Reviewed: Feb. 12, 2008

I used butter and it was terrific. Easy, flaky, great taste!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2008

excellent recipe - tender flaky crust. The only change I made after the first crust was to increase the salt by 1/8 tsp. It gives the crust way more flavor - otherwise it's just kind of tasteless.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Goodcalves

Cooking Level: Expert

Home Town: Normal, Illinois, USA

Living In: Mechanicsburg, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2008

This is a very good crust. I used butter instead of shortening b/c I was making it for a chicken pot pie crust. Delightful!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CHEFLYNNS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2008

Perfect crust for chicken pot pie!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IMJEN2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2008

This pie crust was soooooo easy to make. It didn't take a lot of ingredients or time. The only complaint that I have is that it doesn't have much flavor. It is not suitable for dessert. It worked wonderfully on a chicken pot pie and quiche that I cooked though. If you replaced the shortening with butter and added a little vanilla it would make a wonderful dessert crust. I will definatly use again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ladyofshallot

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2008

I used butter instead of shortening, and made this for a country quiche. Absolutely amazing! Thanks so much!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

yummyinmytummy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2007

The proportions in this pie crust are right on, but I find it 10x better with butter in place of shortening. The usual tips apply: use cold, cubed butter and cut in until pea-sized. I add a few cubes of ice to the 1/2 cup water to chill it. Add the water 1 TBSP at a time and toss with a fork until the consistency seems right. I turn the dough out onto a lightly-floured surface and knead it a few times - I find this is imperative to make the dough hold together and not crumble. I roll it out right away rather than chilling it first; I find that chilling it makes the dough too hard to work with and more prone to crumbling and breaking. This recipe makes the flakiest, most buttery and easy-to-manage pie crust ever! Five stars!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

Very good pie crust....goes great with pumpkin pie. The only thing I did differently was I brushed the crust with and egg white was before I filled it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DJRUHF

Cooking Level: Intermediate

Home Town: Brockway, Pennsylvania, USA

Living In: Stevensville, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2007

I was nervous about making my own crust, but this turned out well. Used half shortening, half butter and pre-baked the bottom crust with a little egg white brushed on. Thanks for the suggestion about using a pastry cloth. I ran out and bought a pastry cloth and a roller-pin cover and I had none of the usual problems with dough sticking to the pin, etc.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LJ's Wife

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2007

This was FABULOUS It was so easy to make and came together really well. I used the double recipe for Grandma Ople's Apple Pie and it was plenty. Thank you for such a delicious, beautiful, flaky pastry crust! I love it and will never look for another!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kitchenkelly246

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2007

So delicious, i used two of this recipe for the crust and lattice top of "apple pie by grandma ople", and I covered the lattice top with foil for most of the baking time so it didn't burn. i gave the recipe to some friends cuz they loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

glo

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2007

I have always been afraid to attempt crusts- but this recipe is easy and makes a great crust.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lynn

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2007

This was the first time I ever attempted to make a pie crust (in India from all places!). I read some of the comments and added just a little bit of sugar to it, and added the iced water one tablespoon at a time. Other than that I followed the recipe as written. The crust (and the whole pie) came out real well, nice and flaky. I never realized how much better a home-made crust is than a store-bought. I don't think I will ever buy a pie in the store again... In addition the nice thing was that I only used half of the recipe to make a single crust, saved the rest in the fridge. I ended up using it 2 days later (the pie I made was gone in no time and everybody wanted more!). The crust came out even better this time, if at all possible. Great recipe, a keeper for sure!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LYERI

Cooking Level: Expert

Home Town: Budapest, Pest, Hungary

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2007

Great crust. I was skeptical b/c it seemed so simple, and when I tasted the dough it seemed a little salty (I did add a tiny bit of confectioner's sugar at that point), but the finished product was great. It did not get soggy, did not interfere with the taste of the pie, and most certainly did not have the tang of manufactured flavor of the frozen pie crust I've always used!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dinah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2007

I've made a lot of pies before, but this crust takes the cake! Flaky and rich like a pastry, but still substantial enough to hold the filling, I can honestly say this is the best crust I've ever made! Note: I tried making one batch with some finely chopped pecans and a dash of cinnamon incorporated into the crust...worked out great and added a nice nutty flavor to my apple pie!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Katie H.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2007

Very good! I added a couple tsp. of white sugar to give it a little extra sweetness. They say the sugar makes the dough stickier and harder to work with and to add confectioners sugar instead, but it seemed to work out fine for me. I used tips from this site and froze the shortening (use butter flavored...great taste!) before cutting it into the flour (it doesn't freeze, it just gets very cold) and I used ICE water. I then refrigerated for 30 minutes prior to rolling out. After I rolled it and placed it in the pan, I refrigerated another 30 minutes before putting my filling in (pumpkin..YUM!). This resulted in a good tasting, flaky crust.

Was this review helpful? [ YES ]
25 users found this review helpful

Reviewer:

bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2007

Thanks for a great and easy recipe! This was my first try at a homemade pie crust and was amazed at how simple it was. Used "apple pie by Grandma Ople" recipe also from Allrecipes and it was so easy that I am making another today.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DAMONLISA

Cooking Level: Expert

Home Town: Spring City, Tennessee, USA

Living In: Ringgold, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2007

This turned out awesome. The crust was flaky and perfect. My one complaint is that it calls for too much water. I added it one tablespoon at a time and barely used half of what was called for. I also put my shortening in the freezer for a while beforehand and I think that helped.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Erin

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2007

I have now used this recipe in the following recipes: Apple Pie by Grandma Ople (from this website), Perfect Pumpkin Pie (from this website), a broccoli quiche (my mom's recipe), and a spinach and mushroom quiche (also my mom's recipe). This pie crust has been perfect every time, and makes whatever dish it is in a hundred times better. I have adopted this recipe as my everything pie crust recipe.

Was this review helpful? [ YES ]
59 users found this review helpful

Reviewer:

Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2007

Only one word to describe this crust - PERFECT!!! I used butter flavored Crisco shortening. I also rolled the pie dough out between two pieces of wax paper. Then peeled back the top layer, placed it in my pie pan, pulled back the other layer of wax paper, pricked the bottom and sides with a fork, and poured in my pumpkin pie filling. This crust stood the test of baking for 1 hour and 20 minutes without burning the edges! It was very beautiful and flaky. It cut perfectly and just melted in my mouth. I will never use store-bought pie crust ever again. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful