39 Reviews of Pie Crust

From: eat to lose

On Aug 8, 2002

The vinegar pie crust is a no-fail crust, you cannot go wrong even if you try. I have used it for years and women who have been the pie queens forever have asked me for the recipe. Men will worship you for the great pies it makes.

From: KC_Cooker

On Jun 19, 2005

My husband loves apple pie, so I decided to make him one for Father's Day. I wanted to try something new, so gave this butter crust recipe a shot along with Classic Two Crust Apple Pie Classic 2 crust apple pie. The result was fantastic! The butter crust is so flaky and tender and the dough is really simple to work with. It is a very generous crust... makes enough to make some pie crust cookies for the kiddos! If you are a new pie baker, a friend told me a trick on how to roll out pie crust dough. Do it in the form of a clock, starting at 12:00 and going around rolling at each "hour" until the pie crust is formed in a perfect round circle. It works wonderfuly every time! The only thing I would add to the recipe is people might want to know whether to spray their pie pan prior to putting the dough in. I did because I didn't want to take any chances, but couldn't remember if you need to with pie crust or not.

From: farmwife

On Nov 6, 2005

I tried the Butter version and my crusts turned out great. Years I have tried to make pie crust and I'm trilled that I now can do it. Thanks for the recipe.

From: Kayarich

On Jul 9, 2008

Vinegar Pie Crust - Very flaky pie crust. This is my first time making a pie and the instructions weren't very clear, and a bit difficult to follow (messy). I have to make some basic assumption. 1) Hand-mix ingredients in a large bowl, 2) Knead until the dough turned to a ball (the vinegar pie crust recipe is good to make two pies (no pie top, just pie bottom). 3) Divide the ball into two. 4) On a clean surface, lightly sprinkle some flour so the dough won't stick 5) Put the ball of dough, and gently flatten it, and roll it into however thick/thin you want it to be. 6) Lay on pie pan. If pie crust breaks, just patch up the holes with the extra dough. It doesn't have to look good as it will be covered with pie ingredients. 7) On the edge of the pie, use fork and gently make some lines, for pattern (optional). Hope it helps other first timers!

From: ratherbfarming

On Jun 6, 2005

I just made the butter pie crust and when I added the 1 c. of butter, I added it cold (sliced up 2 sticks) then used a pastry blender. It was perfect to work with... has a bit of spring to it... doesn't rip. Great recipe!

From: CountryLady

On Jul 31, 2004

I made the vinegar crust as the base for Peaches & Cream Pie (#24618) - it was very light & flaky! I will certainly use this recipe again. Thanx Paula!

From: Dyna

On Sep 26, 2005

The Butter Crust is the best I've ever made. Easy too! I will never buy store bought again.

From: Langeo

On Jan 14, 2007

WOW!!! The butter crust was AWESOME. Used it with a chicken pot pie. So flakey and buttery. Will for sure use again. I took the leftover dough, rolled it out, cut with a cookie cutter, baked and ate with honey....YUMMMMM

From: neobella

On Nov 24, 2007

Great recipe! I used the butter pie crust recipe and used half butter, half crisco, that way it was flaky but still had a butter taste.

From: ~*Miss Diggy*~

On Aug 17, 2007

The Butter Pie Crust is so good! With as much butter, it should be! LOL I used this for a pie I made, and it was the best tasting pie crust I have ever made. Thank you so much for adding it into Zaar. Diggy