Reviewed: Nov. 17, 2008

This is a great easy pie crust recipe! Its not quite as good as one with eggs and vinegar, but it is very flaky and really does melt in your mouth! I didn't refridgerate mine, instead I put it in the freezer for about 3 hours. I also added a teaspoon of white sugar. Make sure your shortening is chilled, it makes things much easier!

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Reviewer:

crystlek

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 29, 2006

My first time ever making pies, I used this recipe to make five double-crust apple pies and four pecan pies. They came out great, even though I messed up the first two crusts trying to roll them out between two pieces of wax paper. The rest rolled out beautifully on a floured tabletop. I used lard for the shortening. The crust was so flaky.

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Reviewer:

CHUKPARK

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Reviewed: Feb. 9, 2006

the people before me have said good things for this recipe but personally i tryed it and it was ver frustrating because it kept breaking apart and in the end it was just way too flaky.I have been cooking for a long time and i also took a cooking class where we learned how to make pastries and such. But i like trying new recipes and i can promise u that i will never try this one again.

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Reviewer:

cookiemonster44

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2005

This crust recipe was just ok. I dont like having to wait overnight to make my pie. I like pie crusts that only need to be refridgerated for an hour or so. Coming out of the fridge it was really hard and I had to roll it in my hands until it got softer; but the consistency was kind of crumbly

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4 users found this review helpful