Reviewed: Oct. 7, 2003

This recipe was a piece of cake! (or pie!) Very simple and the end result was pretty good. It obviously isn't a buttery crust but it did have a good crumble and good taste. PLUS - I liked the fact that it was essentially a cholesterol free crust. Thanks!

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heather

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Reviewed: Jun. 30, 2003

Very easy. But I did find the crust a little tough almost crisp.

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PYNSEY

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Reviewed: Jun. 30, 2003

Thank you so much Linda! Finally- an easy pie crust that tastes great & is healthy!!! It's a miracle! It doesn't burn easily, either. I'm so excited to have this recipe!

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Jan. 1, 2003

Great recipe, doesn't have all that saturated fat or trans fats like in other pie crusts made with butter, lard, or shortening (yucky). It turned out just lovely for me!! ;)

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Lu-Ann

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Reviewed: Oct. 29, 2002

I can't do pie crust until now!! This is the easiest and best tasting pie crust. Thank-you for the recipe!!!

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NIKSAN

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Reviewed: Oct. 5, 2002

My family also loved this. I used olive oil instead of the canola oil and it turned out excellent. This will be the only pie crust made in this house. :o)

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RAINY54

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Reviewed: Apr. 7, 2002

I always have a hard time making pie crust, because somehow, I never use enough water, or the recipie never calls for enough. I don't keep shortening in my home, and I was happy to use canola oil since it barely has saturated fat. This is so easy to roll out, and easy to transfer to the pie plate. I will use this recipie from now on! Thank you!

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MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Mar. 11, 2001

very simple pie crust!

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CHEFF TEAL

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Reviewed: Dec. 14, 2000

To my surprise this pie crust really is tender and flakey. It needs to rolled out between parchment or wax paper and it's not easy to move around in your pie pan, but overall I really like it.

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DEEDA

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Reviewed: Dec. 2, 2000

This is the absolute best pie crust recipe I have ever made. My family loves it!

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JANICE ROGAN

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Reviewed: Nov. 23, 2000

This will be a recipe that I will continue to use. I can't believe I didn't burn the crust!

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TAMARAH NORTON

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Reviewed: Oct. 23, 2000

This is a good recipe if you are in a hurry but I wouldn't use it for a pie that I was going to serve to guest. It wasn't as flaky as I hoped it would be.

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MS.CHEF

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Reviewed: Jul. 15, 2000

We had recently moved and are waiting for our house to be built. My rolling pin is packed tightly away. I pressed this dough out with my hands in a very short time. Light and flaky - Just what I have been searching for. Wonderful!!

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COTTON2

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Reviewed: Jul. 3, 2000

Very quick and easy. Makes light, flaky pastry in minutes with a minimum of effort, using nutritionally superior unsaturated oil. Gets rave reviews from my family.

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