I had never made a pie crust from scratch before, so as simple as this looked, I was a little apprehensive. However, it came out beautifully and tastes wonderful! I used the crust for your Perfect Homemade Apple Pie, and I'll definitely be using it for future pies!

Thanks Tammy for a great pie crust recipe. My family loves homemade pies but I've never been able to make a tasty crust. I tried your recipe yesterday and invited my grandparents, parents, and sister to my house to give it a try. Everyone, including my husband, loved it! I'm so glad to have found your recipe.

I am amazed. I haven't made my own crust for years because the first time I tried was such a flop.

Every recipe I have ever tried here at Tammy's has been fabulous so this is where I came to get my recipe when I decided to try it again.

This crust is TRULY foolproof, flaky and tastes delicious. I agree with Bethany that I would never leave this crust behind.

Since Tammy mentioned that she had used both butter and shortening in the past, I compromised and used half butter and half shortening. The shortening I used was a store brand made entirely of palm oil.

Two thumbs up!

I have made this several times and it always turns out perfectly! No one ever leaves the crust behind when I use this recipe.

I have never made pie before--ever, so this was my first pie AND first dough experience(about an hour ago!)

I have just tasted the pie, and it tastes spectacular, but I must admit I had such a hard time with the dough. I'm wondering if you have to add flour when you are rolling, or maybe I got a bad kind of whole wheat flour? My dough was SO sticky, that even when I researched online how to roll it out(because I could NOT get it to stop sticking!) the suggestion was to use 2 sheets of wax paper--it even stuck to that.

The dough fell apart completely when I just took a piece out of the pie plate--but the taste is phenomenal.

Any pointers to a new dough baker?

Note from Tammy: When the dough is first mixed (don't over-mix!) it will be sticky. Cover and chill the dough.

When I'm ready to roll the crusts, I sprinkle flour onto the counter, cut off a wedge of dough, shape slightly by hand into a circle, and start rolling. Handling the dough too much can make it tough, and holding it in your hands too long will make it warm and sticky, and the crust won't be a flaky.

Add flour (by sprinkling with your fingers) as frequently as necessary while rolling out the crust. Roll some, sprinkle flour, gently flip the crust over, and sprinkle flour on the other side. You'll have to keep turning the crust over and sprinkling, or the moist "inside" of the dough will stick to the counter while you're rolling on top.

Basically, at all times, you want your crust to be laying on the lightly-floured counter but not stuck to it! :) I hope this makes sense and is helpful!

This recipe has the perfect title. I like the fact that it uses pretty healthy ingredients, and makes a lot at once. I chilled all the ingredients in the freezer before using, and rolled out my crust between pieces of wax paper. Worked beautifully! i don't use any other pie crust recipe now.

I was looking for a recipe without shortening and this one did the trick. I had no problems at all. I had just thrown out another supposedly foolproof recipe that would not hold together at all. I replaced the egg with Ener-G egg replacer because we can't use eggs. It seemed to do fine. I have a pie setting in the fridge right now and we will taste it tomorrow at dinner. The other two will be used for a pot pie or maybe an apple pie. I might try mixing in the food processor next time. Good job.

This is a wonderful pie crust. Great taste and texture. Nice and flaky. Thank you for sharing.

I am quite the pie crust critic. Too hard, too thick, too bland, to soggy, too burnt (!) -- I have had them all. Nothing ruins a good pie faster than a bad crust. Will I ever find a pie crust that is conistantly great?

Enter Tammy's pie crust! This recipe is fantastic! Fabulous! Incredible! Superlatives to the extreme! This recipe is great. It has that perfectly flakey texture that everyone wants while maintaining the buttery taste that compliments the pie filling. This crust is so good that I always try to sneak extra corners of adjacent pieces when cutting my piece out. Shameful? Yes! Worth the treasonous act? Most definately!

The best part of this recipe is that it is absoltely foolproof. A lot of recipes require you to adjust the amount of flour you use--too much or too little and you will either have a cracked, crumbly dry crust or a dense, tough crust. Not this recipe. Mix it, chill it, roll it out, and presto! A perfect crust that makes any pie even better. Bonus points: Try this recipe with Tammy's cherry, apple, or pumpkin pie filling.

Please see the end of the recipe for my review. Thanks! ~ Tammy