Oh my, this is my go-to recipe for pie crust from now on! I've always been known for my pies, but this really steps it up a notch. Melt-in-your-mouth buttery, flaky... it's definitely the best I've ever tried. And using the food processor makes it a snap... how come I didn't ever think of that?! I followed the recipe exactly, but here are a my tips (many of which came from previous reviewers): *You can make your own cake flour by using 3/4 cup all-purpose flour, taking out 1 1/2 tbsp and replacing it with 1 1/2 tbsp cornstarch, and then sifting 5-6 times. Works perfectly :) *I use organic unsalted butter. I just think it makes a flakier, better tasting crust. *I hardly ever need to use more than 4-5 tbsp of the water/vinegar/egg yolk mixture. You don't want your dough too wet. Handle the dough as little as possible. *Rolling out the dough between layers of plastic wrap or waxed paper is the way to go. Be careful to roll it out evenly, and not too thickly, however. You want a light crust that's not too heavy. This recipe makes quite a bit of dough, enough for a very large deep-dish pie. If you're using a smaller pie tin, decrease the amount of dough you try to roll. When making a two-crust pie, I make 1 1/2 recipes and it's plenty. *Definitely refrigerate the pie crust for 30-40 minutes after you've rolled it and molded it into the pie plate. As others have noted, this reduces shrinkage. Perfection!!! Enjoy

Today I used the store brand 'ready to unroll and bake' type pie crust and realized I should have taken the time to make this crust again, like I did this past thanksgiving...but I was lazy. What a sad little crust...next time I'll come back to this recipe or just not make a pie at all! Baker's Secret Pie Crust comes out so wonderful and you'll savor every bite and NOT be let down.

wow! It was great.but dough was wet so I had to add more flour and before placing it in oven I covered it with beaten egg white and sesames.result was excellent and so flaky.

that was a lot of prep for burnt pie crust, either 425 or 50 mins is too long or too hot. After a second look and letting it cool down it seems as though just the edge burned which I know is highly preventable still maybe 45 min or 400 would be better.

We were skeptical this would turn out all right, but t turned out AMAZING!! Not the prettiest looking crust, but great taste. It was paired perfectly with Beef Pot Pie - Yum!!

Perfect crust, even at high altitude! (7100 feet) This was the first pie I have ever made, and it was surprisingly easy. I didn't have to make any adjustments, and it was absolutely delicious. I used the hint about rolling the crust between pieces of Saran wrap and it worked like a charm. I made Grandma Ople's apple pie for the filling and a crumb crust for the topping..delicious!

I wanted a crumbly crust like Marie Callenders banana cream pie. This recipe did not disappoint. Excellent texture and flavor. Hard to work with, so chill the dough overnight for easier handling.

If I could give this more than 5 stars I would. I was a bit confused by the part of the recipe when you mix egg with vinegar and then measure some of that back in to the recipe tablespoons at a time. I almost made a major error there. I was worried after the dough was mixed because it was really wet. But I wrapped it in plastic wrap and refrigerated it. I didn't end up rolling it out for several hours later. I heavily floured my surface, floured my hands, floured the rolling pin and it all worked out. I used the crust in a chicken pot pie. OH MY GOODNESS! It was absolutely the best crust I have ever made. Light, flaky, crispy, held together, tasted awesome! The tiny hint of vinegar really worked. I can't wait to try the crust recipe on a fruit pie or pecan.

This is by far the best pastry I have made. The dough was easy to roll out and was nice and flaky! This is now my pastry recipe of choice! Thanks for sharing.

So many ingredients! The tip on vinegar and egg yolk makes it worthwhile, though. Since I didn't have cake flour, I found out how to convert regular flour into cake flour, too. Then I used the leftover vinegar/egg yolk/water when making Mom's Pie Crust on this website. Both Baker's Secret and Mom's turned out great - both were "my best" crusts yet. There's one in the freezer waiting to impress me all over again. And I can't wait to make more. My friend who was a pastry chef for years told me to not let anyone tell me I'm not a pie maker. Then she had another piece of pumpkin pie. Thank you to Carolealana and Debra Shapiro for both of these recipes.