Flour, butter, salt, and water are all you need to create this delicious dough.
Author: MrsWheelbarrow
Makes one single piecrust. 429 calories (single 8" piecrust). Double recipe for double-crust pie.
Author: Ruth
This dough is a little difficult to work with, but it's worth the effort. A quality potato-based vodka eliminates any after taste in the finished pastry. It bakes up into absolutely the best-tasting pastry...
Author: Mike Zenk
This pie crust is amazing! It makes the pie, with this crust you wont even need ice cream to eat with the pie!
Author: CAMPBELL4
Golden and yummy, puff pastry is time consuming but worth it. When preparing your pastry, keep everything cold and work quickly. It will last 10 to 14 days in refrigerator or 25 to 30 days in freezer.
Author: Fay Dagneau
My Grandma Platt taught me how to make the perfect pie crust. No matter the humidity, how much you roll it out, or the temperature, it always comes out perfect and makes a wonderful flaky crust. I use...
Author: Becky
This recipe can be halved to make one crust. Note: use 3 - 4 tablespoons of cold water when making only one crust.
Author: Brenda
This tender, extra-flaky crust has lard, brown sugar, vinegar, and egg in it.
Author: phaylock
This pie crust stands up to the regular kind - crisp, flaky and full of flavor. Pairs beautifully with blueberries.
Author: Alysia C.
This simple recipe for Italian sweet dough is used for torte, crostate, or even plain for cookies. It has a bit of baking powder which makes it light and fluffy. Italians love their lemon zest and it really...
Author: Buckwheat Queen
This simple chocolate crust can be used for all your favorite dessert pies.
Author: Loves2Bake
The crust is fried, not the pie. This originally came from a wonderful pineapple cream pie, but is great with all no-bake cream fillings.
Author: HAMM
Tastes just like a traditional pie crust without the gluten. Celiac friendly! Use in recipes that call for a graham cracker crust or shortbread crust. Perfect for any tropical pies.
Author: XCVIII
These mini fruit-tart shells are easy to make and always turn out pretty. Use a toothpick to remove the shells from the tins, if needed. Use any filling that you want.
Author: mandyly
A pie crust made without wheat or dairy. Note: Sucanat (dried cane juice granules) has the same properties as brown sugar, but is sweeter and stronger flavored, requiring less. Can be bought in health...
Author: Nancy D.
This crust is like a sugar cookie and it's easy to make. You can also use a food processor to make it.
Author: Joanna
I have tried several pie crust recipes, but they just did not turn out right. So I changed the quantities and added and took away some ingredients and made a delicious pie crust. This recipe has never...
Author: Alan Oldham
My grandmother supported her family during the Depression by baking. This is her recipe for pie crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very...
Author: Jan Bittner
Make sure the lid is on tight before starting to shake! This recipe saves on cleaning utensils and hands.
Author: Esther Kenagy
This is an easy crust to make ahead and the amounts match the package sizes so there is no need to measure anything! These freeze great. Making pies is easy as all you have to do is thaw the crust and...
Author: SUPERMOMOF4
Try this healthy 'grapey' pie crust! This recipe is made in a food processor. Grapeseed oil is extracted from the seeds of grapes in France, Italy and Switzerland. You can find this oil at most gourmet...
Author: KARRI
This pie dough recipe makes 4 single crusts. The shortening, eggs and water are mixed first, and the flour mixed in last.
Author: Norma Baker
I never could figure out how to roll out a pie crust so my grandma gave me this wonderful recipe when I was ten, and I still use it, it's really easy!
Author: LAURA_1221
This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut...
Author: Karin Christian
This recipe is both tender and flaky, due to the addition of vinegar and lard.
Author: Molly