reviewed: Sep. 11, 2009

Fantastic! Made my first peach/nectarine cobbler today with this crust and the whole family loved it! Will use again.

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hgrasson

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Reviewed: Sep. 1, 2009

Good flavor, very easy to make and roll out. Handled well. I think I over processed the dough in my mixer which made it a little tougher than I hoped, but that was my fault. I will use this recipe again.

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Valerie Beasley

Living In: Ontario, California, USA

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Reviewed: Feb. 1, 2009

This didn't work out very well for me. It had a nice buttery flavor but was very very tough. You really had to work to cut it with your fork. I had a hard time mixing in the water too. Maybe it's my fault, maybe I overworked it. I'm not that great at making pie crusts.

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shurkat

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Reviewed: Jan. 7, 2009

I only made this recipe because I didn't have any Crisco. I love the taste of the crust despite the mess that it makes. If you have a mixer it would be wise to use it. I used a rubber spatula and it took a while to mix it. I tried to roll the dough out and I found it easier to flour man hands and press it out on wax paper because it can get sticky. I also beated a edd lightly and added crystal sugar and brushed it lightly on top of the crust after it was in the oven for about 10 minutes. My apple pie came out great!Although my filling was a little dry. Messy Messy without a mixer but it was great

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Melodie

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Reviewed: Nov. 28, 2008

This is hands-down the best, most versatile, and tastiest crust I have ever done! Awesome!! I will never buy pie crust again! Thanks a lot!

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kapes13

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Reviewed: Nov. 1, 2008

I admit to using shortening. I thought I had butter. I didn't. I forgot the sugar too! But it was a great mistake! This crust was so tender. I filled it with a no bake pumpkin pie from this sight. Got all rave reviews. The secret of any crust is not to handle the dough. I use a spatula to gather it together. I dump dough on a lightly floured pastry cloth and using the corners of the cloth and pull it together. I just roll dough out and aside from turning; I haven't handled the dough. The warmth of your hands make crust tough. Practice makes perfect. I make at least 2-3 pies a month!

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nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

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Reviewed: Oct. 6, 2008

This is the only recipe I use for making pie crust. Its simple and always works.

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LADYJACEY

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Reviewed: Apr. 25, 2008

Easy, simple, and makes incredible crust. If you're new to pie making and are nervous about crust, try this one.

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Luey

Cooking Level: Intermediate

Home Town: Maplewood, Minnesota, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 21, 2008

this crust was just perfect! i used it when i made "apple pie by grandmy opie" and it was increadible! thank you!

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Chelsea

Cooking Level: Beginning

Home Town: Campbell River, British Columbia, Canada

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Reviewed: Jan. 3, 2008

I got compliments on this crust! I would have liked it a little flakier, but that's probably my error, not the recipe!

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BARNKITTY

Cooking Level: Expert

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Reviewed: Nov. 23, 2007

I used this recipe because I accidentally bought a no bake crust, so I needed a pie crust fast. it was easy and turned out really good, but there was so much crust that I didn't have room for all the pie filling, the recipe could have made 2 crusts... but it was good none the less

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jasmine

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Reviewed: Nov. 21, 2007

This was easy to work with and tasted great! I did add an extra tablespoon of sugar and added extra water. Someone offered to buy the last piece of my peanut butter pie!!

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watkinsshop

Cooking Level: Expert

Home Town: Chester, West Virginia, USA

Living In: Wellsville, Ohio, USA

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Reviewed: Nov. 20, 2007

Perfect. Buttery and delicious. Makes any pie from fruit to cream even better.

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Laura M.

Cooking Level: Expert

Home Town: Jamestown, Kentucky, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 22, 2007

This is not the best crust that I have made, but it is definitely a very good crust.

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Naxxramas

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Aug. 20, 2006

This is a simple pie crust that I've made several times and that has always worked well for me. I've used it for pumpkin pies, apples pies and apple dumplings. Thanks for sharing this recipe!

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France

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Reviewed: Nov. 29, 2005

This is a nice and simple crust. I used it to make French Silk Chocolate Pie (link below) and Creamy Pumpkin Pie. It was enough for a deep dish 9" pie and a regular 9.5" pyrex pie dish! Make sure you chill before rolling, and if you bake it beforehand prick the bottom and sides with a fork and cover it in two layers of heavy-duty foil for the first 8 or so minutes of baking (then uncover for another 4-6 min.) to prevent it from puffing up (mine still puffed up a little, but not too bad). It tasted good too! http://pie.allrecipes.com/AZ/FrenchSilkChocolatePie.asp http://pie.allrecipes.com/AZ/CrmyPmpkinPi.asp

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