Great recipe!! I've never been able to make flaky pie crusts before, but this does the trick. I substitute all white whole wheat flour. I also do 3/2 times this recipe to get a double crust (3 C flour, 1 C oil), and I add some salt and sugar for sweet pies. I refrigerate all of the ingredients, bowls, and spoons before stirring it together to keep everything cold, and I get the crust in the refrigerator as soon as I roll it out; it helps to give flakiness if you put a cold crust in the oven to bake. I had issues with it falling apart when I made a lattice-top, but I just mushed it back together, and it turned out great. Also, brushing the top with an egg made it shiny and gorgeous.
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Great recipe!! I've never been able to make flaky pie crusts before, but this does the trick....