Reviewed: Apr. 7, 2012

I made the mistake of deviating away from these proportions today and the resulting pie crust turned out horrible. I then realized that I should rate THIS pie crust - my go to proportions that taught me how to make a proper, flaky crust. I don't think there is a better pie crust recipe out there!

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Reviewer:

Les!

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 7, 2012

Very basic pie crust that anyone can make, even if for the first time. However, I have a real problem with pie crust recipes when they use ONLY shortening. You HAVE to use a little bit of butter for a good tasting pie. Now I'm not saying don't use shortening at all, shortening is good at making the crust flaky, but if you just use shortening, it's going to have a funny chemical taste to it. Some reviews here mentioned this crust was too salty, but that's actually the shortening they're tasting. If you're butter conscious, then at least use butter flavored shortening. Real unsalted butter is a LOT better, of course. One other tip might be to add vinegar or lemon juice to the water that you use. Do this especially if you don't use shortening at all so that you can still get that flaky texture.

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Reviewer:

krackah

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Giessen, Hessen, Germany

Reviewed: Feb. 14, 2012

Perfect pie crust.Good texture and turns golden brown.I will continue to use this crust when baking pies.

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Reviewer:

veronicam

Reviewed: Jan. 1, 2012

This is a favorite pie recipe. The secret to a tender crust is not handling the crust. You can see in the background the pie crust was rolled using a pastry cloth (& rolling pin cover.) I also use a slightly rounded amount of shortening by adding 2 Tablespoons butter at room temp. After cutting dough together, I add liquid, scoop together with a rubber scrapper. Don't handle, warmth of your hand melts shortening making crust tough. Dump on lightly flowered pastry cloth, pull dough into ball by using opposite corners of cloth and cross your hands over & pulling across dough till ball is formed. It may take a few pulls to accomplish. Cut in 1/2 with large knife & push 1/2 aside with knife for the top, again not touching dough. Roll out & place in pan. Crimp & poke with holes. If I'm making a pumpkin pie I pre bake with top edges covered with foil for about 5 min. & than pour filling in pricked crust. No, it won't leak & the bottom doesn't get soggy. I remove foil the last 15 min. baking time so the edges won't over brown.

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Reviewer:

nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

Reviewed: Dec. 6, 2011

My mom's crust recipe, and Gram's before her. Of course, Gram used lard, and you can too, if you want the ultimate in pie crust. :) I cheat and use my electric mixer rather then a pastry blender- it's faster and easier- just blend on a low speed till the mixture resembles...corn meal? Sort of like that. It only takes a minute or so. This recipe really should make enough for 2 crusts, but if you're using deep dishes, you may want to add a third to it- 3 cups flour, 1 cup shortening, etc. And definitely add your water a tablespoon at a time- different types of flour, differing humidities, and so on will all affect the amount of water needed. The less you handle it after adding water, the flakier and more tender it will be. My sister now uses half butter, half Crisco, and swears by it- I'll try that today. Happy baking!

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Reviewer:

ellie

Cooking Level: Expert

Home Town: Pleasant Valley, New York, USA

Reviewed: Nov. 30, 2011

This was a great pie crust recipe. Though the amount was just barely enough for a thin crust. Maybe try increasing the recipe a little.

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Reviewer:

crunk50

Reviewed: Nov. 20, 2011

First time I have ever made a pie crust from scratch. The crust was almost like a bread-y cracker, if that makes sense! lol Followed the recipe to a T and it is ESSENTIAL to mix the water one tablespoon at a time and wait until its fully incorporated before adding the next. I put it on my pie plate and let it sit in the fridge while I worked on my filling. Will use this recipe again!

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Reviewer:

Andie

Reviewed: Nov. 16, 2011

A bit bland and I could taste the shortening. Kids didn't like it. Next time I may add a tablespoon of sugar and maybe use butter flavor shortening.

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Reviewer:

PALLOTTA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Arvada, Colorado, USA

Reviewed: Nov. 14, 2011

I had the hardest time rolling out this crust. I used 7 tbsp of water, as it was very stiff with 6. It kept tearing, and the edges frayed, and I ended up piecing it together best I could. Not the most user-friendly pie crust I've ever tried. However, I used butter flavor Crisco and the flavor was excellent and very flaky.

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Reviewer:

jamarm

Reviewed: Nov. 6, 2011

I used the multiplier to make crusts for 6 pies, beware the amt of water you use when doubling this recipe better to work by tablespoons when adding. Also bagged up the dough and refrigerated over night then rolls out each crust while keeping the others in the fridge - easy as pie! Stuck to the rolling pin only a couple of times out of 6crusts - I'm saving this recipe!

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