Recipe by B1BMOM
"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."
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1 1/2 cups
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 tablespoon of sugar (instead of only 2 tsp) - this is great! Fortunately I tasted the dough before pressing it into the pan - and added enough extra sugar to still use it for my pecan pie. Came out fantastic! Since pecan pies typically bake for a long time, I didn't bother baking the crust and it came out cooked through after an hour and a half baking. Rating four stars because this produced a very simple and quick alternative to rolling out a pie crust - and if enough sugar is added, is very tasty!
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 with veg oil and one with olive oil -- the olive was probably the least successful in terms of taste. This is a fine recipe when you're in a pinch but when I have the luxury of time and a special recipe, I would go for a real crust. That said, my husband and son didn't mind it at all for my homemade pot pies. (For the tops, I pressed the dough into rounds on WAXED PAPER and then picked it up and turned it onto the pie - very easy.)
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 ecstatic to have found such an easy recipe that turned out so well! It was tender, flaky and flavorful! My crust was for a quiche and I used olive oil as another reviewer here suggested. It turned out fantastic. This is a keeper for sure and I am saying goodbye to Pillsbury crusts! Thank you so much for a great recipe that will definitely save me time and money in the kitchen.
An update on my original review - I healthied this recipe up a bit by using 1/2 cup of whole wheat flour plus 1 cup of white flour and it turned out great.
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 up sprinkled with cinnamon and sugar. It's so so good! I do agree with past reviewers that if you're making a sweet dish, use only a pinch of salt and up the sugar quite a bit. If you're making a savory dish, like a quiche, leave the recipe as is or cut the salt just a bit. Otherwise, this recipe is IT!!!
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 and easier too :)
I had given up on making pies until now :)
Thank you Louise!
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 salty. All in all, though, this pie crust is one of the best!
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 in it.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Pie Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 129
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This crust is so easy, you don’t even need a mixing bowl!
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This from-scratch pie crust is easy and foolproof.