My Grandma Platt taught me how to make the perfect pie crust. No matter the humidity, how much you roll it out, or the temperature, it always comes out perfect and makes a wonderful flaky crust. I use...
Author: Becky
This pie crust stands up to the regular kind - crisp, flaky and full of flavor. Pairs beautifully with blueberries.
Author: Alysia C.
This tender, extra-flaky crust has lard, brown sugar, vinegar, and egg in it.
Author: phaylock
A pie crust made without wheat or dairy. Note: Sucanat (dried cane juice granules) has the same properties as brown sugar, but is sweeter and stronger flavored, requiring less. Can be bought in health...
Author: Nancy D.
These mini fruit-tart shells are easy to make and always turn out pretty. Use a toothpick to remove the shells from the tins, if needed. Use any filling that you want.
Author: mandyly
My grandmother supported her family during the Depression by baking. This is her recipe for pie crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very...
Author: Jan Bittner
The crust is fried, not the pie. This originally came from a wonderful pineapple cream pie, but is great with all no-bake cream fillings.
Author: HAMM
This crust is like a sugar cookie and it's easy to make. You can also use a food processor to make it.
Author: Joanna
I have tried several pie crust recipes, but they just did not turn out right. So I changed the quantities and added and took away some ingredients and made a delicious pie crust. This recipe has never...
Author: Alan Oldham
This is an easy crust to make ahead and the amounts match the package sizes so there is no need to measure anything! These freeze great. Making pies is easy as all you have to do is thaw the crust and...
Author: SUPERMOMOF4
I never could figure out how to roll out a pie crust so my grandma gave me this wonderful recipe when I was ten, and I still use it, it's really easy!
Author: LAURA_1221
This recipe is both tender and flaky, due to the addition of vinegar and lard.
Author: Molly
This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut...
Author: Karin Christian