If you 're thinking light desserts, then this crust is a must. There 's no sugar in this recipe, just graham crackers and butter. This is the perfect quick-fix crust if you need to make a slew of pies. It stirs up and bakes in minutes.

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Crumb crusts can be made from chocolate or vanilla cookies, graham crackers, or gingersnaps. See our Photo Tutorial for tips.

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Learn how to make this easy food processor pie crust that's soft and supple when you roll it out, and bakes up flaky and tender.

Oil Pie Crust

If you need a vegan crust or trans-fat and cholesterol-free pastry, try an oil-based pie crust. Use a neutral-flavored oil or nut oil.

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Learn how to pre-bake a pie crust so that your crust stays crispy and keeps its shape in the oven.

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NEWEST PIE CRUSTS RECIPES

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Grandma's Very Easy Pie Crust

Submitted by: Emy

A simple, tasty pie crust needs just flour, vegetable oil, a little milk, and salt. No kneading is required. Just roll out the crust between pieces of waxed paper.

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Mock Chocolate Cookie Crust

Submitted by: The Purple Baker

You don't need to buy a package of chocolate sandwich creme cookies to make a yummy chocolate pie crust. Just use 5 simple pantry ingredients to mix up your own in minutes.

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Old Fashioned Flaky Pie Crust

Submitted by: MrsWolfie

Home Town: Ridgefield, Washington, USA

An old recipe for pie crust uses only 4 ingredients, including vegetable oil, to make a flaky pie crust that works for either savory or sweet fillings.

TOP PIE CRUSTS RECIPES

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Pie Crust IV

Provided by: Jan Bittner

The proportions are nice in this pastry dough, with just the right ratio of flour to shortening to water. Everything incorporates perfectly and the dough is easy to roll out. This recipe for flaky, tender crust doubles well and freezes nicely.

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French Pastry Pie Crust

Provided by: TJ

This recipe makes a sweet dough that is perfect for fruit pies or tarts. A bit of sugar, an egg and vinegar make this dough different from the traditional, but the end result is pastry that is manageable and flaky. Try adding a bit of lemon zest if you 're feeling adventurous.

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Vinegar and Egg Crust

Provided by: Ron Schmaeman

This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie.