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Pie Crust Recipe

Pie Crust

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (147)

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Average Rating:

Total Reviews: 147

Showing 131-140 of 147

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  • on December 18, 2004

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    Used this recipe as a base for my Pecan Pie and received complete raves. Definitely will make again.

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  • on December 09, 2004

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    ...and what a crust it was! Rich, tender and flaky. The one thing that still intimidated me, my achilles heel of baking has now been overcome.

    Imagine that, a food processor instead of the infernal pastry cutter; it went together quickly and beautifully. I didn't have a spritzer handy so I just drizzled out the ice water in two stages. Rolled out like a dream with no cracks around the edges. AB really knows what he's doing, and as far as I'm concerned this man is a genius. Follow this recipe exactly and you will be amazed!

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  • on December 02, 2004

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    Simple and you don't need the water spritzer

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  • on November 23, 2004

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    Easy to follow method. Comes out great and tastes great.

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  • on November 22, 2004

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    It has become a bit of a tradition in our family to prepare homemade pumpkin pies for thanksgiving. So much so the demand has risen quite high. This year we will again employ Alton's pie crust for all 11 pies... I highly recommended this recipe that produces a FLAKY/ TENDER crust.

    Cheers to Alton

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  • on November 21, 2004

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    The spray bottle for the water is the best trick ever.

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  • on November 20, 2004

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    This is a great flaky pie crust with good flavor.
    However, I found the plastic bag a nuisance. I found plastic wrap worked just as well. Perhaps my bag wasn't large enough, but I don't think I will use it next time.

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  • on November 16, 2004

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    I've tried several pie crust recipes but they are either flaky or tender but not both. This one is both. And it's the best crust I've ever had! Thanks Alton Brown!!!

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  • on October 17, 2004

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    This method for making pie dough is absolutely infallable. If you follow Alton's method you will find that rolling out that pie crust is not as hard as you once thought it was. Thanks Alton Brown for giving me the tools I need to make Good Eats!

    Jason Ostermayer
    Hitchcock, TX

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  • on October 03, 2004

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    flaky and great IF you follow directions exactly.

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