The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Aug. 25, 2009
My aunt actually found this recipe from a friend and then I found it on here. It is the best, the only thing we change is that we use butter flavored shortening.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 28, 2009
I just love this recipe, I always have trouble with making pie dough,they always seem to tear easy, but this one I always will be using, so this is a keeper
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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 26, 2008
I found this recipe to be a bit tender to work with, even after chilling it in the fridge for 24 hours. The pie I was making called for the crust to be double in thickness, so I used the whole recipe for one pie shell. I think that if I'd tried to roll the dough any thinner I would have had a mess on my hands. That being said, it did bake up to be very flaky and the flavor was not bad. I took a cue from one of the other reviews and used butter flavored shortening and I think that was a good idea. I can't say that I will use this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 26, 2008
The best and easiest pie dough ever.Flaky,rich and a snap to roll out! My Aunt gave me this recipe and its just like my great grandmas only she used lard back in those days!Super recipe for the new bakers in the world!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 23, 2008
I added another cup of flour, only 1/2 teaspoon of salt, and also added 1 teaspoon of sugar. Much better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 4, 2008
I have never cooked a pie from scratch. I used this my first time and it turned out great. I don't know if there is better one but, this one was easy for me. I smoothed it out with wet hands when I put it in the pie pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 16, 2008
This is by far the best piecrust recipe that I have ever used for pie crust. My mom has a similar recipe but her's doesn't call for an egg. It is amazing how a simple ingredient like an egg can make all the difference in the texture. This recipe is "idiot-proof". I used it to make a black raspberry pie yesterday, and, it mixes and rolls out like a dream. The only thing when I make it again, which will be very soon. I will try only 5 tbsps water,it might have been alittle too wet for my liking. One thing that I do is I refrigerate my shortening about 15-20 minutes before I cut it into my flour mixture and I also use ice water.I might try the the butter flavored shortening that one reviewer suggested. I will be using this recipe for my pies that I enter in the fairs this year....Thanks Susan for a great recipe :)!!!!!!
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Feb. 16, 2008
I tried this and it worked,, so what you say? Well I have tried to make piecrust for 45 years and this is the first one that ever turned out. Great for beginners, this recipie will give them confidence!
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada
Living In: Håcksvik, Västra Götalands, Sweden

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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 21, 2007
Maybe it's just me, but doesn't anyone else have a problem with the wet ingredients curdling? I've been baking for 35 years but can't get this one to work.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 18, 2007
Never Fail is the only recipe I use. However I use 5 cups flour, 2tsps. salt, 2 cups butter flavor Crisco. Mix. In a cup measure 1 beaten egg, 1 TBLS white vinegar and fill with water to one cup. Makes enough for 6 crusts. Divide and freeze. I always roll between plastic wrap. Using extra flour when rolling is not a problem.
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Cooking Level: Expert

Home Town: Hamburg, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 4, 2007
Terific recipe! Have used it for years, the only difference being that I use 6 T. water instead of 5 1/2. It really makes three generous crusts. I chill the three balls in sandwich bags, then roll between wax papers or freeze. Never fails!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 27, 2007
I've made lots of pie crusts but I have to say that I will always use this one. It's perfect. The pie crust is always flaky and I've yet to be disappointed. Definitely 5 stars.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 18, 2007
Flaky, great taste and does not crumble. I used parchment paper with my rolling pin. Butter flavored Crisco gave it an added taste. Loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 25, 2006
The pastry came out nice and flaky. I prefer to add the liquid a little at a time so I mixed in the egg and vinegar before adding the water. I thought it had enough liquid and didn't add any water, I should have as it didn't roll out very well. I will make it again because I liked the texture and flavor. This is also the same recipe as Grandma's Secret pie crust.
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Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Nov. 18, 2006
This recipe was passed down from my grandmother to my mother, then to me. It does never fail. One thing you should know is that you can over mix the dough at the end. So just mix just until incorporated. This dough is also very good in pot pies. You can cut out large sized cookie rounds, bake them, and top off a stew or soup of your choice. I make these ahead of time and freeze them. It keeps the calories down and you don't have soggy dough in the bottom of the bowl.
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Cooking Level: Intermediate

Living In: Sweet Home, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: May 30, 2005
Yep, this is one I have used a lot over the years. The only thing I do differently is I roll it out on a well-floured flour-sack towel and dust my rolling pin a little. Works great!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: Apr. 2, 2005
I was looking for a pie dough recipe with vinegar. I did not like the flavor of this crust at all. After comparing it to several other recipes (after I tried the pie), it seems to have about 1/2 cup too much shortening.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 25, 2005
This is almost exactly the recipe my mother uses! Everyone always loves her pies. The only difference is that she uses 1 1/4 cups shortening instead of 1 1/2 cups.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Jun. 22, 2004
I loved this! It was so soft and flaky. I used the butter flavored Crisco and it was amazing... Recommend to everyone!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
Reviewed: Jan. 16, 2004
I had a terrible time with this crust. Based on the other reviews, it looked like the answer to my pie crust prayers. It mixed well and rolled out beautifully but stuck to the waxed paper and fell apart as I tried to get it into the pie plate. I had to patch it together. When it baked, it had an odd texture and appearance. Sorry, but I'll just keep looking for that "never fail" recipe. And there's always Pillsbury for a stand-by.
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Cooking Level: Intermediate

Home Town: Kingston, Massachusetts, USA
Living In: New Port Richey, Florida, USA

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