Grandma's Very Easy Pie Crust Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Jacolyn
Reviewed: Mar. 7, 2013
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.
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Photo by Jacolyn

Cooking Level: Intermediate

Home Town: Beacon, New York, USA
Living In: Fishkill, New York, USA
Reviewed: Feb. 23, 2013
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.
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Photo by Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Olive Branch, Mississippi, USA
Reviewed: Nov. 10, 2013
I used this pie crust for my chicken pot pie. It was great. My grandchildren loved it.. YEAH!!!
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Reviewed: Jun. 13, 2014
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.
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Reviewed: Nov. 29, 2013
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.
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