Comments on: Sylvia’s Perfect Pie Crust

By: Ellsworth

Ellsworth — Sat, 25 Jul 2020 16:26:29 +0000

I used to use this recipe all the time, but my last attempt tasted like shortening. I never had that issue before. The amount of water was too little, so my recommendation is to swap 1/2 cup of shortening for salted butter and a little more water, Tbsp or less, for a smoother crust when rolled out. I did adhere to 4 minutes with the pastry blender. You will see butter lumps in the pastry, but that is okay.

I don’t usually bake with salted butter, so will continue to experiment with unsalted butter and salt.

By: Ellsworth

Ellsworth — Sat, 25 Jul 2020 16:18:41 +0000

The first few times I made this crust I liked it, but was disappointed in the texture before baking. It was sticky and fell apart easily, but generally tasted good and was flaky. I made a pie last week and I mistakenly added an extra Tbsp of water which gave me the perfect rolled out crust, tasted awful. It tasted like shortening! I made another pie and substituted 1/2 cup of salted butter, and added the extra water again. Tasted great, but was a bit wet when rolling out. All in all this is a good recipe to experiment with.

By: Antoinette N. Hastings

Antoinette N. Hastings — Thu, 26 Nov 2015 22:33:00 +0000

I’m surprised that this is the pie crust recipe Ree uses. It is greasy and not very appetizing. It dripped oil all over the floor of my oven while baking too. While it IS easy to work, with it’s NOT good pie dough. My father used to tell me: If the dough doesn’t fall apart when you’re making it, it’s got too much shortening or water in it.

By: lauralh

lauralh — Tue, 24 Mar 2015 21:18:30 +0000

This recipe is wonderful. I’ve not had good luck with pie crusts in the past, but decided to try this one. It turned out great, tender and flaky. I was a little short on all purpose flour, so substituted 1 cup whole wheat pastry flour, and it still turned out great. This will be my go-to recipe for pie crust!

By: Trish Mayhugh

Trish Mayhugh — Fri, 05 Sep 2014 16:37:27 +0000

Last year, my son asked me to bake pies for his wedding. I used this recipe and made 20 pies. They were wonderful, light and crispy even on the bottom. Being able to freeze the dough made all the difference in the world. The caterer even asked for the recipe!

By: Christine

Christine — Wed, 27 Nov 2013 22:12:03 +0000

Is this for a single crust or double crust pie? I’m new to baking

By: lequita price

lequita price — Mon, 25 Nov 2013 01:15:05 +0000

It is now in the freezer so thinking I will be alright after reading these posts.

By: lequita price

lequita price — Mon, 25 Nov 2013 01:14:04 +0000

Ok, I just made this crust…It says to cut in Crisco until it is like corn meal…mine was not like corn meal and yes the Crisco was cold. I sure hope it turns out…Sure seems like a lot of Crisco.

By: sarah

sarah — Mon, 11 Nov 2013 14:17:05 +0000

I made this crust for the pie that will make you cry. It was so delicious and was just as flaky as everyone says. I’m so excited that I have enough dough for two more pie crusts in my freezer as well. I think this dough was just perfect. So glad I made it.

By: Sue Steele

Sue Steele — Thu, 14 Mar 2013 20:29:59 +0000

Love, love, love this crust. It turned out flaky and delicious! I only was able to get two crusts instead of three from the recipe but my pie pans are very deep and I like a little thicker crust. It mixed up well and was really easy to work with.