I am giving this recipe a 3 becuase I was able to eat it but it was a pain to make. As another reviewer said, it had the consistency as wet sand, very true. I used it to make a double crust and when I went to roll out the top crust it split in two. I ended up having to make some flower designs to put over the crack and even that was a pain, the dough shapes would disintergrate in my hands. It was also bland as it doesn't have salt and I realized that after making it. I will not make again, I will try other recipes till I find a right oil based recipe that works.

This crust was addicting! I added some salt to give it more taste. Don't increase the recipe to 1.5 times the amount (as another reviewer suggested). I did, and my pie pan was overflowing.

Very, very easy. Not as good as a crust made with shortening, and definitely not as good as one made with butter, but super easy and quick. It's pretty oily, so I was glad I rolled it out between sheets of wax paper.

I needed an oil pastry recipe since I was out of shortening and this one was perfect. I live in a very dry climate and have a lot of difficulty with a traditional pie crust... even with a little extra water, they crumble and look horrible. This crust was so quick to make. Handling was somewhat challenging, I did use the plastic wrap and it rolled out fine but it was difficult for me to transfer it to the pie plate. Both crusts tore a little but compared to how my other crusts usually wind up, these were fine. I slid one off the plastic wrap and actually picked up the second one which tore less. The taste was excellent. I will be using this crust from now on.

Very easy and quick to make. A bit too oily for my tastes. Next time I will try and cut back on the oil a little and see how it goes. I ended up adding more than 1t of sugar since it was for a sweet type pie. Has a nice texture, will modify oil next time.

I didn't like this recipe at all, the dough had NO elasticity to it.

I made this and added the salt and sugar as mentioned in the reviews. I used it with a sweet potato filling. The pie crust was very easy to make which is why I tried it, but tasted very salty. It wasn't that good and I will not be making this again.

wow!!!!!! I too added a little sugar and salt to the mix and this was fabulous. It is amazing that something so easy tastes this great.

I loved this! It was my first time making pie alone. I tried this because it looked easy and fast. It turned out great, I love it! Thank you!

This is the best pie crust recipe I have ever tried!! However, some adjustments should be made to get the best results...use butter instead of oil, and add about 1/2 cup of sugar with a cup of flour...(or about 50% of flour) add some vanilla extract to spice up the flavor as well....

I LOVE this recipe! I added 1t sugar and 1t salt and used whole wheat pastry flour instead of all-purpose flour. I also mixed the 6T of water with the oil before adding it to the flour mixture. I pressed it into two pie plates for quiches...delicious and easy!

This is now my stanmdard go-to recipe for pie crust - it has become a firm family favorite! I usually add 1 tsp salt and, if it is for a sweet pie, 1 tbsp sugar.

My first time making homemade pie crust was a success thanks to this recipe! I kept hearing how tricky they can be, so I was fairly scared going into it, but the dough was very easy to work with. I felt like the taste once baked needed something. Sugar or salt depending on the dish would probably take care of it :)

This crust was very tender and flaky just as stated by other reviewers. I followed Paulap's advice and put everything in the freezer including the oil. I also added 1tsp each of salt and sugar to the flour as many others suggested. When you wisk the oil and ice water together, it will turn white, then add it slowly to the flour. If you have a dough hook attachment on your mixer, this dough comes together in a few minutes. Very easy! I was surprised at how good it baked. I used the crust for the Luscious Chicken Pot Pie recipe on this site and it was excellent! The crust browned evenly on top and bottom, no soggy crust here. I will definitely use this recipe again. Thanks, Linda, for a wonderful recipe!

The FIRST pie crust I've ever made to perfection! The crust was flaky and flavorful. Don't worry about the dough being sticky - it still works out great.

Used butter instead of oil and added 2tbsp of sugar and 1tsp of salt very easy to roll and taste wonderful

i used spelt flour.....as well as the other alterations the other cooks mentioned- salt and sugar..... and made the most wonderful quiche ever. i highly recommend spelt flour!!!! so great. thanks for the super recipe. :)