Reviewed: Sep. 20, 2010

Very good! Tastes like it should and has the texture as it should! Made exactly as is. The only downfall is that I had to take out the mixer which is a chore..then clean it just to make this one crust...would prefer to do by hand...less to clean and less hassle.

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2 users found this review helpful

Reviewer:

X-Tina =)

Cooking Level: Intermediate

Reviewed: Aug. 11, 2010

Great pie crust! Use it for all my veggie pot pies.

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1 user found this review helpful

Reviewer:

odiebear's_mom

Reviewed: Jun. 10, 2010

I made this tonight and used it for a pot pie. it was perfect. Flakey and delicious. I ran out of all purpose flour and used part whole wheat. It still turned out great! Super recipe, thanks for sharing!

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Reviewer:

Mommy08

Cooking Level: Intermediate

Home Town: Kissimmee, Florida, USA

Reviewed: Mar. 22, 2010

next time i won't add as much salt though. as i have salt inside. i am using it for Chicken pot pie and it is great.

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Reviewer:

ssh

Reviewed: Mar. 15, 2010

I have just recently begun to cook all of our meals from scratch, in an effort to eliminate processed foods from our diet completely. This crust was so easy to make, and tasted great. Thank you for sharing!

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Reviewer:

Ravns13

Reviewed: Jan. 3, 2010

Excellent!! I thought about saving time and using a chilled roll of crust. But must contain LARD---YUCK. This crust was yummy!

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1 user found this review helpful

Reviewer:

scmom3

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Hendersonville, North Carolina, USA

Reviewed: Dec. 13, 2009

A wonderful pie crust! I have used this with both butter and shortening and it turned out great both times. A truly wonderful addition to any pot pie! I'll never buy a crust again.

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Reviewer:

saramari

Reviewed: Dec. 5, 2009

Really bland, and very dry texture. Also very hard to work with.

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Reviewer:

Stephie

Cooking Level: Beginning

Home Town: Golden, Colorado, USA

Living In: Brighton, Colorado, USA

Reviewed: Nov. 10, 2009

Perfect pie crust! Easy to make and very delicious. I would make 1.5x the recipe for the veggie pot pie. That way the crust can be a little thicker.

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Reviewer:

Blue Feather

Living In: Fort Collins, Colorado, USA

Reviewed: Oct. 19, 2009

I made chicken pot pie with friends last night using this recipe for the crust (used butter instead of shortening, though) and it turned out great! I will definitely use this recipe again in the future.

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2 users found this review helpful