Reviewed: Jan. 9, 2009

This turned out great! I used half white flour/half whole wheat flour.

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Reviewer:

Alicia Saunders

Cooking Level: Intermediate

Home Town: Truro, Nova Scotia, Canada

Living In: Tillsonburg, Ontario, Canada

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Reviewed: Jan. 8, 2009

Worked perfectly, rolled easy, and tasted great. Thanks for the tip on rolling the dough between 2 pieces of plastic wrap. I did sprinkle the crust with cinnamon and sugar before filling it with apple pie filling for a little extra flavor. This is definitely my new favorite pie crust recipe!

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Dr.CMosher

Home Town: Syracuse, New York, USA

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Reviewed: Jan. 4, 2009

Really easy to make. Used half whole wheat flour to make it a little healthier. Rolled the crusts out between parchment paper - it seemed a little oily but was fine when cooked, Used it for a pot pie.

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SHANA799

Cooking Level: Beginning

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Reviewed: Jan. 2, 2009

Ok...I am a pretty good cook and know how to work doughs, but this was a disaster for me!! I followed the directions and even the tip from another reviewer about chilling it in the pan I was going to use. This was extremely oily!! I even patted it with paper towels before I used it! I tried herbs in it as well. I felt that was a great idea. It tasted ok, but was just NOT pie crust. Fortunately I was making Chicken Pot pie instead of something sweet! I also used Olive Oil so at least the oil we ingested was somewhat good for us. As I said, the taste was ok, but it was just too oily! I will try it again and let you know how it turns out if it is different or Better!!

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JANNRN

Cooking Level: Expert

Home Town: Boca Raton, Florida, USA

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Reviewed: Dec. 26, 2008

Perfect, just the way an oil pie crust should be.

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Reviewer:

JustinaKay

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

This was a good recipe, however we encountered a minor glitch, sifted the flour, added the exact amounts, and apparently from getting the freshest All-purpose flour possible, it made it too dry. The crust wasn't flakey as it should be it was a little tough, we made a pumpkin pie with this recipe for Christmas dinner. And it was a wonderful addition, the crust wasn't perfect. I have been experimenting with pastry recipes for one day, I intend to be a pastry chef, and must practice with new things all the time~ If you're trying to learn to bake, this may be a little too intermediate for you as far as cooking goes, but before that it works lovely, mixes up well, et cetera. If it sticks to your hands too much, then yours is too dry.

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Sweet Serenity

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Reviewed: Dec. 22, 2008

I'm not thrilled with this recipe. I may try it again and see if I get better results. I measured everything exactly, and I couldn't get it to hold together. Tastes good, but doesn't look good.

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CH_ELMORE

Cooking Level: Intermediate

Living In: Marshall, Illinois, USA

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Reviewed: Nov. 30, 2008

I used this for a pumpkin pie over Thanksgiving. I did sift the flour, but it still seemed to be a little to much, so I add about a tablespoon extra milk. I had a hard time getting it to stick together very well, so I smashed it into a ball and refrigerated it for a bit, and that really helped. It rolled out just fine between two sheet of wax paper. I used whole wheat flour, olive oil and low fat milk for the health benefits. I am the health nut in the family, but every one who ate the pie enjoyed it as well. The only complaint was that it is a little hard to cut, cause it is a bit tough. I am into healthy eating, so I really enjoyed this crust.

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April_fromSD

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 29, 2008

I have always used an "oil" based pie crust. I was looking to find another and just happened to find this recipe. Decided to read the reviews first though. Big mistake on my part. Those who have NOT followed the recipe to the letter....your crust is not going to turn out. If you want to use specific ingredients, may I suggest you find a recipe to fit your needs. Don't "mess" with a recipe and then grinch because it didn't turn out. Some comments have stated that the crust tasted bland. The oil based crust recipe that I use calls for sugar and salt. If you are making a "savory" crust, omit the sugar. I use this recipe for a one crust pie only. It is wonderful and very flaky. Just my 2 cents

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Reviewer:

Cin

Cooking Level: Expert

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Reviewed: Nov. 28, 2008

This crust was horribly to work with. It didn't roll out like the recipe said. The taste was OK, but not wonderful.

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Reviewer:

Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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Reviewed: Nov. 27, 2008

Loved this recipe. It was quicker and easier to work with than traditional pie crust. I handled the crust very little and rolled it out onto a lightly floured pastry cloth. I used the one recipe to make two single crust pies. One pecan and one pumpkin. I saved a small bit of pastry, rolled it out and cut it into leaves. With the back of the knife, I made leaf veins for sweet little detail. Placing the pastry leaves on the top of the pie for the last 20 minutes of baking, browned them nicely. NOTE: I used glass pie pans, baked my pies at 425 degrees Farenheit for the the first 10 minutes of baking and turned the heat down to 350 for the remainder of the time. I placed foil over the fluted crust so it wouldn't get too brown. The pies were a real treat.

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gabrielglimpse

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

This is the easiest pie crust ever!! I love that you don't need flour to roll it out. The less mess the better!

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Diana

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2008

Okay, this recipe is so good since there's no need to pitch the shortening/fat/margarine or etc. since you just take the flour, pour in the milk/oil mixture (which, fyi, I froze for a while just in case). Next time I would keep track of how many tbsp flour = 2 3/4 cup of sifted flour cause sifting the flour was the only problem with the recipe. Defintely a keeper ETA - OMG, this baked up to be so crispy <3

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Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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Reviewed: Nov. 3, 2008

This made a lovely simple crust. I was out of butter and looking for a crust recipe for a vegetable pot pie I was making, and this was marvelous. I loved the texture and it was so quick to make, this is a keeper.

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Kirakira

Cooking Level: Expert

Home Town: Hesperia, California, USA

Living In: San Bernardino, California, USA

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Reviewed: Oct. 29, 2008

I currently live in a country that doesn't make pies, therefore doesn't have Crisco, so I needed an oil pie crust. This was excellent. I will make this from now on, even when I go back home to America because it is less time consuming than a lard crust (no cutting the lard into the flour). Make sure to sift the flour and handle the dough as little as possible. I did find that I had JUST enough dough with no extra left over. Be careful not to roll the dough out too thick or you won't have enough to work with. Excellent! This recipe was a life saver for not having Crisco accessible.

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Karla

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Wels, Oberösterreich, Austria

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Reviewed: Oct. 26, 2008

This did not work at all. The dough was crumbly and would not roll out. I had to throw all of it away.

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jbradford

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 22, 2008

This was bland and fairly crumbly. It got the pie covered, but I definitely won't make it again. Next time, I will stick to shortening.

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Reviewer:

Keers

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 21, 2008

Used less flour as another reviewer suggested, crust still tough not very flakey, but real easy to make and rolls like a dream. would use lesssalt next time.

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jdkcubed

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Reviewed: Sep. 18, 2008

I loved this crust! I didn't have any problem with it at all. I used it for Chicken Pasties and it tasted and baked great. Love the flavor and it was so flakey. My only crust from now on.

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