40 Reviews of Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust

From: TW

On Jul 2, 2004

This pie crust is not just awesome. I do believe this is THE ONE. I'll probably never use another. As with all butter crusts, best to use ice water, keep everything extremely cold, and chill the dough down once more after it's rolled out and in the pan. I live in the Land of No where it comes to lard, so I substitute vegetable oil for the lard and it still works wonderfully well (but I'll bet it works even better with lard). I've also made it with balsamic vinegar and garlic-perfused olive oil for onion tarts, and it was just wonderful. Thanks for a great recipe!

From: Iron Bloomers

On Jan 11, 2005

Well, I hit the jackpot with your crust....it has to be the flakiest I have ever made & i truely thought I made good crust... it has now replaced my old stand by & made the Drunk Raisin Pie I used it on Excellant!

From: Karen Pea

On Nov 14, 2006

This was really good so I'll make it again - I am a novice to pastry too so was a huge relief that it was good! I took the tip of using vegetable oil rather than lard and I made it in a blender. Thanks for posting this recipe!

From: acid.

On Jan 2, 2007

My very first attempt at making a from scratch pie crust and it came out perfect. I used half all purpose and half pastry flour, also used Crisco vegetable shorting instead of lard and followed the food processor directions. I baked one of the crusts at 350 degrees F for about 10 minutes for a pre-baked crust for one pie and used the other for another pie. Both crusts came out tender and flakey. Thanks for the easy recipe.

From: Diana #2

On Aug 6, 2008

I don't make my own pastry....because I SUCK at it. But last week I was at the farmers market and bought some butter tarts. The pastry was so flaky and wonderful. So now, I was on a mission. I wanted to make pastry like that too! I came home and immediately went to old reliable 'Zaar and found this recipe. I read all the reviews and thought that hopefully, I too could have success. Well......today I made a batch of butter tarts.....my pastry you ask? *I've died and gone to pastry heaven*. I'm making more tomorrow so I can put them in the freezer. I can't stress enough how utterly fantastic this pastry is. Buttery, Flaky, Tender, Easy, did I say Flaky? Thanks Kitten for another wonderful recipe. Five stars simply isn't enough. UPDATE: Made another batch this morning and got enough for 24 - 3" muffin shells. Made Award-Winning Butter Tarts. My rolling is getting better

From: Kitchenette

On Oct 9, 2005

You truly can't fail with this recipe! I just skimmed the instructions and ended up adding a tablespoon of vinegar instead of a teaspoon, and I added all the fluid at once, creating a goopy mess. I had to knead in extra flour. But it didn't hurt the pastry a bit! It was delicious — light and flaky, and it browned beautifully. Thanks!

From: kusinera

On May 4, 2005

Darn tootin, this THE BEST pie crust around!I have never come across anything that is so easy to handle and turns out so flakey and light, I will use this recipe from now on, and throw away all my previous recipes for pie pastry, I am still in shock as to how great this turned out, and I am definately not a professional baker by any means lol! this was a big sucess. I made this crust to go with your Apple Crumb Deep Dish pie Apple Crumb Deep Dish Pie (wonderful pie recipe!). Thank you KITTENCAL for posting all of your fantastic recipes (this one included!).

From: CountryLady

On Jan 30, 2005

Oh my goodness Kitten, you've done it again!! The buttery aroma from the kitchen as my apple pie baked in the oven drove me wild - and the flaky pastry tasted even better. My butter was salt-free & I substituted Crisco Golden All-Vegetable shortening for the lard. Since I prefer crumb topped pies, I froze half of the pastry for another day. I've editted this review to say that another day has come & the pastry I froze was just as good as the day I made it! Thanx for another winner Kitten!

From: Mary the Disturbed Stick Woman

On Dec 21, 2005

Wow! I just made a turkey pot pie with this recipe (well, slight variation...I had no lard so used all butter), and it was the best pot pie and the best piecrust I've ever had! This is my new standard. I ended up having to use more water than specified, but no biggie. Great crust!

From: MelinOhio

On Dec 25, 2005

In a last minute rush on christmas morning I realized I was out of Pillsbury pie crust. I hate making my own pie crust and the last thing I wanted to do was to try again--well this was fantastic, easy and delicious. I mixed it together and pressed it into the pie pan and put my quiche ingredients on top and baked it. I knew I could count on you Kitten, Thanks for saving my day.