Flaky Pie Crust

From: Chef #976387

On Oct 24, 2009

Excellent! Very easy! Even got a compliment from my mother-in-law on this one! Thanks for a great recipe!

From: Chef #576644

On Jul 13, 2009

i made this today using a mixture of whole wheat flour & regular white flour (halved the recipe) and only using crisco (no butter). the end result was superb (and i am no baker!). it was definitely very well advised to roll the dough out between two sheets of wax paper ... when i was finished rolling, i simply inverted the pie plate onto the wax paper, fit the dough in that way, and then gently pulled the wax paper off. i baked at 400'F for about 10 minutes (pricked it all over with a fork before baking). many thanks!!

From: s'kat

On Sep 23, 2002

This was great!! I used very cold (but not frozen) shortening, and in between working on parts of this I stuck everything in the freezer to keep it workable. I will add that when I went to roll it out, the dough stuck horribly to my work surface. I scraped it off, floured everything very well (including the top of the dough), and it went smoothly. The dough came out wonderfully... I froze one for later baking, and used the other in Teresa M's Spiced Pumpkin Pie (# 21047)... the crust was flaky and delicious, and that said, I don't think I will ever buy another pie crust again!! Don't be intimidated by pie crust, folks, its easier than you think!

From: Amy Duchesne

On Jul 31, 2003

I liked this recipe. I used it for a meat pie which I will post later. I also used not frozen but very cold shortening and very cold unsalted butter. I have a micro food processor...the key word being micro and couldn't use it for this recipe but I do have a pastry knife and it really wasn't that much work. It came together nicely and I didn't roll it out in between waxed paper...but maybe I'll try that in the future. Thanks!! I'll use this recipe again.