It's easy enough to make the crust. It bakes up ok, that is: it does it's job as pie crust. Flakey by some definition (in micro pieces of dough perhaps) but does not hold together well as a whole, or maybe that was my technique, since I am new at crust making. It's also fairly thin as made~~as I rolled it into 2 layers, top and bottom.

I've made a similar pie crusts from the Betty Crocker cookbook that uses oil. I've always been complimented on the flakiness of my crusts. You do have to be exact with the measurements or it will be too dry or too sticky (add a bit of water, or milk, if it's too dry, or flour if it's too sticky. If you overwork the dough, it will come out tough. Also, stir the mixture gently with a fork, then pat it into a ball with your hands(a little messier but the dough should have streaks of white from the flour in it - again to maintain the flakiness). You can then split the dough and pat it again into 2 rounds and flatten slighty before rolling it out. I like the wax paper method because you don't have to worry about the dough sticking to the rolling pin and the clean-up is faster and less messy. Hope this helps.

I tried this recipe today and it turned out very well. Other oil pastry that I have tried had water instead of milk. I found the inclusion of milk as well as the blending of the milk and oil before adding it to the flour, was a great improvement. The only thing I would suggest is to give temperature and time for baking the pie.

Really good pie crust recipe. As I used it for 1, I found it to be much for my small one tin. So I used about a quarter of the doe which yielded from this recipe.

I didn't even really need to roll it. It was pliable enough just to flatten it with my hands and make sort of a "rustic crust" if you will.

I used this recipe for a steak a Guinness pie (I'll share the recipe below) and added an extra pinch of salt, and 2 teaspoons of fruit sugar. Once I put the the doe on top; before placing it in the oven I sprinkled a bit of sea salt and cracked pepper for added taste and to add to the rustic look of he pie.

So the Recipe for the filing for the pie:
Its not precise but you an use it to taste:

1 1/2 cup of 1/2 inch skirt steak
1 tbsp. of bacon lardons
3 cloves of peeled, chopped garlic
Fresh Rosemary
dried parsley
1 chunky chopped carrot
1 chunky chopped celery
2 1/2 of cups kale
1/2 of large red onion
1 1/2 tbsp balsamic vinegar
1 small can of red beans washed and drained (or your favourite beans)
1 bottle of Guinness
3 tbsp cornstarch
extra water to make slurry
Salt and pepper to taste

Caramelize onions in dry pan, adding water occasionally; balsamic vinegar, some rosemary, dried parsley, some salt and pepper, until onions are dark, wilted and liquid has bee absorbed. Put to the side.

Add skirt steak and lardons to the pan to brown. Once browned, add carrots, celery, caramelized onions, kale, beans, more rosemary, more parsley, garlic, slat and pepper.

Let it cook for about 3 minutes before you add the beer.

Once beer is added, place lid on top; let it cook and reduce for 15 minutes on medium heat.

After 15 minutes, add a slurry made it 3 tbs of cornstarch and 2 tbsp water to the pie filling WHILE BOILING.

Watch it thicken, let it cool, place in pie moulds and cover up with your pic crust.

I like to serve this with reduced balsamic vinegar and snow peas.

I've tried this twice this week, once for a caramel apple pie and once for chicken pot pie. While I didn't care for it as much as butter crust for the apple pie (and would give it a 3 for that application) it was wonderful for the pot pie (a 5 for savory applications.) I did add a bit of sugar to the crust for the apple pie, perhaps not enough. It just seemed to be lacking. I added a bit of chopped fresh rosemary to the crust for the pot pie and it was delicious; light and flaky and very tasty.

I needed a fast pie crust recipe for a chicken pot pie... and realized I had half a stick of butter left, and it was barely enough for the filling. Found this crust recipe, and it turned out great. I wish I prebaked the bottom, it was a little to gooey, but the top layer came out great. It was also a little to little for a 9x13 dish. Next time I'll roll it a little thicker, and put only on top of the pie.

Put 1/2 rolled out into your pie dish & prick with a fork. Bake the bottom at 325°F for 15 minutes. Add the filling and the top crust. Bake at 325°F for 20 minutes. Then at 400°F for 10 minutes.. Til golden brown.. Amazing perfection. So easy! So beautiful! This blows my mind it is so simple and successful.

This is the recipe that my Mom used and taught to my sister, brother and me. No complaints about the flakiness of it so far.

This was my very first time making a pie crust, and I can't begin to say how easy and delicious this one is!! I used it for a chicken pot pie, this will be my go to recipe from now on!

This is the exact same recipe my grandmother and mother taught me! Thanks for sharing. It's been a while, and I couldn't remember the measurements. This crust is so flaky when done properly. DON'T OVERMIX! I admit it is trickier to work with as far as rolling and it isn't easy to get it in the pan in one piece, but don't worry, it patches beautifully. TIP: a touch of flour on the wax paper makes it easier to peel off.

I've used this same recipe for years. It was passed down from my mother. The only difference is we brush on evaporated milk and sprinkle sugar on the top. We also used evaporated milk to seal the top and bottom layers.

Will use this recipe in a couple of days. Will follow directions from Fabulous Billy of North Carolina after reading other posts. Thanks everyone for input. It really does help. (Thanks for the recipe)... especially knowing it was an old time recipe that others had been taught by their mothers & grandmothers.