Reviewed: Nov. 27, 2009

This worked out really well for my Thanksgiving pies. It was slightly dry but we rolled between waxed paper and it was easier to work with. Nice flaky crust and my favorite part, its cheaper to make then standard pie crusts.

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Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 25, 2009

This is a no-fail pie crust. Have been using it for years. However, my receipe calls for 2 c. flour, salt, 1/2 c. oil and 1/4 c. milk. Mix and roll out between 2 pieces of waxed paper. Dampen the counter first and the waxed paper will stick to it, put pie crust dough down and cover with another piece of waxed paper. Roll out and remove top paper and then just flip dough into pie dish. It's easy to correct any mistakes and comes out nice and flaky. This recipe says it's for 2 crusts, but I think that was for a smaller pie. I make 10" pies so use the whole receipe for one pie. Wonderful, especially for pumpkin pies which usually have a soggy crust.

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jberg

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

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Reviewed: Nov. 16, 2009

I used this recipe to make my chicken pot pie and it was great!!! The crust was light flaky and good!! I found that the dough was easy to work with. I used plastic wrap to roll it out after I refrigerated for 15 minutes. I didn't change anything about this recipe,you don't need to !!I will use this recipe again in the near future!! Thank You Donna for such an easy and tasty recipe!!!

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Niareno

Living In: Grindstone, Pennsylvania, USA

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Reviewed: Nov. 1, 2009

Thank you KGB123. I followed your review to the letter for a successful pie crust. Pie crusts have previously frustrated me, so I've bought them from the store for years. This one is relatively healthy, easy and tastes great.

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Penny Sanchez

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

thought it was very nice and quick.

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Rita

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Reviewed: Oct. 29, 2009

This makes a great, flaky crust! Like another reviewer mentioned, I roll my dough between sheets of plastic wrap so I don't ruin the dough by handling it too much or adding excessive flour...I really recommend that method (plus it keeps your table top neat as a pin!). Also, you can add a dash of vanilla or almond extract for a slightly more flavorful crust should you prefer.

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Beth from Atlanta

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 26, 2009

I was so careful and followed the most popular suggestions but this just didn't work out for me. Very dry and frustrating to work with, think I will go back to my regular "no-fail" recipe!

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Queen Llemon

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Oct. 23, 2009

The fist half was alright but came out a little too soft. the second hald defrosted didn'y work out AT ALL. It made my quiche a very unhappy dish :(

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aielena

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Reviewed: Oct. 22, 2009

This was a great crust for my pumpkin pies. It was very easy to make and has a great texture. I used a tip from another about brushing the bottom with egg to keep it from being soggy and it worked so well. Yummy! I made some crusts and put them in the fridge and then did not get back to them. They leaked out the oil that came out of them. But I will just make them as I need them or try freezing them next time.

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Jonna

Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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Reviewed: Oct. 10, 2009

I used this recipe for both fruit pies & meat pies. No changes in amounts as I use rye flour & grapeseed oil. The result is a short crust pastry with a mild nutty flavour....I have recieved numerous requests for the recipe. It is good.

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Kaz

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Reviewed: Oct. 6, 2009

Not bad for an oil crust. I used water instead of milk and the crust was still decent and edible. I recommend using this type of crust as a LAST resort. (It kinda degraded the value of my lemon meringue tarts)

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ducky_ducky3

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Reviewed: Sep. 26, 2009

Fantastic! Follow the suggestion of the reviewer who mentioned using less flower. Crust was nice a flakey.

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Feet First

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Reviewed: Sep. 2, 2009

Easy to make and good taste and texture. A butter or lard crust is still a bit better, but this is an excellent healthy alternative. I even substitute 1/3 of the AP flour with whole wheat flour.

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Patti

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Reviewed: Aug. 14, 2009

This was the best pie crust I've ever had, I used extra light olive oil and rolled it out between waxed paper. My blackberry pie was still crispy and good 3 days later.

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roseweed

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Reviewed: Aug. 14, 2009

Amazing!! When I make pies with it, everyone's favorite part is the crust! The best crust recipe ever!! I used whole wheat flour and it turned out great! I used sour milk with about 1/2 teaspoon of baking soda it place of milk and it still worked wonderfully!

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Ryn Haubner

Cooking Level: Intermediate

Home Town: Pleasant Grove, Utah, USA

Living In: House Springs, Missouri, USA

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Reviewed: Aug. 9, 2009

I use this recipe all the time, for all different kinds of pies, from chicken pot pie to fruit pies. I use soy milk to keep it non-dairy, and when I'm making a fruit pie, I like to add in 1-2 Tablespoons or so of sugar to sweeten it up. Thanks a ton, Donna!

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ray

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2009

This crust is great! I love to make chicken pot pie with it, because it doesn't get soggy on the bottom. Flavors are perfect, and it is so easy! I don't even roll the dough out, I just flatten between my hands until it is large enough to cover the pie pan. Always cooks perfectly with a flaky texture. Love it!

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Kleytem

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Reviewed: Aug. 8, 2009

Not the best tasting crust I have ever made, but I would most certainly use it again because it's the easiest pie crust I've ever worked with. I followed the recipe exactly. I heard somewhere that if a recipe calls for 1 cup flour sifted, it means measure it first, then sift it. If it calls for 1 sifted cup flour, then sift it first, then measure. Pay attention to this and you should have no problems. I didn't, and it rolled out like a dream (between wax paper though)!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Aug. 4, 2009

Worked out nicely. If using Canadian white flour you need to use about 1/4 cup less. If using Canadian whole wheat need to use 1/4 cup more. There is a difference between flours in each country. This is probably why people are having different results.

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