Pie Crust V

Pie Crust V

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Joanna 0

"This crust is like a sugar cookie and it's easy to make. You can also use a food processor to make it."
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Ingredients

45 m servings 210 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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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.

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch pie pan.
  2. In a small bowl, mix egg and sugar together. In a separate bowl, combine salt and flour. Cut in butter. Stir in egg mixture, then knead dough into a smooth ball. Keep refrigerated for 15 minutes.
  3. Roll dough to 1/8 of an inch thickness and place it in pie pan; prick edges with a fork.
  4. Bake in oven for 20 minutes. Use with favorite pie recipe.

Footnotes

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

Reviews

62
  1. 69 Ratings

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Most helpful positive review

This is the recipe my mom taught me about 40 years ago. EXCEPT, we adds more sugar! That's funny...she said it was a family secret! You must be in the family! Great crust recipe for the first ...

Most helpful critical review

I will make it again, but wish I had read the reviews first. It was incredibly difficult to roll out and kept breaking. Eventually, when I was about to give up, I grew brains and rolled it out o...

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I will make it again, but wish I had read the reviews first. It was incredibly difficult to roll out and kept breaking. Eventually, when I was about to give up, I grew brains and rolled it out o...

This is the recipe my mom taught me about 40 years ago. EXCEPT, we adds more sugar! That's funny...she said it was a family secret! You must be in the family! Great crust recipe for the first ...

I love sugar cookies and this crust really does an apple pie justice. I made an apple pie with it and it sucked up the flavor of the apples and cinnimon really well. It was like eating a cooki...

This was a delicious crust, but a bit difficult to roll out. I did as some other reviewers suggested and added extra egg, and that helped a lot. Will make again!

I really like this crust for custard type pies. I just press the dough into the pie pan and that eliminates any issues with rolling it.

CHANGES: added 1 tsp vanilla and used 1/4 cup sugar. I mixed all the ingredients IN the pie dish and pressed it into the dish rather than rolling it out. This way was faster and easier to to. Go...

Pretty straightforward. I used one large egg total. Folks need to remember that flours can vary by quite a bit and experience pastry (and bread) makers know this. Perhaps the recipe should ...

This crust was excellent. It looked good, and it tasted good.It was the perfect classic pie crust. It is easier to roll out the dough on wax paper. My friends and family loved it, plus I'm only ...

recipe needs altering. dough was way too dry. Had to add water and it still kept falling apart. The taste was really good though. I would try t omake again.

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