Pie Crust V Recipe - Allrecipes.com
Pie Crust V Recipe
  • READY IN 45 mins

Pie Crust V

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9 inch pie crust Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2007

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 timer. You'll be the talk of the town! To manage the richness of the crust, roll crust out and place the crust into the pan with wax paper.

 
Most Helpful Critical Review
Oct 29, 2007

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 on wax paper and transfered it to the pan from that. When I was ready to put it in the oven, I rubbed a bit of water over the top and sprinkled sugar on it, and wrapped the edges in aluminum foil. It was the best looking pie I've ever made, and my parents said they had never tasted better, either.

 

68 Ratings

Nov 12, 2005

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 cookie along with my pie.

 
Sep 16, 2007

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!

 
Jun 01, 2010

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.

 
Jul 06, 2010

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 make a note to add flour or water by teaspoon until the dough sticks together in a ball. I used a pastry blender, wrapped it in a pastry cloth in the refrigerator. I always used to have a difficult time rolling out doughs until I invested in a heavy marble roller and tile. These are put in the refrigerator or freezer to make them cold to reduce the stickiness that occurs when the butter/shortening gets too warm when working. All in all, a great and easy crust. 4 stars because of lack of dough consistency hints.

 
Jul 02, 2008

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.

 
Dec 28, 2009

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 12 and this was my first time making a pie, and I was able to call it a success. I'm using this recipe for apple pie tonight, on Christmas.

 

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Nutrition

  • Calories
  • 210 kcal
  • 11%
  • Carbohydrates
  • 22.6 g
  • 7%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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