The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 20, 2009
Perfect crust. Super easy to work. Even though I did not have a cutter or fancy mixer it came out perfect. I just pinched small pieces of butter crisco and cut it in with a fork and rolled it between two sheets or parchment paper after I let it set/chill in the fridge for an hour. If you are afraid of making a crust from scatch, don't be as this is truly a no-fail recipe. Very light and delicate.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 20, 2009
Despite being a good baker, I was never very good with pie crust. Until now! This is the best pie crust recipe ever!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 19, 2009
The crust had a great flavor, but I found it difficult to work with - a bit too wet. Next time I'll cut back on the shortening as I found it too greasy. It was definitely flakey - almost crumbly. It would help to refrigerate this crust for at least an hour before rolling it out. I left out the sugar as I used this crust for a Chicken pot pie. My family loved the taste, but the texture was off just a bit.. too much shortening I'm sure.
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Cooking Level: Expert

Home Town: Missoula, Montana, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 18, 2009
Fabulous - I love it!
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Cooking Level: Expert

Home Town: Rio Linda, California, USA
Living In: Buckley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 15, 2009
easy and wonderful. my husband said the crust was perfect.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 15, 2009
This was my first effort at pie crust, and it was tasty; however, when I rolled it out, it kept breaking apart. It was very frustrating and I ended up piecing it together when pressing it into the pie plate. I'm not sure what I did wrong.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 14, 2009
Came out perfect! The only complaint is, the recipe only was enough for 3 pies, not 4. I used this recipe with the Grandma Ople's apple pie recipe, and it came out amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 9, 2009
This is a great pie crust recipe. It was very easy to work with and turned out nice and flaky. I will use this for pies in the future.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 9, 2009
I'll never buy another pre-made crust from the store again... such ease to prepare this and I like that it makes enough to have extra dough for cut-out crust decorations. I will try it with the butter-flavor shortening next time.
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Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Round Rock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 4, 2009
This is the greatest crust recipe EVER!! It always turns out beautifully. I normally use butter flavor shortening and it's even better. So flakey and tender.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Nov. 2, 2009
Yep, this one is great!!!! My previous pastry recipe is now retired after trying this one. I love that this makes either a double plus a single crust or 3 single crusts. Makes it MUCH easier for all the baking that I do. Make sure you chill your bowl (stainless works best) and pastry cutter bofore making the recipe. 15 minutes inthe freezer will do.
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Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
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Reviewed: Nov. 1, 2009
This is the best pie crust I've ever made...it was so tender and flakey.
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Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Oct. 30, 2009
This is the best pie crust I have ever tried. very good! if I could give more stars I would....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Oct. 29, 2009
I love this recipe!!!!
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Cooking Level: Expert

Home Town: Johnson City, Tennessee, USA
Living In: Murfreesboro, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Oct. 25, 2009
Best crust ever!!!!..flakey
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Oct. 25, 2009
A+++++ This is my go to pie crust recipe from now on! I chilled well and kneeded slightly before rolling out. I used this with the "Old Fashioned Apple Dumplings" from this site. These two recipes will now become a tradition in my family!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Oct. 22, 2009
Okay so I got a little carried away, after trying this pie crust and getting rave reviews I have 4 pie crusts made and ready in the fridge! I've even taught my grandson who is staying with me, telling him he will be 'an absolute hit with the girls'. Thanks so much for this recipe, it is so very kind of you to have shared, did Grandma have any other favourite recipes?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Oct. 20, 2009
Delicous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Oct. 13, 2009
I used this recipe instead of crescent rolls for Country Apple Dumplings from this site. Excellent!
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Cooking Level: Expert

Home Town: Mobile, Alabama, USA
Living In: Shanghai, Shanghai (Municipality) , China

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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.
Reviewed: Oct. 12, 2009
good recipe, easy to make and roll out. I tried to make it healthier by using half whole wheat and white flour. It didn't go over well with my traditional husband. The rest of us liked enough for seconds but there was a difference. Can't wait to use this again with strictly white flour.
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