Reviewed: Sep. 11, 2012

This is the best sweet pastry recipe ever. I used butter instead of shortening and the texture and flakiness was just out of this world. It also helped using the food processor.

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Reviewer:

maxine

Reviewed: Sep. 1, 2012

This was an easy recipe for me to follow and I got great results. Its a keeper. Thank you

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cariboodaze

Home Town: Victoria, British Columbia, Canada

Reviewed: Aug. 25, 2012

This is the first pie I made from scratch but it turned out great! I used the apple pie by Grandma Ople recipe with it and it was a great combination. Highly recommended! Thanks for the recipe!

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DesynINC

Living In: Arlington, Texas, USA

Reviewed: Aug. 15, 2012

Phenomenal Pie Crust! This will be a go to recipe for pie crust for me from now on. Cooks up nicely, is flaky, and has a great taste.

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Reviewer:

MissKitty

Cooking Level: Intermediate

Reviewed: Aug. 9, 2012

Maybe I did something wrong because most of the reviews on this pie crust are 5-stars which convinced me to try it, but I dont like it. Would give it one more try to see if maybe I messed up or I just dont like it. I know I 'oopsed' on the vinegar but not by much, additionally I grabbed the wrong flour so maybe....so we will see (to be con't)

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Brohdaw

Reviewed: Jul. 23, 2012

Amazing pie crust.....my new go to!!! Used it tonight for blackberry and apple pies and they were the best crusts I have ever made!

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Reviewer:

Tisa A.

Cooking Level: Expert

Home Town: Thompson, Ohio, USA

Reviewed: Jul. 20, 2012

This crust is sooooo delicious. I have been making it for just over a year now and it turns out perfect every time. I use to have a problem making crust, to the point that I gave up for many years and just bought store pie crust and un-rolled it. Since I found this recipe it's been the only one I've used. It works up in short time using my Kitchenaid processor. I have made it 'as written' and also subbed the shortening for lard...yes, lard, just like our grand & great grandmothers use to use. I personally prefer the lard to shortening and I'll just leave it at that. Just finished making some and after a short rest in the fridge I'll be making a Blueberry Crumb Pie from this site. This is my 'forever' crust from now on. Thank you for posting!

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