Reviewed: Feb. 10, 2006

This is the easiest and tastest pie crust I have ever made. After many unsuccesful attempts 20+ years ago I have buying my pie crusts at the market. This was easy and it rolled out perfectly between the waxed paper sheets. I won't be buying my pie crust any longer. The only reason I even tried this was because I was making the Scottish mince pie from this site and didn't realize I only had one crust in the fridge and needed two; so of course I came to my favorite website and found this. Thank you so very much.

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CATHYLYNN

Cooking Level: Expert

Home Town: Royal Oak, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Jan. 16, 2006

HI! This a great recipe. Since plastic wrap and I seem to have issues when rolling out crust, I use waxed paper. It is so easy and forgiving. I have used this recipe about 10 times now and each time it has come out perfect. I did add salt as others have suggested.

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vicky

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Reviewed: Nov. 25, 2005

Thanks for posting this! When I was in college, I knew a girl who made crusts with oil, no butter or shortening. I've since lost track of her, and now that I have to cut my saturated fats, I was delighted to find your recipe. I just tried it (halved the recipe, for one single-crust pie), and it rolls out a lot easier than the "usual" shortening-based recipe. Thanks again!

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collin park

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Reviewed: Nov. 22, 2005

Linda, you rock! This was so easy. I've never made pie crust because I didn't want to go through all the work, but I'll never use store-bought again. I tried yours because it called for oil. I substituted olive oil and added 3/4 teaspoon salt; also followed the instructions of an earlier review, stirring together flour & salt and adding the oil & water after whisking it together. It worked a dream and was delicious and flaky. Thanks a lot!

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CALLALILLIE

Cooking Level: Intermediate

Home Town: Canton, South Dakota, USA

Living In: Rapid City, South Dakota, USA

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Reviewed: Oct. 23, 2005

Good, but very plain. Can be used for savory or sweet with no alterations.

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Homeward Hearts

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2005

I would not use this recipe again. It wasn't inedible but there are definitely better recipes out there. I was drawn to this recipe for its simplicity but I found out the hard way that trying to cut corners ended up costing me more time in the end. The crust was extremely susceptible to tearing and rather than turning out flaky, it was crispy and overly oily. It was a mess to roll out even with the plastic wrap and it tore numerous of times. By the time I finally transferred the crust into the pan, I was so fed up that I just gave up and slapped the strips of my lattice top on the pie haphazardly. I really did want this recipe to work out as I had wanted something without butter and it looked so easy but unfortunately this is not the recipe to use.

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Tristea

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Reviewed: Aug. 21, 2005

What a surprise - the crust was so flaky and tasty. I followed other suggestions and added just under a teaspoon of salt and half a tablespoon of sugar and scaled the recipe up to 10 servings to fit a 9" deep dish. It was incredibly easy to roll out between plastic wrap, but it was tricky to transfer. Thank you!!!

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EVILBEE

Cooking Level: Expert

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Reviewed: Aug. 10, 2005

perfect pie crust!! even worked after i left it in the pie pan overnight in the refridgerator! i used LPATERNO's suggestions and it came out wonderfully

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crazydiamond

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Berkeley, California, USA

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Reviewed: Jul. 24, 2005

So simple but so flakey and good.

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SCHMURRY

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Reviewed: Jul. 22, 2005

I've been making a similar version for years. Only I add 1 t sugar and 1 t salt into the flour and combine with a fork. Next, stir the oil and ice water (7+ T) until creamy, then pour over flour mixture. You can also pat it into a pie plate to avoid rolling.

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LPATERNO

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Reviewed: May 4, 2005

Like others I was skeptical but thought it was worth a try. Turned out great and I'm never going back :)

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NSTARK

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Reviewed: Jan. 17, 2005

Have searched for many years for a flaky pie crust. I was skeptical at first butwas amazed at the ease of making this crust and how good it was. The only change that I made was to add one scant teaspoon of salt.

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SHIRAY

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Reviewed: Dec. 2, 2004

When I first read this recipe I thought it was a joke and did not hold very high hopes that it would turn out. Wow, was I wrong. It is extremely flaky. Almost too much so, as it crumbles when putting a fork into it. I do find the bottom and the edge of the pie turns out a bit firm though. I have made this crust twice. Once without salt and the second time with 1 tsp of salt and I prefer with the salt. Just gives it that extra bit of flavour. It is, most certainly, fast and easy and I will make it again but will continue my search for the PERFECT recipe.

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ODTOSPECK

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Reviewed: Nov. 8, 2004

Scaled this to 10 servings, used a combo of olive and canola oils, added salt and pepper, and used it to make a beef pot pie. Came out pretty well. Not sure how it would work in a sweet/desert pie...but worked fine for this.

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Princess Kris

Cooking Level: Expert

Living In: Trenton, Ontario, Canada

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Reviewed: Oct. 3, 2004

This was one of the best pie crusts I've ever had! I was actually surprised it could turn out this good with just oil. I used soybean oil (basically vegetable oil) instead of canola. I also added a teaspoon of salt and about half a tablespoon of sugar. I rolled it out between two pieces of wax paper and then refrigerated it for 20 minutes before using it. Will definitely be using this whenever I don't feel like doing it the traditional way, which is most of the time. ;)

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KayT28

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Jul. 16, 2004

The taste was great, and I liked that it didn't have all the saturated fat in it - but I had a little trouble handling it. First of all, it wasn't quite enough for a 2-crust pie. I could just barely get a lattice top out of it. I had a hard time keeping it from tearing, possibly because it was a little too dry. I think if I use it again I'd make 1 1/2 of the recipe, add another tsp or so of water, and I might add a pinch of salt just to enhance the flavor.

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Lisa B

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Reviewed: Jul. 12, 2004

I was very skeptical because of the oil, but it worked very well, it didnt burn and was pretty flaky. Definately a keeper, although a little oily and harder to put into the pan than normal.

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Lece

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Jul. 1, 2004

Linda, you're a God send! I was growing very frustrated with my usual pie crust recipe. For some odd reason it wasn't turning out. So I used your recipe. I must admit I was a little leery at first with the oil, but this was PERFECT! So easy to make, and the crust turned out just beautiful! I'll be using this from now on for all my pies! :o)

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JUDY66

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: Apr. 26, 2004

This crust is so yummy and flaky! I could not believe how easy it was to make. I found that the dough was not quite big enough to fill a 9 inch pie pan, so next time I will adjust it to make 9 servings instead of 8.

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LittleLatte

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Reviewed: Apr. 22, 2004

Linda, you are my hero! I've been looking for a flakey and easy pie crust for years. Recently, I've cut out hydrogenated oils and was having such a hard time finding a pie crust without shortening and all the hydrogenated yucky stuff. The canola sounded odd to use in the crust, but mixing was so painless, rolling the pastry was a cinch, and the taste was perfect. This will be the only pie crust recipe i will ever use. Thank you for sharing!

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CHATNOIR

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