Reviewed: Nov. 18, 2009

Perfect! This was perfect.

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betterthanthis

Cooking Level: Expert

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Reviewed: Nov. 2, 2009

I found this recipe and was very sceptical about trying it but the end result was delicious! I used this recipe along with Grandma Ople's apple pie recipe from this site and they were a perfect pair. My apple pie turned out wonderful. It was very difficult to roll out though. I had to re roll it 3 or 4 times beacuse it was cracking, yet it was perfectly moist. Other then that it was an amazing recipe and I would definitely reccomend it to anyone.

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Foodartist15

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Reviewed: Oct. 19, 2009

awesome pie crust. Flaky, tasty, so perfect to go along with a pot pie! Second the suggestion to roll each crust in between two pieces of waxed paper, as this makes ALL of the difference for crumble factor.

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Carrie S.

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Reviewed: Oct. 16, 2009

when I first made this recipe the top was a bit messy then I tried adding a 1/4cup of flour and rolling it between two sheets of wax paper. it looked ok when I put the pie in but I have to cut it to be sure.

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amy

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Reviewed: Oct. 12, 2009

Taste great but i barely had enough for even a lattice top.

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madsniper9

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Reviewed: Sep. 30, 2009

I have not made a pie crust for a few years. This one sounded simple . Turned out very flaky ,excellent taste.

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Suellen

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

This recipe was perfect and really easy. I used for chicken pot pie. I ended up with not enough for the top layer though I might double it next time just to be sure I have enough.

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sunshinequine

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2009

This was so easy to make and roll out, I didn't have any problems with it and it baked wonderfully! I used it for a chicken pot pie, it was excellent! I didn't really refrigerate it and it still rolled out nicely.

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crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Aug. 21, 2009

Very good crust, refridgerating makes all the differece. Although I only did it for 2 hours-I couldn't wait for my peach pie:) I just used 2/3 "I cant belive its not butter" for cooking and baking(sticks not tub butter)turned out perfectly!

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Wildbluestarz

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Reviewed: Aug. 14, 2009

Great

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Millsbsm

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Reviewed: Jul. 29, 2009

Great recipe. One tip is when rolling out the dough, place the ball on a sheet of wax paper and cover with another sheet. Roll to desired circumference. Remove top layer of wax paper and place the dough face down on the pie plate. Slowly peel off the other layer. Repeat for top crust. Works perfectly!

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Renee

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Reviewed: Jan. 25, 2009

This is my new pie crust recipe - I will never need a new one again! Followed the recipe exactly. For cold water, I used ice water.

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CHOCOCRAZY

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 5, 2009

This crust is easy to make and turns out great everytime. I had never made a pie crust prior to this, but had always heard my family members talk about how the crust wasn't flaky enough, etc. This pie crust alleviates any worries.

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shelanm

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Dec. 1, 2008

Really good. It perfected Grandma Ople's Apple Pie!

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Morgan Olson

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Reviewed: Nov. 30, 2008

THIS IS THE BEST RECIPE EVER! I have ALWAYS been intimidated by making pie crusts. This is exactly what I needed. If you are ever nervous about making pie crusts, make this!!!! Excellent!

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Ann P.

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Reviewed: Nov. 30, 2008

Made this for a Chicken Pot Pie today. It was awesome. I thought I would taste the shortening in it, but I didn't. Thank you for posting this!

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Jay

Cooking Level: Beginning

Home Town: Grand Anse, Saint George, Grenada

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Reviewed: Nov. 24, 2008

This crust was spectacular!!! it was so easy to work with. My only suggestion is that 6tbs of water just isnt enough. I had to add probably 9 or 10. Also, this didnt seem to make quite enough. the crusts ended up being thin when they were rolled out. But other than that, it was easy, and yummy.

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Emzyjeanie

Cooking Level: Expert

Home Town: Brookfield, Vermont, USA

Living In: Ashland, Ohio, USA

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Reviewed: Nov. 21, 2008

Although easy directions and very few ingredients, I can't say I found it easy when it came down to rolling out the dough. Does the dough have to be refrigerated prior to rolling? Little tidbits of this nature would definitely help a beginner pie-maker as myself. We'll see how it tastes once it comes out of the oven

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Alex

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Reviewed: Nov. 16, 2008

I made an apple pie replacing half the white flour with whole wheat flour. My husband commented how flaky the crust was. I might add a little sweetener to it next time I use the whole wheat flour. Then I made half a batch so my seven year-old niece could cut out shapes and sprinkle with cinnamon and sugar. I used all white flour this time. The pastry was like handling a cloud and the family loved the flaky cinnamon treats!

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