Hi Fran, oil-based pie crusts will inherently have a different texture than pie crusts made with butter. They'll be more homogeneous and mealy rather than flaky. That being said, they're a nice base for custard-based pies. We have a No-Roll Pie Crust recipe that you can try using if you'd like to give an oil-based pie crust recipe a try. Happy baking! Kye@KAF

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