Reviewed: Aug. 20, 2006

I used to hate to make pie crust because I could never make it roll out nicely the first try. This recipe solves that problem. It holds together and tastes great as a single pie crust or a beautiful top for a double crust pie. Try it, I know you'll be pleased with your result, too!!

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JERIM

Cooking Level: Expert

Home Town: Meridian, Idaho, USA

Living In: Portland, Oregon, USA

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Reviewed: Jun. 7, 2006

Most of you know this, so ignore me if you do. But the complaints about the dough being too sticky are simply the result of flour that has absorbed some moisture from the air. With all pastry crusts you have to be judicious, adding half the liquid, then half of what is left, etc. until the dough has the "right consistency." I live in Oregon where it rains most of the year, so our flour may absorb extra moisture, but you can't tell how much until you are working it. In a really dry climate you might have to add a little extra water, but with this recipe that is unlikely. Anyway, it isn't the recipe folks; this crust is terrific!

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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

This was a very easy crust to make and it turned out *great*! I didnt have to use the whole 1/2 cup egg/water/vinegar mixture though and I put the dough in the fridge for about 1/2 hour before rolling it because it was so moist. I will use this again!

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JESTIC13

Cooking Level: Intermediate

Home Town: Goodells, Michigan, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Mar. 25, 2006

This by far the best crust recipe out there and I've been using it for over 10 years. It always gets rave reviews. My husband refuses to eat apple pie but he'll eat my apple just for the crust.

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fyzawyza

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Reviewed: Jan. 10, 2006

Made this once when I was out of shortening and I'll probably never go back either (unless I'm out of butter, ha-ha). Hubby is a real "crust freak". Last time I made this crust, he could care less what the filling was and just wanted to eat the crust. Thanks for a terrific recipe!

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Nov. 28, 2005

I'll definitely be using this recipe again. The trick to this crust is to work fast and roll it out as soon as you can make a dent in it with the rolling pin. It baked up beautifully and tasted great. I used a blend of whole wheat pastry flour and whole wheat bread flour. I rebaked my mince pie in an attempt to bake off the brandy (live and learn!) by placing it on a cookie sheet and covering it well with foil. After nearly 2 hours of extra baking, the crust had browned a bit more and stayed nice and soft. I might try it with a non-trans-fat margarine (like Smart Balance) for all or part of the butter next time, to cut down on cholesterol. Really good!

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HazelW

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Reviewed: Nov. 5, 2005

I've been using this recipe for a few years now. As a bona fide pie crust KLUTZ, I can say that this has revolutionized my pie crust! Simple, never fails, the proportions are perfect! Delicious, light, and very attractive in color and texture!

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kim*designer

Cooking Level: Expert

Home Town: Elizabeth, Pennsylvania, USA

Living In: Washington, Pennsylvania, USA

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Reviewed: Sep. 19, 2005

I was really really skeptical of this dough, cause I had the same problem, it was way too sticky. But after I put it in the fridge for 24 hours and rolled it out with flour.It was perfect,everyone loved the crust,I made it with the sauteed apples on this site.

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luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Aug. 31, 2005

I mixed the ingredients in a food processor for ease. The dough seemed awfully wet- I was forced to use LOTS of flour to roll it out- even on a silicone baking mat. It did turn out nicely, though- with both a quiche and a pie. A good find overall

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misskaitieb

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Reviewed: Aug. 22, 2005

Excellent crust, flaky and delicious. I did need to use a bit more liquid, but otherwise it was just fine.

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kozfam

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Reviewed: Jun. 28, 2005

Absolutely wonderful! My family loved this pie crust with the double layer black bean pie recipe from this site (also wonderful). I will only use this recipe from now one for pie crust!

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Mylittlesprouts

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Reviewed: May 15, 2005

This is the best recipe I have ever used for pie crust. My crust came out better than ANY pie crust I have had in years. Once you make the dough, as a warning, it seems like it is a little too dry and crumbly, but it turned out perfect without any change to the recipe.

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SISTERSWING

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Reviewed: May 6, 2005

everyone loved it, I put in into a rhubarb pie (also found on this site) and my family said it was the best rhubarb pie they have ever had, they said the crust was the best part (now that's different) they loved the filling also, dont get me wrong, but the crust is what made it the best.

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ILUVDOUG

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Dec. 24, 2004

The ratio of flour to butter in this recipe is not what I'm used to. Normally I use one part butter to three parts flour, whereas this recipe calls for one part butter to two parts flour. After five minutes in the oven this crust seemed to turn to melted butter. I feared the worst, but went ahead and used it anyway. It turned out all right, but it was a bit crispy and not as delicate as my normal crust. From now on I think I'll stick to that one.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Nov. 25, 2004

Rave reviews every time! I brushed the top with a bit of egg wash, to make it shine.

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SHURLYGURL

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

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Reviewed: Oct. 24, 2004

This is a great pie crust recipe. There was a time when I thought I would never bakes pies again because I would get so frustrated trying to get the crust just right. This recipe creates the perfect dough, and it tastes great. I highly recommend this one.

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andi

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Marquette, Michigan, USA

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Reviewed: Apr. 14, 2004

Wonderful pie crust! Flaky, and simple. I needed to find a good pie crust recipe, because my grandmother uses lard in hers, and I just wouldn't have any of that. As they say, butter is better! Thank you for sharing!

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SARAHCOLLINS

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Reviewed: Nov. 30, 2003

Excellent recipe! Very flaky crust with a wonderful flavor. This has become my only piecrust recipe. Very easy to roll out.

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CHUBABUBA

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Nov. 20, 2003

This pie crust came out excellent, it was easy to make. I selected this one since it had only natural ingredients and not some shortening in it which is difficult to find one with butter! It is flaky, easy to prepare, and worked out incredibally!

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PULCHRA

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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Reviewed: Aug. 13, 2003

This pie crust was very easy to make and good to eat. A very managable dough and the taste is amazing. I have had many great comments about this crust, my new favorite!

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