This recipe, as written is the in the amounts that my grandmother used; I am thrilled its somewhere I can't lose it again! I have found it quite versatile, if you add 1 Tbsp of sugar to the flour when using it for sweet recipes. As noted above, it works really well for savory dishes, as is.

This crust tastes really good--I couldn't stop picking at it when the pie came out of the oven. However, it is really too salty for sweet pies as the other reviewers have mentioned (I made Grandma Ople's Apple Pie from this site, but I brushed the crust with a butter/sugar/cinnamon mixture to make it more sweet).

I used this recipe with the Spinach Quiche recipe (by Bailey) and it turned out wonderful. My son kept commenting how "amazing" the "bottom" of the quiche was. I had to use about 6 Tbsp of water to get a rollable consistency. I don't think I'd use this for a fruit pie - it's definitely great for savory dishes.

I just have to say that this recipe is my all time favorite. It is great for a beginner and simple enough to be versatile for a master. I make pies (both sweet and savory), tarts and just about anything else that needs a pastry shell. I change it up a bit if I want something sweet by adding a little bit of sugar. I sometimes use butter (salt free) instead of shorting. I add different spices. I even use yogurt instead of water to get a tangy taste with a nice fruit tart. The potions are the key. I always use the same amount of fat to flour. I never remove the salt. Don’t add too much liquid. If you have problems working with the dough put it in the fridge for an hour. It will be much easier to work. You can also try rolling it our in plastic wrap. This recipe has always been a never fail basic for me.

4 stars for it being easy. Definately a bit more work than oil based recipes but, worth it. However, I think oil based recipes are more tasty for pies and such. This recipe is tasty but, I think it's more for a quiche. I'll keep it though!

This recipe always turns out for me. I have tried using different recipes, but always come back to this one. And it is so easy to convert to your liking. For fruit pies I often will add some sugar and/or vanilla into the crust. Great recipe!

Dough was easy to work with and rolled out nicely, crust was flaky, but was not tender at all. This was more like the kind that you get on factory made pies rather than someone's kitchen. This tasted okay and was easy to eat as it didn't crumble and flake when cutting it. Not anything like my grandma (or mom) made though. Thanks but I won't do this one again.

this was a very good flaky crust

My biggest complaint with this recipe, is that it doesn't state how long to bake it. The recipe i was using just said use a baked pie crust. I baked mine at 450 degrees for 12 minutes and turned out okay.

Excellent recipe, I am terrible at pastry but this one turns out PERFECT every time if you follow the directions word for word! Easy!