This was really good and easy to work with, tastey and flakey. Had to add a bit more water, but there really is never any set amount of water you should add. Add water gradually until it's workable.

I have been making my own pie crusts for a while now, and was always searching for that perfect crust. I can now say that I have found it!! My only comment is that I had to use a bit more water then suggested.

Loved it! I used this for my boyfriend's pot pie and he love the crust much more than he loved the pot pie. I'm now looking for a great pot pie recipe to go with this wonderful crust!

I love this pie crust recipe. Best one I've ever made. I did add 1 tsp of vanilla to the ice cold water and I added 2tbsp of sugar to the flour mixture. Buttery, flaky and delicious. You won't be disappointed.

Delicious! I used this crust for a nectarine and raspberry pie. It was my first attempt at pie making, and turned out great! Will make again soon!

I'm a baker, but this was my first try at a pie crust and it turned out excellent! My main concern was flakiness, and it was very flaky. I doubled the recipe & added a bit of sugar & vanilla extract. Only refrigerated the dough for 40 minutes. For filling I used the Three Berry Pie from this website. My husband & I agreed that the crust could use some more sugar to go with the sweet berry pie. I may experiment some, but I know that pie crust baking is a fine science. For novice pie crust bakers I found the following hints helpful: 1. Roll the dough from the middle once, then slightly move the dough clockwise and repeat, gradually rolling the dough into a large circle. 2. After the circle is formed, lightly dust flour onto the dough circle. Fold the dough circle into a semi circle, then fold once more (into a flat cone-like shape). Gently lift the dough into the pan with the "pointiest" angle in the center and unfold. These tips really helped me make my first pie-making experience a happy one.

It's always a bit gooey before chilling, but, oh, goodness. It's so easy and delicious-!

Today was my first attempt at making a home made pie crust. I don't typically buy shortening so I was looking for an alternative method when I found this recipe. I followed recipe exactly and it turned out perfectly. Crust is buttery and flaky; just perfect for home made apple pie. I can also envision this being a great crust for a savory dish as well. This one is a keeper! Thanks so much for sharing.

I use this crust for everything I bake that doesn't call for a top crust. It always taste great.

Perfect!

I loved this crust.I made it with the Tomato-basil quiche recipe listed on this site as well and loved it. My only problem was that I needed to bake it longer than the 8(initial) minutes listed on the corresponding recipe.I will definitely be making this one again!

Great recipe! I used this crust for the "Creamy Pumpkin Pie" found on this site (since there is no pre-made crusts here in Germany) and it was absolutely flaky! The secret is to not over work the dough, as mentioned by other reviewers. Will definitely use this again in the future.

this is the easiest pie crust to make ever! It's so simple. I doubled the recipe to make Apple Pie by Grandma Ople.

love love love this crust! i use it for almost every pie i need a 9-inch double crusted pie or lattice top pie and it always comes out amazing!

It was my first time making pie crust and it was a success! Although I had to sub the actual butter for vegan butter since my boss is severely lactose intolerant, it still came out really well. I can't wait to try this recipe with REAL BUTTER. =)

SUPER SIMPLE AND TURNED OUT GREAT!