Reviewed: Apr. 24, 2011

i'm rating this 3 stars. when i made it the crust fell apart and began to crumble trying to plate my pie :( but the taste is quite deelish

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Reviewer:

jackie limina

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Duquesne, Pennsylvania, USA

Reviewed: Apr. 8, 2011

I have to admit I wasn't sure about a "healthy" pie crust, but this was very tasty! I made it with a banana cream pie and it was great. Can't wait to try it with an apple pie!

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Reviewer:

j-mo

Cooking Level: Beginning

Reviewed: Mar. 14, 2011

Not bad, but it tastes like oatmeal and coconut. Not really what I want, but I guess to sacrifice for less calories!

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woodlandnymph

Cooking Level: Intermediate

Living In: Saint Joseph, Missouri, USA

Reviewed: Jan. 13, 2011

Not your regular flakey pie crust, but a very nice healthy substitue

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MRSKYLIE

Reviewed: Nov. 9, 2010

Tried this with a pumpkin pie filling without the coconut. It wasn't bad. I liked it better the second day perhaps because I was getting used to it. Will try again with appples. I give it an A for effort as pie crusts usually are about 1500 calories.

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Reviewer:

sascatcher

Reviewed: Nov. 4, 2010

I prepared this recipe last night for pumpkin pie. Actually it is wonderful, remains creaking and delicate, it will be my favorite now!

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Reviewer:

Ammortus

Cooking Level: Intermediate

Home Town: Cartago, Cartago, Costa Rica

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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Reviewer:

passionatebaker

Cooking Level: Expert

Living In: Jessup, Pennsylvania, USA

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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Reviewer:

Sarah

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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Reviewer:

Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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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