Something went horribly wrong, either in the recipe or my preparing of it, but I'll never use it again. Seemed like WAY too much shortening because it was unusable.
Truly awesome! Don't change a thing! The author of this recipe has done their homework! As the old saying goes, "If it ain't broke, don't fix it"!!!
I've made this recipe twice and I fill it and pop it in the oven, but it never cooks!! I think it's too thick, but when I roll it real thin it just falls apart.
you think it's going to be too greasy, but after refrigerating it, and using flour to roll it out, it turns out prefect. Don't give up
I am an accomplished pie maker with excellent crust making skills. Here is my suggestions, #1 use 1 1/3rd c Butter Crisco, #2 use WAY less water, #3 let it rest in the refridgerator for at least 1 hour before rolling out, #4 use powdered sugar instead of flour for rolling out the crust (Be Generous with the P. Sugar)
I did not care for this recipe. If you want to give it a try (and I wish I hadn't), here are some suggestions: First, decrease the salt by half or more. It is virtually inedible as is! Second, do not use the liquid called for...only a few tablespoons are needed to make a (greasy) ball of dough that holds together. Third, if you refrigerate (and you should) then shape it into a disc, not a ball, or it will crack so badly when you roll it out, that it will take alot of time to patch. (It is easy to patch). This dough is not easy to work; it tears and crumbles easily. Sadly, it is actually worse to bake with than to roll. For pre-baked crusts, it is not sturdy enough to keep it's shape as it bakes and will slump back into the pie plate, like a pair of old socks that have lost their elastic. Even browned, the crust retains this odd, soft texture and though flaky, it has an unpleasant "raw" feeling in your mouth. If used as a crust for a baking pie, the rim will have the same soft, slouchy character and the bottom and sides will not set well enough to hold together when you serve the pie. Also, forget crimping or twisting or any other decorative touches to your edges, as they will disappear as the heat breaks the dough down into a near liquid mass as it cooks. I bake several pies a week and like to try new pastry recipes from time to time and I was looking forward to making "the best pie crust ever". The search continues.
It was to so difficult to manipulate it.. I dont think it deserves all this time and effort.
This crust is best for savoury pies -- like a chicken pot pie or a pumpkin pie (use a sweeter one for apple pies). I substituted the shortening with butter and it turned out okay -- if a little soggy during cooking. It's a nice, flaky crust.
The instructions on this were excellent - the crust was easy to make and was flaky. BUT, it had no flavor. Since I used it with a pie, it needed sugar. My husband went so far as to say it was bitter, but it was just blaaa...
Pretty dang good. Added some sugar to it though just to give it some sweetness. I will use over and over again Thanks
The dough was hard to work with and when i baked it the crust would not get crispy and to the touch was still dough baked it for over a hour the pir burnt and the dough was still not cooked :S
I made the crust by the recipe, except that I used 50/50 butter blend which was the closest thing to "butter" that we had. It turned out perfect; a tiny bit tough to handle (chilled for 1 hour) but the flavor and flakiness were just right for us. This really made my pie.
This is the best pie crust I have ever made. I use half C. butter half C. shortening. It is delicious!! Very easy to make. I roll it out slowly, between 2 pieces of wax paper with a little flour sprinkled on paper and top of dough, it does not stick this way, and it is very easy to place in pie dish and on top of pie! Thank you.
My grandma has repeatedly tried to teach her pie crust recipe but it does not involve measurements. This recipe tastes just like it and takes some of the anxiety out of making it. I always make 1.5-2 times the recipe for pies with lattice (my favorite) or covered crusts and roll it out a little thicker to avoid the heartache of ripping the crust during assembly. When your pie has about 5-10 minutes to go, brush the top crust with milk or an egg wash and sprinkle white sugar on top for a nice touch.
This recipe is great! The crust is so soft and flaky and losen and it's very easy to work with. I just found out that 1 tsp of salt was a little too much. I've reduced it to 1/2 tsp and it turned out to be perfect. After all, this is the best and simplest recipe for pie crust. Try it, and you will never use another recipe for pie crust again!
Truly the best ever. Do follow the "conventional wisdom" of pie crust making (cold ingredients, etc.) This is my go-to pie crust, thanks so much for the recipe!
I just don't know how to feel about this crust. Been trying for weeks to find the right pie crust for Grandma Ople's apple pie, which is outrageously good. I've mastered the pie filling, making my own apple sauce to stir into the caramel. I've mastered the lattice construction, no small feat for one as coordination-challenged as myself. Not happy with the various crusts I've tried. Like others stated, this one is flaky and light. Just not sure about the taste and borders on greasy, and I took suggestions and used half butter and half shortening. It still tastes of full shortening. No one in the family complained, but I knew what I was looking for and didn't quite get at. I will keep it, as it did accomplish the flakiness I couldn't get with the others I've tried. I'll try it with full butter next time or keep reading reviews for tips to perfect. Better than average. *Update: it's been some months and I happened to try this crust again, with half butter half crisco baking sticks, just like before. The only thing I did different was used it on an apple berry pie from this site as well. I don't know what happened, maybe because it's dead of winter now, I don't know, but this crust was perfect! I've done it 4 times now for two pies, top and bottom crust. I don't know what to say, but I retract my previous concerns because this is the crust I've been looking for! I did a whole top crust this time, instead of lattice. Maybe that helped. My apologies for mediocre review before!
I tried this pie crust yesterday..It was amazing I followed others and put my bowl in the freezer and used 1/2 butter and 1/2 shorting also putting them in the freezer for about 15-20 minutes, I put my water in the freezer too, and cut the salt by 1/2. I was in a rush so I seperated the finished product and put it in the freezer for 30 mins and it rolled out the best pie crust I have ever made and so easy to work with. It was flaky and the taste was out of this world. THANKS for a great recipe.
I have been making my own pie crusts for several years. I can pretty much do it myself, but I like to pull up a recipe to keep myself organized. I want to urge anybody who is making a pie crust to rethink this recipe. There is FAR too much shortening, which makes the resulting dough too greasy and difficult to work with. I recommend finding a recipe that calls for the appropriate one-third shortening to flour ratio instead. I have been an all-recipes member for years, and this is my first one star review.
This was a wonderful recipe for anything that required a pastry crust. Check out my picture at the bottom!
Just baked my first ever pie with this amazing crust! I did everything exactly as suggested in the recipe and it was perfect - I used Crisco for the shortening and it worked out really well. And I used cold water from my fridge, adding about a tablespoon at a time, it turned out perfectly. It's really just so flaky and delicious! I'll use this recipe for my future recipes to come, thank you so much for sharing! :-)
This is the first time in 30+ years of cooking that I have been able to make a decent pie crust! It was flaky and delicious and didn't even burn on the edges.
This is fairly accurate to my family's tried and true, pie crust. If you work the crisco into the flour with a fork until it looks like peas, before adding the water a spoonful at a time, it shouldn't be too greasy.
I made my first pie for Thanksgiving and used this recipe. It was very easy and turns out great every time. Great recipe for new bakers!
This was my second time making this recipe, and I think it turned out really well. I used half shortening, and half butter, and the crust came out really flaky and buttery. The first time I used all butter, and I think it came out tasty, but not flaky enough. This was a good balance, but next time, I'll try to follow the recipe exactly to see what happens. Still trying to perfect my technique, but I'm getting there! Thanks for the recipe, I'll definitely use it again!!
I followed the recipe exact, except I used butter instead of shortening cause that is all I had, and I ended up using 1 cup of water instead of half of a cup, but it still turned out great even though I wasn't really sure because I didn't have a pastry cutter so I had to do the best I could without melting the butter with a wisk to cut it up into small pieces, that probably weren't small enough. But the crust was super flaky and tasted good, my first pie crust EVER that turned out so good. I used it in a Turkey Pot Pie. I would love to make the crust again but maybe using less fat...but I don't know if it would turn out as good. Other then that, great recipe, even for beginners like me :)
Pretty darn good. I read some of the reviews that only gave this crust one star. They said it was hard to work with, but the solution is flour and patience my friend. That is the trick to great, flaky pie crust. Just take time rolling it out, and sprinkle a little flour on the dough if it starts sticking to the rolling pin or ripping. Make sure you sprinkle the working surface with flour too. It says refrigerate for 4 hours, but I just usually stick it in the freezer for a half an hour. Well, good luck. ***Oh, and I kind of think that all the Crisco isn't so healthy, but hey, we all deserve to indulge once in a while.
This was very delicious, the only thing I changed was the water, the first time the dough was sticky.
Too much shortening. I saw someone else's post and didn't believe them. I still made the crust and it was okay to handle after refrigerating overnight. It ended up tasting a little too chewy.
This pie crust came out great! I did modify the recipe a little though: flour and salt the same, 1/2 cup crisco, 1/2 cup butter (very cold), 1/4 cup ice water + 1 tablespoon cider vinegar + 1 teaspoon vanilla, 1/4 cup sugar. I used a food processor and handled the dough as little as possible. It came out awesome - tender, flaky and buttery! I made an apple pie so i also did an egg wash (egg yolk brushed on upper crust) and sprinkled w sugar - it came out beautiful!
loved it! cut the shortening in half and used butter for the remaining half.
1/2 as much lard as flour, 1/2 as much water as lard and a t. of salt! THIS is the recipe handed down thru my family from my great grandmother.....Just funny finding it on here...BEST! Flaky, melt in your mouth, flavorful.
I used to buy the roll out pillsbury crusts before I found this recipe. I haven't bought pie crust since. This pie crust is perfect every time. I use butter flavored Crisco and I add 1 T. of powdered sugar if I'm using the crust for a dessert. It sound like a lot of shortening, and it will feel sticky before you chill it. If you forget to make it in advance, putting it in the freezer for 15 min. works fine. Thank you for this recipe. I've been baking for 40 years and will never use another recipe.
The best pie crust as of yet!! I bake quite a bit and have been doing it my whole life. I gotta say...pie crust is not an easy task, one wrong move and it's over. This was fantastick, I scooped the flour out of the bag instead of spooning it in. This gives you just a touch of more flour then the spooning method used for cakes where you need it to remain light. I also noticed that it called for a T. or so of too much water. Every flour is different start with 1/3 C. and go spoon by spoon after that till it holds. DO NOT KNEAD!!!! It came out super flakey and light. By far the best I've ever made. Only thing was it took a while to brown, more then most other pie crusts.
This was my first attempt at making a homemade pie crust and I was thrilled with the results! I was amazed at how easy and delicious this recipe was. Goodbye Pillsbury! :) I only froze the dough for one hour and it turned out great.
After decades of trying all kinds of pie crust recipes and never getting it "right", this one is my keeper forever. When you first prepare it, it comes out horribly sticky and you'll be thinking, "Yuk". I thought I must have added way too much water, but I didn’t. No need to change the recipe. Just measure carefully and refrigerate. Thoroughly chilling the dough is imperative. I especially enjoyed the elasticity when rolling it out. It didn’t dry up on me, and I had no cracks to repair. Excellent recipe! Thank you!
I used this recipe and it was great. A good tip to keep in mind: is to use everything COLD! Even the knife to half the dough with. I put an ice in the water to keep it chill and I only used half butter & half shortening. I actually didn't have enough of the shortening but it still came out great. Also, keep in mind not to work on it too much since it will toughen the dough. When rolling the dough I put it between platic wraps to keep from sticking. You can also put flour but the plastic wraps worked wonders for me.
I made this exactly as written. I added the water with my KitchenAid. I didn't even take the time to chill it, and it was wonderful. Those people that didn't have it turn out right didn't do it right! ;) Hubby even liked it, and that is worth 5 stars in itself!
I did not care for this recipe. Way too much shortening and salt. Even my regular pie crust doesn't have that much water in it. I was disappointed.
This was my first time ever making a pie, and the crust turned out wonderful! People who tasted it asked if I had been baking pies since I was a kid. I took the tips form this site... chill the water and shortening first and don't overwork it!
I have been making some good pies for years now. I usually used the crust recipe from my 1976 Better Homes New Cook Book. The last couple pies I made I used this recipe and the difference in taste was incredible. I will not use another recipe again!
I have finally found a pie crust that my fussy husband likes. I do 1/2 c shortening and 1/2 c salted butter instead of the full cup of shortening. I do this for the coloring it adds to the crust. A tip I have used for years is place the shortening/butter in a 1 cup glass measuring cup and place in the freezer for 1 hr. I will get everything else ready in the meantime. I take a glass of ice cubes and place water in. Right when I am ready for the water I pour it out into the glass measuring cup I used for the shortening. Nice and cold. I am able to mix, roll and bake in a matter of 10-15 mins. I totally by-pass the whole chilling in the refrigerator. This also it the easiest crust to work with. Thanks for sharing what has become a keepsake recipe!!!
Terrific pie crust! Very Easy to prepare and tastes great! I only had to use 1/4 cup of water though...
Very Good recipe, very flaky and buttery. Used half shortnening and half butter, needed to make a pie tonight so I didn't have time to let it sit in the fridge overnight, I just put it in the freezer until it got firm but not hard. Will use this for every pie from now on!
I have always heard how hard pie crust is to make but with this recipe it was so easy and turned out wonderful! I used butter instead of shortening because it's what I had, and it was great!
I found using a TBS of white vinegar makes it even easier to roll and does not effect the flavor. Also for those that have problems with working the dough, not all flours are the same so you may need more. one said they used butter. Butter has a different temperature to turn solid than shortening. I find butter works better at a warmer temperature in dough.
This is a good pie crust recipe that tastes great. However, I suggest that you let it chill over night and roll it out while it is still cold and between 2 pieces of wax paper. If you do this, it's easy to form it into a pie pan and put a top crust on it.
This is actually a really good base crust. I put a little twist into it though, if I'm making quiche for example I add a little bit of powder garlic, oregano and parmesan cheese to the crust or if I'm making apple pie I add a little bit of cinnamon, for key lime pie I add a little bit of sugar, maybe a little bit of grated coconut. It great! ;)
An excellent pie crust recipe. I would like to note that the 4 hour refrigeration (or the 10 minutes in the freezer) simulp zerves to make the dough less sticky and easier to roll out and use.
I've never been a good pie crust maker, but this one is easy and turns out perfect every time. UNLESS you, like me, decide to be lazy one day and make it with a stand mixer. Then it turns out greasy and with a horrible flavor. I think maybe that's what happened with the few low ratings this recipe has received. But I've made this recipe many, many times by hand mixing it and it's always wonderful.
I nailed it!!!!!! This was my very first time ever making a pie crust and I am soooo proud of myself. I couldn't ask for a better pie crust. I took the reviewers advice and used 1/2c. butter and 1/2c. shortening instead of 1c. shortening, and chilled everything. I chilled the bowl, pastry blender, shortening, and butter and added 1Tbs. ice water at a time. I didn't change the amount of salt and mixed with a fork instead of my hands to keep less heat from the dough. I was nervous because my boyfriend is a pie lover, but he gave me thumbs up on the crust. This recipe is definitely a keeper and I can't wait to tackle my next pie, apple.
This was really an easy and yummy pie crust, it came out really good. After making the doug i`ve placed it in a bag in the freezer for about an hour instead of 4 hours in fridge. Super nice. Will make again!
This pie crust is perfect. I use butter because I hate the taste of crisco. I have NO problems with this dough being sticky or harder than other crust dough to deal with. You do have to make sure you refrigerate it or it is soft and sticky (as with all pie crust).
I have always been afraid to make a pie from scratch because everyone tells me how difficult it is to get them to turn out. I made this twice in a row and it was wonderful. I made two for thanksgiving and I didn't bring either one home!! I did find the dough a little difficult to work with the time I left it in the fridge overnight. I warmed it in the microwave for 35 seconds and it was much easier... I do reccomend only cooling it for the 4 hours. GREAT recipe, thanks!
Please notice reviews don't have any suggestions like most do. This is a really bad pie crust. I was in a jamb christmas eve and went looking for recipe. I have almost the whole pie in the fridge. Still looking for alternatives, might try adding tbs or so of sugar. My complaints were it was powdery and tasteless. If in a jamb like me, I think it would have been ok to eat if made really thin and let pie juice/filling set in and flavor some. Do not make thick!
I've never made apie before so was nervous. This crust was perfect. So flaky and delicious.
Saw it, picked it, tried it - wasn't impressed at all. Don't know why there was so much hype about this dough...
Ok, so i read the good and the bad reviews and decided to give it a chance... big mistake! I use to have a recipe for pie crust buy i lost it so i think why not? it's look easy and with good reviews. I put everything on the freezer first (i always do that when making pie crust) and did it step by step. It was just to difficult to work with because a cup of shortener is too much!!! I will never ever try this recipe again and i really can't recommend it to anyone, sorry.
This was very simple and a great crust. I will use this all the time from now on. It truly tasted better thena bakery
I used this recipe for my first ever attempt at pie crust. The recipe is fast, simple and just about fool proof. It baked up very nicely ~ flaky & tender. I've rated it 4 instead of 5 stars because in dividing it in half as it says, my crust seemed to be very thin by the time I rolled it out for my pan. Next time, I think I'll make 50% more dough before dividing it in half and see if that's enough for a more substantial crust.
Flawless perfection...I used 1 1/2 sticks of butter instead and it tasted delicious. I used it for a chicken pot pie-scrumptious
I used this recipe twice, with HUGE success, then lost it and used the Crisco recipe which calls for more flour and less water. BIG MISTAKE. If you make this recipe EXACTLY as written, REFRIGERATE--there is none better. Save this recipe, follow exactly, and you will wonder why you ever used pre-made crust or another recipe.
I used cold butter instead of shortening, and I ran the cube through the cheese grater so it would mix better. I also added 1 tsp. of vanilla to the crust. It was fantastic!! Oh, I also only let it chill for 2 hours.
Everyone was right about this recipe. It is very easy to make. I chilled everything and used both butter and shortning. I only used 1/4 cup of very cold water--After a couple of hours I rolled it easily in plastic wrap.
I made this recipe for the first time today and followed it exactly as written, except that I only rested the dough for about 30 minutes in the fridge. Leaving it the full time will only make easier to roll, although I had no problem rolling it after only 30 minutes. One negative reviewer believed that there is too much shortening, but I don't agree. It's pretty standard in crust recipes and it wasn't hard to handle at all. I would suggest if you are a novice pie maker you need to use some tips to help you, such as chilling the fat first (I didn't do thatbut it never hurts) but I do typically place the cut-in flour/fat mixture in the fridge for 30 minutes or so BEFORE adding the water, while I work on the filling. I always put ice cubes in the water and chill it very cold, and then sprinkle it on a bit at the time, because it will not always take as much as the recipe calls for and it may take more a little more sometimes. I never touch the dough until it can pretty much be formed into a ball with your spoon or spatula you mixed it with. The less you touch it the more tender it will be.
Super easy and delicious. I made it in the food processor and I added just a little bit of sugar and it was perfect.
This crust is way better then the one I've been using for the past 20 years! I think it's the extra shortening. It was light, flaky and perfect with my homemade pumpkin pie!
This is the exact recipe my mother-in-law uses and she ALWAYS gets asked to make the pies for any functions. There is not too much fat at all in the recipe. Give this a recipe a chance. I firmly believe that pie crusts take practice, perfect crusts do not happen overnight.
Great pie crust recipe. I used half Crisco and half butter. It was a bit sticky but the reviews said it would be. Turned out beautifully!
This recipe was a life saver at Thanksgiving! My sister was in charge of making the pie crusts, and she swore that she remembered how Grandama used to make them. Good thing I had printed this recipe off months earlier. It saved us from having to go buy a box of pie crusts. I think this recipe was even better than grandma's and turned out so light and fluffy. Thanks so much for sharing!!
excellent crust recipe! I halved it, refrigerate overnight. Rolled it out and baked it for 5 min before filling. It came out crispy and lovely!
I have been making homemade pies for over 20 years. I have always used the tenderflake recipe which is very similar to this one, with the same ingredients but different proportions. I decided to try this one, based on all the rave reviews. Boy am I glad I tried it. It is sooooooo delicious and flaky, but also......it is VERY easy to work with, no holes or tears to patch, and also, can be very successfully made in the food processor (and not all crusts can!). I also re-rolled the left overs and they were also good, sometimes pastry is too tender to handle a second rolling and still be tender and flaky, this one can. I will use this recipe from now on. I would give it 10 stars, if possible. I used 1/3 cup ice cold water and froze the shortening in cubes because I was in a hurry and didnt have time to chill the dough, it worked great. Texture was perfect with 1/3 cup water. Awesome!! Thanks!!
This recipe has a good guide for the amount of ingredients to use. As others have suggested, I used 1/2 shortening 1/2 butter. However, as many pie recipes recommend it is good to freeze the shortening (or butter) before use and use very cold water (I suggest using ice water and adding with a spoon slowly). If you have never made pie before it is useful to watch videos on how to make pie crust because this will really help you understand what to do..... But my crust came out delicious and yummy!!
I have never been able to make a pie crust without it being like boot leather so I was sceptical going in...but it turned out fabulous. flaky and delicious!
I can comfirm that this recipe is very good. I have been using this same recipe for years now. It was given to me by a lady that did all the baking at my school, I'm 67 so you can see how long ago that has been. I would say try this recipe you will love it.
This was the first time I'd ever made pie crust, and it came out really well. I froze the 2nd crust because I only needed one at the time, but I just used the 2nd crust for another pie and it froze really well, and it was still very easy to work with.
Although the dough was a little sticky & tricky to work with - it was fine after a little refrigeration and a dusting of flour. I used this to make an apple pie - which turned out pretty good. Thanks for the overall easy recipe.
The flavor of this pie crust was admittedly good. However, it is really hard to work with. Having tried a lot of different crusts, I can honestly say that this was the worst I've made. It had way too much shortening and it didn't hold up at all. Even after I refrigerated it, it was greasy and difficult to work with. If I attempt it again, I'll make sure I open all the kitchen widows and start with chilled shortening.
Even though I know shortening is supposed to give a better crust, I just couldn't bring myself to use it. I even had it on the spoon and put it back in the container and used butter. I also used half whole-wheat pastry flour; don't do that! :-) I wasn't even going to review this because of my changes, but thought I would so someone else doesn't have to learn by trial! Thanks, Jean!
I have never, ever been able to make pie crust from scratch. With your recipe I was successful. I used it for the min chess pies on this site and didn't have time to refrigerate, so I fput the two halves in freezer for 30 minutes and voila!! perfect pie crust. thank you!!
First pie crust I've ever made! I used spelt flour instead of wheat and it was still one of the yummiest crusts I've ever had!
I have tried and tasted other recipes for pie crust and this one is always the best. I know butter tastes wonderful in crusts, but is doesn't present the flakeness that Crisco does. To me eggs in the recipe only make the crust leathery. I know shortening isn't the best thing for your health, but once in a while, I believe it is ok.
Made this crust to use with Grandma Ople's Apple pie recipe. Thank you for taking the "scary" out of pie crust from scratch. I used half shortening/half butter...doubled the recipe and it could not have been easier and OMG flaky and delicious!! This rivals my Mom's pie crust...always the flakiest most delicious crust...stand aside Mom! ;-)
I love this pie crust. It's super easy and the taste is plain and simple. If you don't have saran wrap you can place the dough in a small plastic container while you leave it in the fridge to cool. The recipe says wait 4 hours but I usually only have time to wait 1 hour and I've successfully made quite a few pies with it, so 1 hour seems to be okay. Don't forget the water! I did and added it after all the other ingredients were mixed and it came out kind of iffy.. haha. I was only able to add half of the amount of water it required and it was difficult rolling it out. I was out of Crisco so I went with it. I was careful and it was successful but definitely don't forget the water!
Absolutely delicious!!! The flavor is just perfect. I made this one time before, and today I made it again. But this time, I used about a 1/4 cup of shortening and 3/4 cup of unsalted butter. But that was only because I didn't have enough shortening. But I think I will do it like that from now on, because it just tastes so delicious. I think the butter helps a lot. I had a hard time rolling last time, so this time I followed someone else's tip here and placed plastic wrap on the table, then I floured it. This made rolling out the dough a snap.
This was such an easy pie crust, and it turned out beautiful with my apple pie! I tried making it a 2nd time and needed to cook the crust before adding the filling but it didn't turn out so well. I recommend you don't bake the crust before putting your filling in. It works a lot better! Thanks for sharing Jean!
My family & I love this crust!! I made a couple revisions. I only used 1/2 cup of butter & added 1/2 tsp pumpkin pie spice & sugar to make it sweeter! Fabulous!!
I agree with the other 1 star reviewer-- this dough recipe was too shortening dense! I could not roll it out without cracks and splits. It fell apart when I tried to put it in the pie tin, and it felt greasy.
I followed advice of other reviewers to make sure "everything" is chilled first & substituted shortening for butter which I cut up and put into freezer. Dough was easy to make and very tastey & flakey when used for my beef pot pie that I baked tonight. fyi: i also followed reviewer's advice to roll out dough between 2 sheets of plastic wrap.. this worked perfectly! -thank you! **** UPDATE: just made this again, and did not chill anything. However, here are the changes I made: sifted the flour & used only 3/4 cup shortening; after 4 hrs dough rolled out perfectly w/o use of plastic wrap. I posted a photo this time. (after cooking the crust was perfectly flaky, not greasy at all). Thanks again for this recipe Jean!!
This is the easiest and best pie crust I've ever made. I follow the recipe exactly unless I'm rushed. for fruit pies I add a few tablespoons of sugar. turns out beautiful every time. fattening yes, most pie crusts are.
I love pie with a thick flaky crust and this recipe delivers! I used all of it in one pumkin pie thinking that I was going to regret it when it came out of the oven with an uncooked crust, but it turned out perfectly. I can't believe how easy yet tasty this crust is. I'm going to be making a lot more pies!!!
This makes a nice pastry crust but I added spices to the dry mixture. Depending on what pie I am making depends on the spice. I use cinnimon for apple and nutmeg for pumpkin. Gives the crust a nice flavor.
wonderful recipe!!! This is my new favorite! I did add half butter and half the shortening and added some vinegar as suggested in another post...turned out great!!!
