Super easy and SO GOOD! Added 1/3 cup of cocoa powder and used it to make the Easy Sour Cream Cheesecake from this site.

This was the best ever, very easy. Thank you, have given it out and will make again and again.

To be honest, I didn't have high hopes for this pie crust. The dough seemed too wet, and I figured it would be dense. When I served the quiche that this crust was the base of, everyone commented on how flaky and buttery it was! It really came out excellent. I'm using it again for a strawberry tart!

Pie crust and I do not get along. However, the taste was great. I dusted vanilla sugar on top before baking. It was very flaky and sweet.

Excellent crust, flaky and buttery. I didn't have enough shortening, so I used 1/2 shortening and 1/2 butter. Really, this was the easiest crust to make. I tried the other crust that had higher ratings on this site in numbers, but this was easier to make and tastier. I didn't roll out the bottom crust, just patted it into the pie pan, but had to roll out the top crust in order to place it on top. This is my go to recipe for crust now! Thanks!!

Great crust, easy to do. I rolled it out and it turned out perfectly. Very flaky! Thanks!

Wow!! This was fabulous and so easy! I did roll it between two flour-dusted pieces of wax paper. My family loved this pie crust! I will never make pie crust from another recipe!! Thanks for sharing!!

Flakiest crust I've ever made! I halved the recipe, since I was only making one pie, and it was plenty. Goes fabulously with the Sour Cream Apple Pie Deluxe recipe also found on this site!

Great! Love the fact that I don't have to roll the crust. Cut the recipe back to 8 servings and still made enough for two quiche. Only used 1/2 tsp vinegar (made quiche for my mum and she hates vinegar.) Light and flaky. Wish I had known a long time ago how easy pie crust could be. BTW! Mum was very impressed!

Really easy to roll out, and pick up. Will defenatly use this recipe again. At first the egg kinda through me off. but I'm guessing that it helps hold it together. Pies still in the oven, but the cinnimon rolls turned out great. Thanks for the recipe. :) (I split the batch and made into two balls and froze for about a half hour, then rolled out.)

This is a great recipe - however, it is marked "two crusts" for the four cups of flour, and is to be patted, not rolled out -- well, for me, it makes FOUR patted-out crusts, not two! It would make two double crusts, but the tops would not be patted.... anyway, delish!

Super flaky and delicious. My family loved it.

I am now a homemade pie crust expert thanks to this GREAT no-fail pie crust...I made (2) cherry cobblers for Christmas and used this crust recipe...my brother just called me ranting and raving about how delicious the CRUST was (a key element in any pie or cobbler you make especially when he asked me to load up on the crust as I was fixing his go-to container after dinner)...thank you SO much for this recipe..I also followed the advice about mixing the crust and chilling it while I made my chocolate chips cookies and coming back to it later. I also rolled it out for a perfect crust...thanks again.

My grandmother gave me this recipe when I got married 20 years ago, and it's been in my family for MANY years. I think the only difference was that her recipe had two tablespoons of vinegar, but it gave the crust a slightly sour bite that goes perfectly with a sweet filling. I've always refrigerated it for a few hours before rolling, and it rolls beautifully. I've not tried using it straight after making.

I have used this recipe for 25 plus years. I am the pie baker for our family and friends in Virginia. My only rival is my sister-in-law in Upstate New York who gave me this recipe. My husband's family revels in their history of fine pastry and the ultimate compliment was when he told me my pie was as good as his Grandmother's had been!!! This recipe has a lot to do with my success. I often use white shortening for savory pies and less sweet dessert pies. I've been known to replace a cup of white with whole wheat flour in the recipe for savory or more earthy dessert pies. Reduce sugar for savory crust and add for very sweet crust... I always roll it out after refrigerating. For Thanksgiving and Christmas I usually make 1 to 3 batches at a time and freeze in individual single crust size discs (waxed paper then inserted in individual plastic bags) to use as needed. 4 to 12 pies at Thanksgiving and 4 to 6 at Christmas time!!! Don't know how we could make it through the holidays without this one!

Awsome. I halved the recipe, chilled the dough a bit in the fridge, and rolled out two crusts for the "salmon pie" recipe on this site. Very flaky and good...OH - I also used regular shortening and it turned out great.