Reviewed: May 4, 2013

It was very hard to work. I have never had trouble with oil crusts before, but this one was vary challenging and did not want to stay together, so in the end I had to scrap it.

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Reviewer:

Sammie

Cooking Level: Intermediate

Home Town: Westmoreland, New Hampshire, USA

Reviewed: Apr. 21, 2013

I'm sorry, I did not like this recipe. The taste is great, but it was extremely hard to roll out.

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Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Clyde, Ohio, USA

Living In: Dallas, Texas, USA

Reviewed: Mar. 26, 2013

This recipe works very well for quiches. Something about the texture makes the whole thing taste better. As an extra bit of flavor, I add tsp of ground garlic to the dry ingredients before mixing. BTW - I did not need to roll it out, just set it in the pie plate and pushed it into place. I then added my egg mixture and baked.

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Reviewer:

David

Cooking Level: Intermediate

Reviewed: Jan. 10, 2013

This tasted ok but had a funny consistency - it lacked the flakiness of a pie crust.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Oct. 31, 2012

Amazing. 5 stars for a healthier crust. I am trying to bake healthier and this pie crust was a hit. I used olive oil. It turned out flakey but the taste was a little bland. The second time I made it I took 1/8 cup of milk, 1/8 cup of water and beat an egg into the mixture, topping it up with water to get the 1/2 cup of liquid. I also borrowed the idea of adding 2 tsp baking powder from another recipe. I left the dough slightly marbled and rolled it between 2 layers of wax paper which worked well and made it easy to flip when rolling and transfering into the pie plate. The second time the crust was slightly flakier and the taste was not as bland. The crust turns out browner then normal but does not taste burnt.

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Reviewer:

Helen

Cooking Level: Intermediate

Home Town: Powassan, Ontario, Canada

Reviewed: Aug. 31, 2012

This is World War II recipe, from a ladies magazine during the days of butter rationing. All my aunts made it, and one of them remembered at my mom's funeral that they learned it from a magazine advertisement promoting the new Mazola corn oil brand. Mom always insisted on Mazola oil, and I agree that it is more tasty than non-corn oil. I printed it on the little memorial cards that the funeral home passes out. I thought that way people would keep it in their recipe books and remember her great pies.

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Reviewer:

Spatula

Reviewed: Aug. 28, 2012

I don't know if I did something wrong, or what, but I ended up with a gooey soft crawling dough. The end product is kinda nice, but this is not what I'd call pie crust. It's more like a potsticker dough.

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Reviewer:

charrlie

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Sacramento, California, USA

Reviewed: Jun. 13, 2012

Wished I listened to some of these reviews. Too much flour made it impossible to work with. I'll give it one more try with the recommended 2 - 2 1/4 and see where it goes..... This is the first recipe that has gone belly up on me from this site....

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