Reviewed: Nov. 22, 2012

The best crust ever. I made small change,substitute 1/2 cup shortning to 1/2 cup cold butter. It was flaky and cripsy.

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Reviewer:

Nas

Cooking Level: Expert

Reviewed: Nov. 22, 2012

I've used this recipe several times now. I really like it. It's easy to work with and it tastes really good.

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Reviewer:

JAYNEO

Cooking Level: Expert

Living In: Sidney, Ohio, USA

Reviewed: Nov. 19, 2012

BEST PIE CRUST RECIPE EVER!! It baked fantastically! I used butter instead of the shortening (because I always sub with butter for shortening. I just love the flavor it gives). I also had to add a little more water to get it to come together. It was just a fantastic recipe and I will be using it from now on! Thanks so much for sharing!

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Reviewer:

Katie

Cooking Level: Intermediate

Reviewed: Nov. 18, 2012

I have faithfully used this recipe for easily the last five years. I absolutely love it. It's delicious. Super easy to make and works with almost any kind of pie. You simply can't screw this recipe up.

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Reviewer:

Mke mom

Reviewed: Nov. 13, 2012

Fantastic pie crust! Flavor is better than any pie crust you'll get at the grocery store. Watch the edges while baking because they can burn.

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Reviewer:

MaineScott

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Auburn, Maine, USA

Reviewed: Nov. 12, 2012

This is my first time making a pastry crust from scratch and it turned out great! It was a little dense, but with more practice, I'll get it down. I used butter instead of shortening, but I didn't change anything else. It baked very nicely on my fruit tart. This recipe is not at all difficult, and would work great on any kind of tart or fruit pie. If you take the sugar out, it would probably be good for a pot pie, too. I'm making this my go-to crust from now on.

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Reviewer:

Kat Bale

Reviewed: Nov. 5, 2012

Fabulous!! Love it.. much better than the traditional dough- this is worth eating..

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Reviewer:

chamberfamfl

Reviewed: Nov. 4, 2012

This was an amazing recipe!! I used it to make a pastry-like dessert empanada and it turned out to be the perfect match for what I was going for! I had to add a little extra flour after mixing in the wet ingredients but, regardless, it turned out fabulous. This recipe is a keeper. Happy cooking!!

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