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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 51-60 of 147

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  • on April 11, 2010

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    Tried this yesterday, and failed :(

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  • on April 06, 2010

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    Thank you, AB! This is the greatest pie crust ever. Easy to make, easy to roll out and easy to work with. Flaky, golden brown and delicious. I use this recipe for fruit pies and just leave out the sugar for savory pies.

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  • on December 26, 2009

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    I loved using the food processor and thought everything was really easy. I didn't have lard, so I used Crisco instead. I followed the recipe and was rewarded with very flaky crust for our pumpkin pie. Since we were baking our pie, I didn't prebake the crust with the beans. Next time I'd probably use more butter and less Crisco since it was a little too flaky for me. However considering it was the first time I had ever made pie dough- absolutely awesome and is close to my grandma's!

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  • on December 23, 2009

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    Turns out perfect every time, provided you follw the directions. Look no further this one is the only pie crust recipe you will ever need.

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  • on November 28, 2009

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    This is the first time I've ever made a pie crust...this crust was really easy and tasted great!

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  • on November 27, 2009

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    Made a lot of pies in my 63 years...but this was a disaster...tasted like lard..where is that butter taste...crumbled not crisp...I don't know what I did wrong ...I usually just make pie with a crust cutter...I used the food processor for this as the recipe stated...I reviewed the recipe can't see what I could have done wrong....roll out was horrid too...I could have put up with all the bother...if it had tasted better than the name brand already rolled out variety that starts with P. the taste is just plain horrid.

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  • on November 27, 2009

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    I know lemon meringue pie isn't Thanksgiving-like, but I made Alton's lemon pie using this crust recipe. Being waaaaay overtired, husband and kids in bed, I attempted this pie at about 2 a.m. the day of Thanksgiving (with my trusty Dachshund at my side. I rolled it out all caty-wompus and had to piece together the dough in the pie shell. I was sure I had ruined it from "overhandling," but NOOOOOOO. It was perfect, Alton. Flavorful, flaky, perfectly golden and tender. I've read some other pie reviews where folks said NEVER to use a food processor for pie crust. Well I did use the processor and it couldn't have been easier or the outcome more perfect. Thank you so much!

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  • on November 26, 2009

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    I use this recipe every year for my holiday pies. The crust stays flaky and crisp. It's a bit of work, but worth the time and effort.

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  • on November 25, 2009

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    I had a problem with the parchment paper sticking to the crust when i pulled it out to take the beans out. i tried to follow the recipe closely and i am disappointed that my crust was ruined.

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  • on November 24, 2009

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    This is by far the best and easiest pie crust I have ever made. !!! I Love it

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