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This pie crust works like a charm! It was so easy to make and simple to work with; I could easily pick up the pie crust to make it fit perfectly in my pie dish. I think that the reason why some might have had trouble with it tearing is if they didn't use canola oil. I think the type of oil could definitely affect it. The result of the baked pie crust was light and flaky. I used this pie crust with "Berry Buttermilk Pie".
It was easy to do and to roll. But when I put the crust in the plate, it was easy to tear. I don't know why. But I still give it 5 stars because of the taste. It's so good and flaky. I used kosher salt, shortening, and vegetable oil. Thanks BakinBaby. Made for Holiday tag. I made it with Slice of Lemon Pie II
This was excellent. I was a bit leary about the amount of shortening and oil, but I followed the recipe as is. The dough was wet, but I expected it to be. I also had trouble rolling it out, but it was the flakiest crust I have ever made. It was perfect for my turkey pot pie. Thanks for posting.
This is a very delicious and flaky pie crust. I had to sub soymilk for the regular milk for personal dietary reasons, but it still came out beautifully. I also left out the sugar, as I was not making a dessert pie. It made a perfect, flaky crust for turkey pot pie to use up Thanksgiving leftovers! I had some difficulty rolling it out, though, which is why I'm giving it only 4 instead of 5 stars. But in case that is due to my soy substitution, I will make this again as written when I next make a sweet pie (probably soon, with my leftover sweet potatoes!) Thanks, BakinBaby!