Too face butter tasting and too greasy. No thank you.

This recipe is a no brainer....if I can make it anyone can....It was the first time I made a pie crust [I'm just a beginner when it comes to baking]..I was amazed when it turned out so well..My wife thought it was excellent....thanks so much girls ...keep these great ideas coming. I love them....Lowmax

Very good! Was asked for the recipe by the family we did it for!

Amazing pie crust; really the best I've ever had. The second time I made it, I omitted the vinegar and it came out just as wonderful. I rolled it out quickly and easily on my cutting board without flouring it first, and it didn't even stick! I made two strawberry orange rhubarb pies, one with a full top crust and one interlaced. They both looked and tasted amazing (see pictures). Will definitely make again and again.

Finally, a good crust recipe that is also easy!

Absolutely invaluable recipe. Quick, easy and amazingly delicious. All these yrs w/ quiches, pies and alike insufferable precooking step bye-bye :) 1/8/11 changed the shortening: 1/2 cup used butter and the rest canola oil. The crust turned out moist and light, but I had to piece it together when putting into the casserole dish for a pot pie...raw, it looked like the skin of the Thing from the Fantastic Four'. Once cooked, appearance improved and tasted yummy.

Was awesome! I had an excellent left-over stew, so I made my very first pot pie. This crust was perfect!

This pie crust was and is awesome!! I used it for chicken pot pie and it was so flaky and was just beautiful. Thank you so much for sharing

Saying I have always hated making pie crusts is an understatement; I've tried every non-roll pie crust on this site because of my trepidation in rolling out pie crust dough (and the numerous disappointments over the years). I will say I have made some good non-roll pie crusts, but my goal has been to find a rolled pie crust recipe I can learn to use and have a really flaky crust as a result. Well, I must say, this crust turned out incredibly flaky and great tasting! In fact, I could hardly believe I made it. I did follow some suggestions of others and halve the recipe, but use a whole egg and 1 T of sugar. It did crack in one spot and the upper crust was fragile - each time I cut a piece it fell off - I believe I caused that from pressing the top up higher to make sure the sides wouldn't shrink down into the pan. The dough was a sticky mess; I actually had to roll it 3 different times because it was sticking to everything. I finally rolled it out between wax paper sheets as another reviewer suggested, and still had to peel it off the wax paper in some spots. So, all that being said - the result was simply wonderful and I've decided I need to force myself to work with this recipe to fix the problems (that I might have caused) because the result was so forgiving and good. Any dough that can take being rolled out 3 times, having extra flour thrown on it 3 times, etc, etc and still result in a great pie crust is worth trying again and working out the kinks!

Made way more crust than needed and when baked the crust shrank completely off the sides - made it very thick on bottom and only about 1/2 inch up sides. Had to remake crust because if I had put filling in, it would have looked like there was no crust at all. Very disappointing.