Reviewed: Nov. 5, 2007

Wow!! Super easy pie crust recipe. For those who think it is hard to work with, after you mix, dump into a ziplock back, mush it all together in one lump and refridgerate it for 1 hour and it is super easy to work with after it cools. Thanks!!

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75 users found this review helpful

Reviewer:

jodibodi

Reviewed: Aug. 2, 2007

This is practically a no-fail pie crust recipe, although I agree with a previous reviewer that you have to be careful not to overwork it. I get three single crusts from this recipe. My tweak is that I use 1.5 cups of shortening (or a mixture of shortening and butter) to 3 cups of flour, and increase the vinegar to 1 tablespoon. Sometimes I'll even add in a 1/4 tsp of baking powder per cup of flour, I find that makes it even more tender.

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46 users found this review helpful

Reviewer:

squawk93

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Nov. 14, 2000

EXCELLENT TO WORK WITH, DOES'T FALL APART WHEN HANDLING. CAN BE OVERWORKED MORE THAN STANDARD CRUSTS WITHOUT RISK OF TOUGHENING. VERY FLAKY WHEN BAKED, AND THE BOTTOM CRUST BROWNS WITHOUT FAIL. THIS IS THE ONLY CRUST RECIPE I USE, AND PEOPLE WHO HAVE TASTED MY PIES RAVE AND ASK ME FOR THE RECIPE.

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40 users found this review helpful

Reviewer:

KATHLEEN IRWIN

Reviewed: Oct. 16, 2008

This crust was incredible with "Apple Pie by Grandma Opel" by MOSHASMAMA. It worked great, I just followed the directions and didn't even freeze the shortning or anything. My 3 year old took a little bit and worked it over and over and over, as only a 3 year old can, and when I eventually rolled it out and baked it with cinnamon sugar, it was still incredible. The texture is so addicting. It's amazing. It's a different kind of flaky than the traditional pie recipe delivers. It's more of a melt-in-your-mouth kind of flaky. It's wonderful! I did brush the bottom with egg white before adding pie filling. I don't know whether it made a big difference, but the end result was absolute perfection!

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21 users found this review helpful

Reviewer:

Nettie's Sister

Reviewed: Apr. 1, 2009

This is my favorite new crust recipe. I did change it a bit because I like both butter (3/4 cup) and (1/2 cup) shortening. I also added a teaspoon of sugar. I blind baked it @ 450 for 8 min. with weights & then remove the weights for 5 more minutes.

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20 users found this review helpful

Reviewer:

AJRobinson71

Cooking Level: Expert

Home Town: San Pedro, California, USA

Living In: Apple Valley, California, USA

Reviewed: Jan. 21, 2008

I was leery of the crust ingrediets, I worried over nothing, the crust on my pies have to be, hands down, the best I've had, they browned beautifully and were so flaky. I found the crust a little difficult to handle, it tore easily but patching didn't hurt it a bit. This crust recipe is well worth the effort, I won't bother with other crust recipes again.

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10 users found this review helpful

Reviewer:

LUV2COOK43

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Lees Summit, Missouri, USA

Reviewed: Jul. 31, 2001

By far - my favorite crust recipe.

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9 users found this review helpful

Reviewer:

TAG

Cooking Level: Professional

Living In: Cincinnati, Ohio, USA

Reviewed: Nov. 26, 2010

This will wait in the frig for weeks. Much better than ready made crust. I roll mine out between sheets of wax paper instead of a floured board

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6 users found this review helpful

Reviewer:

Bernie

Living In: Spokane, Washington, USA

Reviewed: Sep. 3, 2011

I am VERY picky about pie crusts. I refused to consider making one since I consider it an art to master and not something that you can just DO. Clearly, I was wrong. This is my first pie crust and it was AMAZING!

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5 users found this review helpful

Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Jul. 11, 2010

This is really flaky and delicious. I happened upon this recipe by accident and decided to give it a try. You definitely won't need all the liquid. I will definitely use this recipe again!

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5 users found this review helpful