Best pie crust I have made.

Best pie crust I’ve ever made.

Super easy and delicious

Pretty good, I guess this is for an open top pie I made a closed top pie and had enough left from the edges for probably one more open top. I think I have like an 8 inch pie pan 🥧

Friendly recipe. I just need to clarify with myself how much to make and do I want open or closed.

Pretty great! I substituted the flour with porridge flour (millet, sorghum etc) and brown sugar with honey and it was amazing!

Great! I'll definitely this again!

Perfect, I used salted butter and my apple pie turned just delicious 😋

Nice, soft, flaky just right for my lemon meringue pie 😋

way too soft for a pie crust, could barely roll it bc it was so sticky, definitely add more flour. and don’t use this crust if you’re making apple pie, simply turned to mush the second the filling hit the crust

When I baked the empty crust the crust shrank into ghe bottom of the shell.

Maybe a bit too much butter for me but still it's a good recipe

Great for my first time making crust. Very flakey and buttery!!

Made this recipe 2 times tonight for turkey pot pie followed it exactly the first time and it was good the second time I swapped shortening for butter and used pastry flower and it went from good to great

This was so simple and it was so easy. I used this recipe for my first time baking pies. I will be using this recipe for future pies too. It was very delicious!

Turned out amazing!! Very simple as well

quick and easy this is mt frist time

What a great quick recipe, definitely a keeper

Dough was lacking water at first but turned out great.

turns out perfect. If I want super flaky I barely mix it. stir and press just till it comes together. If I want something a little breadier I mix a tad more and add a little more water to the mix, then add a bit more flour while I'm needing.

Tasted great! First time making a pie crust. Really does make 2 crusts. Just need to roll it out very thin

Easy flaky pie crust. Very easy to work with and required no fussy chilling or shortening. I used mine in a quiche and made the scraps I to raspberry jam cookies. I found the crust to be a bit salty, but that may have been because I omitted the sugar. The recipe doubles fine.