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Photo of: Vanilla Wafer Crust

Vanilla Wafer Crust

Submitted by: Carol 
This is an unbaked crumb crust. Very easy. 
Photo of: Butter Flaky Pie Crust

Butter Flaky Pie Crust

Submitted by: Dana 
This delicious, flaky pie crust made with butter makes a single crust pie, but can be scaled to meet your pie baking needs. 
Photo of: No Fail Pie Crust III

No Fail Pie Crust III

Submitted by: Becky 
A wonderful pie crust which you just can't mess up on! This recipe makes enough for 4 single crusts. 
Photo of: Hot Water Pie Crust I

Hot Water Pie Crust I

Submitted by: Ann Powell 
Forget everything you 've heard about chilling your pie crust ingredients. This recipe uses boiling water and the pastry turns out flaky, manageable, and delicious. It yields two 9-inch crusts. 
Photo of: Flaky Food Processor Pie Crust

Flaky Food Processor Pie Crust

Submitted by: Charlotte 
If you 've never made pastry dough in the food processor, you 're in for a treat. This recipe is foolproof and easy. Make sure all the ingredients are chilled, plop them into the processor, and that 's it. You 'll get flaky, manageable dough. 
Photo of: Baker's Secret Pie Crust

Baker's Secret Pie Crust

Submitted by: CAROLEALANA 
Your next pie can be a winner at home with this award-winning recipe for pie crust. Just follow this reliable recipe that calls for both cake and all-purpose flours along with other familiar crust ingredients, some pulsing with an electric food processor, and a few quick chillings in the freezer. 
Photo of: Mock Graham Cracker Crust

Mock Graham Cracker Crust

Submitted by: GYPSY-WITCH 
I used to wonder why I disliked cheesecake and key lime pie, since I like cream cheese pastry and lemon pie. Then I tried a key lime pie in a shortbread crust and realized it was the graham cracker crust I disliked. Both these desserts need a darker than usual crust, however. 
Photo of: Cream Cheese Crust

Cream Cheese Crust

Submitted by: Cathy Tagle 
This easy-to-make crust can make your favorite apple pie taste even more sensational. Cream cheese, flour, and butter are mixed together into a dough, rolled out between sheets of waxed paper, and plopped into a 9-inch pie tin. 
Photo of: Graham Cracker Crust II

Graham Cracker Crust II

Submitted by: sal 
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. 
Photo of: Graham Cracker Crust III

Graham Cracker Crust III

Submitted by: Jackie Smith 
Oh what a difference a single egg yolk makes. If you 're not convinced, try this yummy graham cracker crust. The egg yolk is brushed onto the crumbs just before baking, and the finished crust is crisp and brown every time. 
 
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