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Nice easy recipe. My daughter and I made this (with only white flour) for an apple pie. We didn't add any sugar to it, which was a nice balance to the sweet filling. We also didn't bother to chill anything, and it worked fine.
This was great! I didn't freeze anything, I just mixed it all at once and then rolled it out! I baked mine for about 15 minutes because I needed a baked pie shell for Mock Sour Cream Raisin Pie Mock Sour Cream Raisin Pie. I also added alittle sugar because I was afraid it wouldn't be sweet enough as this crust would be used for dessert. Thanks for this healthier alternative for a pie crust demented1091!
The first time I made this I followed the instructions exactly. It was great for my "vegetable pie". The second time I did not chill anything and used cold tap water - I felt the dough was much easier to work with and it tastes just fine!
really nice and simple. a bit flavourless, maybe i'll add 2 tBlspns vinegar next time. but thanks for a great low-fat pie recipe!UPDATE - 1 tablespoon of vinegar is fine, or it'll be too strong. I just wanted to reaffirm how incredibly easy this was, even without refrigerating! For a healthy(er) piecrust, this is awesome!!!
outstanding. i am surprised, considering i followed very few of the directions. I love empanadas and meat pies, but cannot stand the thought of eating the high fat of traditional crusts. i made empanadas using very very thinly rolled (as thin as i could get it on foil, and peeled it off like a fruit roll) dough using only bleached flour, no chilling. i barely mixed, however, so that the gluten would not develop (like a biscuit), and the crust was light and flaky!!! better than when i used butter under traditional chilling/methods. who knew? i'm so happy i found this recipe. i will be using it again and again. btw, i used enough water so that the dough was very pliable and soft- wetter than the normal "just held together" type recipe.
I quite liked this. It was perhaps a bit more difficult to work with than a traditional pie crust, but that's to be expected - they're made with saturated fats for a reason! I was overall surprised by how well this worked. I added a few tablespoons of sugar to make it work for a sweet pie.
I did change this some, I don't think enough to not rate this recipe, tho. I used 1 cup of whole wheat flour (not pastry), 1/2 cup winter whole wheat flour & 1/2 kamut flour. I used about 2 Tb canola oil and 1 Tb soy margarine. I did add about 1/2 TB lemon juice. My husband and I both really liked it. I think I agree to add a little sugar (1-2 TB) when using this for a sweet pie.