Recipe by Emy
"This pie crust is one of the simplest, tastiest ones you'll ever try."
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3 fluid ounces
I halved the recipe, b/c I wanted to use a crumb topping. The crust tasted fine, but I had to roll it extremely thin for it to cover my 9" glass pie plate. I prebaked this for 7 minutes on 425 before adding my fruit filling.
Actually this recipe did not work for me until I compared it to some others and decided to try adding an egg. After adding one egg, the mixture came together instead of just crumbling.
I halved this recipe to make a pumpkin pie. I really needed a little more crust because it didn't spread far enough up the side of my pie plate. It was easy enough for a novice pie crust maker to make, so I would probably make it again.
I used this pie crust for my chicken pot pie. It was great. My grandchildren loved it.. YEAH!!!
Made turnovers with leftover pie filling! Worked great !
This recipe is delicious, my daughter is allergic to eggs so we really enjoy something like this to add to dinners and desserts. : )
I used this to make a pumpkin pie. It tasted fine, but it was impossible to roll and work with. Half wasn't enough, and I ended Up using all of it. It was really thick, but it tasted great.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Very Easy Pie Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 127
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This crust is so easy, you don’t even need a mixing bowl!
This recipe is more than 100 years old--tried, true, and oh so tasty.
Watch how to make this easy, can’t-fail pie crust recipe.