Reviewed: Jan. 8, 2012

Wasn't quite sure how I was going to rate this crust... As a few said, it was sticky rolling out and the first pie I made, the crust tore in several places. With the second pie (the recipe JUST about makes two double pies) one 9 1/2" one 8 1/2" for me, I was more generous flouring the waxed paper I used to rolled the crust and it rolled beautifully. Did not stick this time when I turned it into the pie plate. I melted a little preserves and brushed the bottom of shell before adding filling. When top of crust was added, I brushed the top with a little milk, then sprinkled top with cinnamon & sugar. Keep edges covered with foil because at 425, it was the first to be done. What won me over was the taste. Flaky and tasty. Will be using this one again and again.

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Reviewer:

alice

Cooking Level: Intermediate

Reviewed: Jan. 7, 2012

My first home made pie crust and it came out perfect! Thanks

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Reviewer:

jaimie

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jan. 3, 2012

Best pie crust ive ever made!!

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Reviewer:

lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

Reviewed: Jan. 3, 2012

Sorry, I have never given a recipe one star before, but this was not good.

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Reviewer:

crharris0303

Reviewed: Jan. 3, 2012

The crust tasted great (I used it for pot pie), but I wasn't able to roll it w/out it sticking or ripping. I may have done something wrong. I'm sure I'll make it again and give it another try.

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Reviewer:

codeseven

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: South Lake Tahoe, California, USA

Reviewed: Jan. 1, 2012

This is a wonderful piecrust and has become my staple for any pie I am making. Thank you for sharing!

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Reviewer:

SHECANDOIT

Cooking Level: Intermediate

Reviewed: Dec. 31, 2011

Really yummy and easy recipe! One of our family favorites

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Reviewer:

cookncarrie

Reviewed: Dec. 30, 2011

So flakey and comes out perfect every time I make it. I will make no other crust from now on!

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Reviewer:

ejocks

Reviewed: Dec. 28, 2011

I used unsalted butter instead of shortening in this recipe and it still came out perfectly. I made a double crust for an apple pie and the top puffed up golden brown and so light. The flavor is excellent. I will use this recipe again and again, I know it!

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