Reviewed: Sep. 2, 2008

Very good! Quick and easy, and I really like that it uses oil instead of lard. I used canola oil, and I cut the recipe in half because I only wanted one crust. I didn't refrigerate it because I didn't have time, and it still rolled out wonderfully. Thank you. I will be using this recipe again.

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Pastina

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Reviewed: Aug. 6, 2008

I make this crust all the time! I prefer to use an oil based crust rather than one with margarine (for health reasons.) I use this crust for pies and for quiches. I usually make my pies dairy-free so I substitute about 6 tbsp. water and 4 tbsp. lemon juice for the milk. I also add 2-3 tbsp. of sugar to the crust. I find it rolls out very nicely and easily. I place the crust into a pie plate. I poke it with prongs of a fork. Then I spray a piece of tin foil with PAM and place the sprayed side directly on the pie dough. I bake for 9-10 minutes. Then I remove the tin foil and allow it to bake uncovered for 2 minutes. I then fill it with quiche or pie filling.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jul. 24, 2008

This was so simple! I'm a die hard Crisco fan and have used my recipe for the past 30 years. I tried this one and it was just so easy to mix, roll and bake. Will use again!

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D

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Chambersburg, Pennsylvania, USA

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Reviewed: Jul. 23, 2008

This recipe is wonderful and so versatile. I don't know what the people giving it low ratings are doing wrong. I've made turkey pot pies twice and we're going to try it for pizza and I only found the recipe a week ago! I've used olive oil, canola oil, or both. You can add any herb you like. I love it!

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SHANWHITE

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Reviewed: Jul. 12, 2008

I couldn't even roll it out, it was so crumbly; I had to press it in to the pie pan. It tasted scorched and oily. Sorry.

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400luv

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2008

simple and pretty basic tasting...

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NYC

Living In: New York, New York, USA

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Reviewed: Jun. 16, 2008

this looked different than usual pie crust when I patted it out, but boy it is good.

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Grandma Mackie

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

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Reviewed: Jun. 15, 2008

I gave this recipe four stars because there was only one downfall...it was a little tiny bit bland. Otherwise a GREAT recipe! So easy, I had prepared the crust and cleaned up in 10 min.! I didn't over work the dough and it came out so nice and crusty. I did not blind bake the crust because I wanted to follow the directions at first, I'm glad I didn't b/c I was trying out a new pumpkin pie recipe that needed to bake 45-50 min. Sadly this crust turned out WAY better than the pumpkin filling, lol. I will use this again cause I loved the crustiness, and under 10 min is too good to pass ip!

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Bella R.

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Reviewed: Jun. 12, 2008

This was an extremely easy pie crust to work with. I am trying to get away from lard, butter, etc., so this seemed to be n excellent substitute. I miss the flavor of the other types of crust, but the filling of the pie is the best part, right?! Will use this recipe in the future.

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Cheriewatson

Cooking Level: Intermediate

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Reviewed: May 26, 2008

I think the recipe could have had better directions. It doesn't tell you how to bake the crust if you want just a baked shell. I also think it was a little tough (and I did not over mix). However, this wasn't the worst pie crust I have ever made. I thought it was odd to have milk in it, but it didn't seem to be an awful thing. I think I will get my mom's recipe though because hers always turns out so flaky and perfect!

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: May 23, 2008

This turned out terrible for me. I used peanut oil (I don't see where anyone recommends a particular kind of oil) and I substituted 3/4 cup of flour with whole wheat. I tried not to handle it very much. I chilled the oil as one reviewer recommended. I couldn't get it to hold together, had to make a patch work crust to fit the pie dish, and when it was baked it was as hard as a rock! The apple filling recipe I used was great tho, so we just ate the filling. Anyone have any other suggestions as to where I went wrong. I would really like to have a good oil pie crust recipe since it is so much healthier.

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Judy C

Cooking Level: Intermediate

Living In: Nobel, Ontario, Canada

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Reviewed: Apr. 3, 2008

I love this crust recipe, and love that I don't have to buy shortening to make it. I will increase the recipe next time, because I didn't quite have enough dough to make my pie.

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Cookin' Mama

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 22, 2008

i would definitely recommend blind baking or pre-baking this crust before adding any pie filling. i used this recipe for an apple pie, and the bottom of the crust tasted oily and remained semi-uncooked, even though the filling was not that wet. the top of the crust, however, turned out fine--flaky and crisp without the oily taste. i'll probably try this again with the blind baking first. hard to give up on such an easy recipe!

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skylark

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Reviewed: Mar. 12, 2008

This is the perfect, quick pie crust.

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Annette P.

Cooking Level: Expert

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Reviewed: Feb. 24, 2008

this recipe did not work for me.

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Mandy

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Reviewed: Feb. 9, 2008

I love it and it taste great. It is very easy to do. What I do a bit diffrent is, that i let it in the fridge 2 hrs. And to roll the Crust out i do some flour on the work space. Than it goes very easy.

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Jay

Cooking Level: Expert

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Reviewed: Jan. 24, 2008

This recipe has been in my family for years. It is easy and always good.

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sosocook

Cooking Level: Intermediate

Home Town: Quincy, Illinois, USA

Living In: Canton, Missouri, USA

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Reviewed: Jan. 7, 2008

this is very easy to make. i also roll out my crust in plastic wrap.

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ClickinMyMousie

Cooking Level: Expert

Home Town: Viroqua, Wisconsin, USA

Living In: Boscobel, Wisconsin, USA

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Reviewed: Dec. 28, 2007

Very good crust. I left mine in the fridge overnight as suggested. Also, I rolled it out between sheets of wax paper. It was a little difficult to roll out, but well worth the struggle. Made an excellent, flaky, crisp crust. I used for an apple crumb and a pumpkin---yum!

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Sara

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2007

I followed the other reviewers' suggestions--sifting the flour, etc--and it didn't roll out well at all. Added some extra oil to it and finally got it to stick together enough to make my beef pot pie. I probably wont use this recipe again. Hard to find a really good flaky pie crust recipe.

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Joan B

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