Reviewed: Jul. 30, 2009

This crust was very easy. I complicated things by scaling the recipe to four servings. Then I used it to make three mini-pies in individual pie tins. I made two blueberry and one apricot. They were a hit. I used all butter and the Fresh Blueberry Pie II filling on this site.

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totallycooked

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Reviewed: Jun. 15, 2009

very good and easy pie crust I made it to go with the "grandma's lemon meringue pie" on this site. Will make again

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kitty

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Reviewed: Dec. 26, 2008

My first attempt at pie crust, and it turned out great! I had been nervous to try, but it was painless! Thanks for a great recipe!

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DeusaCozinheira

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 8, 2008

I used this recipe for ALL of our Thanksgiving pies and they turned out great! I also used it for a chicken pot pie (I cut the sugar in half), also awesome.

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Amy

Cooking Level: Intermediate

Living In: Fort Myers, Florida, USA

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Reviewed: Nov. 29, 2008

We used all butter. It turned out great! A simple, reliable, easy to handle pie crust. Will use again!

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TRUEBOO

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Reviewed: Oct. 14, 2008

I used butter but it turned out great! Nice flaky crust. It was so easy too I could hardly believe it!

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Maggie Mackintosh

Home Town: Tulsa, Oklahoma, USA

Living In: Provo, Utah, USA

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Reviewed: Dec. 15, 2007

I agree with the other reviewers that this pie crust is absolutely wonderful. Great taste, texture, AND very easy to work with. I use this recipe to make Old Fashioned Apple Dumplings by Micki. If you're making pie crust for the first time, this is a good one to start with...you can't mess it up. It's super easy and super delicious. Your diners will be impressed. I used all butter...no shortening (my family can't have shortening). And when I cut the recipe in half, I beat one egg, and simply pour half of it down the drain. I use King Arthur all-purpose unbleached, unbromated white flour. Absolutely delicious! Thank you SO very much for sharing this recipe!

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DivineHealth7

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

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Reviewed: Jan. 28, 2007

This pie crust rolled out velvety smooth and was an absolute pleasure to work with. The crust is slightly sweet with a hint of lemon. This has to be one of the flakiest, most tender pie crusts I've ever made, and it will be my go-to crusts for fruit pies.

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