New this month
Get the Allrecipes magazine just $7.99

Easy Pie Crust


"This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix."
Added to shopping list. Go to shopping list.


25 m servings 215 cals
Original recipe yields 8 servings (1 - 9 inch pie crust)


  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
  3. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 505
  1. 597 Ratings

Most helpful positive review

I would not use this recipe (as stated) for desserts. The crust would be too salty for a dessert. However, it would be great for a quiche. If you decrease the salt by half and use a generous ...

Most helpful critical review

Wow, it was easy for sure, and I even made two batches of it but gosh it was really grainy/sandy in texture. There was a bit of an oily taste as mentioned by other reviewers -- I made one batch ...

Most helpful
Most positive
Least positive

I would not use this recipe (as stated) for desserts. The crust would be too salty for a dessert. However, it would be great for a quiche. If you decrease the salt by half and use a generous ...

I have avoided making pie crusts for many years because I could never get it right. They were too much effort and always turned out tough. But I gave this recipe a try and I am absolutely ecst...

FINALLY! A pie crust that works! I just found this recipe a couple of weeks ago and I've made it at least 10 times. I've used it as a cobbler crust, top and bottom layers of fruit pie, even cut ...

AMAZING! BEST PIE CRUST EVER...EASIEST PIE CRUST EVER... I used olive oil and it turned out great, couldn't taste the olive flavor at all! So much healthier than pie crusts full of butter a...

I was looking for a quick pie crust to make an instant cheesecake... This pie crust has got to be one of the best! It was wonderful. I, too, would decrease the salt a bit, as it was slightly sal...

This was very easy and it tasted better than store-bought and frozen crust. Will make again, but I won't pre-bake it this time- it came out a little burnt on the edges after I baked the filling...

I have used a similar recipe for years. My Mom and I went to a pie class and learned it. She never made pies because crust was difficult. She only uses this recipe now. I chill the oil first and...

It was a great crust and so easy. Before i read the directions, i got out a mixing bowl. Then, WOW, no need for a mixing bowl. Boy was i happy; one less dish to clean. I think that for fruit...

I used this recipe because I didn't have any butter or shortening, and I was amazed at the crust I got. It has a crisp crumbly texture. I have used it for custard pies as well as beef pot pies.