Pie Crust

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I think its not the world best, it need to be improve.
I've done better

Gwen New orleans

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While I give this recipe credit for its simplicity and ease, I have to agree that something is offf somwhere with the shortening. The crust is simply too short. Either lighten up on the butter (which would be the best thing given the price of butter now days or skip the shortening.

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In my quest to make the best pie crust, in my and my friend's opinion, I came across Alton Brown's recipe. I so enjoy Alton Brown and how he incorporates the science of cooking into the recipes!
This recipe turned out amazingly! I think mostly in part to the techniques used. I made this recipe with Crisco instead of lard and had made previous crusts with almost the same ingredients, but with very different results. The spray bottle to moisten the dough was genius!! It worked so well and I didn't overwater as I used to do with sprinkling. I watched Alton's good eats pie show on the internet where he talks about how to roll out the dough (rolling on one direction, and turning the dough after each roll and keeping it cold by putting a cookie sheet in the freezer and putting it on the dough if it gets too warm (again, genius!.
After I rolled out the dough I was a bit nervous, it had split apart and was not quite big enough for my 9.5in pan. It was also a very hot day where I live (97F and my kitchen was already steaming! I put in the filling, tried to reshape the crust, and hoped for the best. I took it to a 4th of July party and was able to get the last piece and it was AMAZING! Tender and Flaky (as per Alton's description and melt in your mouth. Great recipe!

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Usually I bake and decorate cakes for all ocassions but then I decided to make a homemade cherry pie for my father & I LOVE this pie crust!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! It's so flaky and perfect! I addicted to pie making!

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Hands down the best crust I have ever made. My significant other who hates all pie crusts can't stop eating this. For those of you who had a soupy mess - you do not add the entire 1/4 of water. You put it in a spritz bottle and use just enough for the crust to come together. You can YouTube the episode if you need a refresher.

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for years i have used altons recipe for crust from his super apple pie recipe, it is failsafe and great. i would absolutely have to say that i wanted to try this crust recipe because the super apple pie crust recipe is wonderful. this recipe is totally useless the crust cannot be worked or handled. to me it is a total waste and caused me to waste presious time and money. this recipe is so bad that even though i worship alton as a my cooking god , it has made me hate him tonite. and it all stands to reason that if this recipe was in fact so great and perfect then why would he need to vary his crust recipe so far off for his super apple pie, is because even he knows this recipe is sorry as can be.

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I prefer all butter crusts, but anybody who has problems with this just needs to practice. This is a basic fat/flour/water ratio that all good recipes use: 8 T. fat/1 c. flour/ 1/4 c. water. These are all just doubled for a two crust pie. If it turns out gooey, you're playing with your food too much.

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The stuff that this recipe produces is NOT pie crust. I have cooked plenty of pies and this was not even close to anything else I've ever made. I think the recipe called for much too butter/lard and water, as my "dough" was very, very gooey and doughy. Pie crust needs to be a lot drier than what this produced. And I didn't even use all the water it called for! From reading the reviews it seems that I'm not the only person who had a problem with this recipe. I was so frustrated that I threw mine (pan, berries, and all in the trash can before I was even done making it. Time to go de-stress so I don't have a heart attack after dealing with this disaster of a recipe!

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This is the neatest pie crust recipe ever! I have made it at least a dozen times, and it NEVER fails! For years I tried to make pie crust, then started buying them already made from the store.

This crust is so simple and so fool proof....I love Alton!!!!!

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I made this yesterday for a peach crumb pie and it was, hands down, the best pie crust I've ever had. I used Crisco in place of the lard and sprinkled instead of sprayed the water, and it was incredible. Next time, I'm going to make a double batch and make a lattice crust. So good. Thanks Alton!