Reviewer:

goldngurl

Reviewed: Nov. 30, 2011

I have used this recipe for many years. Something about adding the egg and vingegar really makes for an easy crust that always comes out perfect. My favorite flour is Hudson Cream. That seems to always work well.

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Reviewer:

mspheist

Reviewed: Nov. 23, 2011

It is the easiest and prettiest pie crust. I just smile everytime I look at my pies. Thanks!

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Reviewer:

Darla

Reviewed: Nov. 23, 2011

I was looking for a crust with no butter and shortening due to allergies. This crust is amazing! I won 2nd place at the local pie bake off!

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Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Akron, New York, USA

Living In: Denver, Colorado, USA

Reviewed: Nov. 21, 2011

I think this will be a great recipe but I do need some help with it. I used lard and also mixed it in a food processer. It never formed a ball and was very soft. I probably added an extra cup or more of flour to get it all to semi form a ball. It is now in the fridge and we hope that helps. I am worried it got over beated and may now make a tough crust. Let me know if anyone has a suggestions. However it does look very smooth line the one in the picture. I think my next problem will be rolling it out and getting it into the pie plate. Thanks,

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Reviewer:

Cecilia T

Cooking Level: Expert

Reviewed: Oct. 28, 2011

WOWSER! My pie crust used to be tough. I just never spent much time on them. I bugged my mother to make them for me instead, sigh... NEVERMORE! I just used this for homemade double crust chicken pot pie and the families that received them for dinner tonight are raving about them. I made one change. I used 1 c lard, chilled and 2/3 c non salted, sweet cream butter, cubed 1/2" and chilled for the fat component.

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Reviewer:

Monte Rice

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

Living In: Jefferson, Oregon, USA

Reviewed: Feb. 17, 2011

I love this recipe and actually, this is my first successful pie crust. I used this to make Grandma Opel's Apple pie. Since I have never been a fan of plain shortening pie crusts, I used the butter flavored Crisco. This crust, with the right filling, is a sure winner.

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Reviewer:

Chef Andrew

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Brazoria, Texas, USA

Reviewed: Feb. 12, 2011

I have been using this recipe for 35 years and am famous for my pies. And this dough is easy to handle, and you can re-roll it if necessary. I couldn't make a good pie crust to save my life until I got this recipe. If you prefer vegetable shortning, just use a little more than the lard called for. Lard is more "short' than vegetable shortning.

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