Reviewer:

BIGASSBEAR

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Reviewed: Nov. 23, 2007

A good recipe. Could cut the salt a bit. Didn't come out as flaky with margarine. More 'pastry'ish than 'cookie'ish

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Reviewer:

Deborah K

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Reviewed: Mar. 15, 2007

This came out fantastic - the only pie crust I will use from now on!

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Reviewer:

THEMARLATTS

Cooking Level: Intermediate

Living In: Cypress, Texas, USA

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Reviewed: Mar. 27, 2005

Yummy!!! I used this recipe to make chocolate turnovers and the slightly sweet flavor was the perfect compliment to the chocolate. They were a huge hit.

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Reviewer:

THORTHING

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Reviewed: Dec. 14, 2004

I made some modifications to the recipe as I doubled it. Instead of white sugar I used brown sugar. I used margarine and eliminated the need to add salt. Everyone indicated that there was too much liquid. I used 5 tablespoons of water to 2 beaten eggs. My crust was delicious, flaky and now is going to be the one I use for my pies and tarts from now on. Thank you for sharing your recipe.

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Reviewer:

Charlotte

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Dec. 27, 2002

I made this recipe with a lemon meringue pie and the result was quite nice. The flavour was great, however I found it was a little too hard. I noticed a few guests had problems cutting into it with their spoons. Maybe next time I wouldn't refrigerate it for so long. Even so, this was a great recipe.

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Reviewer:

MEL_JADE

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Reviewed: Nov. 29, 2002

I've been making pie crusts for many years now and this is the best ever. It was tender and flaky as a pie crust should be, without being completely tasteless like other recipes I've tried. I needed to use quite a bit more water than was called for, though, and I increased the amount of butter instead of using shortening. I'm deleting all my other pie crust recipes today.

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Reviewer:

RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 18, 2001

This is a really good pastry recipe, quick easy and tastes great, not too dry! A great use for it is with Grandma's Lemon Meringue Pie (also on the site).

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