Pastry for Double-Crust Pie

All you amateurs, listen up!!!!! I can cook, but I can't work with anything that uses flour. I decided to try this recipe because I wanted to make chicken pot pie and I forgot to buy the already made pie crust and I didn't feel like running to the store. So, I thought I would give it a try. I followed the recipe exactly. I did take some of the suggestions from here, like don't overwork the dough and to refridgerate for awhile. After mixing all the stuff together, the dough seemed really sticky. I expected it to be nice and smooth like the store bought ones. I decided to keep going. I did split the dough in 2 balls and I wrapped each one in saran wrap and threw it in the fridge for awhile. I took it out and floured my working space and my rolling pin and starting rolling it out. It rolled out nicely and my family loved it!!!! They kept telling me how good the crust was.I couldn't believe I made the crust. I think I'm going to start making pies now!!! Thanks, so much for this recipe!

Late Christmas Eve, and I was short one pie crust (to lattice an apple pie). A complete novice at pie crusts, I tried this one--I needed simple, fast, and a short ingredient list. I did add one tablespoon of sugar, but otherwise followed it down to the last sentence. The key was definitely in my pastry cutter, and cutting the shortening in until the consistency was crumbly. It was well worth the extra effort. After that, I added two tablespoons of water at a time and mixed well with a fork after each two. I didn't need any extra water. I split the dough in two, wrapped each ball in saran wrap, and fridged them until I needed them. The dough wasn't sticky at all. It turned out so beautiful, I ended up ditching my store-bought dough and using this one for the whole pie instead of just the top. SUPER simple, took all of five minutes to get it mixed together. Thanks!

I used this recipe for a chicken pot pie, and it turned out great!

followed it perfectly (except i added 1 tablespoon sugar because i used it for apple pie) and it came out well.

Made a perfect pie! Bon Appetit!

I made this crust for a turkey pot pie (a recipe I found on here). This crust recipe is PERFECT for meat pies. Its flaky, light, with a simple, good taste. Its pretty easy to make, which I like! lol. There were some changes made to this recipe (which I happen to do, while I was in the process of making it): 1) I just gradually added 1 Tbsp of cold water, until the flour formed into a ball of dough. I happen to add more than 6 Tbsps of cold water to the flour. 2) I baked it slightly less than recommended, just to be on the safe side, in not burning the crust by watching it (took about 10 min.) towards the end for a lightly brown look. My turkey pot pie AND the crust (also another recipe that I found on here) turned out really good!

I came online searching for a new crust recipe for my quiche, since I couldn't find my old one. I came across this recipe and decided to give it a try. First off, it was incredibly easy to make. Second off, I've never had a crust that was so easy to roll. It always falls apart on me! This crust stayed intact. I'm eating my quiche right now and its sooooo tasty!!

PERFECT!!!!!!!!!! I made a Cherry Lattuce pie. Turned out WONDERFUL!!!!!!!!

I made a turkey pot pie and this pie crust worked out so nicely!! It turned out flavorful and very flaky which was delicious. I will use this pie crust for all my pie's including fruit pies with the help of a little sugar like one reviewer said. It was the very first pie crust I have ever made from scratch, It's that easy. Thanks so much for sharing.

I thought this pie crust was great! Very easy to make! Although, I did need to use more water than it says...about double the amount! I just made this crust for a chicken pot pie (Chicken Pot Pie IX) fom this site and they went perfectly together! Thank you so much for this recipe!