Homemade Pie Crust

Did a half and half butter to shortening for a bit more flavor. Great crust!

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Great simple recipe for flawless flakey pie crust. Have made this several times and have used butter with great success. Delicious! Remember, the standard recipe is for 2 pie crusts or a double pie crust, so if making one open pie, half the recipe.

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This is the perfect pie crust...I've used it many times. I use butter every time (shortening is full of trans fats and is terrible for you) and make it in my KitchenAid mixer. Works like a charm! Thanks!

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Yum! This is the BEST pie crust I've ever made. I've made a lot of pies. It cooked up flaky and tender, but it wasn't to flaky as I was rolling out. I will definitely make this again! Thanks Elizabeth!

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PERFECT pie crust. Used 1/2 cup shortening and 1/4 cup butter because that's all the butter I had then I zipped it up in the food processor instead of using a pastry cutter. Used it for a rhubarb pie with a lattice top-the lattice held up but wasn't tough or mealy.

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I have shied away from pie crusts. Since I dislike using pre-made or mix type products, I don't bake a lot of pies. So last weekend I didn't have the required refrigerated, premade crusts, and used this recipe. In the food processor. and have since made 2 more pies. OMG I am never buying another store bought crust again. Mix the dry ingredients in the FP, then add the shortening (I've only tried this with Crisco, butter flavoured) and then the water. I also tried milk instead of water--didn't notice a big difference. This is a tender and flaky crust. Everyone thinks I am a culinary goddess because of these pies. thanks for posting it!

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I have NEVER baked before in my life. I had all these ingredients on hand and the crust was SUPER easy to make..Thanks!

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It was very good. I also used half butter and lard. Very easy to make. Thank you for the recipe.

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Gay, I tried it with the half butter /half shortening that you suggested. I agree. It made it much better. Thanks for the tip!

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Very nice crust! I'd never made pie crust before, and this was so easy and wonderful. I don't have a pastry cutter, so I just had to deal with my mixer and my hands, but it still turned out very well. I used this with "Fresh Rhubarb Pie." (I don't have the recipe number written down!)

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Excellent! I used half butter and half palm oil (veggie shortening). The flavor was great and the crust was super flaky! Yay! I used the crust for mini bite-sized apple pies and they were fantastic. Great recipe.

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I am giving this five stars! I started to make my apple pie and got to where I was ready to put my pillsbury crust into my pan and put all my filling in the crust but when I got my box of crust out I realized there was only one crust and not two! I was frantic because my apple pie is so tedious to make and I had already spent so long to get it this far and it was well past 9 oclock at night and i couldn't just run to the store with my kids asleep so i was looking for a quick recipe with ingredients that I had especially butter instead of shortening and I found this one! It was easy and quick with little ingredients that it took my five minutes to get it done, cut it and lattice it over my pie! I baked my pie and I was worried about the crust since I always use premade but it came out great! The edges didn't burn and it was such a pretty golden brown even though I cooked it for 45 minutes! Its nice and crunchy. I followed the directions to a T except that I didnt have a pastry cutter so I took my mixer and mixed the butter and flour in short spurts until it was crumbly then I added the water and mixed with my hands. It was perfect Thx!!!!

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Awesome and SO easy to work with. I first made a shortening crust which was horrible to work with. After tossing it, I made this and it took about 2 minutes and Voila! Done. So good! Loved how crispy & flaky it was. Thanks!

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Very easy and tastes good. I used it for a fresh blueberry tart, and it was delicious (with butter, not shortening).

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I halved the recipe and used it with Italian Sausage Pie. It was fantastic. Thanks for posting.

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Thanks you HawaiianBaker ...you are correct in saying to use butter ONLY. Great pie crust!

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I tried the by hand method and the food processor. I thought the crust I did by hand was easier to roll out. I probably over pulsed the dough in the processor--came out more gluey. I used half margarine and half Crisco. Very yummy!

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My first attempt at making a homemade pie crust -- and it was a success! Flaky and delicious! I followed the recipe exactly as written, using shortening instead of butter. Used with Fresh Blackberry Pie.

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worked great! yummy!

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I have used this same recipe for pie crust for almost 25 years. Most of the time I use lard and the food processor. It is always flaky and easy to roll out especially with a marble rolling pin. :-) For fruit pies, I usually beat an egg white until frothy then coat pie crust gently with fingertips and let stand/dry for 10 minutes before pouring filling in crust.

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