My husband and I are very health concious, but I wanted to make a pie for Christmas and I had never made one before. I found this recipe to be super quick and easy. The crust turned out perfect, very light. Turned out to be a great pie, and I will definitely continue to make pies and use this recipe!

Great recipe! Try sticking the dough in the microwave for 20 seconds - it becomes much smoother and easier to roll.

If the pie has 6 servings I'm thinking that's about 12 grams of fat per serving. I think "lower-fat" would better describe this recipe.

The "fat" in this recipe is good fat... it's plant oil, not animal fat. Therefore there is no cholesterol, which is a great thing! =)

Awesome recipe..Thanks for submitting

Fantastic recipe, I've made it a couple times now. Flaky and good texture. I'll never used pre-made again. Plus it is fast and easy to make.

Fantastic recipe, I've made it a couple times now. Flakey and good texture. I'll never used per made again. Plus it is fast and easy to make

We made this vegan by substituting soy milk for the skim milk and blended the combined wet ingredients into the the pre-mixed dry ingredients in a food processor. When it formed a uniform granular mixture, I added about 1-2 tbsp. cold water. Just enough to bind the dough but not enough to make it at all soggy. I pressed the dough into a ball and rolled it and used it right away for a vegan pecan pie. I've tried many different recipes for crust. This has been the easiest and best recipe I have ever used!! THANKS!!

Excellent. I made the mistake of making the dough drier like I normally do with the old fashioned pie crust; however, once I made it sticky enough it rolled and formed perfectly. Used grapeseed oil per a reviewer's suggestion.

This was awesome! I normally just buy pie crusts because I'm so bad at making them, but I thought I'd give this a try, and it turned out perfect! Very happy! I'll use this recipe again and again and again.

I calculated the nutrition information for this recipe using grape seed oil and ordinary white flour. 1 crust contains approximately: 1266 calories, 76g fat, 19g protein, and 4g fiber

I made this crust for a chicken pot pie and was pleasantly surprised at how crunchy it was. I used avocado oil and almond milk and had to add a few more tablespoons of the milk to hold it together. I threw it under the broiler (middle rack) for about 5 minutes to brown it up a bit. Next, I'll try a traditional sweet pie.

Excellent taste, texture, easy to make for savory or sweet pies. However, I have found it dry and crumbly for rolling. Sort of separates under the wax paper, especially difficult when making covered pies. Any suggestions?

Nutritional information on this recipe would be useful. Most people who are wanting a low fat recipe want to know the fat content per serving. For some people it is imperative to know this info if they are on a strict low fat diet for health reasons. i.e. gallstones.

I found that I needed to incorporate an additional 2 tablespoons of milk into my mixture. As for the technique, rather than rolling it out, I prefer to utilize a 10-inch wooden tortilla press. Following this, I shape the mixture within a 7-inch springform pan. Perfection!!