So simple and easy, comes out great every time.

Great recipe! (I used it for Apple Pie.) Not having sugar in the crust was a nice balance to the sugary applie pie! Normally I buy premade crust at the store. But my husband (an apple pie connoisseur) likes this much better than store bought. It would be perfect for a quiche too! This recipe is a keeper.

Bravo! I had a failed attempt at one of the other pie crust recipes and this recipe came to my rescue! I liked the idea of not having to chill for 4 hours. When I want pie, I want it now, not 4 hours from now! :) The crust was perfect and flakey. I would definitely reccomend an egg wash prior to baking.

A must-use with any pie.

Absolutely delicious! Easiest and quickest recipe I have found recently since you don't HAVE to refrigerate. Very good!

Excellent

I'm not as pleased as I'd hoped with this recipe. The crust was not flaky, but rather tough. I'm not sure what I did wrong, but I'll keep trying.

easy to make and a money saver

Quick easy thanks!

Great texture, very flaky yet it maintains it's shape. I love it. I may have added double the amount of water by mistake, but still came out great. Actually it was really easy to roll out and didn't get crumbly. I also used organic seasalt.

This recipe is very simple, and makes very good crust. For two crusts, it only took me about ten minutes to make.

I really liked how easy and non tiring to make. I made the crust for a apple pie recipe. I made 2 pie crusts just like the recipe calls for and i used the top portion of the crust and sliced it in long peice and criss-crossed the top of the pie. I then brushed a egg yolk on top of crust for browning. It looked fabulous, it looked better the store bought. I was so proud of it I took digital pics of it. But the bottom crust was all soggy and doughy, even after a few day refridration. The apples filling was not one bit soggy to cause the bottom of the crust to come out like that. I will use this recipe again but maybe bake it for a while before I continue filling it. Thanks Brenda.

The best pie crust I ever made. I used it for a rhubarb pie that one 1st prize at a rhubarb festival. I freeze enough water until it has ice crystals before starting the crust, then roll it thin.

There was nothing great about this recipe. I used it for a few pies, and I hated it.

Thank you Brenda for writing detailed directions! It's very helpful for people who are novice cooks. My crust turned out great thanks to your tips.

really a wonderful crust recipe. I wr split the dough into two balls,wrapped both in plastic and put the dough into the refrigator overnight, rolled out just beautiful the next day. My Favorite!!

Excellent piecrust. I used it for a lemon and chocolate pie. Simple ingredients can be made anytime. Comes out nice and flaky. I used Imperial margarine, make sure its cold, not too cold though.

Easy to make with simple ingredients. No reason to buy one.

This comes out perfect every time I make it...light and flaky. I've used it for berry pies, apple pies and even chicken pot pies!