The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 7, 2009
Great recipe! The best pie crust ever! Definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Nov. 1, 2009
This was, by far, the best pie crust I've tried. Even with my dutch apple pie overflowing, the crust didn't buckle, become soggy, or get chewy. I used a vegan shortening and it worked wonderfully. This will absolutely be my new standard crust.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 29, 2009
My Favorite!!
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Cooking Level: Expert

Home Town: Johnson City, Tennessee, USA
Living In: Murfreesboro, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 28, 2009
Very easy to work with and taste great.. i took advice from other reviewers and only added a little water at a time... did not use all of it!
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Cooking Level: Intermediate

Home Town: Fort Fairfield, Maine, USA
Living In: Portales, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 26, 2009
This will be my go to pie crust from now on - perfect. I used it with the Pecan Pie V recipe on this site and it was superb. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 25, 2009
I've been using a different recipe for pie crust - UNTIL NOW! This one is perfection and I wouldn't look any further. Thank you!
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Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 18, 2009
Worked great for my homemade pumpkin pie! Put it in fridge for about 15 minutes after I had made it into a ball and before I rolled it. I rolled it between two pieces of plastic rap. Will use again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 18, 2009
I never made pie crust from scratch before last night. I used this pie crust recipe and used butter flavored shortening (because it was all I had) It was the best pie crust I've ever had! (I was very impressed with myself!) I didn't have a pie cloth so I used wax paper (top and bottom) to roll the crust and it worked perfectly. I will never stray from this recipe!
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Living In: Poultney, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Oct. 15, 2009
I only ended up using half of the water listed. Adding one tablespoon at a time, it looked like it was wet enough so I stopped adding water before I ruined it. This was SO easy to work with, a no-fail recipe. I can't wait to make another one now!
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Cooking Level: Intermediate

Home Town: Langley, Washington, USA
Living In: Everett, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 14, 2009
Followed the instructions to a "T". It is a VERY BLAND pie crust without much flavor. The store bought are better. I will not use this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Oct. 13, 2009
I am very pleased with this recipe. It turned out great. I added about a tbsp. of sugar which was the perfect amount I think. I will use this recipe again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 12, 2009
I've made this several times, and for my tastes I like to double the recipe for a double thick crust. Also, to get the butter flavor but shortening flakiness, try butter flavored crisco.
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Cooking Level: Intermediate

Home Town: Steubenville, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 8, 2009
I've used this pie crust many times for many recipes. I like it best with butter flavored shortening, and celery salt for a savory pie, or a little nutmeg or cinnamon for a fruit pie. It is fabulous as is. You can't go wrong.
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Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA
Living In: Spring Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Oct. 4, 2009
This was fantastic! I tripled it for 2 pies I was making (a double crust and a single), and had no problems with it. Very easy to work with, very soft dough. It came out so beautifully, light and flaky and very tasty! I will definitely use this again. I made it for Grandma Ople's Apple Pie and Old Fashioned Coconut Cream Pie.
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Cooking Level: Expert

Living In: Hiram, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Oct. 2, 2009
Fantastic pie crust recipe! Didn't change a thing and it turned out wonderfully. It only took about a 1/4c of water for me.
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Sis
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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Sep. 28, 2009
This has become my new basic crust - I do like more of a butter taste, so I use 1/2 butter & 1/2 shortening. This dough is SO easy to work with, I love it. I did double the recipe to make a two crust pie, I had to add some extra flour. The key is to keep everything cold and add the water just a tablespoon at a time, as I only used about 3/4 of the water. While rolling out the first half for the bottom, keep the other 1/2 in the fridge. Use ice water and put shortening and butter in the freezer for about 15 minutes before using. For an applie pie, I added 1 teaspoon of sugar and a pinch of cinnamon. Thanks so much for this wonderful recipe!
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Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA
Living In: Centreville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Sep. 20, 2009
By far one of the best pie crusts I have ever had! This was incredibly easy to make and it baked up beautifully! Thanks for the recipe!
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Cooking Level: Expert

Home Town: Harker Heights, Texas, USA
Living In: Olive Branch, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
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Reviewed: Sep. 13, 2009
A++ Fantastic crust! I will no longer be buying store bought crusts thanks to this recipe. Perfect flaky texture and delicious taste. Ok so I used Refrigerated Crisco and Ice Water. I only used 20 Tablespoons of water. Rolled my dough in between Wax Paper and put in fridge 'til ready to use. I baked at 375 for 30-45 min. It was done by 40 min. Also, this only got me 1 9" pie crust. Thank you for sharing this lovely recipe.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Sep. 12, 2009
Excellent, but was not sure what size pie plate to use. I used a nine inch and that looks right. I was not too sure about the amount of water, being a true pie novice, but I made it once and it was great. Second time I think I could have used more water, but have not baked it yet. I will definitely keep working on this one!
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.
Reviewed: Sep. 11, 2009
What a great recipe! I had abolsolutely NO problems with rolling it out or anything. It was so smooth! I didn't have shortening, so I used 1 stick of butter, and I also used 3/4 cup white flour and 3/4 cup whole wheat flour. I also added 1/3 cup extra wheat to make it a little firmer. This was great with the broccoili quiche I made! My boyfriend (who never eats the crust of a pie) said that it was great!
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