Reviewed: Nov. 5, 2011

Delicious for fruit pies, and chicken pot pie! Makes cooking pies so easy to have in 'fridge.

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Reviewed: Jun. 5, 2011

This is the only pie crust I have ever made and I can't understand why people think crust-making is difficult. I have never added the baking powder, where are you expecting it to rise to? NEVER make another pie crust, this is it.

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JPratt

Cooking Level: Intermediate

Reviewed: Apr. 7, 2011

Perfect...

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Angela's Sweets

Reviewed: May 11, 2010

This came together so easily. I stored mine in a gallon sized freezer storage bag. My daughter and I were able to scale back the mix proportions so that she could make tiny pies for her easy bake oven. I used the lard as the recipe called for but am trying it tonight with shortening to compare. A true winner for a pie novice like me.

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greenzoesmom

Reviewed: Feb. 21, 2010

I will take responsibility here however, the directions could have been more precise. I used the lard based on the recipe (one pound) but I guess it was too much... My crust was mushy and I never could get it up to par no matter how much flour I added. I managed to get it in the pie plate and it never baked through. After cooling, the taste was not good. Very disappointing!

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whisperschips

Cooking Level: Intermediate

Reviewed: Jan. 20, 2010

well, i´m giving three stars just because it really made a pie shell. Ohterwise wouldn´t give any star at all. Everyone´s writing how flaky and yummy it was. Well, I´m of a diffenent opinion. It was flaky, but just because It was completely dried out, with no taste at all. I was very dissapointed by this recipe. Well I was a little surprised that there´s basically just fat and flour but when I saw all the great ratings I thought I could try it ouy. Well, I did and it was tha laest try out of this recipe. Know much tastier pie crust recipes, containing eggs, milk and a little bit of sugar which gives your pie shell a flavour.

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babyphat1212

Reviewed: Jan. 16, 2010

Easy mix to make and handy to have around. I used vegetable shortening and did need to add a little more than 5 tbsp. of water to make it manageable, but the crust came out tasty and flaky. This definitely will become my standard crust recipe. Thanks for sharing!

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GMDUNCAN

Cooking Level: Intermediate

Home Town: Chico, California, USA

Living In: Portland, Oregon, USA

Reviewed: Dec. 14, 2009

perfect every time

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terry

Reviewed: Dec. 7, 2009

The taste was amazing, but it was so hard for me to work with it, I thought 4 stars would be my judging. I wonder if the lard should have been cold so maybe that was my problem?

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Valleysings

Cooking Level: Beginning

Reviewed: Dec. 2, 2009

I have used some pastry recipes in my time, but this one is the best. I didn't have lard, just shortening. I couldn't figure out how to measure it in lbs, so I just kind of eyeballed it, about 3cups. Followed the recipe except for that. Made it for turkey pot pie (leftovers), but I will use this for pies as well. Yummy and easy!

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