Paula's Perfect Pie Crust

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Betty Crocker and I have been best friends for a long time due to her roll out pie crust. I tried a homemade pie crust years ago and I messed up big time so I started buying mine. However, I did not have time to go to the store at that time, looked this recipe up for a pie crust and made it for a blueberry pie and it was an absolute hit. Had our Dad's over and they absolutely loved it. Thank you for making it easy and thank you for having the recipe actually work. Loved it!

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This is an awesome crust. So glad i found it. It will be my go to now!! Thanks Paula!! My "butter" sister!

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SO DELICIOUS!

I made this for my first time EVER making pie! I had no problems with the crust falling off the pan which I read in a few reviews. I used 1/4 cup of water, cut the butter into small cubes and worked it in with my hands like it says to in order to make it crumble and it worked amazing!

Got tons of compliments on the crust and how yummy it is.

It does tend to fall apart trying to roll it out and put it into the pan but i just took the extras and put it into the holes so it blended and it came out fine that way. I used half for the bottom and the other half for the top... I would double the recipe if you're making two pie even tho it says it is enough for two.

Happy Baking!

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This is the best pie crust recipe ever ....If you use your basic skills on making a pie crust....this will be fabulous for you.......

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A very good recipe. The variation that will make this 5-star is to use 1/4 cup butter-flavored Crisco for the shortening. It comes in sticks. Freeze it. Also, about 15 minutes before you begin making the dough, put your butter into the freezer too. Lastly and perhaps most critically, for the liquid, use 1/3 c water and an egg yoke that have been chilled for around 15 minutes in the freezer. Beat the yoke into the water before use. I'm not sure why this improves the crust, but it surely does.

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I had a problem getting it to roll out. It fell apart and I chilled it overnight.I will never use it again.

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This crust was vary tasty, but very hard to work with. I used my food processor to mix it up so I did not have to worry about getting the pastry to warm. But after chilling 30 minutes it was very soft and fell apart the first time I tried to lift into the pan, so I rolled it out again adding a lot more flour under it. It still tore and the edges were not pretty but I got it to work and once baked tasted really good. I agree that I will make it with a bit more salt next time. For the other reviewers talking about it sliding down the side for a unfilled crust, just use dried beans and fill in the pan with them that will keep the crust from falling.

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This is the best pie crust EVER! The amount of butter was a bit too much for me so the next time, I'll use a little less. Overall, it knocked my socks off. This is one that will be used from now on!

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Look no further this is it. This truly is THE Perfect Pie Crust. I've used for all sorts of pies, sweet and savory. Love, love, love. And I have previously tried out tons of different pie crust recipes. Since I found this recipe it is the only one I turn to.

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I had the same problem as one of the lower reviewers did when the crust slid down the sides as soon as it started to bake. Here's my two cents: the crust came out awesome when I baked it with the filling in it. When I tried to pre-bake it for a different recipe, it slid down the sides and needed to be thrown away. There's way too much butter and shortening for it to keep it's shape unless it has the filling in it.