I made this pie crust for a peach pie using all butter, in the food processor and it came out beautiful. This is my new favorite pie crust recipe. I omitted the vegetable oil, as many other reviewers.

I think this recipe is very good, but does require a few changes. The first change I made was to reduce the amount of fruit called for in the recipe. I found that 2 cups of rhubarb and 3 cups of strawberries filled the pie crust perfectly. I reduced the amount of sugar to 1 cup. I wish I would have reduced the amount of tapioca to 3 Tablespoons, 6 was way to much and made the texture rubbery. I omitted the orange zest and instead used the juice and rind of 1 lime. I had a small problem with some of the tapioca not cooking properly around the top of the pie. I used a lattice top crust, I feel that soaking the tapioca or letting the filling set before filling the pie will solve this problem. I cooked this pie for about 1 hour and 10 mins. The taste is wonderful.