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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Reviewed: Jan. 27, 2008

This is the first pie crust that hits the mark! Holy Cow!!! Perfect! Thanks!!!

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Tracy

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Reviewed: Jan. 20, 2008

I'm so glad I tried THIS one as it's title is true to its words.. it didn't fail me! Made this to go with the Creamy Pineapple Pie from this site and it was excellent. Rolling out between two pieces of waxed paper is key - otherwise, the dough kept tearing on me. Thanks for posting!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jan. 17, 2008

THIS WAS AN AWESOME PIE CRUST IT WAS VERY FLAKEY AND EASY TO WORK WITH I WOULD RECOMEND THIS TO ANYONE.

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cookingkiddie1

Cooking Level: Intermediate

Living In: Hayward, Wisconsin, USA

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Reviewed: Nov. 23, 2007

I have used this recipe for years, but there is one little difference. I add a scant teaspoon of salt. It helps the taste of the crust.

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Jim

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Reviewed: Sep. 26, 2007

Also my mother's favorite - easiest crust I've ever made. Best if you chill the crust before baking.

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CABLE1031

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Reviewed: Aug. 3, 2007

This was my first pie crust ever. Of the myriads of recipes, I chose this one because I had the shortening sticks already in 1 cup measures! It turned out well.

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TABLESPOON

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2007

This is a great no fail pie crust. I went on the advice of another reviewer and used butter flavored shortening and it turned out great. This is now my stand by pie crust! Thanks so much for sharing!

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lstieb

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2007

I would give this recipe 10 stars if possible!! There is simply no way to screw up this recipe. It is the best EVER pie crust recipe I have ever made. I make quite a few pies at a time and this is so simple. I use the butter flavored shortening and it gives the best flavor.

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Dawn

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Reviewed: Dec. 30, 2006

This is a delectable pie crust. My co-workers said it is the best pie crust they have ever had. I think it is the vinegar. Easy to roll out, easy to work with. I tried it with a pecan pie-which has a longer bake time-and it didn't get overly golden. Made it with a sour cream apple pie with less bake time, and that was great too.

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jojobeanzsis

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Nov. 23, 2006

Eh... I prefer the french pastry pie crust recipe, but I guess this was okay. Easy to make.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 9, 2006

While visiting my daughter and family in Misawa Japan, we decided to make an apple pie. They have wonderful apples here, very large and flavorful and crispy. Just right for a really good apple pie. So not having my recipe here I used this one and found it to be easy to make up and roll out. Made plenty for a large 2 crust pie and was very flaky and and tasty. I will make it again when I get home. I was extreemly wet here as we had a typhoon just east of us for 3 days. So it will work in all tempertures and wet conditions.

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c.farley

Cooking Level: Expert

Home Town: Battle Creek, Michigan, USA

Living In: Mountain Home, Idaho, USA

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Reviewed: Jun. 12, 2006

This is a very good, basic pie crust. Though I do prefer the butter pie crust, from this site. All in all, very good though :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jun. 7, 2006

The title says it all...awesome. I used the butter flavored shortening like another reviewer suggested. Worked perfectly. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 7, 2006

Excellent Recipe! I used butter flavor shortening for a little more richness and color, and it turned out beautifully. (Gets raves!) Also, as reported it is enough for a double crust pie and an additional single (I used the extra to make a quiche.)

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SPARKLER8666

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Lebanon, Oregon, USA

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Reviewed: Apr. 22, 2006

I love pie, my family loves pie and until I tried this recipe I had given up and stocked up on store bought frozen pies. This recipe really works for me!

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DKELPERIS

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No Fail Pie Crust I

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