Reviewed: Dec. 19, 2007

This is the best pie crust ever!

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Reviewed: Feb. 1, 2008

This is a flavorful crust, perfectly suited to fruit pies. My only criticism is that it makes ALMOST enough for two, 2-crust pies...but not QUITE enough. This recipe as written, in my view, would make 3-single crust pie crusts. It was a stretch to make two double-crust pies, and I think this would have been particularly difficult for a novice baker. It would be better had the recipe indicated the yield.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 23, 2007

Couldn't be better. Easy to make, to work with and to eat!

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Bonnie Z

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Centennial, Colorado, USA

Reviewed: Dec. 24, 2007

Excellent!! This will be my one and only pie crust recipe!

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kristengenell

Cooking Level: Expert

Home Town: Columbia, Missouri, USA

Reviewed: Dec. 25, 2007

Made exactly as directed - this crust was perfectly flaky, rich and yet not excessively oily. Quite possibly one of the best pie crusts I've tasted. I was amazed that the bottom of my crust was still flaky despite the apple pie filling that I thought would have made it soggy. Ruth is a genius - I don't doubt that this 100 year tradition that will last forever!

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Kevy Kev

Reviewed: Jan. 15, 2008

I have never made a pie crust before and this was super easy and very delish!

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TC1893

Cooking Level: Intermediate

Home Town: Pontiac, Michigan, USA

Living In: Allen, Texas, USA

Reviewed: Jan. 17, 2008

THIS WAS AMAZINGLY DELICOUS IF AS DISAPOINTED TO FIND THAT IT MAKES A DOUBLE CRUST WHEN I MADE IT SO I ENDED UP THROWING HALF OF IT AWAY BECAUSE I DIDN'T NEED IT. OTHER THEN THAT IT WAS REALLY DELICOUS.

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cookingkiddie1

Cooking Level: Intermediate

Living In: Hayward, Wisconsin, USA

Reviewed: Feb. 1, 2008

I've made this crust several times with our apple pie slices. We love it. It is a perfect sized recipe since I use a jelly roll pan and we like thick crusts. Any extras that get trimmed off make great cinnamon pie crispies, too. This crust has flavor. A nice compliment to a sweet pie, would be good with a savory pie, too. IT took me a while to get used to the egg flavor in the crust with the pie crispies, but we soon fell in love with it there as well. We just love the texture, it is flaky and melt in your mouth (as long as you don't work too long with it). Try it... it is a great recipe!

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~Melissa

Cooking Level: Expert

Home Town: Red Wing, Minnesota, USA

Reviewed: Feb. 27, 2008

I used butter-flavored crisco. Made a blackberry pie and a cherry pie! Tastes great! Thanks for the recipe!!

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crazycatlady - "CCL"

Cooking Level: Intermediate

Reviewed: Mar. 3, 2008

This was the first crust I ever made and it was awesome! I was getting king of worried because I thought I was handling it too much but, it still tasted great. The crust was flaky and soft all at the same time! I loved it-So, did my husband.

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