Reviewed: Feb. 1, 2008

This is a flavorful crust, perfectly suited to fruit pies. My only criticism is that it makes ALMOST enough for two, 2-crust pies...but not QUITE enough. This recipe as written, in my view, would make 3-single crust pie crusts. It was a stretch to make two double-crust pies, and I think this would have been particularly difficult for a novice baker. It would be better had the recipe indicated the yield.

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734 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Oct. 12, 2008

I've recently entered the world of pie making and this was my first pie crust ever (with my first apple pie - Grandma Ople's found in Allrecipes as well). I've heard so many horror stories and thought I'd just use the store bought ready made dough that you just lay in a pan and bake - it was good (enough) when I used it for my first pie (pecan). But my friend urged me to just try to roll out my own. And, I am no longer afraid! This was so easy to make and handle, and I am still shocked it came out so pretty (I posted a pic). I used butter flavor Crisco shortening as suggested and brushed the pie with lightly beaten egg before baking. Crust was super flaky, but sturdy enough. I am going to use this again and again - have plans for a pot pie dinner using this crust. (I do agree this recipe only makes enough for 1 double crust and 1 single crust pie. I'm making another pecan with the single crust I have left.) Anyone want the remaining ready-made pie crust I have in the freezer? :-) EDIT: I've now made 5 pies using this crust - and EVERYONE raves about this crust. I'm SO happy that I used this in my first attempts with pie crust because I don't need to keep trying recipes. Seriously, I'm not even a bread/crust person but i CRAVE this pie crust! A pie crust CAN totally make a pie!

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362 users found this review helpful

Reviewer:

Melanie

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: Oct. 18, 2007

This makes a very tender, flaky and flavorful crust. I had used the same pie crust recipe for 25 years with only good results and compliments. Very similar, but mine did not include the egg. But I like to try new things sometimes, so I thought I would give this recipe a try. Now, I will be using this recipe all the time. I found that since my eggs were extra large, I did not need to add all the liquid. Next time I will beat the egg into only 1/4 cup ice water, sprinkle into the flour mixture, mix lightly and then add more ice water, if needed. Thank you for posting!

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154 users found this review helpful

Reviewer:

tea and honey

Reviewed: Jun. 21, 2005

Ruth's Grandma and I must have been related. I use this recipe and love it - I also divide the crust (if not using all), wrap in plastic wrap and put in freezer bag for later use. Good to have on hand!

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75 users found this review helpful

Reviewer:

SanDiKat2

Cooking Level: Expert

Living In: San Marcos, California, USA

Reviewed: Aug. 10, 2002

Absolutely Fabulous! Sugar gives the crust a great crunch and makes sure it isn't tasteless like some other recipes i've tried! Try it!

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50 users found this review helpful

Reviewer:

becca

Reviewed: Jun. 22, 2007

I made a peach pie with this crust recipe, and everyone raved about it! I used butter-flavored shortening, and the crust was tender and flaky. The total baking time for my double crust pie was around 46 minutes. This has gone into my recipe box!

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47 users found this review helpful

Reviewer:

HANESSM

Reviewed: May 8, 2008

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!

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31 users found this review helpful

Reviewer:

Lucy

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

Living In: Cannon Beach, Oregon, USA

Reviewed: Jul. 4, 2000

I used it for meat pies the first time and now using it for pies - will be the main crust used from now on.

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26 users found this review helpful

Reviewer:

ELLENSMOM

Reviewed: May 16, 2007

Great flaky crust! My husband is quite picky when it comes to pie crusts but this one he had nothing but good things to say about it. This will be the recipe I use from now on! Thank you!

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24 users found this review helpful

Reviewer:

Rebecca

Cooking Level: Intermediate

Reviewed: Sep. 15, 2009

I don't often remember to come back and rate and/or review recipes after I print them out and make them. I either like them and add them to a pile of recipes that I occasionally make (the pile of recipes for an excess of some fruit or veggie, the need something special for guests, or recipes for party food, etc. OR I don't like it and toss it. But this recipe is one that is do good, I simply couldn't NOT come on the site and rave about it. The recipe is perfect as it. Don't touch it, don't mess with it. Period. I have never been able to make a good pie crust ever. I always seemed to mess it up and make it too dry or too mushy, no matter how careful I was about adding the water a teaspoon at a time. This recipe is the best thing I have ever seen in terms of foolproof. If you take this recipe and just add everything and follow the directions, you will have the best pie crust you have ever tasted. Add to that the fact that it is by far and away the BEST tasting pie crust I have ever eaten (and I have french grandmothers and have lived in Italian bakery neighborhoods of NYC) bar none. If you are reading this, throw away every pie crust recipe you have and put this one in your heirloom recipe book. And then thank the lady who submitted this!!

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23 users found this review helpful