Reviewed: Apr. 19, 2009

Incredibly easy recipe, tastes delicious. The only thing I would do is add slightly less water as an entire cup makes it a little runny. Also, chill in the fridge for about a half hour before rolling it out and it's much easier to work with.

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Kaile

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Living In: Burnaby, British Columbia, Canada

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Reviewed: Apr. 19, 2009

Great recipe!

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wubbzy012

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Reviewed: Apr. 9, 2009

I usually buy the refrigerated ready made pie crust, but didn't have any tonight and I wanted to make Chicken Pot Pie IX. I was pleasantly surprised with this recipe. I think it's better than the store bought and I think it's easier to handle than any I've ever made. I'll make this recipe instead from now on.

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Apr. 2, 2009

This is the PERFECT pie crust recipe.

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jennrmccoy

Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA

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Reviewed: Mar. 30, 2009

Great taste! I doubled the recipe and did it all in a food processor. Super easy, ans super tasty!

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Sue

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Reviewed: Mar. 24, 2009

I can't believe I'm giving a pie crust a 5 star review. I despise pie crust, but I guess not anymore. This is PERFECT as is with out changing a thing. Those who said it was sticky used to much water. The directions say to add as much as needed to hold together which was just over 1/8 of a cup for me. This will be the last pie crust recipe I ever make.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Mar. 22, 2009

Very nice and flakey and it was great for a quiche

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palmer

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Reviewed: Mar. 18, 2009

I used this crust to make Irish beef pies (a recipe I got from a magazine) and it was the best part of the meal! I used it again today to make a pie, but I haven't tried that yet. It is so easy to make and sooo delicious!

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AlanaKadas

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Mar. 17, 2009

Alright, I have a few things to say about this recipe. First of all - some of the reviews here can be misleading. The ingredients are very easy and simple to put together, however, a child cannot make this without assistance. A BEGINNER level cook cannot even make this without assistance because the dough was hard to roll out for me. The dough is also very sticky so I had to refrigerate it for 30 mins and add extra flour when I was rolling it out. But other than that, it's a delicious outcome. I suggest brushing the top up with some butter before you bake and not taking this on alone if you don't have experience with pie crust.

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isuckatcooking

Cooking Level: Beginning

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Reviewed: Mar. 16, 2009

mmmmmmmmmm like Grandma's. makes a lot for a one pie thing, but I improvised and used the rest for a lattice. Also, I don't keep shortening (bad me), and I used margarine instead... voila! A very forgiving basic pie crust recipe. The girls at work just love it when I come in carrying one :)

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Regina

Cooking Level: Intermediate

Home Town: Reidsville, North Carolina, USA

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Reviewed: Mar. 15, 2009

Very good.. I used these for Apple Dumplings with Rich Cinnamon Sauce from this sight. I did double the recipe and it was perfect for 8 apple halves.. I didn't have to use the full 1 cup of water when I doubled it. I used maybe 3/4 of a cup.. Thank you for sharing.

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Michigan Mom

Cooking Level: Intermediate

Living In: Allegan, Michigan, USA

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Reviewed: Mar. 15, 2009

I used this recipe for the second pie I've ever made and it worked out so well! The trick to a good pastry is to make sure all of your ingredients are VERY cold. I even put my flour in a stainless steel bowl and placed it in the fridge for a short while. Plus I placed my water in the freezer to make it nice and cold. The only thing I substituted was unsalted butter in place of shortening.

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Jo

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Reviewed: Mar. 14, 2009

This is a light flaky pie crust, and it's a keeper!! I love making blueberry pie with it!!

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IhaveAsweetooth

Cooking Level: Beginning

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Reviewed: Mar. 10, 2009

Yum!

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Katie

Home Town: Warner Robins, Georgia, USA

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Reviewed: Mar. 9, 2009

I didn't have a rolling pin, and it still came out perfectly flaky, even, and delicious! I used it for grandma ople apple pie, and latticed the crust with an egg wash on top. It came out perfectly.

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SarahChoi

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Reviewed: Mar. 3, 2009

I have searched everywhere for that perfect pie crust and here it is. The dough is easy to work with, makes enough for 2 pies and comes out flaky and delicious. I used ice cold water and refrigerated the dough for 30 minutes after making it but that is something that should be done anyways when making any kind of pie dough.

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DelightfulDines

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Mar. 1, 2009

Great!

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johnflod

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Feb. 27, 2009

I used this recipe for an apple pie and it was so flaky and delicious. I feel however, that it's rightful place is with a savoury pie because it's exactly like those delicious flaky pastry on a meat pie at a great bakery. I just did it all in a food processor, let it rest in the fridge wrapped in plastic because I had stuff to do. So, yeah. It was great in a fruit pie, no complaints, but it would blow your mind in a meat pie. In a sweet pie, I would add a little sugar next time, but it was truly fabulous.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Feb. 22, 2009

very easy to make. i baked at 400degrees for 10min prior to using this for my lemon meringue pie. i had some problems w/ moisture in the pie so the crust at the bottom was all dense and mushy. the fluted parts tasted fairly good.

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x_shawty

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Feb. 19, 2009

I really liked the way this pie curst turned out. Light, crispy and tasty. For me, it only made one curst so I had to do it twice to make the top. I don't usually rate a recipe if I change it, but I decided to this time. I uses half shortening and half butter. I used a food processor and it was a very light cur. I brushed it with milk and sprinkled a little sugar on top for color and I have to admit this was one of my best crust and I have made a "no-fail" crust for years.

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ATKINSON

Cooking Level: Intermediate

Living In: New York, New York, USA

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