Pie Crust

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I have never been successful at pie crust, but this recipe got me quite close on the first time out. The bag suggestion was clever and helpful. Be conservative on the water spritzing - I know it says "thoroughly", but you can always add more later. I did not bake the shell blind, as the pie called for an uncooked shell, but that made me all the more impressed with the results. Good luck!

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I gave the recipe a high rating because I adore Alton and I am CLEARLY in the minority, but I could not make this crust. I tried twice and both times did EVERYTHING DOWN TO THE LETTER. I have never followed a recipe more closely in my entire life. I am very upset. I just sent my husband to get a Pillsbury crust because I don't have time to do it again. Obviously, it's something I am doing since everyone else thought it was so easy and marvelous. UGH!

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Thanks so much for this wonderful recipe. I've never rated a recipe, but had to for this one.
My husband and son love pie, so I've tried for years to make a light, flaky pie crust, never with good results. This crust is so light and flaky, and so easy to make. I don't spritz the water and it comes out fine. This will be the only recipe I use, and know I'll handing this out. Thanks Alton Brown!!

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This crust was soooo good...best I've ever made

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Perfect every time. Used to be, I wouldn't make a pie for all the mess. I use this recipe often.

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This was absolutely the best pie crust I have ever had (and the first I've ever made from scratch. The only problem I had with the recipe had nothing to do with the recipe, oddly... my food processor apparently isn't quite as sealed as I would like, as flour spat forth with each pulse until enough water was incorporated to weigh it down a bit. The cleanup I had to do afterward made me hope that the recipe wouldn't be worth doing again. I should have known better... Alton's got it DOWN! The crust is tender and flaky as promised. Regardless of my faulty equipment, this will now be my "go-to" crust instead of, you know... the ones in the dairy section.

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This was the best pie dough I have ever worked with. The end result was fantastic. Flakey and light!! I will be using this one from now on

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This is the best pie crust I have made. The ingredients are not so different, but the added step of letting the dough rest in the frig seems to make all the difference in the world.

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The last time I made pie crust was about 20 years ago as a teen, & it wasn't good! After seeing this crust on Alton's show, I decided to try again. It couldn't have been easier. I don't eat lard, so I used Crisco in place of it.

My dough only needed a couple teaspoonfuls of water to come together ( I remember that Alton's JUST came together when squeezed, so I didn't want too much H2O. It was a cinch to roll out in the ziplock bag & transfer to my pot pie.

The chicken pot pie had the best, flakiest crust ever! I'll never need to go to Marie Callendars again - unless I don't feel like cooking! Thanks Alton!

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This recipe was so easy, and the result was so much better than the ready-made stuff. Poppin' fresh just lost my dollar.