Reviewed: Jul. 2, 2008

recipe needs altering. dough was way too dry. Had to add water and it still kept falling apart. The taste was really good though. I would try t omake again.

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steph

	Cooking Level: Intermediate
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Reviewed: May 19, 2008

YUMMY!!! We loved it! Used 1 whole egg will make again

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SOLDIERSFAMILY


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Reviewed: Mar. 13, 2008

i love this recipe, it always comes out, it can be used for tarts, it's not too heavy or greasy, give it a try!

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This pie crust is tasty AND easy to make. I used egg substitutes and half applesauce in place of half the butter. Came out great. One tip for dummies like me - roll the dough out onto a floured surface!

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Brobstie

	Cooking Level: Intermediate Home Town: Dallas, Texas, USA Living In: Bellevue, Washington, USA
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Reviewed: Feb. 13, 2008

Pretty good. Thx. for the advice. Adding a whole egg made it nice and moist. It's good, but only got 4 stars from me because 5 stars is for true excellence.

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Murray


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Reviewed: Nov. 22, 2007

About this pie crust...it was the worst I have ever made. I hard a really hard time with it breaking apart. I have made many many pie crusts and I would not reccomend this to anyone. Not to mention I made it today for Thanksgiving. I only gave it one star because it wouldnt let me leave without it.

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jammspres


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Reviewed: Nov. 19, 2007

I have been baking for many years and by far this is the worst pie crust recipe I have ever used. It was easy to mix. The mixture was too gooie and very hard to roll out. I will never be using this awful recipe again.

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Lizanne

	Cooking Level: Intermediate
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Reviewed: Nov. 19, 2007

This pie crust was AMAZING. I made it with a pumpkin pie (the first pie I've ever made from scratch) I'm not a big fan of crusts, I usually eat the filling and leave the crust alone. I Loved the way the crust turned out, I plan on making many more pies with this recipe!!

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Melissa


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Reviewed: Nov. 19, 2007

This pie crust had a very good flavor and was so easy to make. Like someone else suggested I doubled the amount of egg. It turned out great. I will never use a store bought crust again.

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missygail

	Cooking Level: Expert Home Town: Tulsa, Oklahoma, USA Living In: Mannford, Oklahoma, USA
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Reviewed: Nov. 14, 2007

I thought this was a wonderful crust with a pumkin pie. My family thought it was great. I did add a bit of milk to soften th crust before I rolled it but it turned out just wonderful. Thanks so much.

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mcrfan


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Reviewed: Oct. 29, 2007

I will make it again, but wish I had read the reviews first. It was incredibly difficult to roll out and kept breaking. Eventually, when I was about to give up, I grew brains and rolled it out on wax paper and transfered it to the pan from that. When I was ready to put it in the oven, I rubbed a bit of water over the top and sprinkled sugar on it, and wrapped the edges in aluminum foil. It was the best looking pie I've ever made, and my parents said they had never tasted better, either.

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Krysten

	Cooking Level: Beginning Home Town: Marshall, Michigan, USA
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Reviewed: Oct. 29, 2007

I made this crust for an apple pie, doubling the recipe. I took the advice of other reviewers and increased the amount of egg, so used two eggs. I didn't have any trouble working with the dough. It rolled out nicely (between waxed paper) and baked well. I did cover the pie with foil to prevent over-browning. As for the final result, the texture of the crust was nice, and the flavor was OK as well. Not too sweet, but not as good as I'd been hoping.

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A.S.G.

	Cooking Level: Expert Home Town: Columbia City, Indiana, USA Living In: Madison, Connecticut, USA
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Reviewed: Oct. 18, 2007

Absolutely amazing with an apple pie.

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KBell


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Reviewed: Oct. 6, 2007

Very tasty, bakes well, slices nicely (doesn't crumble or fall apart). Worked beautifully with pumpkin pie. I used one whole egg rather than 1/2 so that it wasn't so dry. Otherwise, it was very quick and easy to make. Some people may find it a little bit on the sweet side - next time, I may not use so much sugar. Overall, one of the best pie crust recipes I've tried so far.

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Hana

	Cooking Level: Expert Home Town: Rockford, Illinois, USA Living In: Venice, Florida, USA
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Reviewed: Sep. 16, 2007

This was a delicious crust, but a bit difficult to roll out. I did as some other reviewers suggested and added extra egg, and that helped a lot. Will make again!

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RibbonMunky

	Cooking Level: Beginning Living In: Fairbanks, Alaska, USA
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Reviewed: Sep. 9, 2007

This is perfect crust and I doubled it with no problems!!! Thanks!!

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Bryce


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Reviewed: Aug. 8, 2007

I have never had much luck with making pie crust. after trying this recipe, I have faith in myself again. It is a great recipe but I double up on it, and put the leftover in the fridge to use another day. It is great with apple crumble pie.

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Janet


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Reviewed: Apr. 19, 2007

Pretty good crust since I didn't have shortning and this recipe used butter. I used a little less than stated because that's all I had. I would use more sugar next time and a whole egg.

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AMBERJ32


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Reviewed: Apr. 8, 2007

This recipe was easy to combine ingredients, but it rolled out terribly. I could not even use it as a pie crust, it was more a pie crumble. definetly will not use this recipe again

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kirsten


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Reviewed: Jan. 6, 2007

This is the recipe my mom taught me about 40 years ago. EXCEPT, we adds more sugar! That's funny...she said it was a family secret! You must be in the family! Great crust recipe for the first timer. You'll be the talk of the town! To manage the richness of the crust, roll crust out and place the crust into the pan with wax paper.

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luvtocook


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