Reviewed: Oct. 16, 2001

My mother was an excellent pie baker. This is the crust recipe she always used and it's wonderful! I had lost it through the years, so I really appreciate having it again. Thanks!

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9 users found this review helpful

Reviewer:

Micki

Reviewed: Apr. 16, 2004

I'm a professional pie maker and have used this recipe for years. Produces a flakey brown crust. When you add the water and mix slightly transfer all ingredients to plastic bag and finish mixing in bag and store in refrigerator. This eliminates handling too much.

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22 users found this review helpful

Reviewer:

CJCATRS

Reviewed: May 10, 2005

This is the same recipe passed down from my g-g-grandmother who used it in her restaurant. She used it to bake pies for the original Bob Evans before he become famous. They were family friends & neighbors.

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3 users found this review helpful

Reviewer:

CMSMOTHER

Reviewed: Oct. 11, 2005

Wow! I come from a long line of women who are known far and wide for their exceptionally bad pastry, and I definately fit into the family tree. I have tried dozens of pastry recipes and at best they resemble soggy cardboard or old shoe leather. I have made this recipe twice now, and both times it's been nice and flakey, just like my MIL makes!!

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7 users found this review helpful

Reviewer:

BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

Reviewed: Apr. 30, 2006

The first time I made this, it didn't turn out so well, but I tried it again with the leftover liquid, and it was extremely good and flaky! I had to use closer to six tablespoons of liquid though, not four, to hold the dough together properly. Mixing in the bag helped a lot. Thanks for that suggestion!

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3 users found this review helpful

Reviewer:

MOLLY86

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

Reviewed: Dec. 24, 2006

this isn't exactly great for flakey pastry puff kind of dough, but it's really good for the bottom of savory pies. i use it often.

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4 users found this review helpful

Reviewer:

SuperRebbetzin

Cooking Level: Expert

Home Town: Fair Lawn, New Jersey, USA

Living In: Omaha, Nebraska, USA

Reviewed: Sep. 2, 2007

This was okay. It's pretty flaky, but lacking in flavour. I would make it again, using part butter. I did like the way the bottom crust held up to my juicy blueberry pie, not at all soggy. As well, it rolled out really nicely (I rolled it out between plastic wrap, no addtional flour needed).

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5 users found this review helpful

Reviewer:

RueBarbe

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

Reviewed: Dec. 2, 2007

This is a great recipe!

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2 users found this review helpful

Reviewer:

Fran

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Dec. 3, 2008

I use this recipe for all my pies now. It is easy, flaky, and holds up well for liquidey pies. Don't add too much egg/vinegar mixture! That will leave the batter tasting very eggy and not flaky. Add just enough that it holds together.

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0 users found this review helpful

Reviewer:

mt20

Reviewed: Jan. 29, 2012

This was a great pastry crust. Did use lard instead of shortening - did they have shortening 101 years ago? WARNING - you will not be using the entire 1 1/2 water! I used my food processor to pulse the fat and flour into crumbs - it really helps to have your fat cold when making any pastry. After assembling the pie I used some of the left over egg / vinegar / water to brush the top crust. It worked out really nicely for chicken pot pie.

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6 users found this review helpful