Pie Crust III

"I absoluely LOVE this recipe. I took the advice of others and added 1 tsp of sugar and 1 tsp of salt to the flour and also mixed the oil and water until creamy before adding it to the flour. I found t..." See morehat following the recipe as is makes enough for one pie crust with a bit left over, so I make 1.5 of the recipe for 2 pie crusts. I have used this many many times and will continue to keep making it! Thanks!"

"I was a bit skeptical as I mixed and rolled this out. It seemed pretty gooey. I did add a couple more teaspoons of flour as I rolled it out so that it wouldn't tear as I transferred it to the pie plat..." See moree. But the end result is WOW. It's delicious! I used it to make an apple pie and sprinkled the top crust with a little sugar before baking. What a great recipe! Light, flakey, perfect. Even the bottom crust, which I was afraid would be soft, is firm yet delicate. I can't WAIT to make another pie with this recipe. It's a little intimidating as you're preparing it, but stick with it. The texture and flavor are among the best I've ever tasted. **just had to come back and add that my pies have now become famous in the neighborhood because of this recipe. Our friend has been heckling me all week from across the street to bake him a pie. Thank you thank you thank you for this recipe. I will never use another one as long as I live!"

"I've been making a similar version for years. Only I add 1 t sugar and 1 t salt into the flour and combine with a fork. Next, stir the oil and ice water (7+ T) until creamy, then pour over flour mix..." See moreture. You can also pat it into a pie plate to avoid rolling."