Reviewed: Nov. 21, 2009

Easy to make and freeze for later use. I made it for a pumpkin pie and I didnt like the taste of the crust. I should have add more sugar.

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Tetya

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2009

Yes!!!!! Perfect! Easier than my favorite drop biscuits! Used 4 sticks butter, straight from freezer and microwaved 1 minute, added ice water only as needed (hardly any necessary, but used a pretty big egg and a little extra vinegar by accident). Used KitchenAid for whole thing (pulsing at the beginning for the first set of ingredients so as not to send them all over the kitchen). Otherwise, followed recipe exactly. Patted into pan. Made enough for three-plus 9-inch pies.

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Rachel

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Reviewed: Nov. 17, 2009

WOW! This was my VERY first time making pies - and they came out WONDERFUL, with an amazing crust! I added a tsp of vanilla - as well as substituted a quality aged balsamic - since I didn't have distilled white... and it still came out REALLY really good! Thank you SO much for posting this, I'll definitely be using it MUCH more in the future!!

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Abigail G.

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Nov. 15, 2009

I made my first pie crust today! I've been so worried about making one thinking that I was going to have difficulties making it work and none of the bad stuff happened!! It went so smooth that I'm going to make another one just to see if I was dreaming!! This recipe was so wonderful to work with and rolling my first dough was so easy. There is a down side to this wonderful recipe... It means that it will be easier to bake more "FAT PILLS" that I'll "wear" well. LOL!!

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Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

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Reviewed: Nov. 15, 2009

will use this again!! very flaky and easy to do.

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Mrs. T

Cooking Level: Intermediate

Home Town: Orange, California, USA

Living In: Deer Park, Washington, USA

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Reviewed: Nov. 14, 2009

I made this crust only using half the ingredients and it turned out to be the perfect amount for one pie. The crust was flaky and golden brown. My wife even commented on how it tasted like her mom's crust. I'll never use a different one.

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Stephen Gunter

Cooking Level: Beginning

Home Town: San Bernardino, California, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 10, 2009

It is never fail! It's very easy, I used this to make my first pie crust from scratch and everyone was impressed! It's tender and delicious. Never going back to store bought crusts again, thank you!

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NicoleMarie

Cooking Level: Intermediate

Living In: Moravia, New York, USA

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Reviewed: Nov. 1, 2009

I love this recipe. I've used the Betty Crocker recipe for years and recently decided to try this because everyone said it was so easy and good! I don't have a food processor and on a whim decided not to use my cutter. I used my electric beaters to cut the shortening and to blend it all. It's a mess, use a deep bowl, but the pastry pulls easily off the beaters and because it's so easy to work with... it's easy cleanup, too. I cut the recipe in two the second time I tried it and used a whole egg. Barely makes enough for a top and bottom, but I will continue to cut in two because I usually only make one pie at a time.

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HoneyBee

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 25, 2009

I have been using this recipe for the last couple years.....I forgot to rate it. I love it, love it, love it!!

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neligh1

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Reviewed: Oct. 18, 2009

I was always embarrassed to bake pies as gifts because I never knew how my crust would turn out (too tough, too crumbly, etc.) Not any more - I LOVE this recipe! It's very easy, forgiving, and makes more than enough for two deep dish pie shells. Best of all it tastes fabulous and is always super flaky! No more store-bought crusts for me! I've used the suggestion of 50/50 regular Crisco and real butter & it works great that way also.

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JACKSMOM

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

This is the first pie crust that I have made successfully. I used it this morning to make a wheat crust for my Spinach, Mushroom Quiche. I decreased the sugar in it so it was more appropriate for what I was making. I will use this from here on out....no more store bought crust for me.

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Mommaof03inWV

Cooking Level: Expert

Home Town: Harpers Ferry, West Virginia, USA

Living In: Martinsburg, West Virginia, USA

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Reviewed: Oct. 17, 2009

I've given up on homemade pie crust and used only the refrigerated folded crusts. I wanted to make the pear cheddar pie from this site, but I didn't want to go to the store for crust. I gave this one a whirl, and I am now back to homemade crust! Simple, common ingrediants without the rolling makes me a happy pie and quiche baker!

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Rebecca

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Reviewed: Oct. 15, 2009

This is a very good recipe. Super quick and super easy. I will definitely make this recipe again. I used it for a chicken pot pie recipe I also got from this site. They both are keepers. My family absolutely loved the homemade chicken pot pie. The next day I used my leftover dough to make dumplings. I just rolled the dough out and cut the dough into small squares, then boiled for 7-10 mins. Then I added the dumplings to the leftover chicken pot pie filling I had, super delicious!!! Thanks for an awesome recipe.

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TRACY

Cooking Level: Expert

Home Town: Fayetteville, North Carolina, USA

Living In: Winchester, Virginia, USA

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Reviewed: Oct. 14, 2009

This was my first attempt at pie crust, which I have always considered a daunting task, reserved for "professionals." I am happy to report this was simple, perfect, and I will never buy another packaged crust when this is readily available in a snap! I used this to make apple dumplings-WOW! Thank you very much.

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Happychef

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 14, 2009

REALLY easy! I never made a pie crust before. My kids helped and we ended up with a beautiful apple pie with an attractive and tasty crust. I'm using this recipe again today!

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OHMARGI

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Reviewed: Oct. 13, 2009

I was skeptical of this recipe, but it turned out pretty good. I was overwhelmed by how much dough it made. I had enough for 3 single crust pies. I might cut the recipe in half next time. This crust was especially nice because I didn't have to roll it out for the pies I made. I'll probably use this again during the busy holidays.

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GoGatorWife

Cooking Level: Expert

Living In: Wyoming, Michigan, USA

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Reviewed: Oct. 12, 2009

I had my doubts about this crust because of its strong smell of vinegar. Then when it was baking it looked awfully greasy but alas it turned out great. I halved the recipe and had PLENTY for a deep dish 9 inch hubbard squash pie. It is sticky I oiled up my hand to squish it out a bit then ended up greasing a 1 cup measuring cup to press out the sides. Will certainly use this one again when I don't feel like rolling out my regular pie crust.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Oct. 11, 2009

This crust was yummy, yum, yum!! I found that by using a sheet of wax paper when preparing the top piece, it's much easier to manage. Push out dough to desired thickness on the wax paper, then flip it ontop of the prepared pie. :-) Fabulous crust!!

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Stefanie Jones

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Reviewed: Oct. 10, 2009

Excellent crust, sweet and flaky. I found I can't roll it on a floured board because it's too sticky, so it works out great to use fingers and press dough on wax paper. Other than that I love the taste.

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