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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AggieFan92

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jun. 4, 2009

I tried this crust and it was hard to work with. It tasted good but just too much trouble.

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Nay

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Reviewed: May 30, 2009

Have tried other oil crusts and this one is the flakiest and is easy to roll (use a silicone mat and a marble pin.) I have always made great pie crusts but this gets two thumbs up from the family.

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MLMAINE

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Reviewed: May 17, 2009

Doesn't roll out well. But makes a good enough patted crust.

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GingerBlue

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Reviewed: Apr. 26, 2009

I just made this crust to top a chicken pot pie and the results were excellent. I think the key is sifting the flour. If you don't you will be using way too much. I ended up using just over 2 cups of flour to get the 2 3/4 sifted. I also followed other reviews that suggested stirring until the dough was just combined and still had a marbled look. I rolled it between two sheets of plastic wrap after 15 minutes of chilling and it was so easy- with no mess to clean up. It baked up beautifully and was super flakey with just the right amount of crispness. I was excited to be able to use olive oil instead of shortening. Thanks for this great recipe. AND thank you to the previous reviewers for their most helpful tips!

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blecarno

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Reviewed: Apr. 22, 2009

Oh my gosh, this is incredible! As known: only use oil pie crusts the day of, because oil has the tendency to separate, and then it's not half as tasty as the day before! HOWEVER, if eaten that day, what a pie crust! I follow it verbatim if making a "saltier" pie, like a chicken pot or what have you. And if using it for a sweeter dish like a dessert, I throw in two tablespoons of sugar, just to bring it all together. Delish.

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Melissa Cook

Cooking Level: Intermediate

Home Town: Stuart, Florida, USA

Living In: Centerville, Ohio, USA

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Reviewed: Mar. 28, 2009

I liked the idea of using oil instead of butter. However it was very difficul for me to roll out. I used white whole wheat flour. I'll try it again with all purpose flour

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Inhel

Cooking Level: Expert

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Reviewed: Mar. 22, 2009

My Mother passed down an oil recipe, with the same ingredients, but different ratios. Try sifting 2 cups of flour and 1 tsp. salt. In one measuring cup, measure 1/2 cup oil then add 1/4 cup milk to it. Fold that into the flour mixture. Use immediately. THIS is a no-fail 5 star pie crust!

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autumn267

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Feb. 20, 2009

Super easy........wow!!!!!!! Im guessing people who try and fail just dont know how to read. Thanks, very enjoying it!

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Nayo

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Reviewed: Feb. 1, 2009

This was better than another oil pie crust that I tried. I liked the taste and it mixed together very easily. It was a little difficult to roll out. Next time I might try rolling it between sheets of plastic wrap. But, in the end it worked and it wasn't too tough or too crumbly so I'll keep using this. I kind of like using the oil since it's healthier and less expensive.

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