Never Fail Pie Crust

From: Upsidedown Again

On Nov 4, 2009

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!

From: Martha Cooks!

On Oct 27, 2009

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.

From: Valerie Eveland

On Nov 19, 2001

This is the easiest recipe for Pie crust ever! I have been using this for about 10 years with one modification to it. In place of the cider vinegar you can use Lemon juice and the crust is really flaky. Valerie Eveland

From: Robyn from the desert

On Jan 5, 2007

I used this to make green chile apple pie and then again for an apple pecan pie. It's very good! It's not overly flaky and it's just moist enough. I will use this one for every pie I make. I actually find it's easier to work with if I don't chill it. I just sprinkle with flour before rolling with a rolling pin. TIP: I lightly cover my pies with foil and then pull them out 15 minutes short of being finished, brush them with egg white and sprinkle Demerara Cane Sugar on the top and let it finish cooking.