Buttery pie crust

Member Ratings For This Recipe

• TRAILHAPPY
  
  
  Incredible!
  

  2 of 2 people found this review helpful
  Really nice. :) Great flavor; flaky; all you could ask from a pie crust. Note to those wanting to try this recipe: It won't seem that you have added enough water, and the dough will seem difficult to work with after being chilled. Keep working with it, though, and it will become very workable soon. - 3/13/10
  
  
• BUSYWIFEANDMOM
  
  
  Incredible!
  

  2 of 2 people found this review helpful
  Thank you,MCOLEEN, for posting this. The recipe that I was using had the same ingredients, but yours uses less of the ingredients and was better proportioned for only two crusts. I didn't refrigerate the dough, used ice water and needed an extra T of it, but it rolled out beautifully and was flaky. - 8/8/09
  
  
• MAKINANIMPACT
  
  
  
  

  1 of 1 people found this review helpful
  Mcolleen, I live in the dry high altitude of Colorado, how would that change your recipe with the water?
  Thx. Kelly - 7/1/11
  
  
• ANGEL1066
  
  
  
  

  1 of 1 people found this review helpful
  This is exactly like my old freezer crust mix except for real butter instead of Crisco with its dangerous hydrogenated fats. Made it for our Thanksgiving pies.I had to use 17 T. water, 4 times amount given, but turned out well. - 11/24/10
  
  
• CATCHRISTA50
  
  
  Incredible!
  

  1 of 1 people found this review helpful
  I think this is a great recipe. I sub. Smart Balance Buttery Spread for the butter, because I have to watch my cholesterol. It lowers the calories to 96.9, fat to 4.7 and has no cholesterol. Excellent! - 11/10/07
  
  
• ROSSYFLOSSY
  
  
  Very Good
  
  So tasty. - 1/6/21
  
  
• 1HAPPYSPIRIT
  
  
  Very Good
  
  Great dough. - 10/16/20
  
  
• RO2BENT
  
  
  
  
  Classic, portion control - 10/9/20
  
  
• MUSICNUT
  
  
  Incredible!
  
  So tasty! - 6/16/19
  
  
• I.M.MAGIC
  
  
  Very Good
  
  Love it! I've never been able to get a pie crust recipe to come out before! I had to roll it thinner than I like to make two crusts-- and now I was given a new pie pan, larger than 9", deep dish... I'm still struggling with how to increase the amount and still keep it so light and flaky! lol - 3/20/12
  
  
• MAEDAE2
  
  
  Incredible!
  
  I replaced the butter with .5 c vegetable oil and ice cold water then pressed it into my pie dish right away. I used this for my shepherds pie and it came out very good and iI didnt have to refrigerate it. It was flaky and yummy. - 8/10/11
  
  
• JOSIECL
  
  
  
  

  0 of 1 people found this review helpful
  I have been looking for a simple pie crust recipe. I will be trying this soon. Can't wait! - 9/16/08
  
  
• ANITABLUEGOOSE
  
  
  
  

  0 of 1 people found this review helpful
  I do intend to try this and take CATCHRISTA50's suggestion re butter substitute due to my cholesterol!! Sounds great in the calorie department too. - 11/10/07
  
  
• SDLISBON
  
  
  
  

  0 of 1 people found this review helpful
  Here in Portugal we have reduced fat butter and a white/whole grain flour mixture so I tried them both with this recipe and it was fab! Even tastier than original pie crust due to whole grain flour in the mix! - 10/23/07
  
  
• OUTOFIDEAS
  
  
  
  

  0 of 1 people found this review helpful
  Have been wanting to try pie crust with butter...can it be made with gluten free flours? Thanks - 10/22/07
  
  
• SPANISHBOOTS333
  
  
  Incredible!
  
  turned out beautifully...nice and flaky too! - 10/22/07
  
  
• BARBIEGIRL5
  
  
  
  

  0 of 1 people found this review helpful
  Bonus!!!!!!!!!I will try it! - 10/21/07
  
  
• EUNICEMONTEIRO
  
  
  
  

  0 of 1 people found this review helpful
  I have been looking for this.
  I will try this one for sure, thanks. - 10/20/07