Reviewed: Nov. 30, 2008

I used this recipe for an apple pie and it turned out deliciously! My boyfriend ate half the pie because he loved the crust soo much. I will definitely be adding this to my arsenal of recipes!

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migirl_24

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: New York, New York, USA

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Reviewed: Nov. 29, 2008

I'm very pleased at how easy this was and how nice the dough texture was, even before refridgeration. It doesn't need much water, as other reviews said. 6 TBSP was enough for the original recipe. Makes a great crust for quiche or pot pies. Original recipe yields one and doubling it gets just two. Don't expect 3.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 29, 2008

Best Crust I've ever made! :-)

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Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Nov. 28, 2008

For a first time crust maker this recipe surprised me greatly in how easily it went together. I followed some hints from other reviewers (adding the ice cold water a tbs at a time BTW I ended up not needing the whole 1/2 cup water so good tip also letting the dough chill for 30 min. before rolling out made it very easy to roll out) along with reading the pie crust making article on this site (tip-let the dough rest in the fridge for 20 min. or so and it will not shrink up while baking) and it was so simple I couldn't believe it turned out so good!

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maude s.

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

I used wih Grandma Ople's apple pie and it turned out delicious! Easy and very tasty!

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dally1025

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Reviewed: Nov. 27, 2008

This crust worked well for me, both with fruit pies and with pasties (meat/veggie) pies. I used the shortening for the pasties I made and butter for the fruit pies I made and either way it worked well. The only thing really to keep in mind is that you need to add the ice water just a little at a time so that you can form the dough ball and it not be sticky.

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Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Nov. 25, 2008

This was a great recipe. I wanted something easy that produced a flakier and less "floury" than other homemade crust recipes, and this delivered. I made sure to get the mix VERY crumbly before adding COLD water one Tbsp. at a time. The result was wonderfully easy to work with--not sticky at all. The only thing I might try differently next time is to add a tad of sugar with the flour. It did not taste bad as is, but I like sweets!

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CARANICOLE154

Cooking Level: Intermediate

Home Town: Jeffersonville, Indiana, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 25, 2008

This was my first pie crust and found it challenging to roll out the dough. I gave up on the rolling pin and eventually just used my hands. The flavor and texture on the end result was amazing!

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newbaker

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Reviewed: Nov. 24, 2008

This crust was very easy to make if you are experienced with making crusts. I cannot imagine using as much water as it calls for, though. I used about 6 tbsps of ice water like I usually do for crusts -- that worked perfect. I just add 1 tbsp at a time until the consistency is right. You want it to be just moist enough to make one big ball easily with your hands. I used Butter-Flavored Shortening for more flavor. I will use this recipe again. May try with half real butter next time for better flavor.

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Justa Vets Wife

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Reviewed: Nov. 17, 2008

Easy to make! Tastes like regular pie crust like my Grandma used to make.

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palmbreeze

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Reviewed: Nov. 16, 2008

Just tried this and it was perfect. I did as others suggested and did half shortening and half cold butter and it worked out GREAT. I also added one tablespoon of sugar to the mixture as well.

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Robby's Mommy

Cooking Level: Beginning

Home Town: Mukilteo, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 10, 2008

Added about 2 T of sugar, perfect!

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 5, 2008

The taste was good, but the crust was a little tough.

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bbjork

Cooking Level: Intermediate

Home Town: Newberry, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 2, 2008

I'm a good cook - but I lose almost every battle with pie crust until now! After throwing away a batch of pie crust from a previous recipe (what a mess) I tried this one and hoped. Sure enough it was manageable and didn't fall apart when I tried to make lattice pieces. Beautiful. I followed the advice of other reviewers and used "cold" water, 1/2 butter, 1/2 shortening.

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RESONNANT

Cooking Level: Expert

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Reviewed: Nov. 1, 2008

This was my first time making pie crust so with practice I'm sure it will get better. But it turned out pretty good for the first time. I used margarine instead of shortening and used it to make a chicken pot pie. SO GOOD, can't wait to make it again!

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Larissa

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Yakima, Washington, USA

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Reviewed: Oct. 23, 2008

I always use butter instead of shortening which makes for the perfect crust.

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housgrll

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Oct. 14, 2008

I'm rating this a 4 for now because my crust turned out salty. I did use salted butter instead of shortning though then added the salt that was asked. Other then that it was perfect. Nice and flaky, easy to make. I will definately give this one another try and either not add the salt or use shortning.

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Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

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Reviewed: Oct. 14, 2008

Another glowing review for this crust. I too, have attempted pie crust many times, but never got it right. This one came out just right! Light and flakey. I chilled the shortening before making, and that supposedly helps too.

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Caitlin

Cooking Level: Intermediate

Home Town: Hubbardston, Massachusetts, USA

Living In: Riverton, Utah, USA

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Reviewed: Oct. 12, 2008

This didn't turn out well for me. Too thin and not flaky at all. Since everyone rated it so high I'll try it again.

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Mon

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2008

Okay, I finally made a good one! I took the advice and "treated the pie crust lightly", which basically means I just stirred the ingredients together just until it stuck, rolled it out, and didn't fool with it. And what do ya know, it turned out great.

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