Reviewed: Aug. 3, 2008

This cannot be compared to an ordinary roll-out pie crust. It is an entirely different sort of crust, very tasty with some distinct advantages. I used it to make a custard pie and it was especially nice because it did not become soggy like some crusts can. I like the bit of sweetness to it, though I'd leave that out if I were using it for a quiche or other savory pie. It is not "flaky" but it is crumbly which is nice. I'm not going to give up other pie crusts for it, but its definitely a keeper.

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AgathaX

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Reviewed: Mar. 30, 2007

I use this recipe for all my quiches. I substitute 1/4 cup applesauce for 1/4 cup of oil. Everyone loves the texture and taste of this crust

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23 users found this review helpful

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mirskool

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Mar. 3, 2007

Excellent, I have my own raspberries and am always looking for new recipes to use my supply. This is truly a winner!

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3 users found this review helpful

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footel

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Reviewed: Feb. 8, 2007

This crust is perfect - exactly what I was looking for! The only thing I did differently was add a bit of extra sugar (this was being used for an apple pie) and 2% milk. It was flaky and almost a bit crumbly, but came out of the pie pan perfectly. It's so easy and fast, too! It will be perfect for quiches with more salt/less sugar and for sweet items by reversing amounts. The flaky texture is perfect with a crumb or dutch top apple pie. This will be my crust from now on - easy, cheap, and relatively healthy.

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AnMei

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Dec. 24, 2006

This was so easy it was CRAZY! Within 10 minutes I had a pie crust ready to be filled. This was my first pie and it turned out perfectly. Thanks for a great recipe! (This crust does have a slight salty, savoury flavour, so if you're going to use it for a sweet pie add a little more sugar and a little less salt.)

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Laura-Jane

Cooking Level: Beginning

Home Town: Parksville, British Columbia, Canada

Living In: Montague, Prince Edward Island, Canada

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Reviewed: Dec. 8, 2006

The crust was extremely easy to make. It came out great with pumpkin filling. The texture is nice. Thanks!

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NurseJanice

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2006

Thanks I'll never be afraid to make pie again. And oh so light and crispy.

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BAKE HAPPY

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Reviewed: Nov. 13, 2006

wow. this was SUPER easy and it was really really good. Flaky and delicious. I hate making pie crust and they never turn out right. I made an account on allrecipes JUST so i could comment on this one. SO easy! I made it for an apple pie (double crust) and followed someone else`s suggestion to make patties to put over the top. The top turned out looking quite patchwork when i was done with it but it baked up so pretty it looked as if the patchwork was intentional. I also didn`t have canola oil so i used some sort of rice oil (i live in japan) and I added more sugar--about 1/4 cup and only a dash of salt. It was perfect!

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soleil

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Reviewed: Nov. 13, 2006

I was pleasantly surprised how easy and tasty it was. I used it for a chicken pot pie base and crumbled the rest over top since it doesn't 'roll'

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9 users found this review helpful

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MILAA

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Reviewed: Nov. 5, 2006

Delicious, crusty and flaky mmmm. Add the liquids slowly just until everything's coated.. perfect.

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XXFIRESTARTER

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Reviewed: Oct. 28, 2006

Delicious crust, worked well with the tarte tatin I was playing around with... Definitely very easy to make with ingredients laying around. To avoid the crumbling I added just a bit more milk than recommended, still turned out wonderful. - D.

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4 users found this review helpful

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Doug and Joy

Cooking Level: Expert

Home Town: Battle Creek, Michigan, USA

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Reviewed: Oct. 24, 2006

great recipe and very simple! I love it has no saturated fats!

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1 user found this review helpful

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Skye

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Reviewed: Oct. 17, 2006

This is the first canola oil crust I've made and I must say it was better than I expected. Considering the ease and obvious health benefits, I would certainly make it again.

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RAERAE361

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Reviewed: Aug. 23, 2006

Very easy to make...I did notice the taste of the oil, so next time I may cut back on the oil, but I will try this again. Thanks for a healthier alternative.

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1 user found this review helpful

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2006

This recipe gets 5 stars primarily due to ease of preparation. This was the easiest pie crust ever! I solved the crumbly texture issue by making individual pies in ramekin cups. No need to cut, no issue with crumbling, just use a spoon! I used white whole wheat and the texture was great. It was very similar to a graham cracker crust. Coupled with a sweet potato filling it felt like a heathful treat!

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Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

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Reviewed: Jul. 1, 2006

My husband loved this. It was easy and you could just press into pie plate. Instead of rolling top crust I made patties and put all over top. Very yummy.

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9 users found this review helpful

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mimuful

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Reviewed: Jun. 2, 2006

Nice and easy crust for sweet and cold pie recipes but works better if you add a bit more sugar and substitute a sweet or flavourless oil such as almond or grapeseed.

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Mary M

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Reviewed: Mar. 21, 2006

Potential. I tried using 1/3 whole wheat and the rest all purpose flour. I did not like the whole wheat taste for this crust- although I have made whole wheat pie crust before, and liked it a lot. I didn't use the full amount of oil- I used 1/2c ice water and some apple cider vinegar. Everyone still ate it.

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bizzie

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Reviewed: Jan. 12, 2006

I am always looking for healthy versions of my favorite foods, so i tried this crust for a pecan pie. My husband and i both loved it. it was a bit crumbly, but we actually liked that. i made another a few days later to take to a shower, and everyone said it was wonderful. i will definetely use this recipe again. i am anxious to try it with different pie recipes.

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11 users found this review helpful

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brookesickle

Home Town: Clinton, Missouri, USA

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Reviewed: Jan. 11, 2006

I thought this was simple, fast, and tasty. I made this crust with whole wheat pastry flour for a sweet potato pie. When it was still warm, the crust was just a bit crumbly. But after it chilled, it was perfect-no crumbling at all. Be sure to press it into the dish evenly and compactly. It seems to be better suited to chilled pies than warm ones. Will make this again, especially for it's simplicity and health benefits.

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k. sturdivant

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