I love recipes that are rock-bottom simple, and this was it! It was a bit greasy, but still came out nicely. I was glad that I didn't need too many ingredients. If you cut back on the oil, you don't even need to mix in the pan, but can roll it out.

I used this crust recipe for a chicken pot pie and it worked wonderfuly for that purpose. It was also very easy to make. I would however cut the salt in half next time because it was a bit too salty.

So dry. I couldn't pull it together to coat a veggie pot pie. The dryness overwhelmed my whole dish.

Wow, this is amazingly easy. I will use this again and again.

Easy, and great! Also agree with the earlier reviewer and used more sugar for a sweeter crust.

This crust was very fast and easy to make. No mess! I liked being able to mix it in the pie dish and press it in from there. I didn't care for the flavor at all, though. Don't try to roll this pie crust out; the consistency is very crumbly, and it just isn't meant to be rolled.

What a winner. I made this as a crust for quiche and it was perfect. I'm often hesitant to make quiche because crusts are such a hassle, but this was a cinch - no extra bowls - and it came out flaky and delicious. Thanks!

We had this for coconut cream pie and it was great ! I added more sugar like others suggested for sweeter crust ! Very quick and cheap to make !I will keep this one.

I used this for a Chocolate Silk Pie recipe. I added a little more sugar like other said. It was good. My hubby who doesn't like crust said this was better than the store bought ones.

I love how easy this recipe was to make! I added less salt, and it was really good! I found it to be a bit too much crust though, but maybe I should just use a bigger pie pan next time. I made it twice already, and will make again!

I love this easy-made pie crust recipe and use it for quiches or some homemade fruit bakes. Saves all the fuss with rolling out a crust ... :-)

I didn't have anything shortening on hand and came across this recipe which seemed just too easy to taste good. I was pleasantly surprised with the outcome. I made 1.5x the recipe because I was using a deep dish pie pan. I made a super yummy banana cream pie. The only thing I'd change next time, is maybe add another tsp of sugar, it tasted a little salty to me, but was still very good.

This is an awesome pie crust!! I have tried many times to make a pie crust but can never get it perfect, and I can tell you that this one was great! I didnt have any troubles roling it out or putting it into the pie shell!! I agree with others, the water has to be very cold.

I would really give this pie crust a five for ease and a four for taste, but I think that with a little bit of adjusting of the sugar and salt the taste can get even better. This crust took me about two minutes flat to make and put in the pan. Next time I will try to make it sweeter even though it was for a salty recipe. Also be careful not to spread it too thick on the bottom of the pan as you don;t want it to overwhelm what you are making.

Truly easy. We won't be buying frozen pie crusts anymore!

After a day of baking for a party, I was NOT in the mood to prepare another pie crust. I took a gamble on this one, not expecting it to turn out very well--I should have gone with my instinct. It was so greasy that I had to literally soak up the excess pools of grease with paper towels before sticking it in the oven. Even so, it was quick and easy, and came out perfectly flaky and I was optimistic--till I tasted it. I did not care for it at all. It ruined an entire custard pie, and I ended up having to scoop the custard out into a dish to eat alone. I have learned my lesson...I will never cut corners again. The extra time put into making a traditional pie crust is worth it.

I didn't bake it before adding my pie filling (chicken gravy, assorted veggies, and shredded chicken). The crust was mealy and gritty. Perhaps I did not mix it correctly or well enough.

Very basic crust, but EASY!

I love this recipe. I used it with a no-bake pumpkin pie recipe (located on this site). I did increase the sugar to 3 tablespoons and pre-baked it for 10 minutes before putting my pumpkin pie filling in it. This recipe helped me out so much at Thanksgiving.

I use the Vanilla Pumpkin Pie Recipe with this crust following the cooking directions to the Pumpkin Pie instead of the crust. I did not cover the crust with foil (to protect from burning) but did sit the pie tin on a pan in case of spills. My metal pie pan is a deeper than the regular disposable aluminum ones you buy and I pat my crust so it fills the bottom and sides. I also followed the advice of other bakers using 1 tbsp of sugar and .5 tsp of salt for dessert recipes. I've used corn oil a few times and canola oil another time with little difference in consistency. Baking is slightly longer as you want your toothpick poked in the center to come out clean - I added 3-5 minutes. (I deviate from the pumpkin pie recipe by adding more cinnamon.) I've rolled pie crust and like this recipe better for ease and flakier consistency. It's also easier to gauge how thick your pie crust will be as you pat it into your pan. I've made this combination 4 times - none of the pies lasted more than a day. Thanks for the great recipe!