Reviewed: Oct. 6, 2009

Delicious, easy crust. I do not have time to bake, but always have tons of fruits and vegetables on hand, due our orchard and generous garden. This was very simple and flaky, however, to save time I made the crust the night before, pressed it into the pan then popped it into the fridge. By the next afternoon it already had mold growing on it. So I'm guessing the crust needs to be used immediately. Luckily I had crust left over and baked a single serving size pie that night and was able to experience this great crust. Next time I will add herbs to the crust and fill it like a quiche!!

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Kim

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Reviewed: Oct. 1, 2009

This pie crust was so easy and tasted great. I used vegetable oil and 1/4 tsp of salt. I did have to add a little extra water because it was slightly dry. I made pumpkin pie which had to be baked for an hour and the crust didn't burn at all.

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Gel

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Reviewed: Sep. 4, 2009

I followed the directions and came out with a crust that was very greasy and had a texture like graham cracker crust. Didn't hold together at all. I may try this again and see if I did something wrong the first time. Couldn't get it to brown either.

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caycesmom

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Reviewed: Aug. 14, 2009

this was the best pie crust in the world!!!!!!!! but instead of using peanut oil i used corn oil but it was still the bomb

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alexandra mintago

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Reviewed: Jun. 19, 2009

This is very similar to "the family recipe" my mother taught me when I was just a little boy. Its easy to work with and easy to adjust to different kinds of pies. Use sugar instead of salt for a sweeter flavor (and add a little extra sugar, just because). I still roll it out as it makes it easier to work with in my opinion. I also just used a vegetable oil instead of peanut oil for allergy reason. Comes out very good.

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Matt

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Reviewed: May 23, 2009

I just made this pie crust for a quiche that I was making. I could not believe how easy it was to prepare and to flatten to fit the pie pan. Initially thought that it would be too greasy...but I prebaked for about 15 minutes before adding the quiche ingrediants and it came out perfect, delicious and flakey. Thank you for a great recipe.

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Noni

Home Town: Waltham, Massachusetts, USA

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Reviewed: May 18, 2009

I've used this several times and am just getting around to rating it. I love this recipe, it's perfect and flaky for a last minute crust. The peanut oil is a must. I'm wondering how it will work with some rolled oats in the mixture.

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lostjujubeans

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

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Reviewed: May 11, 2009

I made this recipe as written. The peanut flavor was so overpowering that it overshadowed the flavor of my quiche. To it's credit, it is extremely easy. I think canola oil or another lighter flavored oil would work much better.

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NDG1974

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Reviewed: Mar. 17, 2009

Instead of the oil, use slightly less than 1/2 cup cold butter, cut in by hand using a pastry blender until it looks like damp beach sand and turn out into a pie plate. Use the back of a spoon to press the dough against the pie plate. Butter is just better. This makes a flaky crust. Double the recipe for a two-crust pie.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Feb. 19, 2009

This is good for quiche, not really for a top crust, - tried it on chicken pot pie, and I really didn't like it. But it was good for quiche.

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nilly

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 2, 2009

Simplicity alone gave this recipe a good rating. I can take the foundation of this recipe and "tweak" it to fit my needs. It works for sweet or savory pies. I make it with canola oil and whole wheat flour. I just reduce the salt a little and add a bit of brown sugar and/or cinnamon for sweeter dishes. I have rolled it between 2 sheets of wax paper and that works too.

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Mrs4kids

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Reviewed: Jan. 10, 2009

I can't begin to tell you how much I love this recipe. I thought I'd never be able to make a pie again. I use it most often for quiche or pot pies. I prefer olive oil and use that instead and think the flavor is good with it. Thanks for giving me the ability to make pies!

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Julie

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Reviewed: Dec. 7, 2008

I made this crust exactly as written, except using canola oil instead of peanut. Maybe that would make a huge difference, but I don't know why it would. My crust was tough, oily, and not worth eating. I won't use an oil recipe again. The health benefits are just not worth spoiling your pie over.

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Nov. 28, 2008

This was easy and DELICIOUS! It was said to be "the best pie crust on this Earth!" Someone even told me it was and I quote, "This is comparable, (after the second bite) no scratch that, this is BETTER than Marie Calender's crusts!!!" Now there's a compliment! :o) Thanks so much for the post! You've made me better than famous! lol

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littleb

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

Very simple and good. It didn't look very pretty along the edges but a perfectly functional and good tasting crust nonetheless.

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jaxxbud

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Reviewed: Sep. 27, 2008

Great!! Will use again.

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sahes

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Reviewed: Sep. 26, 2008

I tried this recipe and the other No Roll Pie Crust recipe on this site, head to head. The other one was better.

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KMWILSON98

Home Town: Dixon, Illinois, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 5, 2008

Used whole wheat flour and sesame oil for my quiche. I stuck it in the freezer for about 10 minutes, prebaked it for 5 minutes before putting in the filling, and I think as a result did not turn out flaky at all. I probably should not have made the substitutions. By the way, 1/4 of the recipe filled up 8 spots in my mini muffin pan.

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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 12, 2008

Oily, but it works (although it's much better for quiche than pie). It is very quick to make though!

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irelandwhispers

Cooking Level: Beginning

Living In: Littleton, Colorado, USA

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Reviewed: Jul. 25, 2008

For such a simple recipe this was amazingly good. I especially liked that it did not shrink when baked. It was pretty flaky and tender. Certainly worth it when you want pie, but don't want to spend a ton of time on the crust.

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