Reviewed: Jul. 24, 2008

I used unsalted butter as I did not have any shortening and it came out beautifully :)

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T. Dickinson

	Cooking Level: Beginning
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Reviewed: Jul. 23, 2008

Here's a secret to help with a flaky crust... let your shortening sit in ice water for a few minutes before you work it into the flour. After you work the shortening into the flour, stick it in the freezer for 5 minutes or so. Then add in the ice water a table spoon at a time. Perfect crust. Thanks for the recipe.

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s.broadaway

	Cooking Level: Expert Home Town: Fort Smith, Arkansas, USA
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Reviewed: Jul. 16, 2008

This was a very easy recipe to make. I put the shortening in the freezer for around 10 minutes as others suggested. I was about 2 tablespoon short of shortening and I added some butter to reach the cup since I was making a double crust. I made the dough a little wet but added some flour while rolling. The taste was really good. Used it to make Pineapple Mango Pie from this site.

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Zoraida

	Cooking Level: Intermediate Home Town: Fredriksted, Saint Croix, U. S. Virgin Islands
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Reviewed: Jul. 11, 2008

I've been looking around for a while for a quick, easy pie crust and this is it! I don't know what makes it different than the others I've tried, but it always comes out and I love that it doesn't need to be refrigerated or anything.

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Amara


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Reviewed: Jul. 3, 2008

I used this recipes to make pie pockets in my sandwich maker. The crust came out flaky and tender, as described. I'm very pleased with this recipe and will continue to use it :)

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RASPBERRYKITTY

	Cooking Level: Intermediate Living In: Van Wert, Ohio, USA
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Reviewed: Jun. 10, 2008

Nice, quick and easy. Really nice to work with but it did end up having a really floury taste after baking. Used it for rhubarb pie and it held up really nicely. Might experiment with other recipes but this works in a pinch.

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CUTIEAKC

	Cooking Level: Intermediate Home Town: Belleville, Ontario, Canada Living In: Winchester, Ontario, Canada
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Reviewed: Jun. 8, 2008

I have been too intimidated by pie crusts from scratch before so I always bought pre-made. NEVER again! This was great and I'm still in awe that I made a PERFECT pie crust my first time!!

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LEXI70

	Cooking Level: Expert Home Town: Mansfield, Ohio, USA Living In: Shelby, Ohio, USA
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Reviewed: Jun. 4, 2008

After looking at several pie crusts on this site, I decided to try this one because of all the positive ratings. I was a little skeptical at first because most of the other recipes had a lot more ingredients and this one was so simple. I am so glad I chose this recipe. The dough was so easy to work with. It rolled out beautfully and it had a great taste and texture once baked. I used it with Grandma Oples Apple Pie.

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jordankids

	Cooking Level: Expert Home Town: Bristol, Virginia, USA Living In: Bristol, Tennessee, USA
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Reviewed: May 24, 2008

I used this pie crust to make a rhubarb pie and it was great! Very easy to roll out.

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lobsteriffic

	Cooking Level: Intermediate Home Town: Winnipeg, Manitoba, Canada Living In: Saskatoon, Saskatchewan, Canada
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Reviewed: May 19, 2008

I can't believe it! I am not a baker at all and I actually dread baking, bc I've had a fair bit of mishaps, when it came to baking. However, I wanted to make my own pies, bc they are hard to come by in Japan...and voila, for the first time, I ever made meat pies, the crust was amazing! It was easy and it came out extremely flaky, while soft and buttery in the inside of the pie. Due to this recipe, I don't dread the idea of making pies or any sort of pastries anymore!

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Sez

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada
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Reviewed: May 13, 2008

Great, Easy recipe. It is so easy to make especially with my Kitchenaid (using the flat beater). I used this recipe to make Beef Empanadas and they are great and flaky. I substituted butter for margarine. It's oh so buttery. I will add a little sugar to make the crust a little sweeter next time.

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CASSIEBEL


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Reviewed: May 7, 2008

I tried using the recipe that was provided for a double crust. By the time I got the shortening required mixed in (1 c), there was no use for the water at all. I'll try this again, but will use 3/4 c shortening instead.

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Michelle

	Cooking Level: Expert Home Town: Louisville, Kentucky, USA
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Reviewed: May 5, 2008

the recipe was really hard to work with. this is my first time making crust and i had a hard time

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TinAxe


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Reviewed: Apr. 27, 2008

Finally I am confident with my pie crust. This is such a good recipe. I now reign as the pie crust queen in my family :) I use butter flavored crisco and follow the recipe exactly, not handling any more than necessary. It comes out perfectly.

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SUNNYZ

	Cooking Level: Expert Home Town: Tucson, Arizona, USA
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Reviewed: Apr. 19, 2008

easy and awesome! Everyone has raved over this crust.

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firegirl

	Cooking Level: Expert Home Town: Erie, Pennsylvania, USA Living In: Smithfield, Virginia, USA
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Reviewed: Apr. 14, 2008

Tried this when I needed a dairy-free crust. I only used about 3 TBS of the water and my pie crust was quite wet so I stopped there. My only complaint is that the recipe doesn't state how much crust it makes or how to cook the crust. It seemed like it would make two very small thin crusts so I used all of it for one thick crust and it took nearly 20 min. to cook at 400 (if you can even imagine). Also added 1 TBS of sugar to the dry ingredients.

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Reviewer:

Islander


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