Pie Crust I Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 3, 2001
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!
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Mercer Island, Washington, USA

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Reviewed: Jan. 1, 1999
I love this pie crust recipe and I use it every time I make a pie. I do mess with it a little to suit the type of pie I am making. for fruit pies I like to add a couple tablespoons of sugar, and for savory pies I like to add black pepper and sometimes some dried herbs.
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Photo by your mom

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Tukwila, Washington, USA

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Reviewed: Oct. 5, 1998
This was the easiest pie crust I have ever made, and tasted fantastic.
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Photo by Syd

Cooking Level: Intermediate

Home Town: Port Arthur, Texas, USA
Living In: Seattle, Washington, USA
Reviewed: Nov. 24, 1998
I make pie crust all of the time... this is by far my favorite recipe!
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Photo by kala

Cooking Level: Beginning

Home Town: Coon Valley, Wisconsin, USA
Living In: Seattle, Washington, USA
Reviewed: Feb. 11, 1999
I had never made my own pie crust before, but when faced with a pile of rhubarb and a deadline for dessert, I had no choice but to whip one up! This crust was really easy to make, and tasted great. I will use this recipe every time I bake a pie.
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Photo by MOTTSBELA

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA
Living In: Seattle, Washington, USA
Reviewed: Jul. 3, 2000
Wow, this was great.
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Home Town: Seattle, Washington, USA
Reviewed: Mar. 21, 2002
Yum..
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Reviewed: Nov. 2, 2002
I've tried several of the crust recipes on this site and Brenda's is definitely the BEST! As noted in one of the other reviews, add some sugar for fruit pies. YUM!!!
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Cooking Level: Intermediate

Home Town: Dyer, Indiana, USA

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Reviewed: Dec. 2, 2002
This crust was easy to make. I chilled the dough before rolling out. I was able to roll it very thin! Great recipe, I'll use it again and again and . . .
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Reviewed: Sep. 9, 2004
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.
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