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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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
8
Yield:
1 - 9 inch pie crust
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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). Grease a 9 inch pie pan.

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  • 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.

  • Roll dough to 1/8 of an inch thickness and place it in pie pan; prick edges with a fork.

  • Bake in oven for 20 minutes. Use with favorite pie recipe.

Nutrition Facts

210 calories; protein 2.9g 6% DV; carbohydrates 22.6g 7% DV; fat 12.1g 19% DV; cholesterol 39.2mg 13% DV; sodium 86.7mg 4% DV. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2007
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. Read More
(22)

Most helpful critical review

Rating: 3 stars
10/29/2007
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. Read More
(36)
72 Ratings
  • 5 star values: 37
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 5
Rating: 3 stars
10/29/2007
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. Read More
(36)
Rating: 5 stars
01/06/2007
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. Read More
(22)
Rating: 5 stars
11/13/2005
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. Read More
(20)
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Rating: 5 stars
06/01/2010
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. Read More
(10)
Rating: 4 stars
09/16/2007
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! Read More
(10)
Rating: 4 stars
09/09/2008
CHANGES: added 1 tsp vanilla and used 1/4 cup sugar. I mixed all the ingredients IN the pie dish and pressed it into the dish rather than rolling it out. This way was faster and easier to to. Good recipe - will use many many times. Read More
(8)
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Rating: 4 stars
07/06/2010
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. Read More
(8)
Rating: 4 stars
07/02/2008
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. Read More
(7)
Rating: 5 stars
12/28/2009
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. Read More
(7)