Reviewed: Jun. 7, 2008

This crust was phenomenal! it was so easy! i will definitely make this in years to come. the only problem i had was the cooking time to blind-bake it for my lemon meringue pie "grandma's lemon meringue pie" on this site.i ended up doing 8 minutes at 400 F. thank you soooo much for this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Eliza B.

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2008

I cut this recipe in half...didn't need 4 crusts! This turned out really good...I like that it didn't have shortening in it...we have a cholesterol issue over here! Also, I used SmartBalance in place of the butter...I usually do that and have very good results!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2008

Okay, this was the easiest pie crust I've ever made and to top it off, it tastes great, too!!! What more could you ask for? I will use this recipe forever!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dani

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Altadena, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2008

This recipe makes the absolute best pie crust I have EVER tasted. I used a food processor and frozen butter and it turned out fantastic! I was able to make two double crust pie crusts. My berry pies turned out great.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2007

I made two of these for my T-Day dinner pies. It was an easy recipe but it baked up not as flaky or tender as I had hoped it would be. The taste was good, however. The edges came out downright crisp even though I used a pastry shield and lowered the oven temp.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

AZ Levant

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2007

This was AWESOME! My husband dreaded my pie crusts but this was sooo flaky. I used two for pies at Thanksgiving and used the other two balls for turkey pot pie the next day!! Goes well with sweet pies or main course meals!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kerrikretz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2007

I made this recipe for a homemade deep dish chicken pot pie that required a 9x13 pan. It was EXCELLENT! I put about 2/3 of the dough on the bottom and sides of the pan, prebaked for about 5 minutes so the bottom crust wouldn't be soggy, then added the pot pie filling, top it off with the top crust. I baked it at 375 for 45 minutes. My whole family was very pleased with the taste and flakiness of the crust. Will make many times! THANK YOU!

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

JOYCE

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Bedford, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2007

I made the whole recipe in April and made a pie with a top, then forgot about the other half of the dough until October. After all that time in the freezer, then a day and a half in the refrigerator, this pie crust was still tasty and easy to manipulate into the pan.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Heather

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2007

This pie crust recipe is wonderful, and it is easy too! I used the fresh pie crust with the blackberries I picked from the woods. Great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

linpeggy

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2007

This review is from a NON-BAKER. As much as I love to eat desserts, I don't love baking. I had a craving for a yummy fruit pie and didn't want to purchase one from the grocery store. Followed this recipe exactly, refrigerating the wrapped balls of dough for less then 2 hours. I did have some difficulty rolling it out - but not too bad. And I'm certain it was because of my lack of experience with homemade pie crust. I did manage to get both pieces rolled out and filled my pie with a cherry- wild blueberry mixture (another review) I have to say the crust was delicious! Very flakey and tender and the the perfect flavor. I may have rolled it a little to thin though so next time I'll be careful of that. I could also use a lesson in fluting the edges. I am so happy I tried this recipe after reading all the recipes on this website. I will for sure be baking pie again soon - can't wait for Thanksgiving!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LisaMB

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2007

Yummy! Plus I love that it uses butter and no shortening.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sara H.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 13, 2007

This is an excellent recipe when you want to make your pie decorative. The crust is easy to work with. I made cut outs with the pastry, placed them on top and they were beautiful. Tasty too!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CBROCKET

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2007

absolutely perfect- the crust turned out flaky, crisp and flavorful! a little hard to work with, but well worth the effort. just make sure to keep your butter frozen, your water/egg cold, and when it starts getting too warm, take a break and put the whole thing in the freezer for 15 min.

Was this review helpful? [ YES ]
32 users found this review helpful

Reviewer:

foodlover

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Moscow, Moscow (Federal City), Russia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 17, 2007

I am someone unused to cooking anything homemade. I found this recipe difficult to follow but I am sure that it is more to do with the fact that this recipe is food and not calculus.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jackie B

Cooking Level: Beginning

Home Town: Gaffney, South Carolina, USA

Living In: Bitburg, Rheinland-Pfalz, Germany

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2006

This crust was ok. Calls for way to much butter. I found it too buttery for my families taste, almost tasted like a fried pie. Not what I wanted at all. I will stick with Grandma Ople's crust from now on

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LYNN8

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 27, 2006

This was my first attempt at pie crust, and it was very easy! The taste was delicious too! This will be the only pie crust I use. Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2006

I've never made a crust before and I admit was was fairly easy. I just wasn't as crazy about it as most I guess.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WENDYCPM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2006

Well, as I was making this, I was planning on rating it a 2star - The dough was SO difficult to work with. I admit that it might have been somewhat my own inexperience with butter pie crusts, my usual pie crust uses shortening. We ended up piecing together a crazy looking pie, but the end result was REALLY delicious. I still can't say I'll be using it again because it was so difficult, but it WAS yummy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jenny W

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2006

Yummy! Thanks

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2006

My first time making a pie crust ... I had to make this one two times because I failed at it the first time. LOL Was due to the stupidity of the cook (don't ask!)& not the recipe though. On the second try (too embarrassed to explain what I did on my first try), I sliced my butter thickly & froze it for about 30 minutes & then let my food processor do the work for me. Uesd this in a recipe for Turkey Pot Pie & OMG was it ever good! Thanks Becky for enabling this dumb novice to make a fantastic pie crust!

Was this review helpful? [ YES ]
13 users found this review helpful