Comments on: My Favorite Pie Crust Recipe

By: Renee

Renee — Mon, 10 Nov 2025 14:13:05 +0000

My recipe is the same but I use lard instead of Crisco. Sometimes all lard.
I’m going to try butter and beef tallow for a chicken (or beef) pot pie as my store just started to carry it.
Chilling the crust right before you fill and bake it is a new idea for me but it makes sense.

By: Melissa

Melissa — Mon, 21 Apr 2025 14:29:44 +0000

In reply to Kristi Clark.

You can! This is my all-butter recipe https://www.blessthismessplease.com/all-butter-pie-crust/

By: Kristi Clark

Kristi Clark — Mon, 14 Apr 2025 11:21:34 +0000

I can’t use shortening due to being a soy based product. can butter be substituted?

By: Melissa

Melissa — Wed, 09 Apr 2025 19:49:12 +0000

In reply to Mary Price. How's it turn out Mary?! So glad you tried it!

By: Mary Price

Mary Price — Sun, 06 Apr 2025 21:52:28 +0000

Thank you. You gave me the confidence I needed to “Just Do It!”. Your tips to chill the crust before baking was such a helpful hint. My cherry pie is in the oven now :}
Thanks again!
Mary P

By: Anonymous

Anonymous — Sat, 09 Mar 2024 03:12:27 +0000

By: Michelle

Michelle — Fri, 21 Oct 2022 12:16:16 +0000

Delicious!!

By: Kriste

Kriste — Wed, 01 Dec 2021 19:42:44 +0000

I used this recipe instead of my usual this Thanksgiving and it was so tender and flaky! With the addition of butter, it has a lot more flavor than your standard recipe. I tried to rush it and didn’t chill for the entire time and it was soft to work with. So definitely plan ahead and chill the recommended time!

By: Marie Keating

Marie Keating — Mon, 29 Nov 2021 14:41:17 +0000

Excellent recipe. Super easy and makes a buttery and flaky crust. Perfect for my pumpkin and apple pies! (I did use the recommended butter-flavored shortening.)

By: Becky

Becky — Sun, 28 Nov 2021 19:58:29 +0000

I’ve never been great at pie crusts. But now I finally get them right each and every time with this recipe!