Reviewer:

Reviewed: Feb. 14, 2013

I have never been able to make a decent pie crust but when we recently began receiving eggs I decided to give this a try for quiche. It worked so well! My SO and kids all loved it. It was very easy as well.

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Amyeyore

Reviewed: Jan. 26, 2013

Great recipe and so easy. But definitely only for savory dishes. It's not an all-purpose recipe.

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Reviewer:

sakuba29

Reviewed: Jan. 25, 2013

I used this recipe for a homemade pecan pie but used unrefined organic coconut oil...I will try only 1/2 teaspoon of salt next time as some other reviewers suggested...Otherwise, it was easy to make and very tasty though crumbly...

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Reviewer:

Joyce

Reviewed: Jan. 10, 2013

I needed a premade pie crust for a recipe with a chocolate filling. After I broke the one I bought I panicked and found this recipe. It was so easy and the texture so great! It really was too salty for a dessert recipe, although everyone said it worked well with the chocolate. In the future I'll probably add a dash of salt and keep the rest of the recipe the same. Definitely a keeper!

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Reviewer:

Lisa D-O

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 9, 2013

For being so wonderfully easy and quick, I would have given this recipe 4.5 or even 5 stars - if it weren't for the vegetable oil aspect. Came out of the oven reeking of oil and I knew before tasting it that this would be no replacement for a good quality pastry recipe (taste only confirmed it: tasted like the cheap oily crusts you get in grocery store pies). Easy solution: 1/2 cup melted butter instead of veg oil. Improves this recipe at least a star or two and gives a buttery flakiness instead of a greasy taste. I made two with butter and two with vegetable oil: the butter ones are gone and the veg oil ones are moulding in the fridge! :S

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Reviewer:

CatieA

Cooking Level: Expert

Home Town: London, Ontario, Canada

Reviewed: Jan. 1, 2013

OMG ! So great. I used olive oil, 3 TBS sugar and 1 tsp salt for a sweet potato pie. I will never use any other crust!

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Reviewer:

Chiman

Reviewed: Dec. 25, 2012

i did tried this recipe twice at the same time , first time , it was little hard or dry and i had a hard time shapping it into the muffin pan , the second time was much better as i added more milk like half a table spoon and it was much easier to shape and the taste was good too .

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Reviewer:

Amy Yazeed

Reviewed: Dec. 24, 2012

I made a mistake & bought corn flour instead of all purpose flour so I thought it was going to be a disaster... but I added some brown sugar to the mix (it was for an apple pie) & it turned out great! It was kind of like a apple crumble!! I will do it exactly like that next time ;-)

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Reviewer:

PRG

Reviewed: Dec. 23, 2012

I wouldn't have believed it unless I tried it. ...it was late in the evening and I needed a crust, but didn't feel like going to the trouble to chip frozen butter and do the pie crust "thing". I found this recipe and I was shocked. Made as read, it seems better for a savory dish, a quiche or something. Add a bit of cinnamon and a tad more sugar and it was berry pie worthy. Thanks!

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