Easy Pie Crust

It was super easy to make. I made Chicken Pot Pie with it. It browned nicely. The crust baked well, the texture was a little mealy. The taste was nice. Don’t know that I would make it again.

I used BEEF TALLOW and butter melted. It works fine! Great easy recipe. Mixed in a bowl first and baked at 350 for 5 minutes and 400 for 5 minutes. Came out great. I stink at pie crust!

Made this for a pumpkin pie and it turned out perfect! Not sure why people are complaining about the salt amount, you can just tweak it or not add it at all. This recipe is perfect and very versatile with other pies.

Averted a disaster with this quick pie crust – it was great who knew! I substitued butter for the oil it was a hit and so easy

This is a shortcrust dough, it doesn’t roll, but it’s beautiful for pressed pies, quiches. I made a chocolate pie and it was just right.

I used a tin pan, and the mixing made the dough have a metal taste. The bottom was too thick due to poor process. Bottom corner and sides cooked up hard and unchewable. The vegetable oil and salt amounts were too much, and made the pumpkin pie taste like salty oil with hard clumps. Use glass pan, less salt to taste, add some sugar to taste. Flour type make a big difference in crusts. Use pastry flour 00 and traditional crust technique.

Very simple pie crust and turned out very flakey. Slightly sweet too. I would mix the ingredients in a bowl first next time. Too messy directly in the pie pan. Very good.

This was a great recipe for me because I was looking for something without butter! This crust reminded me of shortbread! I used it to make mini strawberry pies so I put in 2 tbsp sugar and 1/4 tsp salt! Came out so tasty I can eat the crust by itself! Definitely will be using this as my go-to pie shell recipe!

I made this recipe yesterday, SUCCESS!!! Thank you!!! So rich and tasty, family raved about it

I’m not sure what I did wrong, but this didn’t work for me. It was a crumbly mess. But we just turned our apple pie into an apple crumble!

I made exactly as written. The final result reminded me biting a salty cracker. I don’t think I would use this for a dessert pie but it was great for a chicken pot pie. One thing, it did smoke while cooking because of the oil dripping out of the crust, so if you use it as a top crust I would put a pan under it to catch the drippings so they don’t burn. But I was really pleasantly surprised at how it transformed during baking. Nice option for when you need a quick crust.

So EASY! I’ve made it twice now. The first time I used Olive Oil, the second time I used vegetable Oil. Extremely easy, and tastes great!!

Super easy and absolutely amazing once you reduce the salt.

Very easy!

I followed directions to a T. It does not work as a top crust. It crumbles and does not hold together.

I like that it is easy and fast. Some thought it was oily. I used butter and half the amount of salt. . Works perfect every time.

I don’t know if I’ll make it again but it was okay

suprisingly flaky and very easy to make

I was looking for a fast pie crust and I found it. It was Sunday night and my daughter reminded me that Sunday is dessert day. I had all of the ingredients for a pumpkin pie but not enough time to make a crust. I used this recipe and it was perfect. I always use melted coconut oil when recipes call for vegetable oil. I baked the crust as directed, then added the filling and baked according to the pumpkin pie recipe. It was delicious! I disagree with other reviewers who said it was too salty and not sweet enough for a dessert pie. You need a bit of salt to balance out the sweet.

Fabulous! Super easy. You really CAN just mix this with a fork right in the pie plate, mold it and you’re good to go. Loved the flakiness and taste. Like other reviewers, I added only a pinch of salt and increased the sugar just a bit for a sweet pie. Never, ever buying a pie crust again.

this is good but I wouldn’t recommend doing a double crust pie wit it.