This pie crust is so light and fluffy. I only had to add a small amount of flour. I love it! Thank you for sharing your recipe.

I didn't have a problem with this recipe, feel bad for the ladies who did tho... Frustrating I know. :-( My pies turned out beautiful and this is my new pie crust recipe :-) finally! After 38 years I found a recipe for pie crust that works for me! Also, I rolled my pastry between 2 sheets of wax paper and I think that helped but I didn't have a problem at all with the pastry being too wet, I thought it was perfect! I let my milk and vinegar set for 15 minutes to sour, just because I like it that way :-)

You have to use a potato masher or pie dough cutter for sure. food processors will mix too much- will turn gooey

Great. No probs at all

I had the same problem as others with a too soft/wet dough. I wonder if it's because I used a food processor? There are so many positive comments, I'll try it again, next time not using the food processor to see if that makes a difference.

If you allow the vinegar to curdle the milk for about 15 min. before adding the other ingredients it is even flakier.

I have never made homemade pie crust before today. This recipe was so easy. It rolled out nice. Have 3 pies in oven now. I did get 3 single pie crusts out of this recipe.

Been using this recipe for a long time and I just love it. Always turns out perfect for me.

VERY VERY easy recipe, I have been looking for an easy pie crust to make, especially for holidays, I will use this one for years to come.

Maybe the problem was using liquid shortening instead of the hard lard type (Crisco, etc.) Mistake I made as a young bride 50 years ago.

I have used this recipe many many times!! I love to use apple cider conifer especially with a pumpkin or apple pie! Mine was not gooey! Nor has never been if you make pie crust frequently or have been taught correctly, you know the weather can determine how much liquid you will need to add to the flour mixture. For those of you who have failed at this recipe try adding only half of the milk and vinegar mixture first, then spoon in the rest until the right consistency. IT IS A VERY OLD RECIPE AND TRULY IS A NEVER FAIL PIE CRUST!!

I have used this crust for years and people come to me to make their crust all the time. I don't give them the recipe. LOL

I think you people just fail at life. I used this and it was perfect in every way. If your grandmother taught you how to make pie crust 30 years ago, then why do you even need to go online to find a simple never fail pie crust?

This is the exact ol recipe my mom used for years and years as we were growing up, while I've never mastered the "Pie Crust" art she could do, this recipe is Perfect!!!!

This is the best crust ever. It is better if you put the 1 Tablespoon of vinegar into the measuring cup and add milk to make the 1/3 cup. It will thicken like buttermilk. I have made this for over 40 years and it has never been gooey or sticky. If you use the butter flavored crisco it's even better. Make sure not the overmix and put plenty of flour on your board.