Reviews & Comments

(7 Ratings)

7 Ratings

5 spoons
4 spoons
3 spoons
2 spoons
1 spoons

Perfect Baked Pie Crust

Prep: Total:

1 - 5 of 5 Reviews

Posted 5/18/2011 1:01:59 PM REPORT ABUSE CarolThom said:

Rating:

This is a great recipe. Works all the time and flaky. Lost my OLDDDDD Betty Crocker (red hard cover) recipe book that I got 40 yrs. ago. It also had an oil recipe that I used quite often. Hope I can find that one on here too.

This reply was: Helpful Inspiring

Posted 1/16/2011 5:45:17 PM REPORT ABUSE Cleio_18 said:

Rating:

My mom has been using this for decades-it is by far the best there is. I only recently discovered they were the same! Differences: no salt and simply continue to use the pastry blender to add in the water. And no refrigeration. When you scoop it out to put on your floured surface, just roll it out then (unless its too warm). You can also wait to bake until you fill it. Now, I barely had enough to fill my pie plate(I think they keep making those bigger), so I actually double it to give me plenty, otherwise, I have to piece it together... enjoy!

This reply was: Helpful Inspiring

Posted 10/26/2010 3:42:47 PM REPORT ABUSE Gis47 said:

Rating:

I have used this recipe for over 40 years, and it always comes out great. For a lighter crust, I use half cake flour. I stole the pie recipe book from my Mom, and she never made me feel guilty about it. My mother-in-law only liked MY pumpkin pie, made with this crust.

This reply was: Helpful Inspiring