Such a good pie crust. It is extremely easy, and it tastes great. I recommend this to anyone making their own crust.
the best way to make four whole crusts with this one is to roll it into a log and cut and weight the pieces with a kitchen scale, that way you know they are perfectly separated. i rolled one portion out with plenty of flour and managed an even layer for perfect pumpkin pie. flaky, but not crumbly. the remaining portions i placed in ziplock bags and froze them, as i rarely make pie with two crusts i can make three more good pies with this batch. Mixes well in stand mixer.
Great recipe and very easy to work with...for a general crust, this is my go-to...
I just made an apple crumb pie and a pecan pie using this crust and it was wonderful. I added a little more flour when I rolled it out as mine was pretty soft but it turned out great. My judge is what do the leftover scraps taste like when I put cinnamon and sugar on them and bake them on a cookie sheet while the pie is baking - light, crisp, and great flavor. I have a new pie crust recipe!!!
Tips *Get a food scale and weigh out four, ten ounce balls. *Place each on parchment paper or waxed paper and top with another sheet to roll dough out. *You can freeze ahead of time, and use it as needed.
I think this will be my go to recipe for flaky crust. I've had a horrible time with pie crusts being to doughy but this turned out light and flaky. Used this recipe for "Buttermilk Pie IV." *UPDATE* Made with Old-Fashioned Lemon Whey Pie and braided the crust. Braiding with this dough was ok but the flakiness did hinder the process.
while this crust is very easy to make, i found it to be dense and moist instead of light and flaky, how i'd prefer it to be. I used this for pumpkin pie, and while the pie was good, i ended up just eating the filling and leaving a crust shell behind. :( probably won't try this again.
I have always been so afraid of over-working my pie crust that they turn out dry and over-crumbly. After all, I live in the shadow of the pie-crust queen - Mom. ("Don't over-mix! That's the secret! And ICE water." Can anyone else hear their mother's voice in their head?) This one I was determined to knead enough to get it to stick together, and so I did. It was still flaky, tender, and absolutely delicious! I've never even heard of eggs in pie crust but this recipe is a keeper! I used it for turkey pot pie, and in the future, I will cut sugar down to 2 T for savory pies, but leave it right at 3 for sweet pies. Perfect! The only thing I'd change is to bake my pie a little longer (30 min is what I did, the pot pie recipe called for 20-25) - the bottom was undercooked.
Very Good.... note: this crust thickens up while baking so keep that in mind if you are looking for a thinner crust.
My first pie ever -- the crust turned out wonderfully. Thanks so much! I was so worried and this really did have a nice taste and was pleasantly flaky. My only words of advice -- make sure you use the biggest mixing bowl you can find. I thought mine was big until I made this... the flour kept flying out as I cut with the pastry cutter.
I've had trouble with pie crusts, but this one was easy and turned out great every single time. Can't go wrong with these consistent results!
Good pie crust but it does as mentioned by other make a lot. I used the butter flavored shortening. Made a 9 inch, deep dish apple pie w/a lattice top and had enough dough left over for at leastthe bottom of another pie. Will use again though. Flakey & light.
This is by far the best pie crust I have ever had, and my family is a big pie eating family! So much so that our family reunion is called PIE SUNDAY! :) It makes a nice thick two crust pie or three thinner single crust pies... either way... delishous!!!
I have used this recipe fit the pumpkin pies and have gotten rave reviews every time. The crust is easy to handle and delicious. It will be my go-to crust from now on.
This is the greatest crust recipe EVER!! It always turns out beautifully. I normally use butter flavor shortening and it's even better. So flakey and tender.
Perfect pie crust! Super flakey and buttery! I used butter flavor crisco instead of regular which is a must!!! I did get enough for 1 1/2 pies which is fine because I froze the extra. I made this with the "famous" apple pie by grandma ople on this site and boy!!! The best Apple pie anyone can ever make!!!! The crust and pie were out of this world! This is definitely my go to crust!
I'm usually REALLY BAD at making pie crust, so I just get store-bought, but this time I was making a pie and didn't have any crusts. So I made this and it was SO EASY to make and roll. Tastes great too. I used 1/2 the recipe and used it for 1 pie. Had some leftovers and baked them up, so tasty. This will be my pie dough recipe from now on, and I will no longer be afraid of making it!
This is a wonderful piecrust and has become my staple for any pie I am making. Thank you for sharing!
enough for four pie crusts. Use hand blender to mix shortening into flour mix.
I accidentally modified this recipe. I had cut the recipe in half, and wasn't paying attention to what I was doing and used a 1/3 cup measurer when I was adding the shortening instead of a 1/4 cup. I ended up adding 1 cup and 2 TB of shortening instead of 3/4 cup and 2 TB. Put in some extra flour to make it workable, and it turned out fine. Pie crust was still wonderful, but a little more difficult (completely my fault). Very tender and flaky. Can't wait to use it again, but correctly :)
I received so many rave reviews when I used this pie crust. It is very light, fluffy, and flaky. It is my new favorite! Fabulous! Thanks for sharing.
This is my go-to pie crust recipe, as soon as I found it on allrecipes I knew I would never need another piecrust recipe. Lard works really well with this recipe for meat pies.
I followed the recipe almost to a 't' the only thing I did different was use butter shortening instead of regular as I was making a peach cobbler. Th end result was a flavorful, moist, light, buttery crust that was the perfect consistency for my cobbler and peach tarts. My family said it was the best that they've had from me. Thanks Barbara for sharing~
This is a good, universal recipe. Crispy and flaky! One of the better recipes i have made/had.
I have avoided making pies in the past b/c I never had a recipe that worked well for me. This one has simple ingredients & simple to mix. I gave it a4 stars b/cit only gave me 3 crusts, not 4. But I'm forgiving,as it is very tasty & flaky. this "old" recipe will live on..Thanks for passing it down!
AWESOME recipe!!! The best pie crust I have made yet. Tasted great, had a good texture and everyone loved it. It was also very easy to work with! I used a stick of butter and 1 1/4 cup butter flavored shortening. I also let it sit in the frige over night before rolling it out. I did only make 3 pie crusts (but 2 big crusts were perfect for my deep dish apple pie).
I've used a lot of different pie crust recipes over the years, and I think this one is my least favorite to date. The pros to this recipe are that the dough is easy to work with, and there's a lot of it (easily enough to make a double pie crust in a 9" pan). The cons are that it is too wet & oily to make a good, flaky crust. This pie crust is so wet that its texture is almost more of a cookie dough. I think this is a good recipe for beginners to start with because the dough is so easy to work with, but the final product leaves a lot to be desired. I won't be using this recipe again.
wow i really liked this recipe it was quick and easy
Makes two tasty, flaky double crust pies. Very forgiving dough, I ripped it but just squeezed it back together and it was fine. Soft to work with but nice and crusty when baked.
All I can say is - OUTSTANDING! Use this crust for every pie you will make; you will be a hit!
I used this crust for a chicken pot pie and I must say that it turned out wonderfly. I had to cut the ingredients in half because I only needed two crusts but it didn't hurt anything. I will be using this one again.
This was my first successful attempt at making a pie crust. The flavor and texture were great. A few tricks to consider: first add the flour, sugar, and salt to a food processor. Pulse it until thoroughly mixed. Then add the shortening; try to evenly distribute the shortening when putting it in the processor. Pulse it a few times until crumbly (not long). Transfer mixture to a a large bowl and add the egg and water mixture. Mix with hands. Split the dough and put in the fridge overnight. The next day, roll the crust on a lightly floured surface. Update: Use butter instead of shortening. More water may been need than the specified 1/2 cup. Despite other reviews, the recipe does make two double pie crusts.
I use this same recipe all the time except that mine also calls for 1 tablespoon of cider vinegar.Did the poster just forget this ingredient?
This was very easy and made enough to do three pies. I also froze some and when I used it, it worked very well. Thanks for the recipe!
Tested great! Had to add a little water to get it to roll out, but worth it as it had a great flavor and I usually don't even eat the crust.
This is a fantastic pie crust! I didn't have enough shortening, so I substituted in 1/2 cup of butter and it worked out beautifully! It turned out flaky and flavourful!
very tasty and makes a nice flaky crust. This was a hit at a get together when I used this recipe to make crust for an apple pie.
I was skeptical... my pie crusts tend to be fine, but not amazing. This one delivered and was flat out the best crust I have ever made. The next time I make it I will cut the salt down. I also took another reviewer's advice and started with a quarter cup of water. I only needed about a teaspoon more than that for the perfect amount of liquid. Had I started with the full half cup, the dough would have been too sticky. I also froze the shortening before using it. That seemed to make it really easy to cut into the flour. I also think I could have gotten four crusts out of it (not deep dish), but I stuck with three for this round. Next time I will try four. Thanks for sharing Grandma's recipe!
Absolutely the best pie crust I have ever made. Need to chill it before rolling out to make it a bit easier to work with and makecut-outs. This definately is a keeper!
I made this pie crust for a peach cobbler and it came out terrifically! Although I was a bit concerned that the dough ball was a tad too dry to work with, I still put it into the refrigerator to chill. When I took it out, I aded a little bit of water, and WHALAH! Perfection. It was so manageable. I believe that I even worked the dough too much, but it didn't matter--it still came out perfectly. And like many of the reviewers mentioned before, the recipe is enough for 3 pie shells, but I kept all of the crust because I was using a 9 x 13 (3 qt.) pyrex dish, and plus my family loves--in this order--crust first, then cobbler juice, and lastly, a sprinkle of peaches! So this was perfect. I covered the edges with tin foil, and it was pure deliciousness! Next time, I will try the butter-flavored shortening. And I am going to use it next with some chicken pot pies.
Add me to the list of people who LOVE this recipe! I'd never made a crust from scratch before & was nervous...no need to be - it was surprisingly much easier than I expected. The only change I made was subbing in chilled, butter-flavored crisco for the regular shortening. Had several people who usually leave the pie crust tell me that it was the best tasting crust they've ever eaten!
I use this crust for everything: pies, potpies, strudels, etc. It works with every pie you can imagine. It compliments everything it touches. Thank you so much for sharing this recipe.
Oh My Goodness! This was so amazing. Much better than my grandmothers recipe. I even substituted butter for the shortening and it was great.
Makes too much for just one 9 inch pie pan. But other than that it is a great recipe!
I have never made a decent pie crust in my life. I am horrible at it, I was a store bought only woman, now thanks to you, I can bake and crust pie anytime, than you so much for posting, you have changed the I bake for the better!
This is the first pie crust I've made and I made it for an apple pie. It was super simple, easy and turned out amazing! I didn't change a thing; followed the recipe exactly.
THE best crust I have ever made. I was 1/3 cup shy of shortening, substituted 1/3 cup butter for it. It turned out light, flaky and delicious. I used it for a chicken pot pie. Rolled up the remainder cold from the fridge the next day and it baked up perfect again. I will commit this one to memory so I never forget it!
Five Stars! Don't change a thing. This crust is easy to make and roll out. It turns out light and just crispy enough to make each bite interesting. Mmmm Mmmm good! Thank you, Ruth, your Grandma AND Barbara!
by far the best crust i have ever had/made. Also great for chicken pot pie :) THank yoU!
Easy pie crust, easy to work with and very tasty! I'm not good with pie crust so this is a great one for a beginner. Will make again!
Perfect flakey crust! Do NOT knead the butter to much into the flour. There should still be pea size lumps of butter/shortening when the dough is ready to roll. If you knead to much or handle the dough too much it will turn out hard as a rock with a taste of flour.
Great crust! I started making this and realized that I was out of eggs, so I substituted the eggs for lowfat buttermilk. It made it a different consistency (more crumbly) but turned out great!
So, I guess I've been doing pie crust wrong my whole life. This was fantastic and puts my BH&G recipe to shame. The liquid didn't seem like it would be enough but it totally was, use a little less if it's humid out. I split it into 3 crusts and rolled into 12 inch circles. I would just add a 1/2 tsp. of salt for next time.
This pie crust was the best and easiest I've ever made. So flakey and delicious! It did fall apart a bit when I rolled it out and put it in the pie pan but it only took a couples minutes to patch things up- the taste was worth the work.
This was so easy...and so delicious! I made pumpkin pie and it was the perfect crust!
I used unsalted butter instead of shortening in this recipe and it still came out perfectly. I made a double crust for an apple pie and the top puffed up golden brown and so light. The flavor is excellent. I will use this recipe again and again, I know it!
What a great recipe! This was my first time making a pie and the pie crust was what I was most worried about. The directions were great and it was really easy to do. The only thing I would add for beginners is what you need to do AFTER you chill the crust and are ready to use it. I went back to AllRecipes and found a "how to make pie crust" recipe that showed step-by-step the best way to divide and roll this out. When dividing the dough, make one ball larger - this will be the base of the pie - and the pie cover smaller, as you need less to cover. I also highly recommend brushing the top of the pie with the egg/milk mix as this produces a really gorgeous golden brown crust. Thanks!
This is the best pie crust I've ever used and I've tryed a lot in my search for a great pie crust. Another great thing about it is it makes a lot to start with, you don't have to double. Thank you for sharing;-)
Made this dough/pastry recipe just as written, but added (with the water/egg mixture a half tsp white vinegar). The pastry when cooked was light, flaky and delicious! I will keep this recipe as my regular one for any pies (meat or fruit).
I've never made a pie crust before, but I was seduced by the "no fail" promise. I had a heck of a time trying to figure out how to roll out and get it into the pan. Eventually it almost seemed like I'd just sort of pressed globs of it into the bottom of the pan (that's not entirely true, but it sure seemed like it when I was working). I used it for Chicken Pot Pie and it tasted so freakin' good. I used all standard, unflavored crisco and no one could tell. It wasn't too pretty, but man was it delicious. Definitely give this one a shot! :)
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.
Really good flavorful crust - good with Chicken Pot Pie. I am interested to see how it is with sweet rather than savory. Yum! It was a bit difficult to roll (kept coming a part, didn't blend well) but this might be because I used the electric mixer rather than kneading.
This is the 1st crust I have EVER made. It's amazing! The only things I changed was the salt & sugar. I never add salt to anything so I didn't use it for this either. If I have the option in not using white sugar then I don't, I'll use honey or brown sugar instead. I was a little nervous since this was the 1st time making a crust in general, but I went ahead & used brown sugar & I'm so glad that I did. It turned out perfect with a slight sweetness. I'm about to make my very 1st apple pie & I'm using this recipe again. Hoping it'll work just as well for a lattice. I'll post later on the outcome :D
for the record, pie crust is my nemesis and I have NEVER mastered the art so my error really has to factor into this review. I thought this crust was rather think and "lard-y" tasting but i must just be a fan of butter crusts. used butter flavoured shortening but it still just tasted dense and oily. Maybe this would be better for a savoury pie but it pretty much overpowered my strawberry rhubarb pie.
This was my first made from scratch pie crust, it turned out fantastic. great flavor tender and flakey. The dough was very sticky, but I'm sure it was just me being inexperienced:) The end result was DELICIOUS!!!
This recipe was amazing. My only advice is to use the original recipe to make ONLY 2 PIE CRUSTS. I made an apple pie using this recipe to yield two crusts and they were thick, flaky, and wonderful! Don't skimp on the pie crust! ! ! Make it for 2 crusts. I also used the butter flavored margarine. This will always be my crust recipe!
I thought my other pie crust recipe was good...this will now be my go to pie crust. I imagine that it could be easily halved as the recipe makes a generous double crust. I actually liked having crust dough to spare. It seems like I am always scratching to get enough for my pies. And this crust tastes wonderful...I believe the sugar really adds so much. I used this for a lattice pie, Grandma Opal's Apple Pie from this site. It was delicious as well. Horray for the grandma's!
I love trying new and different approaches to recipes I have become complacent with. So I found this one, so highly reviewed, and gave it a shot. I see that I am not the only one who had to use their pottery skills to just get it to hold together in the pan.
I made this crust for Apple Pie by Grandpa Ople & it was great! As another reviewer suggested, I used butter flavored crisco & brushed pie with lightly beatn egg before baking. This reacipe really only made 1 double & 1 single pie crust. This one's a keeper!
Although I had never made pie crust with an egg in the ingredients, it turned out well. This recipe makes four single pie crusts, depending on how it is rolled and the size of pie plates used.
Great recipe, but do yourself a favor and use brand name Crisco--I made the poor decision to go with an off-brand shortening and my crust turned out terrible. With Crisco it's perfect.
This is by far one of my favorite recipes for pie crust, there are so many out there, but this one deffinatelt tops the list, I made one similar to this with real butter, but I'm now lactose intolerant, but it still wasn't as good as this one. Absolutely fabulous.
Me & pie crust never get along. I tried making my Mom's recipe for pie crust before trying this one and ended up throwing it in the trash. I figured I would have to go to the store and buy the refrigerated stuff, but I searched the website and found this recipe. It was so easy to make and the crust came out great. I was a bit concerned about the amount of shortening and might try it again with a little less. It is also a good thing to chill the shortening and make sure your water is ice cold. I love my mom's recipe, but since this actually worked for me...sorry mom.
Flavorful crust - but I had issues. I only needed bottom crust (for cranberry pie - this site), and was very happy later. I had to piece my crust together in the pan like a puzzle. Dough was super dry - tried adding water, still broke apart. Would not roll out correctly no matter what I did. However, no one sees the bottom of the pie :) and the flavor and consistency of finished crust is fantastic. Even with the headache, will try again!
BEST pie crust ever, and so easy!!!
This was my first time making pie crust and it turned out beautifully! Made this for Apple Pie by Grandma Ople from this site. I had enough dough for the apple pie crust and lattice top and one more bottom crust that I used to make the Chocolate Bourbon Pecan Pie from this site. All was delicious!
