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Easy Pie Crust

Rated as 4.29 out of 5 Stars

"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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Ingredients

25 m servings 215 cals
Original recipe yields 8 servings (1 - 9 inch pie crust)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Watch Now
  2. Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust. Watch Now
  3. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe. Watch Now

Footnotes

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

Nutrition Facts


Per Serving: 215 calories; 14.3 g fat; 19.1 g carbohydrates; 2.5 g protein; < 1 mg cholesterol; 293 mg sodium. Full nutrition

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Reviews

Read all reviews 512
  1. 605 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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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 ...

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 ecst...

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 ...

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 a...

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 sal...

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...

I have used a similar recipe for years. My Mom and I went to a pie class and learned it. She never made pies because crust was difficult. She only uses this recipe now. I chill the oil first and...

It was a great crust and so easy. Before i read the directions, i got out a mixing bowl. Then, WOW, no need for a mixing bowl. Boy was i happy; one less dish to clean. I think that for fruit...

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.