Reviewed: Oct. 28, 2009

I never thought I could make a decent pie crust, but this was a hit with our dinner guests AND my husband, who loves pie! A couple changes I made - we only use whole wheat flour, plus I used real butter (unsalted) and we only had apple cider vinegar in the house. It was still a hit - and our elderly neighbor lady said she was jealous of my pie crust!!!!!! :-) Definitely a keeper!

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Michele Hughes

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Reviewed: Oct. 28, 2009

This is amazing and so simple. I've been making it for a year now and it never fails.

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G Pendleton

Cooking Level: Intermediate

Home Town: Collinsville, Oklahoma, USA

Living In: Claremore, Oklahoma, USA

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Reviewed: Sep. 21, 2009

This was my second time making a pie crust, but my first time being successful at it! The recipe worked marvelously and tasted great once it was out of the oven. Came together nicely, rolled out nicely. Wonderful! Will use this recipe again!

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Latika

Cooking Level: Beginning

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Reviewed: Sep. 1, 2009

I've been using this recipe for years except that I also use butter flavored shortening and I add a tablespoon of sugar. never fails.

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lori from Connecticut

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Reviewed: Aug. 24, 2009

Easy, nice flaky crust, although why I made the full recipe is beyond me. I wanted it for the steak and ale pie with mushrooms I made for the bf and I only used half of it for that. Oh, well, I will find some other use for the rest. I like the taste but am not so keen on the fork method--using my hands always works the best for me (barring the cutting in the butter part--the pastry blender is one of my favorite kitchen tools!), and indeed, I gave up on the fork and just mixed it by hand there at the end. This recipe calls for more shortening than I'm used to, but it does end up nice and flaky. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 3, 2009

The nicest crust. Works every time! Not as susceptible to humidity changes as some.

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Joanne M

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Abilene, Texas, USA

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Reviewed: Mar. 31, 2009

I don't know what I did wrong but,it came out hard and dry....not flaky and lite at all??

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sandy4

Cooking Level: Intermediate

Home Town: Hilmar, California, USA

Living In: Oakdale, California, USA

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Reviewed: Feb. 11, 2009

I found this recipe many, many years ago in a newspaper since I had never had any luck making a good pie crust (my daughter made a really good one). I thought I would try this one. The thing I liked best about it was the fact it was so easy to work with and it alway came out nice and flakey. It is a wonderful recipe. Enjoy.............

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Alice/Miami

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: North Miami, Florida, USA

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Reviewed: Dec. 1, 2008

I tried many pie crust recipies, but this is the best ever. This is so easy to roll out. It taste so good too. THANK YOU for sharing!!!

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nyrong

Cooking Level: Expert

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Reviewed: Oct. 17, 2008

Best pie crust i've used. I doubled it and saved two balls of dough for next time. Defrosted slightly in the microwave and the dough still rolled out wonderfully. Used this crust for pies and for a chicken pot pie.

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KNIPPERDOG99

Cooking Level: Expert

Home Town: Owosso, Michigan, USA

Living In: Elkhorn, Wisconsin, USA

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Reviewed: Oct. 14, 2008

I made this for my thanksgiving pie. I had trouble rolling it out and had to press it into the pan instead, but it tasted great.

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L.Cumminger

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

This is the best crust I have ever made!

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Doriscaskey

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Reviewed: Sep. 12, 2008

I had never baked a pie before, let alone made my own pie crust, so I was somewhat apprehensive going in, but I had fresh strawberries and rhubarb from the local farmer's market, and figured, why not try? And this recipe lives up to its name! If I couldn't screw it up, nobody can! I even thought, vinegar? How odd. But it turned out flaky and delicious. Even my mom, who bakes pies all the time, was impressed, and my dad raved over it. I used butter flavored shortening, too, for added flavor. I will definitely make this again.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 18, 2008

This pie crust is truly "no fail" and very tasty. It was the perfect crust for the fresh peach cobbler I made today. I can't wait to try it again! Thanks!

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cdt45

Cooking Level: Expert

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Reviewed: Jun. 26, 2008

I tried this recipe, the pastry was certainly crisp and flaky but I found the fat to flour ratio too high. Perhaps I was using the wrong sort of shortening(we don't have much choice in NZ!). My husband loved it but I found it a bit greasy.

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jackyl

Cooking Level: Beginning

Living In: Timaru, Canterbury, New Zealand

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Reviewed: Jun. 19, 2008

Thank you! Thank you! I didn't grow up in North America and was therefor not familiar with making pies. Since I married a Canadian an am living in Canada I tried repeatedly to master the pie crusts. Usually my pie crusts didn't turn out so great, so I usually used the pre-made frozen or the Pillsbury one, which is not too bad. Yesterday I tried out this recipe with Chicke pot pie and this has been the yummiest crust. Even my 6-year old ate 2 pieces of the pie and the crust, which she used to leave behind on the plate. It really worked for me. Now I feel I can finally make a pie that is completely homemade and I feel this is a great achievement. Thanks a million, it went into my keeper box.

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Schwabengirl

Cooking Level: Expert

Living In: Fort St. John, British Columbia, Canada

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Reviewed: Jun. 18, 2008

This pie crust was just okay. It didn't want to roll out for me after refrigeration, and then it was way too crumbly. I had a hard time getting the dough to roll out smooth and not crack and separate. I think I will just stick to my own pie crust.

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JMartin

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Reviewed: May 13, 2008

Absolutely awesome crust! It was tender and flaky. This recipe as stated makes enough dough for a top and a bottom crust. Awesome, and I didn't change a thing!

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Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 9, 2008

Definately an easy first-timer pie crust. Used it to make Chicken Pot Pie IX from the site. Was great. Turned out flaky and had nice golden color to match. Dough was very easy to work with.

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Andy

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Reviewed: Feb. 11, 2008

THIS IS SIMPLY THE BEST. YOU CAN SUB. ANY FLOUR. I TRIED RICE FLOUR AND IT TURNED OUT GREAT. (FOR PEOPLE THAT ARE ON GLUTEN FREE DIETS). I WON'T USE ANY OTHER RECIPE.

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SHERRY

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No Fail Pie Crust I

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