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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Reviewed: Jan. 31, 2008

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.

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joyful1

Cooking Level: Beginning

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Kelowna, British Columbia, Canada

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Reviewed: Jan. 19, 2008

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 :)

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Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Dec. 13, 2007

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!

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GODDESS599

Cooking Level: Expert

Living In: Plymouth, Massachusetts, USA

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Reviewed: Nov. 26, 2007

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.

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Tiffany

Cooking Level: Intermediate

Home Town: Hartford, South Dakota, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 9, 2007

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

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violarose

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Reviewed: Nov. 8, 2007

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. :)

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staceyjean

Cooking Level: Beginning

Home Town: Bronx, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 5, 2007

This did not turn out so good for me. It was flakey but was kinda heavy and floury tasting. I was going to add salt like some other reviewers did but forgot so maybe that would help.

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Gideon'sMommy

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Banks, Oregon, USA

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Reviewed: Sep. 29, 2007

I made this with wheat flour instead of all-purpose flour and it turned out awesome. Like others suggested, I added 1 tsp salt and 1 tsp sugar.

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jennbot

Cooking Level: Beginning

Home Town: San Diego, California, USA

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Reviewed: Sep. 27, 2007

I have made this crust several times now and it always come out flaky and delicious!!! 15 minutes before throwing the ingredience together I place a bowl of ice cubes and water in the freezer, I also chill a stainless steel bowl, and measure my oil and place it too in the freezer. I mix it up quickly and shape it into an eight inch disk and place it in the fridge.(In plastic wrap) I roll it out quickly between two pieces of plastic wrap (I don't roll it with extra flour) The trick to this recipe is not to handle the crust too much and to keep it chilled. Come out perfect every time!!Thanks!!

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paulap

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Reviewed: Sep. 24, 2007

This recipe does do what it says. I was seriously skeptical, but it worked out! I'm definitely using this again. It's important to add the sugar and the salt though so it doesn't taste "oily"--I used canola oil. Also, I didn't really understand what people meant by "creaming" the oil and water together. I just mixed it with my mixer until it was milky, and that was just fine. Good recipe!

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KARIANNAP

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jun. 30, 2007

I was a bit skeptical as I mixed and rolled this out. It seemed pretty gooey. I did add a couple more teaspoons of flour as I rolled it out so that it wouldn't tear as I transferred it to the pie plate. But the end result is WOW. It's delicious! I used it to make an apple pie and sprinkled the top crust with a little sugar before baking. What a great recipe! Light, flakey, perfect. Even the bottom crust, which I was afraid would be soft, is firm yet delicate. I can't WAIT to make another pie with this recipe. It's a little intimidating as you're preparing it, but stick with it. The texture and flavor are among the best I've ever tasted. **just had to come back and add that my pies have now become famous in the neighborhood because of this recipe. Our friend has been heckling me all week from across the street to bake him a pie. Thank you thank you thank you for this recipe. I will never use another one as long as I live!

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two2luv

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Reviewed: Jun. 23, 2007

Works everytime.

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marg

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Reviewed: Jun. 10, 2007

This is an excellent recipe. My mom always makes her pies with an oil crust but I could never figure out how she did it. This is the first oil pie crust that has worked perfectly for me.

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4 users found this review helpful

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tangastar

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 17, 2007

Easy to make and so tender and flaky, just like the recipe says. Easy to press into place- I used individual baking dishes, so it's much faster that way.

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lindystice

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Reviewed: Apr. 10, 2007

This is a great recipe for those who do not want to cut in shortening or butter. It is a hassle normally to make pie crust. I made mine with a berry filling, looks great, smells great, tastes great! I did add salt and sugar. Nice find - THANKS

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rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

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Reviewed: Mar. 31, 2007

This is a great crust recipie! Flaky, and super easy to make! Thanks so much!

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Allyson

Cooking Level: Beginning

Home Town: North Bay, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Mar. 14, 2007

Such a fast and EASY crust to make--the final result was a light and flaky crust...fabulous!!

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Traci C.

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Reviewed: Feb. 25, 2007

I was looking for a recipe that used oil rather than shortening. I used other's reviews with adding sugar & salt, but forgot to premix the water & oil. It blended very in my mixer and rolled out nicely with the wax paper. However, it was a little flakey and oily putting in the pie plate (even after chilling it). I could have used more flour, however the end result was a very flakey, flavorful crust. I used this with a chicken pot pie recipe from this site and it complimented it very well.

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Shani

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Reviewed: Feb. 10, 2007

Wow! This was a good pie crust recipe. This is coming from someone who normally doesn't eat her pie crust. I added a tsp. sugar and some salt as suggested and I pre-mixed the water and oil. Very easy to make and turned out flakey and tasty!

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Janae D.

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