Reviewed: May 10, 2012

I have to add my voice to the choir. This is the first piecrust that I've been proud of. Make sure everything is cold before you put the ingredients together, and if possible, use a floured marble slab to roll it out. Delicious!

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flyingbeta

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Reviewed: Oct. 29, 2011

The only thing I change is omitting the vanilla. It really does seem to be fail safe!

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Reviewer:

Jaymie

Reviewed: Jul. 5, 2011

I can't use flour as I am allergic to wheat! I am also allergic to sugar... I used this recipe with Kamut flour and sugar replacement and it works perfect everytime! I have also used it with rye flour... my only bit of advice to do it this way is since the dough is sticker, chill it longer and roll out onto wax paper/saran and flip into pie shell!! Thanks for the great recipe!!

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piefiendables

Reviewed: Jun. 7, 2011

YES!!! this is never never fail pastry...Thank you

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Reviewer:

Kristin

Cooking Level: Intermediate

Home Town: North Vancouver, British Columbia, Canada

Living In: Queen Charlotte, British Columbia, Canada

Reviewed: May 29, 2011

I have been baking pies forever. My mother taught me how to make the perfect pie before she died. This pie crust is better than anything I have used. Crazy good! makes really good cookies with the left over dough. Just add sugar and cinnamon and bake in strips. the kids and adults love them.. Thanks for the recipe!

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Kitchen Lady

Cooking Level: Intermediate

Reviewed: Apr. 3, 2011

Finally!, I made good pie pastry! :) However I couldnt get lard, so used half half shortening and butter. Perfect!!

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Reviewer:

erinb

Reviewed: Mar. 10, 2011

i made this and turned out great.. i want to make it today but i dont have any baking powder.. im wondering if it will still turn out good because alot of other pastry recipe do not call for baking powder.. hmm

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Penny~Lane

Cooking Level: Intermediate

Reviewed: Dec. 27, 2010

I used to make my own pastry years ago and gave up because I could never get a nice flaky pastry. This recipe was the easiest and nicest texture. I made it all in my food processor, took it out, kneaded it, wrapped it, refrigerated. When I was ready to use, it rolled out great. Yummy. I will now be making my own pastry again!

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Reviewer:

murphy

Reviewed: Dec. 19, 2010

I decided to try this pastry as my first attempt at pastry!! Wow! I was impressed. I have always watched my mom and sister struggle with the pastry at every holiday and decided I'd stick with what I was good at. I wanted to try it this year and stumbled upon this recipe. I had no issues with it, it was PERFECT! I used butter and shortening instead of lard and it was still amazing. I made a second batch and added the liquid before I cut the shortening/butter in and it STILL worked. That's a miracle pastry. In my opinion, thats what this should be called - Miracle Pastry!!

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Reviewer:

Meganic

Cooking Level: Intermediate

Reviewed: Oct. 18, 2010

We did not like this recipe at all. After many years of using the same never fail pie pastry recipe I decided to compare mine to another "never fail pastry". It didn't occur to me until after the pastry was made that the ratio of lard and flour is wrong. I didn't check but I think that most good pastry recipes on this site have a ratio of 3 parts flour and 2 parts lard. This recipe is 2:1. With a ratio like that you end up with a gooey mess that tastes like lard when baked. It did turn out flaky so I gave it 2 stars for that but it tasted awful. I chilled this pastry overnight and still had problems. As i was working with it I kept drawing in a lot of flour and even then I had to piece it together in the pan. If you are going to use this recipe I would suggest you add at least another 3/4 c.flour to the recipe. By adding the flour right away at least you will have control of how much flour you are using. I will continue to use my own never fail pie pastry recipe.

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