My mom used this recipe quite often.
I used butter instead of shortening and it was just what I needed for my pot pie! Add a little sweet and it would be perfect for a dessert pie too! Edited to add: I made this using shortening instead of butter last night and I won't do that again. It made it difficult to use/roll out. I'll make it again but I'll use butter.
Read MoreThis crust was way too crumbly. After refrigerating the dough, I had to let it warm up to even try to roll it out. I'm wondering why the recipe says to refrigerate at all, since you have to let it warm up. I won't be using this recipe again.
Read MoreI used butter instead of shortening and it was just what I needed for my pot pie! Add a little sweet and it would be perfect for a dessert pie too! Edited to add: I made this using shortening instead of butter last night and I won't do that again. It made it difficult to use/roll out. I'll make it again but I'll use butter.
it is a very good crust.believe it or not. It comes out flaky and good. I used it for a pumpkin pie.
This crust was way too crumbly. After refrigerating the dough, I had to let it warm up to even try to roll it out. I'm wondering why the recipe says to refrigerate at all, since you have to let it warm up. I won't be using this recipe again.
I love this recipe! I have used a very similar recipe that calls for boiling water, but just regular flour. I call it my "no-fail" crust. Like all crusts, it's subjective to humdity. If your crust is too dry/too sticky, it could be the humidity of your house and the amount of flour can be reduced/increased by spoonfuls accordingly.
This recipe made a tender, flaky golden crust for my turkey pot pie. Definitely the best crust I've ever made, and oh, so simple! Thanks for sharing!
I used this for a quiche and it was tasty, but I had some trouble handling it. Next time I'll let it chill longer, I guess.
I tried this recipe and found that it worked very well. In fact, I'm using it tonight for a mince meat pie.
I am not an expert at crusts by any means. It's the one cooking/baking area that I am pretty weak in. This recipe is amazing once you get the method of handling this dough. I use it exclusively with the Chicken Pot Pie IX found on this site. The result is absolutely amazing. I wouldn't change a thing about the recipe, it is fine as is. If you are using it immediately after mixing, be prepared to use more flour when you roll it out.
My first attempt at making homemade chicken pot pie worked thanks to this recipe and the Chicken Pot Pie IX recipe from this website! Thanks!
This recipe was a hit. I had doubts about the boiling water but made it twice for top and bottom crust. My husband loved it... he even gave me a hug for it..... woohoo!
I also used butter instead of shortening and it still came out amazing-the taste that is. The texture on the other hand, not so great. I tried to work with it but very difficult to handle. Needs to be tweaked a bit. Maybe more water, i dont know but Im sure there are alot easier ones out there. Still on the hunt.
I love this recipe. It was easy to make and was very tasty on my home made pot pies. Though I did use butter instead of shortening. But it was still very good! LOVE it!! I made three little pot pies with one serving.
This is that most delicious pie crust I’ve ever had. It’s so easy to make too! I didn’t have any shortening so I used butter. I also doubled the ingredients to make a bottom and top pie layer.
I used butter and it turned out really good. My mother swears she can taste the baking powder but I think she is just biased and only likes her crust. I thought this crust turned out quite nice.
I have made this crust several times. I use it for home made chicken pot pies. It is really a great crust to use for this and my family loves it every time.
I have tried many pie crust recipes and tried this one out of curiosity. I had seen it once before for a meat pie from England. It was hefty enough for a meat pie but nothing I would use for fruit pies. Not light and flaky. Very dense.
