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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batkesg

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Reviewed: Jul. 27, 2009

Quick and easy. Its important to shift the flour. You can yous a metal vegetable strainer to shift flour!!

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CARLITOS

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Ayase, Kanagawa, Japan

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Reviewed: Jul. 18, 2009

This worked fine for me, and did not take much effort at all. Be sure not to cook it too long, the edges tend to burn when you make a pie. Just put it in quick and don't let it brown, when it looks like it is rising a little take it out and put the ingredients in and it should work. I like the flaky texture and it tastes good, so go for it! I am sure you will be pleased.

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sugarplum9085

Cooking Level: Expert

Living In: Williamsport, Pennsylvania, USA

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Reviewed: Jul. 11, 2009

I got compliments from the crust because people know how hard it is to make, and it worked in a sinch. I don't like needing to chill things too long so I like the short chill recipes. The final product was a bit too hard for me. It was pliable enough to make lattice work on a pie. This is a good backup crust when I am out of butter!

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tomopaste

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Milwaukie, Oregon, USA

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Reviewed: Jun. 24, 2009

This dough was difficult to work with. I followed directions exactly - sifted the flour, worked minimally with the dough - and it was terribly hard to roll out, as it kept falling apart. I ended up having to pat it into the pie pan piecemeal. The taste was okay and it was flaky, but I probably won't make this again.

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