Oil Pie Crust

"I can see how this could flop on some folks but it worked great for me. I read most of the reviews so this is what I did that I believe made my attempt a success: I sifted my flour like it says--some ..." See morepeople were complaining about there being too much flour in it making it crumbly -- if you don't sift it, you do get more flour than intended because it is more compacted. I handled the dough as little as possible--mix it just enough to get the balls to form--it should look marbled, a good sign for flakiness. After letting it chill (I did that while making the apple filling) I wet a washcloth and wiped my counter, then I put down a couple sheets of plastic wrap so they'd stick tight to the counter. Then I unwrapped the dough and placed it on the covered counter and put another sheet of plastic wrap on top of it and I rolled it out like that--a plastic wrap sandwich. It rolled out very quickly, with no turning, and neatly as there was absolutely no messing with flour which could make this crust too dry again. Once rolled out very thin, you simply remove the top plastic wrap and handle the crust gently by lifting up the bottom layer of plastic wrap and placing the crust carefully in your pan. This is a delicate crust, so measure and place carefully. But, it looked, held-up and tasted great so I gave it 5 stars. Thanks!"

"Made an amazing apple pie crust baked at 350 degrees! I did make one change - I placed the oil in the freezer for an hour prior to making the dough. It made combining ingredients much smoother...." See more"

"I made this recipe tonight and it was very tough. I realized why when I reviewed the ingredients. The recipe called for 2 3/4 Cups Flour...too much. The most flour to be used with 1/2 C oil should b..." See moree 2 1/4 C Flour and the least amount to be used is 2 Cups. Had to throw my pie away. Becky S"