Pie Crust

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This was by far the absolute BEST pie crust I've ever had! It was rich and buttery but still nice and flaky. I could'nt find lard in my grocery store so I just used shortning instead. It is definitely worth the extra time for chilling.

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I Love Alton! the crust was easy to make using the food prosessor. I had no lard and used Crisco instead and I doubled the recipe for a 2 crust pie and found the recipe too small. I like lots of crust and a nice thick crust. I usually use 4 cups of flour, I should have known better. The only real problem I found was the crust was TOO DELICATE. I like my crust to hold together after cutting a slice of pie. The taste was wonderful. I'll keep searching for the perfect crust.

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I don't know what happened but one day my pie crust didn't turn out. For three years after that I was unable to get any to work. I tried this recipe and it came out beautifully! My family loved it. It's very flavorful. Who needs the pie filling when you have such a great crust? Thank you, Alton!

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I've been struggling for years to make a flavorful, flaky pie crust. At last I know the secret. The plastic bags were genious -- just make sure to cut all sides so your crust can expand when rolling out. Alton Brown, you are the best -- I should send you the award I won in a pie bake off!!

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OK, so I've made 3 pies in less than 2 weeks. With this recipe and method it is sooo easy and sooooo tasty!!! Great flavor and great texture.

AB is very cautious about not putting too much liquid in, but it's January in Chicago where I'm cooking, and everything is really dry. My advice is to let the dough tell you when there's enough water. I used way more H2O than AB did, but that's how flour is. If it doesn't want to stay in a nice tidy formation in the bag, it won't be rollable later. It's OK to put it back in the food processor and spritz and pulse a couple more times until it adheres to itself better.

The plastic bag is great for forming the 'disc' and resting the dough, but I'm not a big fan of the rolling in the plastic.

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This recipe is a bit harder to work with than my mothers (which is her mothers, mothers but turns out very well. It will be hard to choose which to use in the future.

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Over the years I've tried many, many pie crust recipies and have to say that this is the best one in my opinion. I've made it several times and have compliments galore. I think it would be a good recipe for beginners to use as well as us old timers.

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I doubled this recipe and used it for my chicken pot pie. It was perfect!

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This is the best pie crust ever! I was a little nervous about the lard but it gave such a great flavor. It is so good I could eat the pie crust alone! Making it in the food processor made it sooooo easy too. I definitely will not lose this recipe!

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this was great a little salty but really good i used shortening instead of lard and it still turned out great