Reviewed: Nov. 8, 2011

This was so easy to make and easy to work with. Used it with the pecan pie recipe from this site and it turned out great!

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Reviewer:

Steve

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 7, 2011

This was strange. It seemed goopy at first and I reread the directions to make sure I had enough flour and I did it anyway. Easy to do, tasted okay, flaky, BUT this stuck horribly. Weird being made with oil that it would stick and the first piece did not make it out of the shell looking half way decent. Will try to make this again because it was so easy to do, but would rather not use this again and take the time to make a crust that you must roll. I do like the idea, just don't like having to scrape off the crust from the baking dish.

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Reviewer:

babs2574

Cooking Level: Intermediate

Home Town: Two Harbors, Minnesota, USA

Living In: Anoka, Minnesota, USA

Reviewed: Oct. 16, 2011

This was alright if you're in a pinch for time. I'm glad I followed the suggestion to use 1/2c whole wheat flour (also cutting the salt by half) as it gave the crust a little more flavor and texture.

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Reviewer:

Steph in Walnut Grove

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

Reviewed: Sep. 19, 2011

Not bad at all - was actually able to get a crust in the pie pan in one piece which is a bloody miracle for me! Did pre-bake for 1 0mins at 425 and then added a quite thick spinach, leek and ricotta filling and still found the base a bit under done after baking for additional 45 mins at 375 so may want to pre-bake longer, (maybe an extra 5 mins at), if you are making a similar filling. Thanks for sharing!

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Reviewer:

labuanlady

Reviewed: Aug. 13, 2011

I found this recipe and tried it..wonderful..pressed it into pie pan and formed edges....Perfect!!

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Reviewer:

Jeannie

Reviewed: Aug. 12, 2011

I made this with vegetable oil. So easy, and perfectly good with a good pie recipe—I'll be baking with my daughter more often, thanks to this recipe!!

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Reviewer:

Amanda Y

Reviewed: Aug. 4, 2011

Very easy and tasty.

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Reviewer:

veronicam

Reviewed: Jul. 30, 2011

Easy and super yummy!! don't forget to add at least 1 teaspoon of sugar. i used this for apple pie and quiche and both came out good and my kids even liked it

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Reviewer:

kansasprincess

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Douglass, Kansas, USA

Reviewed: Jul. 21, 2011

This makes an excellent and really east crust! I used it in an 11 inch tart pan with removable bottom to make the fudge pie recipe from this site. Fantastic! I make it a sweet crust with 2 tablespoons of sugar and cut the salt in half. I also didn't use as much oil as called for. Crispy, flaky and far more stable than I would have expected. Slid right out of the pan and off the bottom with no cracking or falling apart. I will never make pie crust the hard way again!

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