Reviewed: May 15, 2012

I was making apple turnovers, so I added some cinnamon and a teaspoon of sugar to the crust. Came out great. Would try an egg wash next time for nice browning.

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Reviewer:

minuet99

Cooking Level: Beginning

Home Town: New York, New York, USA

Reviewed: May 9, 2012

This was a good crust. Nothing spectacular but good. Next time I think that I might sub 1/4 cup of butter forthe same amount of shortening. I wish that it specified that it only made a single crust. All in all a decent crust tho.

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Reviewer:

JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

Reviewed: Apr. 28, 2012

I made this for a chicken pot pie and everyone loved it. Easy enough to make so there is no reason to buy the pre made stuff. Try it, you'll like it.

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Reviewer:

COOZ

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Living In: Southington, Connecticut, USA

Reviewed: Apr. 22, 2012

Perfecting a pie crust has been my downfall for almost 45 years; they end up too tender or too tough, so have resorted to buying a Pillsbury pie crust. While it's a nice crust, I've always wished I could make a decent crust on my one. Today, I was going to make a chess pie for Sunday supper when I realized I was out of my store bought pie crust and thought I would once more attempt to make a crust. After reading about your Grandmother's cottage industry during the depression, I had to try this recipe. I can only say the trimmings that I sprinkled with cinnamon-sugar were so good, I can't wait for the reviews on the crust used in the pie. Thank you SO much for sharing this family heirloom; it now the recipe I will be using!

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Reviewer:

MarieInVa

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Apr. 15, 2012

Smooth Creamy and delicious!

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Reviewer:

zcat12f

Cooking Level: Intermediate

Living In: Alden, New York, USA

Reviewed: Apr. 15, 2012

I put the vegetable shortening in the fridge before using and added only 1/4 cup of very cold water. It turned out perfect I have made this twice and it has been a keeper in my file.

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Reviewer:

nanciemartin

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Coto De Caza, California, USA

Reviewed: Apr. 1, 2012

Not sure what happened, followed this recipe exactly as is, but it just didn't turn out for me. I won't rate it lower because I don't want to be unfair. This has gotten such good reviews, so I am sure it must have been something on my end.

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