Reviewed: Nov. 21, 2009

This is a great recipe. I needed to make six pie crusts and did all of the calculations to make all six with no trouble at all. Very easy to work with and is flakey and tastes great. Thanks for submitting!

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lori

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Reviewed: Nov. 19, 2009

Awesome recipe, never dissapoints. As someone who cosnumes a fair amount(truckload) of pie I consider myself an authority on the matter and I think this crust is spot on. Enjoy!

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Jean-Henri Weldon

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Reviewed: Nov. 15, 2009

I rate this recipe a 5 stars. But I did use 1/2 butter and 1/2 shortening. I didn't use the salt. I ues this recipe with the Sweet Potato Pie by Cougaar off this web site.

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Mrs. Tucker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 13, 2009

Easiest pie crust I have ever made!

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amy

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Reviewed: Nov. 11, 2009

FINALLY! A pie crust that is easy to work with and tastes great. This will be my go-to recipe for all my crusts. I was sure to use ice cold water and add just a bit at a time and stir afterwards. Came out great!

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Ladyviola

Cooking Level: Expert

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Reviewed: Nov. 7, 2009

Great recipe! The best pie crust ever! Definitely a keeper!

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Nadiya

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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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LEFTOVERSAGAIN

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 29, 2009

My Favorite!!

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TLANCASTER

Cooking Level: Expert

Home Town: Johnson City, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

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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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~*Morgan*~

Cooking Level: Intermediate

Home Town: Fort Fairfield, Maine, USA

Living In: Portales, New Mexico, USA

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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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prgr2007

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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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Lovestocook25

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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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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elangtry

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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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HeatherHurley

Living In: Poultney, Vermont, USA

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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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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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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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garyloveslucy

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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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Samantha

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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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Jaycegiant

Cooking Level: Intermediate

Home Town: Steubenville, Ohio, USA

Living In: Columbus, Ohio, USA

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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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JenF

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Spring Arbor, Michigan, USA

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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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