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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

Partner Tip

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

Nutrition Facts

215 calories; 2.5 g protein; 19.1 g carbohydrates; 0.3 mg cholesterol; 292.7 mg sodium. Full Nutrition

Reviews (535)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/18/2007
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! Read More
(635)

Most helpful critical review

Rating: 2 stars
01/27/2011
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.) Read More
(34)
638 Ratings
  • 5 star values: 386
  • 4 star values: 152
  • 3 star values: 37
  • 2 star values: 26
  • 1 star values: 37
Rating: 4 stars
03/18/2007
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! Read More
(635)
Rating: 5 stars
07/25/2007
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. Read More
(429)
Rating: 5 stars
10/28/2006
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!!! Read More
(339)
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Rating: 5 stars
10/25/2003
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! Read More
(127)
Rating: 5 stars
09/16/2003
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! Read More
(77)
Rating: 4 stars
09/21/2003
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. Read More
(73)
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Rating: 5 stars
09/25/2011
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 then mix in the milk before I add to dry ingredients in pie pan. For a double crust use 2 cups flour, 2 t. sugar and 1 t. salt. Increase oil to 2/3 cup and cold mile to 4T. Save 1/3 cup of crust to crumble on top. Fill with your favorite filling and top with crumbs. Bake at 400 for 15 minutes and reduce to 350 for 30 - 40 more minutes. I always get raves for my pie crust. Read More
(72)
Rating: 5 stars
10/25/2003
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 pies i might add a little more sugar. but for all others it was great. Read More
(56)
Rating: 5 stars
06/19/2005
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. Read More
(54)
Rating: 2 stars
01/27/2011
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.) Read More
(34)