47 Reviews of Flaky Pie Crust

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.

From: Zelly Bell

On Dec 29, 2006

This was my very first pie crust and it came out perfectly. I made this for Libby's Famous Pumpkin Pie (Libby's Famous Pumpkin Pie), and I got a lot of compliments. Next time I make this, I'm going to bake the pie crust on its own for a few minutes before I put the pie filling in. I don't know if this is something you're supposed to do, because obviously I'm new at this... I'm going to bake the crust though because I noticed in the center of my pumkin pies (i made two at a time) the crust was just a little soft. It was fine that way, I don't think anyone really took notice, but to bring the pie to perfection, I would have liked a dryer crust. Thanks for the recipe, it was so easy! ----------- Christmas 2006 Update: Hi again Teresa! Hope you had a great holiday. I re-visited your pie crust, and this time I "toasted" it in my oven for about 10 minutes at 350, before putting the pie filling in. At first I thought this was a mistake because the crust got soft and moist, sliding down the sides of my pie pan. But I let it cool and refrigerated it, and then baked my pies the next day. The crust was PERFECT! No soggy middles! Thanks again, and have a great New Years!

From: Sharlene~W

On Mar 21, 2007

At last, a pie dough recipe I was happy with. I was a bit skeptical at first because of the odor of the cider vinegar, but you don't taste it in the final product. I used the shortening right out of the cupboard and then pre-baked the crust at 400�F for about 10 minutes for a cream pie and it turned out great--nice and flaky--nice flavor and not tough at all.

From: lucy k.

On Jan 8, 2004

Light, flaky and flavourful!!! Rolling between waxed paper was a good tip, and necessary for this recipe. Thanks, Teresa.

From: Dottie5

On Nov 23, 2002

From: Saremca

On Nov 26, 2005

This is a wonderful recipe. I love to bake pies, but have always had trouble with the crust. It seemed that the dough was either too stiff to work with and yielded a hard crust, or the dough was too pliable and fell apart when I tried to put it into the pie pan after rolling it out. This dough was a dream to work with. It rolled out beautifully, was easy to transfer from the rolling board to the pie pan, and yielded a wonderfully flaky, tender crust. I'll be using this recipe for a long time to come. Thanks so much for sharing it!

From: vlynn

On Mar 13, 2006

Used this crust recipe yesterday for Utterly Deadly Southern Pecan Pie. Turned out great. Will probably use again. Thanks

From: ROCHELLE SHUGRUE

On Nov 26, 2004

I lost my recipe similar to this one and thought I would give this a try since using a food processor was much easier that cutting shortening into flour by hand. I had many compliments about my pies this Thanksgiving.

From: Brenda Nelson

On Apr 27, 2004

I loved working with this crust. I have tried many and had the best results with this one. Thanks for posting.