The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 19, 2009
This is a great base recipe. Super simple & works like a charm every time. So far, I've used it for chicken pot pie, mini meat pies & tonight I'm making apple pie. Its a little heavy but it doesn't get soggy easily, so thats good.
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Cooking Level: Intermediate

Living In: Arnaudville, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 19, 2009
This pie crust could not have been easier. I made it in the morning, and then stuck in the fridge till dinner tonight. Still rolled out easily for me. Great crust, I always add 1 tsp garlic salt to it, to give some flavor for the CPP I make with it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 3, 2009
Great universal crust. I whipped this up fast and it was very flaky.
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Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 6, 2009
I did the recipe to a tee and I was not very successful... I don't know if it's me or the recipe, but I thought it tasted too much like shortening. I will try a butter recipe next time :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 4, 2009
WOW- WAY too salty! 1/4 tsp should be plenty. I also had to add almost 3 TBSP more cold water to get it to roll.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 21, 2009
I used whole wheat flour to keep it a little healthier for a no-sugar-added pie filling. Kept the rolled-out dough in the fridge until I was ready to add the pie filling. It baked perfectly, and using whole wheat flour added a nice flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 18, 2009
This is a super easy double crust pie recipe! I would recommend halving the dough and putting it in the fridge while you prepare your filling and then rolling it out. I find colder dough rolls nicer. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 31, 2009
What a great pie crust! My 15 year old made this for an apple pie (Apply pie by Grandma Ople), she made it exactly as written and we loved it! We will use this recipe from now on.
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Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 31, 2009
great recipe!!! tasted great. i had to add a little bit more water to it, but other than that, great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 25, 2009
I took some of the advice from others; freezing the shortening and water for about 10-15 minutes, leaving the pie in during oven cool off and I had to add a bit of water and flour when rolling but not much. The crust was wonderful. I made this with a Peach and Blueberry Pie and the crust just brought it together. It was flaky and yummy! Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 24, 2009
Easy to make. Tasty and flaky crust. If only I could learn to flute the edges to do it justice.
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Cooking Level: Expert

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 9, 2009
This recipe is quite easy to make, but I just wanted to add a little tip. If you are making a sweet pie, make sure you only add a pinch of salt! If you add any more, it will detract from your filling. I also did what another reviewer suggested, and washed the pastry with one beaten egg before pouring in the filling so that it didn't get soggy. Wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 2, 2009
Excellent! I haven't used it on a dessert pie yet, but I've used it many times on vegan 'meat' pies and it turns out beautifully. I use half whole wheat and half white flour, fill the pies and then freeze for a quick dinner down the road. I tried it with all ww flour the first time and it didn't work at all, but the 50/50 is great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 28, 2009
great and easy to do!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 26, 2009
This was my first attempt at making a pie crust and I have to say, it turned out perfect. I refrigerated my dough for about 30 minutes before rolling out. I also added a TBSP of sugar to the recipe. Used butter flavored crisco.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 8, 2009
This was soooooo hard to work with! I think that it was way tooo crumbly. Very hard to make into a nice crust. I think the shortening needed to be chilled and then added to the flour mixture. After this I think the easiest way to make the crust would be to roll the dough between two pieces of plastic wrap which is the only way it worked for me. I brushed a little water and sprinkled cinnamon sugar on my pie crust. I baked for about 45 minutes. I think if you do the dough between plastic trick it would be the easiest way to work with this.
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Cooking Level: Expert

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 6, 2009
This is the only recipe that I use and I highly recommend.I've used regular shortening but my favorites are butter flavor shortening and half butter half shortening and the crust is flaky and buttery also i use other people's sugestions of adding a tbsp. of sugar when making the dough for sweet pies and I also brush the crust with an egg wash and cover the edges with foil when baking to prevent overbrowning. Beautiful golden brown, flaky and delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 1, 2009
Was good and easy to make but was a little bland.
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Cooking Level: Expert

Home Town: Crown Point, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 23, 2009
This was a really decent pie crust and very easy to make. I used earth balance "buttery sticks" instead of shortening or butter. I added 1 tbs suger and made a double pie crust for apple pie. I will use this again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 15, 2009
omg, i love this recipes! i use it atleast twice a month on either my famous chicken pot pie or my pecan or apple pies. i changed nothing because it is absoloutly perfect the way it is!!! magni fic!!!
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