Reviewed: Nov. 2, 2009

wow Im impressed! I was searching for a recipe that didnt use shortening or lard as I had none. I came across this and glad I tried it. It tastes very good! So simple. I didnt roll it or use plastic wrap. I just balled it up then pressed it into the pan.

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: Oct. 22, 2009

i love this crust! make sure the h2o is really cold.

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MOSHERRY4

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Reviewed: Sep. 28, 2009

Very good. Considering there is no butter or shortening, it's super super easy. I did 4 stars because I added a dash of salt and a few sprinkles of sugar, figuring that would make it better since I was making a dessert. Yum!

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Renee

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2009

This pie crust you can't go wrong with. Easy to roll out and quick to make.

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mommyof4

Cooking Level: Intermediate

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Reviewed: May 31, 2009

After ruining a ready pie crust in the middle of preparing a steak and ale pie, I scrambled to find a crust that would be quick and that didn't involve shortening or butter (as I was out of both). I whipped this up in 10 minutes flat. As I stuck the pie in the oven, I was convinced that I had ruined the whole dish. I didn't have time to read the other reviews, so I followed the recipe exactly. After eating his dinner, my husband proclaimed that I should be making the crust myself from now on, as mine was better than Pillsbury.

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Sugar Luver

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Tampa, Florida, USA

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Reviewed: Apr. 1, 2009

This pie crust is delicious! I made it several times exactly as the recipe stated. Then I made it and added 1 tsp. salt and 1 tsp. sugar as others suggested. I will ALWAYS add the salt and sugar to the recipe. I noticed an improvement and found the dough to be easier to work with. EXCELLENT and VERY EASY!

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Happy Mommy

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

I give it 5 stars for being easy, for tasting good, and for cooking properly despite being so wet. With that said, this was not exactly what I was looking for. I needed a pie crust that could be folded over a filling, and this was not it. This is a VERY fragile dough. I'll use this again, but only for single crust pies, as it's much too difficult to move around!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 25, 2008

Never Again. Way too oily. The dough literally melted down into the bottom of the pie pan and I had to take it out and add more flour and start over TWICE! Where oh where is that oil crust recipe Betty Crocker had in its 1960's cookbook?

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COOKING66

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Reviewed: Nov. 18, 2008

I made my own chicken pot pie filling from leftover roasted chicken drippings and needed a savory crust to go along with it. I decided to try this recipe and oh my goodness did this crust make it the best chicken pot pie I have ever tasted (this was my first time making pot pie at home)! My German husband, who had never eaten a pot pie, said it was delicious and ate 1/2 the pie himself! It was a bit greasy when I was rolling it out but the easy fix for that is to just sprinkle some flour on top. I rolled the dough on baking paper, then placed it the pan and added the filling. Then I rolled out the top crust on plastic wrap and transfered it to the pie. I didn't have canola oil so I used sunflower oil instead and it still tasted great! The dough was greasy to work with but definitely easy and quick! I will use this recipe from now on for all my savory pies and quiches. Thank you GAF55 for sharing this wonderful recipe! UPDATE: I forgot to mention that the bottom crust WAS COOKED ALL THE WAY THROUGH!!! Just check while baking and leave it in the oven on the bottom rack until done. If you're worried about the top burning than cover with aluminum foil. Enjoy!

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Aug. 22, 2008

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.

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Zoraida

Cooking Level: Intermediate

Home Town: Fredriksted, Saint Croix, U. S. Virgin Islands

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Reviewed: Aug. 15, 2008

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.

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aiyah30

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Reviewed: Aug. 1, 2008

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.

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talyn

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Reviewed: Jun. 30, 2008

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.

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Magorino

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Reviewed: Jun. 17, 2008

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.

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Sheila

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Reviewed: May 1, 2008

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

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Rochelle Marie

Cooking Level: Intermediate

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Mar. 29, 2008

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.

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Jcfam

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Reviewed: Mar. 7, 2008

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.

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mayasmom

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

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!

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CC

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Reviewed: Feb. 18, 2008

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....

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BAKER05

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Reviewed: Feb. 9, 2008

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!

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anelson

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