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!!!
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.