Reviewed: Mar. 2, 2008

This was so simple. I didn't have butter but used margarine instead. I didn't have any problems with rolling at all as others have, and it wasn't fragile or greasy, also how others have suggested. I doubled it to make a top and bottom crust for the Sunday's apple pie recipe on this site.

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1 user found this review helpful

Reviewer:

madmikemom

Cooking Level: Expert

Home Town: Holbrook, New York, USA

Living In: Fort Smith, Arkansas, USA

Reviewed: Nov. 9, 2007

This is the best tasting, the easiest to make and the easiest to roll. I have tried many many other pie crust recipes and none of them even come close to being so simple and so easy.

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12 users found this review helpful

Reviewer:

Sheryl

Reviewed: Oct. 13, 2007

Easiest to remember, easiest to roll out, and best tasting!

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1 user found this review helpful

Reviewer:

ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

Reviewed: Oct. 5, 2007

OH MY GOODNESS!!! I have been trying for years (more than I like to remember) to make a pie crust. Everyone in my family of two sisters can make one but not me. Thank you, thank you, Deirdre! It was easy to make, easy to roll, to place in the pie plate. It was the most beautiful pie crust of all my family has made. I am so excited now I can make a pie!!!!!!!! Great recipe thank you again

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18 users found this review helpful

Reviewer:

LITTLEMAMADEE

Cooking Level: Intermediate

Home Town: Webster, New York, USA

Living In: Marion, New York, USA

Reviewed: Aug. 24, 2007

excellent recipe. works every time

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Reviewer:

Kim M

Reviewed: Jul. 23, 2007

Very good pie crust recipe, and it definitely deserves 5 stars for simplicity. It is a fantastic basic, all-purpose crust that is easy to modify to whatever recipe you need, and simple to double, triple, or augment to fit your particular dish. I have used it for savory pies, dessert pies, and cobblers with little problem. My only change is to use milk instead of water, and one can substitute butter or butter-flavored shortening with no problem. Remember though, if you substitute butter cut the water quantity by about 20% (so from 1/2 cup to 6 tbsp.) because butter contains water and shortening does not. Happy baking!

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111 users found this review helpful

Reviewer:

Taryl

Cooking Level: Expert

Home Town: Escondido, California, USA

Living In: Eagle River, Alaska, USA

Reviewed: Jul. 29, 2006

This crust is pretty to look at but comes out greasy, as it calls for twice the shortening of most recipes I've used. The dough was also hard to work with and falls apart easily. You're better off with the Basic Flaky Pie Crust recipe.

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13 users found this review helpful

Reviewer:

WONROSESHY

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

Reviewed: Apr. 9, 2006

Very good considering how simple it was and the few ingredients it has. It's ready to roll after about 20 minutes in the refrigerator. It doesn't get any easier than this.

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Reviewer:

LatinaCook

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: Jan. 31, 2006

This was a hit at Christmas! I used butter and that made it a bit fragile, but so delicious!

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Reviewer:

NOTHINGBORING

Reviewed: Nov. 25, 2005

Let me just say that I'm about as novice a baker as you can get. I have never made pie crust before I found this recipe and had I known how great this would turn out, I would have made it long ago! It was incredibly easy and turned out simply amazing!! Thank you Deirdre! This is the only pie crust recipe I will ever use!!

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2 users found this review helpful