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Paula's Perfect Pie Crust Recipe

Paula's Perfect Pie Crust

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (79)

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Average Rating:

Total Reviews: 79

Showing 41-50 of 79

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  • on November 21, 2010

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    I did it! You can't possibly appreciate what a giant accomplishment it is for me to make a successful pie crust. I have had one disaster after another, to the point that I keep the frozen and refrigerated pie crust manufacturers in business. I followed the directions as written (there is also a video on this site - which was helpful and it worked. And it tasted good. And it looked nice. And my family can't believe it. Happy pie maker in Sacramento I am!

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  • on November 20, 2010

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    Everyone absolutely loved it!

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  • on November 02, 2010

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    I absolutely LOVE! this recipe it always comes out the same! and its alwys flaky and bakes to perfection a always tell everyone this is paula deens and they dont believe but its so simple looks and tastes even better i would suggest this to EVERYONE!

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  • on October 05, 2010

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    I just made this and it did not come out well. The dough was falling apart and i could not even roll it out it was just crumbling all over the place. I pieced it together and it worked fine it taste great but looked a little rough. lol

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  • on September 24, 2010

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    Yum, yum and yum! flaky crust, yummy filling... Paula, thanks for this recipe, it was a hit! My hubby said it was the best pie crust he'd ever had, and he's been baking for years. From one Ga girl to another, YUM, Y'ALL!

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  • on September 24, 2010

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    I have made this pie crust 4x, I use my food processor,
    come out good every time, thanks Paula

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  • on August 05, 2010

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    Paula, i must say....excellent recipe...it took no time to make, very easy to follow instructions....once the pie was done....mmmmmmm very good..
    Thank you Paula..

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  • on July 22, 2010

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    Making a lattice isn't hard with this recipe. I had some trouble with the just chilled dough, it tore a lot. After a bit of warming up to room temperature the flexibility was fine, I could bend the strips with no ripping. I also used some egg white wash on the top crust. Looked very good, tasted just as good.

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  • on May 30, 2010

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    I made this crust with my 8 year old son. We made 2 pies. 1 Blackberry of my ownf illing recipe, then Paulas perfect apple pie filling. they taste great. Nice buttery and flakey!!! and Oh so good...... I did cook the pie at 450 for 12 mins, then lowered the temp to 350 until filling was bubbly. I also covered the edges of the crust with foil and left the foil on the whole time, because the pie crust edges were browning even under the foil. I didnt want the edges burned. I am not generally a fan of pie crusts, but i will definetly eat this one again and again!!!!
    Thanks Paula, for another fantatic recipe!!!

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  • on May 01, 2010

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    I've been cooking from scratch since I was 8 yrs old, (don't tell anyone, but I'm 53 now. Anyway, I had problems with this recipe. I also would not work this dough with hands because I believe hands will warm it too quickly. I used the pastry cutter. After chilling, I found that the dough tore easily, though it did repair well; it kept tearing in new places. I did not find instructions for baking it as a single crust, even after scrolling through pages of comments from other cooks. I agreed with the many cooks who believed that 450 is just too hot for a butter crust recipe, so I lowered the temp to 350 in my gas oven, which tends to run fairly hot and checked after the 1st 10 minutes. The sides of the crust were sliding down the dish. I tried to boost them back up with by pressing them up with the base of a fork; I also added 10 more minutes. The just needed to slide for some reason. I wound up adding 2 more sets of 10 minutes (40 minutes total before this crust would even begin to brown. It's very saggy. Not sure if I want to fill it.

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