This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut oil.
I have waited almost six years to rate this recipe. I lived in China for 4 of those years teaching at a university. My students were eager to learn about American customs, holidays, food etc, but less interested in food because they were sure that McD's fully represented that genre. So I wanted to introduce real Am food. But Chinese kitchens do not have ovens, so we had to buy a toaster oven. They also only have tiny rolling pins to make Chinese dumplings - jiaozi. So this recipe was my answer. Well, six years later I have made several hundred apple, pumpkin, minced meat, turkey pot, chicken pot, chocolate, blueberry, peach and probably a few other kinds of pies using this recipe. Top crusts are made by patting out onto a piece of plastic wrap on a plate. I have only great things to say about the results!!! Thanks for wonderful memories, great tastes and cross-cultural fun!
Read MoreDisappointing; oily and tough. I would not make this again.
Read MoreI have waited almost six years to rate this recipe. I lived in China for 4 of those years teaching at a university. My students were eager to learn about American customs, holidays, food etc, but less interested in food because they were sure that McD's fully represented that genre. So I wanted to introduce real Am food. But Chinese kitchens do not have ovens, so we had to buy a toaster oven. They also only have tiny rolling pins to make Chinese dumplings - jiaozi. So this recipe was my answer. Well, six years later I have made several hundred apple, pumpkin, minced meat, turkey pot, chicken pot, chocolate, blueberry, peach and probably a few other kinds of pies using this recipe. Top crusts are made by patting out onto a piece of plastic wrap on a plate. I have only great things to say about the results!!! Thanks for wonderful memories, great tastes and cross-cultural fun!
This pie dough was very strange and oily when I was trying to pat it in the pie pan. A rolling pin does make it easier to get a consistant thickness in the crust (next time) but figured I'd give it a go. Had enough dough to also make a small tart so as an experiment I prebaked the tart shell for 10 minutes before pouring the sweet potato pie in it. Both pie crusts were very good especially since they are much healthier (used canola oil). The prebaked shell had a little more texture, both were crisp and had good color around the edge. Very good flavor (not oily in my opinion) but I used the "Pecan Sweet Potato Pie" recipe which is sooo good that the crust is secondary. I will definitely use this recipe from now on but will use a little less oil, 1 teaspoon sugar, and less water to start. Probably prebake the crust too but either way ... very easy and healthier ... won't be going back to butter or Crisco.
This recipe is AMAZING! I've always made my crusts with butter and/ or shortening, so they were fairly time-consuming & difficult to work with. But I whipped this crust up in 5 minutes, & it was delicious-- flaky, tender, & crisp (my pie crusts have tended to be soggy). I'm so glad I discovered this recipe at the beginning of summer so I can use it for all my fresh fruit pies!!
Christmas morning as I was prepping my desserts, I found out the frozen pie shells I bought were all broken up. I figure I would just make one myself, only to find out that I did not have any shortening and all the stores are close for Christmas. I did a search for pie crust with no shortening and found this site. What a great relief!! This is the easiest pie crust ever!! I was a bit skeptical at first considering I was going to make a crumb apple pie and a pecan pie and one of the reviews mentioned it was quite salty while another review mentioned it is best for quiche but not as a dessert pie crust. I did not want to take a chance on it being to salty, so I put less salt than it asked for. I was going to try to use smart balance instead of oil but did not want to be to aggressive, so I used canola oil in lieue of peanut oil. I do intend to use whole wheat flour and splenda next time and I will post a review for it when I did. Overall, both apple and pecan pies turned out better than if I would have used a store bought frozen pie shell/crust. This pie crust tasted so wonderfull and especially easy and mess free. I definitely will email this recipe to everyone I know.
I really enjoyed this recipe! It was simple and quick to make. I made 2 sweet potato pies using this recipe. With the first pie, I press the dough into pie pan. That worked very well. With my second pie, I actually put the dough ball in between two pieces of wax paper and rolled it out using the palm of my hand. (I discovered that it actually works just as good, if not better than using a rolling pin.) This is too worked very well. As for the taste, great. The texture was wonderful. It was very flaky and hearty. Unlike other reviews, I did not find the crust dry, rather it complimented my pie filling well. I will never buy another storebrand pie crust or slave again to make homemade pie crust. This recipe was fabulous! Thanks again!
I will never make a pie crust with unhealthy shortening again. I use canola oil for a heart-healthier crust. Roll this between two sheets of waxed paper. Couldn't be easier.
This makes a decent pie crust. Honestly, pie crust is just better with shortening or lard, but I will keep using this recipe for health reasons. I made pumpkin pie with it. In order to get the crust to hold to the walls of my no-stick pie pan, I had to chill the pan with the dough in it for 15 minutes or so, and then push it up the sides. After chilling it kept its form well.
I found this recipe here a few months ago when I needed a pie crust, but had no rolling pin. Now, many pies and praises later, it is the only one I use. It is very simple, and turns out perfect everytime. A definite 5 stars!!
I had no shortening in the house so I tried this recipe. I love it!! No pastry blending or rolling dough out getting flour everywhere!! It well served it's purpose as a pie crust... and quite frankly, even if I have shortening I will probably make this one instead. This was the easiest dang pie crust I have EVER made... and tasty too!
This deserves 5 stars for it's practicality alone! As a grad student, time and money are both limited, and this crust fits the bill. Here in France we make-up 'tarte'(a quiche type of dish with more cream and less egg) with all the rests in our fridge, much like in America casseroles are invented. So, I use this recipe quite often, and have even gotten compliments! Taking the time to make a real crust will never be worth it again, as this tastes quite nice. However, I doubt I would use this recipe for a dessert type pie; this is for salty food only. 'Chapeau Bas' to the originator of this recipe!
Ok - I wasn't sure about this recipe but this is a keeper! So easy - light and flaky. I did a double batch for a two crust pit - it wasn't the prettiest pie I ever made but the taste made up for the less than perfect looking crust. I did put the dough into the refrigertor, in rounds and then gently rolled rather that pat - still - was super easy and delicious! UPDATE: I did this again - 4 batches (used Canola Oil) and rolled on a floured mat. Lined the pie pans and let rest in the refrigerator. Filled topped and baked. They are GREAT. So easy.
I was looking for a simple pie crust recipe that did not contain loads of lard or other nastiness. All The ready-make ones from the store were full of hydrogenated fats too. This pie crust is the hands down winner. This is a great no mess pie crust AND not as unhealthy as many other recipes. Win win. Mix all the ingredients with a spoon directly in the pie pan and then just press and shape! Couldn't be easier. I substituted 1/2 C of the flour with whole wheat flour for my pumpkin pie crust and it was perfect. I upped it to 1C whole wheat and it turned out too tough. I also bake it for 20 minutes at 375 before filling it with the pumpkin pie mixture. I also would not lighten up on the oil content, I tried and you really lose a lot of the flakiness and contributes to toughness. This is a super recipe for any pie whether it be sweet or savory. Happy baking!
My grandma has been using this for years and our whole family loves it! One other thing that she will do is instead of patting it out for a top crust she will just use the crumbled dough on top and make a crumb top.
I have never made a pie crust and I will never try another one either! This was the best crust I have ever had. I used it to make a blackberry and raspberry pie. I was a little worried because some of the reviews said it was a better crust for salty things rather than sweet so I substituted 1/4 tsp of the salt for cinnamon sugar....then I rolled out a top layer for the pie between 2 pieces of wax paper and brushed egg and sprinkled sugar on top and it was amazing!
Definetely easy to make, which is a plus. A bit difficult to make even without a rolling pin, but it's not a dealbreaker. Make sure you dont't make it too thick - It never browned for me so I just kept baking it, and overcooked it, otherwise great recipe overall.
Not the best pie crust I've ever tasted, but the total ease of preparation makes up for that! Like the recipe says, it definitely is a great choice when a top crust isn't necessary, because I find, for me anyway, flakiness isn't necessarily something I want in the bottom crust. This seemed to me like it made a little too much dough for a 9-inch pie pan, but it might have been perfect for a 9-inch deep dish, I'm not sure, I only had regular. It also seemed rather greasy to me, but as I've never made a traditional pie crust with butter or shortening, I'm not sure if this was more or less greasy than the traditional way. All in all, not a bad tasting crust and way easy!
I used canola oil instead of peanut oil and found this crust to be very easy to prepare-much easier than the shortening recipes. The crust was flaky and very good and I found it to be better than the shortening crusts so we are kissing those pie crust recipes with shortening goodbye forever! I didn't press this into the pan. Rolling between 2 sheets of waxed paper made this easy and mess free and simple to transfer to the pie pan, just roll, turn the paper over the pie pan and peel off the waxed paper. Couldn't be easier!
Easy and tasty! Honestly, crusts are not my favorite part of a pie, but this was fast, easy and does not include crisco. I used this for a Dutch apple pie and it was perfect. After reading some of the reviews, I used only 1/4 tsp salt, and I used the smart balance vegetable oil that I had on hand. I prebaked it for 5 minutes before adding the pie filling. I will never even consider using crisco in a crust now! Thanks for the recipe! ** I just used this recipe with Namaste Gluten Free Flour blend and melted coconut oil for a fruit pie, and it also worked wonderfully. The texture is a little denser, which I suspect is from the gluten free flour.
this was the best pie crust in the world!!!!!!!! but instead of using peanut oil i used corn oil but it was still the bomb
Turned out GREAT !!!! Doubled the recipe to make 2 crusts , my wife wanted to know who the woman was I had here making pies while she was working !!! OOPS
I love this recipe! I could never make a pie because I could never make pie crust. But this is the easiest and quickest. I made two crusts and was able to roll one out between plastic wrap to make a top crust for my apple pie. It was delicious. Definitely recommend this.
Not bad at all - was actually able to get a crust in the pie pan in one piece which is a bloody miracle for me! Did pre-bake for 1 0mins at 425 and then added a quite thick spinach, leek and ricotta filling and still found the base a bit under done after baking for additional 45 mins at 375 so may want to pre-bake longer, (maybe an extra 5 mins at), if you are making a similar filling. Thanks for sharing!
Instead of the oil, use slightly less than 1/2 cup cold butter, cut in by hand using a pastry blender until it looks like damp beach sand and turn out into a pie plate. Use the back of a spoon to press the dough against the pie plate. Butter is just better. This makes a flaky crust. Double the recipe for a two-crust pie. UPDATE: 1/5/10-I used this recipe to make a savory pie over Christmas and this time used olive oil that I put in the freezer for an hour beforehand to make it good and cold. After mixing, I put the prepared dough into the freezer for another 1/2 hour then pre-baked it for 15 minutes to set in pan. Turned out great!
Easy and super yummy!! don't forget to add at least 1 teaspoon of sugar. i used this for apple pie and quiche and both came out good and my kids even liked it
Flakey, yummy! So easy and with items I always have on hand. I did 2 fruit pies, then did a savory one and added some italian seasoning to the dough. They were all excellent. I will be using this crust from now on for all my pie crust needs!
Really good, easy pie crust. I used this for a chicken pot pie I made for Sunday dinner and it was perfect. I doubled the recipe and followed another reviewers suggestion to roll the dough out between two sheets of plastic wrap for the top crust.
Im so happy to have found this recipe since we dont have shortening in our house. It complimented my apple pie wonderfully!
This was easy and DELICIOUS! It was said to be "the best pie crust on this Earth!" Someone even told me it was and I quote, "This is comparable, (after the second bite) no scratch that, this is BETTER than Marie Calender's crusts!!!" Now there's a compliment! :o) Thanks so much for the post! You've made me better than famous! lol
I used corn oil and it turned out very flaky. I used the cinnamon pie recipe and it was delicious
Wow. This is definitely fool proof. Definitely using recipe this again... with 1/4 tsp salt.
An excellent recipe for when you're in a hurry. Definitely more a crust than pastry, so if you realize that this comparison is pointless, you'll enjoy it. I have made this in part with olive oil for a rustic tart and it tasted very good. I have also made a top crust with this recipe, simply smoothing it out between two sheets of baking paper, and it worked fine.
Simplicity alone gave this recipe a good rating. I can take the foundation of this recipe and "tweak" it to fit my needs. It works for sweet or savory pies. I make it with canola oil and whole wheat flour. I just reduce the salt a little and add a bit of brown sugar and/or cinnamon for sweeter dishes. I have rolled it between 2 sheets of wax paper and that works too.
I can't begin to tell you how much I love this recipe. I thought I'd never be able to make a pie again. I use it most often for quiche or pot pies. I prefer olive oil and use that instead and think the flavor is good with it. Thanks for giving me the ability to make pies!
I really wanted to love this recipe. I make a lot of pies and am tired of making crusts from scratch sometimes. I've been making crusts for over 25 years. I found this crust to be dry, tough and lacking in flavor and won't use this recipe again.
So easy and wonderful!!!! I add in 1 tsp of powdered sugar to sweeten it up for tart pie recipes.
I love you sweet stranger!!! This was SOoooOOooo simple! I can't believe it was GOOD too! Wow...I'll never buy refrigerated crusts again! I used this for turkey pot pie and next I'll try it with quiche....THANKS!
VERY GOOD! The simplicity of the recipe concerned me ... no sugar, no milk, etc. but I tried it as is only substituting peanut oil with canola oil and olive oil mixture. Pressing it to the pan took awhile for me since I was very concerned about it being even throughout. I then stuck it in the freezer while I worked on my apple pie filling. When I took it out of the freezer it was rather dry and hard looking. Like the other reviewers, I was impressed with the result. It only did not get a five star because there was a very "pressed" feel to the crust and was not the light flakey taste but hey, it's not that kind of recipe. And also, that may be me pressing it too much trying to get it evenly distributed. The crust turned out crispy and tasty. I will use this recipe again even when I do get my rolling pin back. (I may try rolling it next time to save time on pressing). I used to buy Marie Callendar's premade crust which was excellent but gets pricey and inconvenient. I'll be doing this instead when in a pinch and don't feel like rolling out a crust.
For such a simple recipe this was amazingly good. I especially liked that it did not shrink when baked. It was pretty flaky and tender. Certainly worth it when you want pie, but don't want to spend a ton of time on the crust.
This was a nice easy recipe...it was great to make a pie crust without having to roll it out. I made this with Donna's Cheesy Quiche (from this site), and it came out great. Not sure if it would be as good with a sweet pie or not......
I tried making this with peanut oil at first. Then realized the flavor was overpoweringly "peanutty" so I made another batch with canola oil and a few drops peanut oil. That added a nice touch without being overpowering anymore.
Healthier version... I used whole wheat pastry flour and canola oil. I brushed with a small amount of beaten egg before adding my filling for a blackberry tart. The result was tender with great flavor. I previously made this with white flour and canola which was also good, but like the whole wheat version much better.
I made this recipe for pie crust not knowing what to expect. It turned out well, no one made any issues with the taste, but I found it very hard to flute the edges with a handsome border. I usually get lots of compliments on the how pleasing to the eye my pies look. Not this one! It was right down ugly!
A good, quick substitute for a regular butter/shortening crust. When baked and filled, it's still a pretty light pastry crust. I'll definitely use this again when I'm crunched for time!
This crust is delicious, flaky and super easy to boot.I have just found my new favorite pie crust recipe...Thank you.
This was the easiest pie crust ever to make. So incredibly quick and with few ingredients!
Unfortunately this did not work for me. I followed the directions, which is unusual for me, but the results were less than satisfactory.
I don't have that 'light touch' needed for traditional pie crusts so this was a perfect fit for me! I put it between two pieces of waxed paper to spread it enough to top a chicken pot pie. This recipe nice surprise.
I am so grateful for this recipe! Being excessively lazy, I love how quick and easy it is....and it tastes really good too.
This pie crust was so easy and tasted great. I used vegetable oil and 1/4 tsp of salt. I did have to add a little extra water because it was slightly dry. I made pumpkin pie which had to be baked for an hour and the crust didn't burn at all.
Great Pie Crust and So easy! I used this as a crust for a last minute quiche and was amazed at how flaky it was. I used safflower oil since I did not have any peanut oil. I will definitely be making this again. Thank you Karin
Fabulous! Easy! Seriously took five minutes to make a double batch! I used canola oil and unbleached flour. Best with savory dishes verses sweet. I poked it with a fork all over and blind baked it for a shepard's pie. Everyone had seconds! YUM!
I made this with vegetable oil. So easy, and perfectly good with a good pie recipe—I'll be baking with my daughter more often, thanks to this recipe!!
This is good for quiche, not really for a top crust, - tried it on chicken pot pie, and I really didn't like it. But it was good for quiche.
This was strange. It seemed goopy at first and I reread the directions to make sure I had enough flour and I did it anyway. Easy to do, tasted okay, flaky, BUT this stuck horribly. Weird being made with oil that it would stick and the first piece did not make it out of the shell looking half way decent. Will try to make this again because it was so easy to do, but would rather not use this again and take the time to make a crust that you must roll. I do like the idea, just don't like having to scrape off the crust from the baking dish.
This is the best pie crust ever. I love how easy is is to make and use. I even use it for top crusts; just place on waxed paper and pat out to the needed size and place on top of pie. I gave this recipe to my sister who could never make pie crust and she has now started baking pies both single crust and double crust. I don't use peanut oil however, I use canola oil and have even used olive oil for savory pies like chicken pot pies, YUM. I plan to make this my only pie crust and will continue to encourage others to try it.
I was really, really hoping this would turn out to be a 5 star easy crust recipe. But, it is not. The taste is definitely in my opinion, just 1 star if even that. For quickness, it would get a 5, as it is super easy. My family however, goes for flavor. This one did not work well. I used this recipe for Quiche. We ALL ended up peeling the crust off the Quiche, and just eating the egg mixture. We tossed the crust. If you can imagine what a mess of flour mixed with oil would taste like, then you have a feel for what this recipe tastes like. I am really disappointed, b/c it would have been great to find wonderful tasting, quick crust. I'll keep trying. :0
I used vegtable oil instead of peanut oil and this crust turned out to be my best ever! I am so pleased. There was enough for me to make a top & bottom crust too! Since I dont have a rolling pin here, I just smoothed out the top crust between two pieces of wax paper with my fingers. Also, before baking I brushed the top with a little milk and sprinkled it with cinnamon sugar. Delish!
i got this recipe years ago,i never missed the Frugal Gourmet,he suggested it be used with queiche,i did and thought it was wonderful.thanks for bringing this back to me.i'll make a queiche today
This was so easy to make and easy to work with. Used it with the pecan pie recipe from this site and it turned out great!
I tried this recipe and the other No Roll Pie Crust recipe on this site, head to head. The other one was better.
The 1st time I attempted this recipe was for lemon meringue pie and I found the vegetable oil had too strong a flavour - greasy tasting. I made it again for quiche using melted margarine and it turned out excellent. I also tried making 2 batches for an apple pie, and found that if you chill the dough you are able to roll it out for slicing if you want to make a cross hatch top crust. This is a great vegan pie crust recipe!
In a word, amazing. I put in just a bit less salt and an 8th tsp pure cane sugar. thanks for the recipe.
I just used this for apple dumplings and it worked great! I doubled the recipe, formed 6 balls, flattened on counter, and formed around apples. I think my usual dough would have been hard to work with. I'll be using this again-Thanks!!!
This was just wonderful!! I tripled the recipe and used Safflower oil instead of vegetable or peanut, and only 1 tsp. of salt since I made this crust for a pot pie and the filling was already salty. I also spread not more than a tblspn. of butter over top of crust for a browning effect. This is for sure a keeper.
You've got to try this pie crust! I'm so happy I found this, I made an apple pie for Thanksgiving in Sept with fresh apples, cooked it half way, froze it, and baked it the rest on t-day. The top and bottom crust were great, it just takes a little coordination getting the top crust onto the pie. It is somehow still flaky and I don't dread making a homemade crust because it only takes a couple minutes.
I used this crust for a lemon meringue pie, turned out wonderful! I used vegetable oil instead of peanut oil b/c I didn't have any on hand. Thanks for posting this recipe!
I have to admit it: I was skeptical. However, I was also very desperately without shortening or butter (I know, I know... How could I be completely out of such ordinary kitchen staples!?). The crust wasn't as flaky as others, but it definitely did the trick in my pumpkin pie. I can certainly buy in to the validity that this crust recipe would work splendidly with a salty-type pie as well as sweet. Thanks Karin!
Soooo easy! I made this for pumpkin pies, they turned out great:-)I used Olive Oil. My Dad, who is quite the food critic, said it was the best pie (and crust;-) he's had! I'm supposed to make them for Thanksgiving this year and I'm using this crust again:-)
This crust was superb! I decided to make an attempt at my first homemade apple pie, and wanted to try something simple. This turned out fabulously, although I did add a little bit of sugar and cinnamon to the mixture (which worked out very nicely).
I love using this for a bottom crust on any pie, it always turns out perfect! If I'm making a 2 crust pie, I use this for the bottom, and another favorite for the top.
I had been dreading learning to make my own pie crust because it seemed so messy and labor-intensive, but today I tried it with this recipe and it turned out fantastic! It took me 5 minutes to throw the ingredients together, then I blind baked it before using it for my quiche, and it was perfect. Instead of having to remember to pick up pie crusts at the store, I can just throw this together; it really is so easy.
Wow - easy and tasty! I made apple pie with a brown sugar sweet crumb crust and this recipe for the bottom crust. It turned out perfect. I'll use this from now on!
so easy I use this all the time for a quick pie shell works with any filling
Easy and not messy at all! Made a great crust for the turkey pot pie I made! I did use a little less oil as others suggested
Great recipe, I cut it to 2/3 scale to make a 9 inch bottom and 1 1/2 to do a 9x13 cobbler bottom. I mixed it in the same pan I used it in both times and it came out great. I did bake it for 10 minutes before I filled it, because the carmel apple pie I was using had comments about soggy crust.
The ease and simplicity of this recipe, alone, deserves 5 stars***** Any oil can be used and many additives, depending on your pie, work well too!
Very good! Loved the flavor! I used Canola oil instead because that's what I had on hand. I used this for a beef pot pie and it was a hit! My 3 and 1 year olds loved the crust! I deff. will use this again and will try it with pumpkin over the weekend!
Absolutely great for the chicken pot pie I made last night, but a COMPLETE DISASTER for the lemon meringue pie!!! Chicken Pot Pie: I pressed the crust into the pan, filled & baked the whole thing to perfection. So easy! Five stars!! Lemon Meringue: I pressed it in the pan, it slid down before I could get the filling in, so I pressed again & refrigerated. It slid down again, so I could not pre-bake it. So I went for it. Huge mistake. I kept baking & baking until my meringue was tan all over & still, it did not set up past the cm or so that stuck out from the meringue. I should have known better, it's my own fault. Don't make the same mistake I did!
Excellent pie crust. So easy to make, and with ingredients that are always on hand. It was very flaky and satisfying. I'll never be intimidated by pie crusts again.
easy and quick to prepare with little to no mess. makes a great crust! i get tons of compliments... i use 1c white flour and 1/2c white whole wheat flour by king arthur to add a little fiber, and canola instead of peanut oil because of allergies.
This pie crust is so simple that I was skeptical about how it would turn out. To my delight it was wonderful as a chicken pot pie crust- so light and flakey yum yum
This was alright if you're in a pinch for time. I'm glad I followed the suggestion to use 1/2c whole wheat flour (also cutting the salt by half) as it gave the crust a little more flavor and texture.
Excellent. So simple and easy, it was exactly what I was looking for. This is my new go-to pie crust recipe. As per others' suggestions, I use the full amount of salt for a savory pie, or 1/4 tsp each of sugar and salt for sweet pies.
I found this crust to taste slick and it was not flaky at all. A big disappointment.
I found this recipe and tried it..wonderful..pressed it into pie pan and formed edges....Perfect!!
I just made this pie crust for a quiche that I was making. I could not believe how easy it was to prepare and to flatten to fit the pie pan. Initially thought that it would be too greasy...but I prebaked for about 15 minutes before adding the quiche ingrediants and it came out perfect, delicious and flakey. Thank you for a great recipe.
A great basic no roll pie crust. I used this for a banana cream pie and just sprinkled some sugar on the pie before baking. The result was a good flaky pie crust which only took minutes to make. The pie itself was wonderful and the crust was not soggy. I think this deserves a 5 star because it did exactly what the recipe intended.
Very simple to make. It's my go-to recipe now. I made 6 pumpkin pies over Thanksgiving. It is a light crust. Not tough at all.
I have always hated the mess and production of making my own pie crust so became lazy and used ready made store bought. I decided to try this given all the great reviews and preference for cooking from scratch. All I can say is, WOW! This sure looked weird while I was working with it but it baked up beautifully and tasted heavenly. I used canola oil since I did not have peanut oil on hand. I doubled the recipe and made a lattice top by rolling the top layer between 2 layers of wax paper. It was challenging to lift and place the strips on the pie, and there were many breaks but it all looked great when it was done. I made the Fresh Blueberry Pie 1 from this site (which makes a fabulous pie) and sprinkled a little sugar on the top layer. This recipe is definitely a keeper! To update, over time, I was missing that buttery taste in pie crust so I’ve started replacing 1/2 the oil with melted butter. Oh my! Heaven!
