Reviewer:

queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Dec. 25, 2011

Just used this recipe for my pumpkin pie crust. It turned out great! I did 'tweak' it a bit after reading some of the reviews. I used half regular shortening/half butter. It was more than enough for two pies. I tried using wax paper to roll it out on one and cold, wet hands on the other. I have to say that the wax paper worked better and I was able to just place it in the pie tin and smooth it out. My family loved it! It was just right, very flaky! I will definitely keep this recipe and use over and over!

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Reviewer:

RichmondMommy

Reviewed: Dec. 5, 2011

This is the best pie crust I've ever had-buttery, flaky, and just plain amazing. I get nothing but compliments on my pies thanks to this recipe... If you don't have a good crust, you don't have a good pie. I've used it for every pie-from fruit to cream, and it comes out perfect every time.

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Reviewer:

B.A. Moore

Reviewed: Nov. 8, 2011

Perfect. Compliments every time. I make 4-5 crusts with this recipe and use it for pie, chicken pot pie, beef Wellington, you name it!

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Reviewer:

PirateFamily

Reviewed: Jul. 25, 2011

very easy to handle, fantastic results

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Reviewer:

Lotta77

Cooking Level: Expert

Living In: Helsinki, Uusimaa, Finland

Reviewed: Jul. 9, 2011

I can't put in print the words that came out of my mouth as I attempted this recipe. Like some other reviewers, I found that the dough came out entirely too wet/gooey. And this in our very dry climate. Anyway, I added & added flour to the point that I had a GIGANTIC ball of dough that STILL fell apart. It may have had to do with the fact that this is a hot July day--didn't help my disposition and apparently did not help the dough. To be fair, on my SECOND attempt (same hot July day), the dough came out a bit less gooey, and, with the addition of at least another 1/2 cup flour, was acceptable to work with. Pie is in oven--we shall see. A piece of the edge already fell off.

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Reviewer:

JULIEK2

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Reviewed: May 16, 2011

This crust tastes amazing! But, it doesn't hold together at all! I used a ton of flour to roll it out with, and it still had a very greasy texture to it. The pies ended up looking gorgeous, but as soon as I put a knife in to cut it the crust just crumbled and didn't hold form at all.

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Reviewer:

Elizabeth

Reviewed: Jan. 17, 2011

This is my go-to pie crust always. Funny, though, when I first started making it I must have not added the vinegar. I'm not sure what the vinegar is for in terms of the baking chemistry (or taste), but I finally added it last time and really didn't like the taste or the smell. I will keep doing the same recipe sans vinegar since it always turns out well without it.

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Reviewer:

brennagolena

Reviewed: Jan. 14, 2011

A+ a thousand time. I have been using this pie crust recipe for 3 yrs now. I replace the 1/2 cup ice cold water, with I cold milk. Refridgerate over night, then roll out.

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