Reviewed: Aug. 30, 2009

This was my 1st pie crust and it was a disaster; too dry to hold together in the bowl, even after adding another TBSP water. I dont own a food processor, but used an old-fashioned hand-held pastry blender tool. I rolled the dough out anyway. It broke into 3 pieces so I placed it in the pie plate, patching it as I went. I was about to make a custard pie, but dont want to waste all those eggs etc. I could cry. :-(

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craftshowgal

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Reviewed: Aug. 14, 2009

I substituted unsalted butter for shortening as I didn't have any on hand and it turned out wonderfully! I highly recommend using a food processor for cutting the ingredients together. It worked out perfectly where I have ruined pie crusts before doing them by hand (cutting shortening in with a knife is a special kind of torture). I also like to form the dough into a disc, wrap in plastic wrap, and chill in the fridge for 20 minutes or so to make it more solid before rolling it out . :)

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domestikatie

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Reviewed: Jun. 11, 2009

This turned out great. For a first time pie/crust maker, it was very easy.

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Stephanie

Cooking Level: Beginning

Home Town: Columbia, Maryland, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 1, 2009

Really good crust. I added herbs for a savory dish. I wrapped it up and chilled for a few minutes, and when i started to roll it out, i thought it was too crumbly, but it just needed to be warmed/worked a little by hand. It rolled out fine after that. This is my new go to crust!

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TigerLillies

Cooking Level: Intermediate

Living In: Media, Pennsylvania, USA

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Reviewed: Nov. 25, 2008

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!

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Stacie

Cooking Level: Intermediate

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Reviewed: May 23, 2008

this was a very good flaky crust

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Noah

Cooking Level: Intermediate

Living In: Port Washington, New York, USA

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Reviewed: May 5, 2008

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.

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lexabee

Cooking Level: Expert

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Reviewed: Mar. 21, 2008

Excellent crust. I used this for a quiche I made this past weekend, and it was fabulous! I love crusts and this made the quiche in my opinion. I did have to add extra water, it was too dry to roll out without it. I kept the edges covered in foil until 15 minutes before it was completely done so the edges wouldn't burn, worked great. I don't know if I would use it in a sweet pie, personally, but definitely worked well with quiche.

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Katy

Cooking Level: Intermediate

Home Town: River Falls, Wisconsin, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Mar. 9, 2008

Very simple and delicious atop a chicken pot pie. I did have quite a bit leftover, though.

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Robin J. Sky

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Parma Heights, Ohio, USA

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Reviewed: Mar. 8, 2008

Great pie recipe.i used it or a lemon meringue pie, so I added 1 tablespoon of sugar to the crust.Came out perfect. i will definitley be adding this to my recipe book.

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Harmonie06

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Feb. 29, 2008

Really great for a savory dish. I used this with a quiche. I actually needed closer to 6tbsp cold water. Very easy and great tasting crust.

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saraha

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 20, 2008

was quick and easy, worked great, taste great. excellent for an easy pie crust

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ANND66

Cooking Level: Intermediate

Home Town: Barrington, Illinois, USA

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Reviewed: Jan. 26, 2008

Easy recipe. Tasted great and really easy. I did use butter flavored crisco shortening and it tasted wonderful. I also used on a quiche instead of a dessert pie. Yum!

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MrsSandro

Home Town: Lewisville, Texas, USA

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Reviewed: Jan. 20, 2008

Very easy to make, turns out nice and flaky.

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JanesAddiction

Cooking Level: Expert

Home Town: Sussex, New Brunswick, Canada

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Reviewed: Dec. 26, 2007

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.

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barrtopia

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

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Reviewed: Dec. 24, 2007

I used this pastry recipe for a strawberry pie and it turned out perfectly! Will try adding a pinch of sugar next time, but even without it I thought it was perfect since the the pie filling was plenty sweet!

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NorCalRN

Cooking Level: Intermediate

Home Town: Carnation, Washington, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 19, 2007

I thought this pie crust was great. I just sprinkled a pinch of sugar on top after I rolled it out and I had to use 6 Tbspn of water instead of 4 Tbsn to get a good dough. I like the fact that it is not too sweet because most apple pies are really sweet so this evens the taste out really well. Thanks

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Cookie Monster

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Reviewed: Oct. 1, 2007

To use this pastry for a sweet pie, I always use 1/2 lard - 1/2 butter and a teaspoon of sugar.

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uk2usa82

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Reviewed: Aug. 3, 2007

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.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 15, 2007

i used this for the egg custard pie recipe also on this site. i didnt add sugar even though i used it for a sweet pie. perfect,and exactly enough for my flan dish. thankyou.

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