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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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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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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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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3BadBoxers

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

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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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BakingNerd

Cooking Level: Expert

Home Town: Harker Heights, Texas, USA

Living In: Olive Branch, Mississippi, USA

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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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JJRsMomma

Cooking Level: Beginning

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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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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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HeatherAmber923

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Reviewed: Sep. 10, 2009

This crust was delicious and easy to make. Light and flaky. I didn't have a rolling pin so I used a bottle of wine, which was kind of annoying but it still came out. It isn't a sweet crust, I'd probably add sugar if I was making it for a dessert. I used it for chicken pot pie and it was great. I also didn't need the whole amount of water, I just added a couple tablespoons at a time till it was a good consistency. And I didn't need to use ice water or refrigerate it before using it in my recipe. I gave it 4 stars instead of 5 because it's only the first one like this I've made, but it was really really good.

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Mrs. Kerr

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Reviewed: Sep. 8, 2009

This recipe worked like a charm! The first time I have ever been happy with a homemade rolled pie crust, but to be fair it's my first crust with my Kitchenaid rolling pin (which is nonstick coated). I was able to mix, roll, and transfer this pie crust to the plate without EVER putting down the phone I had cradled against my ear. It doesn't get any easier to use than that! P.S. It doesn't need any sugar unless you grew up eating sweet pie crusts. Pie crusts for sweet pies are traditionally not sweet, and this one is no exception.

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 7, 2009

Fantastic! Have always used butter but no more for me. This crust is beautiful, flaky and easy to handle. I definately did not use 1/2C. of water however so you need to only use what is needed.

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jmkolbet

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Reviewed: Sep. 3, 2009

Super easy to make and delicious too!

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hparks75

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Reviewed: Aug. 21, 2009

Perfection, I used butter instead and it was beautiful. Crispy and flaky, very wonderful. Will be using this recipe again.

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k8norris

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

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Reviewed: Aug. 9, 2009

Pie crust was flaky and supportive to a juicy berry pie. I added the water slowly and found I only needed 1/4 cup so make sure you follow the recipe.

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nancy55

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Reviewed: Aug. 6, 2009

easy! loved that I didn't have to use cold crisco/butter! tasted great!

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FoodLover

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Reviewed: Aug. 4, 2009

Greatpie crust.

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cassie

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Reviewed: Jul. 25, 2009

Good recipe! You need to double it for a 26 cm (10 inches and 1/2 approximately) pie. I like a thick crust, personally :)

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Elenchen

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Reviewed: Jul. 22, 2009

I have been on the search for a pie crust that works for me for years and this one has finally ended my search. I have used this pie crust recipe several times now and every time the crust comes out perfect. It rolls out beautifully and once baked results in a flaky, tender crust. I have made both single and double crust pies with this recipe and all have turned out perfect. Thank you for finally putting an end to my pie crust frustration!

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SHELLEY39

Cooking Level: Expert

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Reviewed: Jul. 19, 2009

Fantastic crust! I used butter flavored crisco--which I didn't like so much, but that wasn't an issue. I didn't have time to refrigerate it fully---but it still came out nicely. The dough seemed a tad sticky at first--but when I added flour to roll it out, it was beautiful. I'd definitely do this recipe again :) Doubling the recipe was perfect for my deep dish pie plate too. Thanks Jan!

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