You just never know what's going to trip somebody's trigger. Last Thanksgiving I had put up this pie crust recipe on a whim after baking Stan's favorite cherry pie for him. The response was absolutely crazy. People from all over the globe wrote nice notes or phoned saying they now finally have a versatile pie crust that's just too easy, foolproof and flaky. Seriously, messages came in from men and women alike, people that are good cooks yet never ventured into the land of pie crusts, too intimidated, and theirs turned out perfectly on the first try. I used it again as recently as Saturday night for a Lemon Chiffon Pie that we served to our monthly dinner party group. Last week several requests came in asking to please repost the recipe, so here you go.

Some people hold good recipes tighter than bark on hickory, but we've always known it's more fun to share. It was my mother-in-law's recipe from 30 years ago. This truly is the best-ever pie crust. Stan says he eats my pies for the crust, which is beyond easy, flaky, versatile and foolproof. No messing around with having to cut in butter. That is an unnecessary pain. It works well for anything that needs a crust, single, double, pre-baked, meat or sweet-filled, fruit or custard, whatever. Enjoy!—Holly

HINT: I always use an adjustable rolling pin for an even crust. Don't think the one we have, which is all wood, is even made any more. Even the "guides" are wood and held in place by large "O" rings. Doesn't matter. This comparable rolling pin is what it's like and worth every penny!