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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Joi

Cooking Level: Intermediate

Home Town: Camp Kinser, Okinawa, Japan

Living In: Denver, Colorado, USA

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Reviewed: Jul. 18, 2009

Fantastic! I'm usually horrible with pie crusts but this one was really easy for me! I ended up only using about a 1/4 of a cup of water though.

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pinkkara24

Home Town: Mellette, South Dakota, USA

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Reviewed: Jul. 12, 2009

Pie crust has always intimidated me. I've always heard how hard it was to make it right - and if you didn't make it right it was just awful. Well no more fear for me, this pie crust is easy to make, easy to work with, and is absolutely wonderful! Thanks so much, I'll never buy refrigerated pie crusts again.

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queenvalerie

Cooking Level: Expert

Home Town: Farmington Hills, Michigan, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Jul. 8, 2009

The proportions on this recipe are PERFECT! I used whole wheat flour for health reasons and the texture of the crust was still perfect. We put it under a quiche. If you do use whole wheat flour, I would recommend adding a bit of sugar, even for savory pies. Otherwise the wheat flavor can be a bit overpowering.

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LinnyIrene

Cooking Level: Intermediate

Home Town: Flushing, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 7, 2009

This is a great Pie Crust recipe. It's a very easy dough to use. I normally have trouble with crusts, but not with this recipe. The first time I used it, I ended up making 1 large double crust pie, and 6 small double crust pies.

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m.adams

Cooking Level: Intermediate

Home Town: Albert Lea, Minnesota, USA

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Reviewed: Jul. 5, 2009

I made this today for a strawberry rhubarb pie. I followed the directions for a doubled recipe (using veg shortening). I used my regular old food processor. I found that I only needed about a half cup of ice water for the recipe to stick properly. This recipe didn't need any sugar added for an already sugary pie, it was flaky and good. I did wet the top a bit with water and sprinkle sugar on it to make it look pretty :).

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Jul. 1, 2009

Yummy! I followed the recipe, but due to heat and humidity, only needed half of the ice water. It was very flaky with a simple, homemade taste, and mixed well in my stand-up mixer with the dough hook.

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Digital Baker

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Jun. 29, 2009

Mine turned out PERFECT. I sliced up a stick of butter instead of shortening and since I do not have a pastry blender I used 2 butter knives to cut the butter into the flour, I also used wheat flour *same taste, much healthier*. I did not use ice water, just cool water and it worked out fine. After I had most of the water in I used my hands to mix it up and roll it out. Then after it was rolled out I did not fold it in half to get it in the dish, I carefully rolled it around my rolling pin and unrolled it over the dish, worked out GREAT!! I used it for a strawberry pie so I definately didn't need to add any sugar to it.

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SHUGRPOP

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Jun. 28, 2009

I found the amount of water to be way too much. The dough was too wet and sticky and was still too soft for my taste at the bottom after cooking. I'm going back to my original recipe (the one on the Crisco box).

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Ashlotte

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Reviewed: Jun. 26, 2009

I made this one night for a quiche -- my 1st time making a pie crust. This recipe is great and cooks up light and flaky. I won't be using ready-made crusts ever again!

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MamaJess

Cooking Level: Expert

Living In: Washington, Indiana, USA

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Reviewed: Jun. 24, 2009

This makes a lovely pie crust, its light and flaky, I like to keep the butter and water as cold as possible before making it, I find it makes it flakier. This is definitely a keeper and I'll be making it again

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Pooch656

Cooking Level: Intermediate

Home Town: Porirua, Wellington, New Zealand

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Reviewed: Jun. 24, 2009

I love making pie, but I've never been so happy with my crust recipes. This one was FABULOUS. I think I told my husband about three times how lovely the dough was while I was rolling it out. He finally said, "Yeah, I've been hearing a lot about that pie crust!" haha, it was really that good! I followed the recipe exactly.

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Jennajennabobenna

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Reviewed: Jun. 23, 2009

I will never fear making my own pie crust again. Thank you so much for sharing!

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Melissa

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Reviewed: Jun. 14, 2009

Even better with butter flavored Crisco! Very good pastry dough!

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Moxiemade

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Reviewed: Jun. 6, 2009

I had never made a pie before and I decided to use this recipe as my pie crust. It was extremely easy to make and the crust turned out perfectly. Wouldn't change a thing to the original recipe.

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Jimi V

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Reviewed: Jun. 2, 2009

This is a GREAT basic pie crust recipe. My secret is to put all of the ingredients in the freezer a few minutes before making the crust as well as treating it lightly. The real trick to a flaky crust is not letting the fat mix completely into the flour mixture.

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Cuppycake

Cooking Level: Expert

Home Town: Gulfport, Mississippi, USA

Living In: Dunwoody, Georgia, USA

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Reviewed: May 30, 2009

this was my first time making pie crust. it was super easy!!! i through it all in my food processor with the pastry blade. i added 1/2 tsp of sugar and i only needed half of the amount of ice water. i did not refrigerate it and the result was a perfect flaky crust!

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Milia

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Reviewed: May 28, 2009

I use this recipe for chicken pot pie. This pie crust is delicious with a few alterations. I use butter because I find it gives the crust more flavor otherwise it's pretty bland. I also mix in some Italian seasonings.

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middaystreaker

Cooking Level: Intermediate

Home Town: Charlestown, Rhode Island, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: May 15, 2009

I was never able to consistently make a good pie crust until now. Great recipe. I seem to always use 1/4 cup ice water, if that helps. The only time this recipe didn't work was when I dumped in the entire 1/2 cup.

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