Fantastic!!

wow! Doesn't need anything else. The best!

Great recipe. A bit soft when trying to braid for a decorative pie crust, but cooked very nicely.

AWESOME recipe!!! The best pie crust I have made yet. Tasted great, had a good texture and everyone loved it. It was also very easy to work with! I used a stick of butter and 1 1/4 cup butter flavored shortening. I also let it sit in the frige over night before rolling it out. I did only make 3 pie crusts (but 2 big crusts were perfect for my deep dish apple pie).

This is a great pie crust. I have no complaints. I made it with a chicken pot pie and it was delicious. Great as written. Thanks!

Oh my goodness this is by far the best pie crust recipe that I have gotten from this site. Even followed the recipe almost exactly which is unusual for me and it was incredible. I did add a bit more sugar because I was making it for a Blackberry Pie and the berries were a bit bitter. Also sprinkled sugar on the crust before baking. Used this for Bridid's Blackberry Pie from this site and it was just awesome. This is a keeper for sure. Will just use less sugar for meat pies on this one...

Absolutely the best pie crust I have ever made. Need to chill it before rolling out to make it a bit easier to work with and makecut-outs. This definately is a keeper!

Great pie crust! Very easy to make. I made the "fresh rhubarb pie (allrecipes)" with it and it was a hit! I had never made a pie before and found this recipe to be very easy to handle. I'll be using this one again!

Excellent recipe...very tasty, hubby approved. :-) I do have to agree though: this makes 3 single crusts rather than 4. I used one with a buttermilk pie and have refrigerated the other two for future use. Thanks, Ruth's Grandma!

Simply THE best pie crust! It's easy to throw together, easy to handle, tastes yummy, and looks beautiful, turning a nice golden brown. I do agree with some, concerning the odd amount of dough the recipe produces. I ended up just making my French apple pie's crust a little thicker. The crust is satisfyingly flakey and 'authentic,' but for those who are making a pie with little filling, it would be best not to use to much, otherwise this crust could overwhelm the flavor. just stick the leftovers in the freezer and your all set for next time!

I've never made a pie crust before, but I was seduced by the "no fail" promise. I had a heck of a time trying to figure out how to roll out and get it into the pan. Eventually it almost seemed like I'd just sort of pressed globs of it into the bottom of the pan (that's not entirely true, but it sure seemed like it when I was working). I used it for Chicken Pot Pie and it tasted so freakin' good. I used all standard, unflavored crisco and no one could tell. It wasn't too pretty, but man was it delicious. Definitely give this one a shot! :)

I have always been intimidated to make my own pie crust.........look no further.........beyond simple and easy. I used this crust to make Grandma Ople's apple pie. I used butter crisco shortening and added 1/2 teaspoon of cinnamon to the dough. Delicious. Beginner pie makers.........look no further for a good and simple pie crust.

I used this crust for my first ever attempt at making a pie! It turned out great! Great texture, taste, everything! I used it with the Apple Pie by Grandma Ople recipe and couldn't be happier with the results. yummmmmm!

I've never made home-made, from scratch pie crust and I have to say, as that it was easy and tasty! I agree with others though - it really makes enough for 1.5 pies but I just sprinkled cinnamon and sugar on the extra, baked it and my family ate it up.

Very delicious pie crust and easy to make as well.

perfect. I halved it and still had some left over so I put the extra in to muffin cups to make mini pies. I like how there was actually extra dough. Most recipes I try I am trying to stretch it to try to cover the whole pie pan. Thanks for the yummy pie crust recipe!