Reviewed: May 14, 2012

This is a very flaky crust and easy old school made simple it will impress the mother in law!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: May 14, 2012

this was excellent!!! thank you so much, probably one of the flakiest pie crusts I've ever eaten and so easy to make, no rolling

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

andrea

Reviewed: Apr. 3, 2012

Pretty good. I went with the "2 cups of flour" instead though, as some reviews mentioned worked better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dahlia

Reviewed: Mar. 7, 2012

I used to use a recipe that called for shortening, love it, but due to health concerns my husband and I had to change our eating habits. I have did research on making a pie crust with oil, have tried probably at least a dozen of them, with horrible results. I found this recipe and I decided to try it out. I did make one change, I did not use 100% white flour. I used half white and half Prairie Gold wheat flour. I was VERY impressed with the results, and so was my husband. The crust baked up a beautiful brown and it stayed flaky, was not tough at all! Thank you so much for posting it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KERLY87

Cooking Level: Expert

Reviewed: Feb. 13, 2012

My mother & grandmother both used this recipe for all our pies. It always turns out perfect!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

racegirl55

Home Town: Egg Harbor City, New Jersey, USA

Reviewed: Jan. 15, 2012

I love this crust! It is simple and works well. I have made it a few times now and love it everytime. I do recommend sifting the flour then measuring it. If it is it to dry (which happened to me) I broke it up and put it in my food proccessor, pusled till in small pieces, add small amounts of oil till moist the let it relax again. Perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Joanna

Reviewed: Jan. 11, 2012

Made a very nice apple pie (made it with extra virgin olive oil) only had skimmed milk so I used buttermilk instead (1% fat is better than no fat at all) and added some sugar as it was for a sweet pie. Great success and a lot easier to handle than regular butter crust. I was searching for a healthy crust and this is a total winner.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

Reviewed: Jan. 9, 2012

What an amazing recipe... did scale down on the flour a bit (2 1/4 c) but this is now my go to pie crust for anything! I love the fact there is no lard in it... thank you :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

wedwithbabies

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Dec. 6, 2011

I understand how this recipe could go completely awry but it worked for me without a problem. I had to chill it for longer than 15 minutes...more like an hour but after doing so and keeping the flour amount the same I had no problems out of this. It was incredibly flaky after baking and alot lighter than a butter crust. I made half a dozen mini apple pies with it to try it out and my husband LOVED it! I'm not big on crust because many of them are too "doughy" (not a word, I know) but this was perfect for me. I added a tablespoon of sugar to sweeten it a bit and it was just right. I can't wait to make a full pie with this recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Riah'smom

Reviewed: Nov. 30, 2011

I have made Crisco or butter pie crusts for years, and I was so impressed with how easy this crust is! After reading several reviews, I decided to go with 1/2 c. each of olive oil and milk, 2 cups of flour, and salt. It was incredibly easy to roll! I made an inadvertent adjustment to the menu. Since I was multitasking and making the filling for left-over turkey pot pie, I mistakenly put the celery seeds in the crust instead of in the filling. Since it was for a savory pie, I figured it wouldn't matter too much. I will definitely use this recipe again.

Was this review helpful? [ YES ]
0 users found this review helpful