Reviews & Comments

Love this recipe. One day, I decided to try the old way and substituted lard. It was flakier. I buy lard just for this now.

Joining the chorus of people who have used this recipe for decades. One hint- Always use a wire pastry pastry blender (instead of knives or the thicker variety) to get the best results. Also, reviewers are right about butter flavored Crisco. This was the recipe my mother used. Her pie crusts were always perfect. She always had me watch from the time I was 4 years old but never let me try. When I moved on my own, I was nervous the first time, but "Snap!"- it was perfect. Decades later have won several blue ribbons for my crust. Have used this Betty Crocker recipe for 40+ years and so does my daughter now.

This recipe is the best.....I have used it now for 40+ years. I used butter flovored crisco and always float ice cubes in the water so it is ice cold. A friend of mine even uses slivered ice cubes. Both of our crusts are very flakey. Another secret discovered once while making 12 pies at one go - when cutting the flour/crisco mixture I felt a difference in the flour texture - all of a sudden I felt some resistance in the flour & that is when I stopped cutting. Since then my crusts have been tender and flakey.

I used Golden Crisco and this made a wonderful, tender crust, however I had trouble working with it. I DO NOT think this was the fault of the recipe, but rather, I'm a beginner with these things and I think my problem was perhaps that I didn't add enough liquid because I was too cautious to overdo it, and it kept cracking as if it were like... shortbread dough? Again, this isn't the fault of the recipe, it was my inexperience and I know that given time and trial and error, this will be my tried and true recipe.