Reviewed: Dec. 22, 2006

Wasn't too sure how to rate this. The dough seemed WAY too oily for me. The oil dripped all over the fridge, through the plastic wrap. When I went to roll it, I had to add a LOT of flour, just so I could work with it. But, I must say, the flavor was wonderful. I'm not sure how I'll fix the oiliness, but it tasted good.

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jea

Cooking Level: Expert

Home Town: Middletown, New Jersey, USA

Living In: Simi Valley, California, USA

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Reviewed: Dec. 21, 2006

Wonderful! I had no shortening and was excited, but a little sceptical when I saw this recipe. I try to avoid white flour, so I made mine with whole wheat flour instead and added in about 2tsps of vanilla to cut the wheaty taste a bit. It turned out flaky and delicious! thanks :)

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liz

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Reviewed: Dec. 18, 2006

I must have done something wrong because I ended up with a pile of goo that got holes in it when I tried to roll it out.

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Suzanne

Cooking Level: Intermediate

Home Town: Lakewood, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Nov. 24, 2006

This was a nasty mess. I couldn't even roll it and ended up having to send my husband to the store for some frozen pie crust. On the positive side my chickens loved it. It had the consistency of wet sand. What a waste of time & money! Luckily the whole thing was cracking me up why would I think this would be good? Don't try, it's horrible.

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sbray69

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Reviewed: Nov. 22, 2006

This recipe is delicious and easy enough that my 11 year old has made several pies from scratch!

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GAILFORCE

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Reviewed: Nov. 20, 2006

Simply Fabulouse!!!! Best flaky pie crust ever to touch my families mouths! Thanks Linda! 1-10 I give a 12 ************

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ginny

Home Town: Southbridge, Massachusetts, USA

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Reviewed: Nov. 13, 2006

This recipe didn't work for me at all. It was somehow wet and crumbly at the same time, and it was impossible to work with. It also didn't make enough for a top and bottom crust. I added salt and sugar, which helped with the flavor. Overall, I won't be making this again.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Oct. 3, 2006

This was a great crust. I used everyones suggestions and added 1tsp salt, 1tsp sugar, and I used 1/4 cup whole wheat flour in place of all purpose flour. I rolled it out thin on wax paper added a little extra flour when it started breaking apart. I used it for baking zucchini pie (like pumkin pie) and it turned out wonderful. Recipe makes 3 single crust.

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Menyamya

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Reviewed: Sep. 17, 2006

3 words: fast, easy and delicious! my husband and i loved it! i'll be using this from now on!

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UmmZuhayr

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Reviewed: Sep. 7, 2006

Easy and delicious. I was happy to find such a simple recipe that works so well.

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Lynda Q

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 5, 2006

This was awful! DRY beyond saving. Won't use again.

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Justa' Mom

Cooking Level: Expert

Home Town: Algonac, Michigan, USA

Living In: Erie, Michigan, USA

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Reviewed: Aug. 16, 2006

this is really easy and comes out great!

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ChefRiss

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Reviewed: Jul. 5, 2006

This turned out very nicely, especially for an oil-based pastry. It was a warm day when I made it, and it was very soft, but it still rolled out fine (with lots and lots of flour). I will use this one often, and maybe try it with whole-wheat flour next.

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Annaid

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2006

Thanks for a perfect pie crust. It was so light and flakey!

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JillyBean

Cooking Level: Expert

Home Town: Seaford, Delaware, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jun. 11, 2006

I gave up trying to make my own pie crusts until now!! I added a little salt and sugar as suggested in other reviews, and also rolled in out with flour since I didn't have any wax paper. I don't think you can mess up this pie crust. Used it for chicken pot pie and everybody loved it!

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Trish

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Reviewed: Jun. 8, 2006

I used light olive oil and apple juice instead of ice water for my apple pie (No Sugar Apple Pie recip also found on this site). This crust is awesome!

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poofietomato

Home Town: San Francisco, California, USA

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Reviewed: May 22, 2006

Sometimes simpler is better. I have messed up typical pie crust recipes so many times, I thought there was no way this was going to turn out decent with so few ingredients. I left the dough in the fridge overnight and it rolled out perfectly between plastic wrap. It had a great texture and could be used for both savory and sweet pies.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: May 5, 2006

Nice and flaky and super easy to make. I didn't roll it out because it didn't seem firm enough. I just pressed it into the pan and it worked fine.

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KGILDEME

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Reviewed: May 4, 2006

I absoluely LOVE this recipe. I took the advice of others and added 1 tsp of sugar and 1 tsp of salt to the flour and also mixed the oil and water until creamy before adding it to the flour. I found that following the recipe as is makes enough for one pie crust with a bit left over, so I make 1.5 of the recipe for 2 pie crusts. I have used this many many times and will continue to keep making it! Thanks!

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