By tranch on November 08, 1999
Photo by gailanng
Photo by gailanng
Serving Size: 1 (1047 g)
Servings Per Recipe: 1
"I have made this my regular pie crust recipe, using softened butter instead of crisco since I developed an allergy to soybean oil. It needs a little extra water when you use butter, but always turns out delicious and easy to work with. :-)"
"I'm not going to lie, at first i was a bit apprehensive about trying out this recipe because it used baking powder and eggs. Which i hadn't seen before in a pie crust recipe, but boy was i happy when i made the crust. Turned out great, i made 6 crusts in total, 2 were for an apple pie and i had some left over to make decorations on the crust."
"You probably figured out why only half of that pie made it into my photo."
"This has been my go-to pie crust recipe for the past few years...just now getting around to reviewing it. It really is "never fail" -- so thanks for posting!!"
"This crust was light and flaky even after I added too much cold water at the end. I baked my crust at 350F for 20 mins, since I needed a pre-baked crust for my pie."
"really easy and really good. Reminds of the one my mom would make."
"This is an excellent pie crust. Not the very easiest to work with, but not too difficult. It was very flaky and good flavor."
"Halved the recipe using only 3/4c shortening for a pot pie. DH thought that the crust was excellent. It did have good flavor and was quite flaky. Yum!"
"This pie crust was so easy I loved it. I have never made one before. My family also gave it rave reviews. I didn't have shortening so I used butter and substituted half the vinegar with fresh lemon juice. I added more flour while rolling it out until it didn't stick to the rolling pin. I think it was sticky b/c I had to use it right away. The end result was very flaky and worked well for pecan pie."
"Sorry about my previous bad review. I have learned a thing or two about baking in a humid climate. I tried this again with half the water and it worked great. I patted one crust in the pan shortly after mixing it and used the rest of the dough after a few hours in the fridge. It rolled out nicely, probably more easily than any other pie crust I've ever tried. My apologies and compliments!"
"This was so easy! I made it in my food processor and it was flaky. I made a quiche and cooked it by itself (piercing it first with a fork) in the oven for about 15 minutes before I put the filling in. I also used it for a meat pie. I cooked that all at the same time. It worked both ways."
"This is the BEST recipe for pie crust, especially when you fill it with leftover meats, vegetables and custard. It's always a treat worthy of lots of compliments!"
"I actually used 5 tbspns of ice water instead of the half cup... I just added it a couple tbspns at a time based on the doughs consistency as I kneaded it. I love this recipe, I am saving it to use again and again! Thank you Tranch!!!"
"I love this crust recipe. I used this for a pumpkin pie. So good. Thanks for the recipe."
"great pie crust recipe. I've used it to actually make a pie (pecan) and I've used it to make chicken pot pie (which requires 2 crusts). This is a great recipe. It freezes well for future us."
"I did not like the texture of the crust. I used it to make a blueberry pie from home canned blueberries. The crust seemed to be very saltly to me and grainey. When I rolled it out it was very hard to keep together. I had to pick up pieces and push it into the pie plate with my fingers. I followed the directions to the T. I think I will go back to my Crisco crust recipe."
"This was my first pie crust and it was very good. I used room temperature shortening as I had just bought it - not sure if it makes a difference but I really enjoyed how this turned out. It was perfect for my meat pie. Thanks!"
"Very easy to make."
"This is an AWESOME pie crust recipe! I didn't have time to refrigerate what I used tonight and it still came out great! I will use this every time from now on!!!"