No-Fail Pie Crust

What an amazing pie crust. All others are being deleted. It is wonderful to work with. I half the recipe and still use 1 egg. I will use one part, roll it out, prick it all over with a fork, spread butter, sprinkle with raw sugar and cinnamon bake at 400 for 10 to 15 minutes comes out flakey and tender. I use this wonderful pie crust for grandma's egg custard pie Grandma's Egg Custard Pie. I would never bake pies because I could not make pie crust, so Nikki Kate I and my family thanks you. My mistake Nikki. I was sooooo happy that I now can make a pie crust in 5 minutes. P.S. Just so you know I would give it 100 stars!!

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This was honestly one of the hardest pie crusts to work with. I was very exact in my measurements and rolled it out fairly cold, but it still was VERY sticky. It did taste good, but boy was it ugly!

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This crust was great. I used 1/4 right away and froze the rest. Used a second 1/4 a couple days later and it was very flaky and tasty.I added 3 more Tbsps of sugar because I made it for a sweet pie but ended up using it also for a savoury pie ( onion pie) and it was very good. It was a bit soft after being rolled but it is very forgiving. I just used some scraps to cover any holes I had and it came out great. I think you could even press it in the pie pan directly without rolling it and it would still turn out perfect!

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Great recipe! Thanks!

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Great balance of flakiness and sturdiness. This is the ONLY pie crust recipe that I like.

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Certainly did not fail me! Edith, this worked like a charm. I halved the recipe and had pastry for a deep dish apple pie, lots of decorations for the top (leaves all over the top) and enough for a cute little turnover or two. The pastry is flaky and rich tasting, slices and serves beautifully. Thanks so much!

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I never made a pie before this Thanksgiving. I used this crust recipe and it worked perfectly. Thank you!

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Ended up using the crust for an apple pie and a chicken pot pie in the same week. Both turned out beautifully. Very nice crust. Thanks, Echo.

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Great!!...excellent flavour and flaky texture. I also appreciate the clear directions.

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It truly didn't fail. My first piecrust ever, and it turned out flaky and yummy. I didn't deviate from the recipe at all. I will be making lots of pies from now on, because this was an easy recipe for me to follow and my DH was thrilled with home made pie.

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I couldn't make a pie until I found this recipe. My DH loves pie and for 10 years he had to live without!!! (Well we would buy them at the store ; )!!) This is a very easy recipe and very easy to handle!! I have already made him his favorite, cherry, apple and I am working on a peach pie!! I have planned in the near future to make him another of his favorites chicken pot pie using this crust! Thank you so much echo echo for posting this fabulous recipe. My 10 year old DS has made a pie for his father also, LOL!!!

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This pie crust is fabulous and very easy to make!!! I made a chicken pot pie and received rave reviews from my family. You will never taste a better crust...I stake my life on it! If I can make this recipe ANYONE can! Just try it...you won't be disappointed. Thanks so much for sharing this with everyone.

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Used to make my own pie crust all the time, then finally give it up & started buying them! I decided to make this recipe, just to prove to myself [& others, I suppose!] that it really didn't come through they way it's touted as doing!! Surprise, surprise ~ I'M WRONG ~ This is a REALLY GREAT pie crust, & I would VERY HIGHLY recommend it to anyone interested in picking up a rolling pin! This is one of the few recipes I've made that I wished it were possible to give it MORE stars! Thank you so much for this recipe!

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I am not allowed to use ANY OTHER RECIPE FOR PIE CRUST since my DH had this one!! LOL!! Tender and flaky....easy to prepare and patch (cuz I am not the pastry chef). I can't thank you enough for sharing this easy recipe!! THANK YOU!

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I have never made a home made pie crust in my entire life (I always assumed it would be to hard). So I decided to face my fear and try this recipe. It was so easy to mix together but then the dreaded moment arrived in which I had to pick up the rolling pin. The first attempt was not pretty so I tryed again. I did not have a perfect uniformed circle but managed to get the crust into the pan and had to actually patch a couple of places. I filled it with Dorel's Apple Filling for Pies like truebrit did. I then rolled out the top crust (with just a little more confidence this time). I got the top on, fluted it the best I could. I brushed it with egg and sprinkled it with sugar. I baked it exactly as directed and the most amazing thing happened. It turned out beautiful!! It looked like a real pie and most importantly it tasted wonderful!!! I was so excited I had to make two phone calls to tell people I had made my first home made pie.My SIL took a picture of me holding the pie (I know, I need to get a life!).It was so flakey and melt in your mouth good. Thank you eebrag for this great recipe and helping me over come my fear of rolling pins!

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This is the best pie crust ever, thank you for sharing

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Tender and flaky, crispy and not the slightest bit tough even though I know I overworked the dough. I made this in the food processor using the new Crisco trans fat free shortening, which I think is a little softer at room temperature than regular shortening and makes for a slightly stickier dough. I've always found it easier to roll pie crust between layers of wax paper or parchment which I did. I was pretty sloppy rolling it out, made a very thin crust and ended up patching one part. Even with all of this bad pastry chef behavior, the crust held together perfectly after baking. I had no shrinkage, and even the patched place came out very nicely. Used with Roosie's Nutella Pumpkin Pie #73940 in which the crust is prebaked with weights. It came out beautifully and the best part is, I have 4 more crusts in the freezer for future pies. Thanks, Edith! UPDATE: I used two of my frozen pie crusts for Chocolate Cream Pie #43100, in which a baked pie shell is used, and my pecan pie for Thanksgiving. Both were fantastic! I rolled the thawed dough between wax paper coated with a little flour (I forgot the flour last time) and once again, it was easy and very forgiving to work with and absolutely delicious. This may be the best crust ever! Thanks again, Edith!

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This shot my Best Ever Pie Crust out of the water. I only got 4 dough patties out of this, not five. Who cares. I made my favorite Old Fashion Buttermilk Pie and this is the first time that the bottom has been crisp. The dough was very easy to handle. I have always had trouble getting the dough in the pie pan. But this folded so easy and I managed to get it into the pie pan without having to use bad language. I really appreciate the tips on baking pie crust in this recipe. I baked my pie on the bottom rack as directed. This will be my piecrust recipe from now on. Thanks so much for a great recipe. I thing I am getting the hang of things in the pastry department thanks to recipes like this.

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eebrag, this pie crust didn't fail me, either! (And I'm not exactly the best pastry chef!) I used it with Dorel's Apple Pie Filling (recipe ID#75659) and it was scrumptious! The pie plate I used was the deep dish type, and I had to roll out the dough a bit more to make it accomodate the pie dish, but even though it was thinly rolled, it was still flaky and tender when baked! (I am very impressed!) After the pie was baked, I sprinkled the crust lightly with sugar. Next time, I'll either make the dough portions larger if using the deep pie dish, or I'll use a regular sized pie pan. I still have some dough in the fridge, and I'm planning on making a chicken pie tomorrow! (Yum!) This pie crust was a great success, and I'll be using it regularly from now on! Thanks a bunch for posting this! UPDATE: I used the leftover dough to make a chicken pie last night, and it was fabulous! I used the same deep dish pie plate, but this time, instead of using two of the dough portions, I used all remaining three. (I cut one of the portions in half, and added each half to the remaining two portions.) Thanks again, eebrag!

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