The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jul. 8, 2009
i never knew that pie crust could be excitingly delicious until i made this one. when i made it, i left the dough in the refrigerator for a few hours (more out of convenience than for any real intentional purpose) and i think that may have helped to make it nice and flaky.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Photo by Annie
Reviewed: Jul. 7, 2009
So good and so easy! I multiplied all the ingredients by .75, and I found that this made the perfect amount for a base and lattice top (with a little extra to spare). If you don't have a pastry cutter, a whisk works pretty well.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Annie

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jul. 7, 2009
There's no going back to store bought crust after making this one. It was SO easy!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jun. 30, 2009
I use it as is. This is the ONLY pastry crust you'll need for any kind of fruit pie. Incredible!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jun. 26, 2009
Quick, easy, and TASTY!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jun. 17, 2009
THIS WAS THE PERFECT PIE CRUST! No changes needed!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Frida Loves

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jun. 1, 2009
This is Excellent! You must try it if you want to have a flaky homemade pie crust!I use butter in place of shortening as I couldn't find buttered flavor shortening in HK. I used less water (only about 1/4 cup) and it's already enough. I think humidity plays a role in the amount of water you need.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by ichiko

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 21, 2009
best pie crust in the world !! its perfect
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by kristina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 18, 2009
I substituted Whole Wheat Pastery Flour for the All-Purpose Flour. I also used Butter Flavored Crisco. My pie crust turned out great! It was easy to roll out and transfer to my pie dish. It was light, flaky, & crumbled in my mouth!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 11, 2009
This recipe swept away years of intimidation I'd felt about making pie crust from scratch. Following earlier tips I used butter flavored Crisco and brushed the top with egg white beaten with a little water and sprinkled with a little sugar once at the beginning and once again half way through baking. Wrap the edge of the crust with foil for the first 15 minutes to avoid over browning. Beautiful color, flavorful, flaky and easy to work with. Perfect, and got rave reviews from my extended family that was raised on great scratch baking.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by HeyYouToo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 4, 2009
This was only the second time I've attempted to make my own pie crust. The first time was pretty much a disaster. When I went to the grocery store for the ingredients for this crust, I also picked up a refrigerated crust. I had low expectations. I used butter flavored Crisco that I refrigerated. After refrigerating my dough for 1/2 hour, I rolled it out between wax paper. OMG! It worked! I did it! I made a pie crust! And it was tender and flaky! My husband said it was the best crust he'd ever eaten. Seriously, if I can make this crust, anyone can!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 22, 2009
Quite a nice flavour; very flakey and crumbly but held together well - however; I'd had to change a bit.. I'd done half shortening and half butter for flavour as we don't have Crisco (or similar) here in Aust.; and definitely don't have butter flavoured shortening. My dish with the recipe though was the amount of liquid was about two times what was needed? Ended up adding 1 tsp of lemon juice and subtracting 1 tsp of water; had the egg; mixed it all together and had it in the fridge until just before use. I was brought up adding just a bit at a time until everything's just barely moistened - I'm so glad I did that and din't jsut chuck all the water in with the flour; all I would have had was a big gloopy mess. Will likely make again; but will definitely watch the amount of liquid a bit more closely; will probably double the amount of dry ingredients and shortning/butter/(etc) and keep the liquid amount the same - will work out well to freeze excess; and then you'll end up having 3 full double crust batches, as well.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Photo by Beau's Mommy
Reviewed: Apr. 20, 2009
I was looking for a good crust recipe to make my first-ever pie a success (I used this with the Apple Pie by Grandma Ople recipe from this site). This recipe did the trick. I used butter instead of shortening and egg whites instead of the white and yolk (I buy eggs that are in the milk carton-like container and my whole eggs were unfortunately expired, forcing me to use my egg whites). This recipe is supposed to make four crusts, but I have no idea how that could be. I had enough dough for two approximately 9” pie crusts, but I don’t know how that could be stretched to four! Great recipe though!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Beau's Mommy

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 6, 2009
Very flaky and light crust, also easy to repair if you accidentaly tear it while putting into pie pan. I used this pie crust recipe with the Apple Pie by Grandma Ople found on this website. The combination of these two recipes is fantastic. Makes it look and taste like it came from a restaurant or store that makes them all the time. For those who are having trouble with enough crust, roll the crust mixture between two sheets of wax paper with a rolling pin. Then apply it to the pie pan. This will yield enough for two pie pan bottoms and two lattice tops. Depending on how thin you roll it you may have leftovers. This pie crust once baked is quite strong and will not leak any pie filling before it is ready to be eaten. So you don't have to make the crust on pie so thick on the bottom.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Cricket878

Cooking Level: Beginning

Living In: Chardon, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 23, 2009
This crust was super easy to roll outand it turned out very flaky!! my only complaint is that it was a tiny bit too salty. I would decrease the amount of salt to 1 1/2 teaspoons. other than that, it is fantastic!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 19, 2009
Best crust I have ever made!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Mommyjamie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 16, 2009
Pretty tasty!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JK
Photo by JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA
Living In: Iowa City, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 2, 2009
I really enjoy the taste of this crust but it isn't the easiest to roll out. I will continue to make this for many years to come.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Gaylord, Michigan, USA
Living In: Kaneohe, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 2, 2009
The pie crust was exceptional! It worked well with the apple pie we made, but needed a bit more flavor.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 24, 2009
I really liked this crust! I even used half whole wheat flour and it came out quite tasty! I used half for chicken pot pie (I added a little something to make it less sweet) and half for apple pie (made as is). Both were great and I will use this recipe again! My only complaint is that this is the first time I've made regular pie crust and the instructions should include that chilling is a must and keeping things cold is best for rolling. Thanks for a great recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by MrsShoffernan

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 130) reviews
« PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?