Reviewed: Jun. 1, 2008

Ok when I finally cooked it it tasted pretty good (but not fantastic), but I absolutely could not roll it out. Even after refrigerating it for an hour. My pot pie ended up having to be made with out a bottom crust and the top crust was patch worked with the largest pieces I could get set (about 2 in by 4 in). It tasted fine but I'll stick with the ice water recipes from now on.

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ALLYDAVIS

	Cooking Level: Intermediate Home Town: San Jose, California, USA Living In: Phoenix, Arizona, USA
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Reviewed: Jan. 21, 2008

This was my first attempt at making my own crust. I had a little bit of troulbe with rolling it out, only because I think it should have chilled longer. But the taste was excellent! Added about 1 1/2 tsp of sugar, and used regular shortening. Only used one crust in a 9 in. pan, so I cut the remainder with a cookie cutter, sprinkled with cinnamon sugar mix, and baked for about 13 minutes. If the crust is your favorite part of the pie, this is awesome! Nice and flaky crust recipe.

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KRYSTIELYNNE

	Home Town: Dixon, Illinois, USA
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Reviewed: Oct. 16, 2007

Very easy. I used the food processor too. I halved the recipe for one crust. It turned out very easy to roll out and stretch, and it was light and crispy.

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ZAPATISTA234

	Cooking Level: Intermediate Home Town: Lancaster, Pennsylvania, USA Living In: Vancouver, British Columbia, Canada
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Reviewed: May 8, 2006

This crust has a crisp, biscuit taste. I substituted 1/4 cup reduced fat butter and only 1/2 cup shortening then doubled the milk. It was easy to work with and stayed together nicely! Will definitely make again.

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April


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Reviewed: Aug. 24, 2005

I used this recipe when my husband called and wanted dinner for 5 in an hour, I folded it over some canned cherry pie filling and glazed it with 'vanilla glaze' located on this site also... 5 hungry soldiers said that these 'tarts' melted in their mouths!!! thanx for this awesome recipe!!!

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couldntboilwater


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Reviewed: Dec. 1, 2004

I had a real hard time working with the dough. I will try it again and try adding more milk this time.

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JASMINESUMMER


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Reviewed: Nov. 27, 2004

I had never made a pie crust before trying this recipe. It was so simple and it turned out great! My family was very impressed!

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SUNNYD203

	Cooking Level: Intermediate Living In: Bridgeport, Connecticut, USA
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Reviewed: Sep. 27, 2004

I would rate 3 1/2 stars if the options was there. This crust was easy to make but it was very difficult to work with even after I chilled it. As for the flavor..it is good but I have had better. It lacks a bit of flavor. I used all fresh ingredients but maybe if I had used butter it would have more flavor. It is flaky although not enough to my liking.

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YELLOWFIREBIRD


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Reviewed: Sep. 7, 2004

I've been using this crust since I was a teenager (too many years ago to count at this point.) It's the most forgiving dough I've ever used and bakes up nice and flaky. So many crusts seem to mix well but not roll easily. This one rolls out perfectly. I use boiling water and roll it between sheets of waxed paper. I just tried making a quadruple batch of this crust using my KitchenAid mixer - figured it would either be great or a disaster. It was great. Very flaky and still easy to manange.

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TRISHIAK

	Cooking Level: Intermediate Living In: O Fallon, Missouri, USA
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Reviewed: Aug. 26, 2004

This turned out flakey and light. It was the most successful pie I've made (my pie crust is usually pretty bad) I did find that it was pretty hard to work with, but my kitchen was very hot. Chilling for an hour before handling and rolling between wax paper helped.

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LADY2416


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Reviewed: Aug. 18, 2004

tried using this for meatball pies and it did not taste very good. a little too floury for our tastes.

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CHEFANDERSEN

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Aug. 14, 2004

Ann: Thank you so much for sharing this wonderful recipe! I've been using my old recipe for pie crust for over 30 years now, but threw it away after trying this one! It's the best...flaky, yet a little crispy. My family loved it!

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LCAROLINE

	Cooking Level: Expert Home Town: Erie, Pennsylvania, USA Living In: Sparta, North Carolina, USA
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Reviewed: May 3, 2004

This recipe was great. I just dumped all the ingredients into the food processor and presto, it was done. Instead of shortening I used butter. The pie crust tasted better than the pie!

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RUTHLILYCAT

	Cooking Level: Expert Living In: Santa Rosa, California, USA
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Reviewed: Apr. 18, 2004

Very easy and flaky. I had to add a bit more milk to make it easier to work with but taste and texture and great.

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MADFORGOLD


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Reviewed: Feb. 23, 2004

This crust has an excellent flavor, but I found it a little difficult to work with. I haven't had much experience with making pies though, so that could have been the problem. I will definitely try this one again...my family loved it.

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ALOUISE


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Reviewed: Feb. 12, 2004

This is the only piecrust recipe I have ever tried that turns out perfect and flaky each and every time. During the holidays, I baked over 20 pies and everyone is now asking for this recipe! I really like the fact that it is so easy. I, too, roll in out between wax paper (no mess and so easy).

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AUNTCONNIEFOOD


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Reviewed: Nov. 12, 2003

This is the first time I've ever made a pie crust from scratch. This recipe is one of the less complicated ones. It came out flaky and perfect! I don't think I'll ever try another recipe.

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BETTYH88


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Reviewed: Oct. 16, 2003

I bake lots of pies. This is the easiest and best crust recipe I have tried in years. It turns out every time.

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