Pie Crusts

An all-butter pie crust that's flaky and perfect for a single crust pie.

This pie crust is my personal favorite and is made using a food processor, which makes cutting the butter into the flour very simple. By the way, you can make a double batch of this, and freeze the individually wrapped dough for future pie-related adventures.

You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky.

Remember this recipe when you want to whip up your favorite chocolate, coconut custard or banana cream pie. Butter, graham cracker crumbs and sugar are perfectly balanced in this recipe. And the mixture presses nicely into a pie pan, and can be pre-baked or just chilled.

Easy, always good pie crust. Very tender. This recipe uses vinegar and cornstarch.

Easy good pie crust.

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 failed me.

My mom found this recipe several years ago, and I still use it today.

This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.

This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow YOU to form it into a ball, not the machine.

The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!

I love this recipe, the cheese adds to the usually bland flavor of the the quiche crust to make it rich and tasty.