The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 17, 2009
I loved it! I left out the coconut and added extra oats. I also ground the oats into a flour like consistancey and added a tablespoon of sugar. I will make this again.
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Cooking Level: Expert

Living In: Jessup, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 25, 2009
This pie crust really has a fantastic texture. Instead of using just vegetable oil, we swapped half the oil for butter. It added a nice finish. Love it! Will definitely make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 20, 2009
Turned out great with a pumpkin pie. For me, nothing beats the real full fut pastry crust, but I don't know how to make that kind anyway. This was a great alternative.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 17, 2009
Yummy, yummy! I added a total of 1/2 cup unsweetened coconut, along with a 1/2 teaspoon vanilla, 1 teas cinnamon, 1/4 teas salt and 2 tbl of brown sugar. I sprayed a 9x13 glass pan with cooking spary and pressed the crust in and baked it at 425 degrees for 15 minutes before pouring in my favorite apple pie filling and baking it until the apples were tender. This warm with a scoop of vanilla was incredible. My kids who are not huge apple pie fans said this was one of the top 2 desserts they have tasted!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 18, 2009
Instead of coconut I used ground pecans. I also used half oil half maple syrup. It was wonderful.
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Photo by Amber

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 14, 2009
love this crust. use it with coconut and a bit of sugar for pies, or without for quiche!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 23, 2009
This is a great recipe for those of us on the whole grain kick. I used whole wheat for the flour and needed to double the water, and I left out the coconut,then I rolled it out and used it as the top for a pot pie. It was Scrumptious! The whole family loved it. Can't wait to try it on something else.
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Cooking Level: Intermediate

Living In: Burlington, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 20, 2008
I made this with a Egg Nog Custard pie for Thanksgiving and it turned out great! My in-laws loved it too. It's a bit flakey, but has a very unique taste and texture. I'll use this recipe again and again because it was so easy to make.
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Cooking Level: Expert

Home Town: Coon Rapids, Minnesota, USA
Living In: Menahga, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 25, 2008
Delicious even though I added ground flax seeds which ended up burning.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 13, 2008
This pie crust was so incredibly delicious. Very easy to make. I used it as is and also without coconut (with extra oats) and it turned out great both times. Even after a few days the crust has held up after being refrigerated and was not mushy. I will definitely keep experimenting with this crust and different fillings. Thanks!
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Cooking Level: Intermediate

Home Town: Lakewood, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 18, 2008
Very good. I added a little bit of brown sugar for some extra flavor. Definitely recommend. I made it with low-fat pumpkin pie and pumpkin cream pie.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 8, 2008
I love this pie crust its so easy to make and takes no time at all!! I used this crust with a blueberry pie and it worked wonderfully!! My father has diabetes and after eatin this pie his blood sugar was 4.5 which is brillant!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 23, 2008
Pretty good for a healthy pie crust!
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Cooking Level: Intermediate

Home Town: Folsom, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 18, 2008
Excellent substitution for pie crust! I was making a blackberry-peach pie and didn't have any shortening for our usual pie crust (and none of the oil pie crusts on the website sounded that great at the time) so I tried this one. It was delicious! I figured it wouldn't work as a top pie crust so I ended up making some crumble topping and made more of a fruit cobbler instead. Worked great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 24, 2008
I used this crust recipe for the honey pecan pie my husband loves - he doesn't want me to use any crust but this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 8, 2007
We thought this crust was wonderful. I bake lots of pies and was amazed at the quality and taste of this crust. I was looking for something that didn't use lard, butter or shortening, but still made a good pie. I'm glad to say I found it with this recipe. A+
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 2, 2007
So yummy! This crust has a great texture and is perfect if you are trying to avoid hydrogenated fats AND saturated fat.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 25, 2007
I didn't tell my fiends, who don't like coconut, about the crust ingredients, but they liked it anyway. Though, I agree that it was a bit sweet using the sweetened coconut. So, next time I will try 1/2 sweetened and 1/2 regular. The crust went well with the Apple Crunch Pie II recipe.
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Cooking Level: Beginning

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 16, 2006
A lot of people don't know that coconut is not recommended for those with high cholesterol, so may not be healthy for all.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 13, 2006
Not bad at all. More difficult to mold than our typical pie crust - I added about 4 tbsp of water total to help with that. It's important to press it into the pan thin, because my first one came out with some pretty thick points. Obviously not as good as your traditional shortening&butter crust, but sacrificed taste is worth the health advantage. Will definitely make again.
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