easy pie crust

A simple graham cracker crust recipe that takes less than five minutes to mix together.

Easy Graham Cracker Crust Recipe

graham cracker crumbs

Tablespoons sugar

Tablespoons brown sugar (packed)

Tablespoons butter (melted (100 grams))

Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs).

Combine graham cracker crumbs and sugars in a medium-sized bowl. &nbsp;Add melted butter and use a fork to combine ingredients well.

Pour mixture into pie or springform pan. &nbsp;Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides. &nbsp;Use your fingers to pack crumbs tightly into the sides of the pie pan.

If the crust needs to be pre-baked, bake on 375F for 7-10 minutes. If using this crust as part of a different recipe, bake according to your recipe's instructions. &nbsp;If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.

This delicious all purpose pie crust is perfect for everything from sweet, fruity pies to meaty, savory pot pies. 

Foolproof Chicken Pot Pie Crust (Recipe)

flour

butter-flavored shortening

sugar

salt

vinegar

water

Using a pastry blender or fork, mix flour, shortening, sugar, and salt together until the mixture resembles coarse crumbs.

Combine vinegar, egg, and water and mix well. Add wet ingredients to the flour mixture and blend quickly. Be careful not to overwork dough; mix just until liquid is absorbed by the flour mixture. Refrigerate at least 15 minutes before rolling.

This dough can be divided into individual crust portions, wrapped, and frozen for later use.

The BEST easy pie crust recipe -- a no-fail, buttery, flaky, pie dough that comes together in a matter of minutes in a food processor.This recipe makes a single layer pie crust for a 9" or 10" pie pan, but can easily be doubled for two layers.Be sure to check out the VIDEO at the bottom of the recipe!

The BEST Easy Pie Crust

all-purpose flour ((125 grams))

Tablespoons unsalted butter

sour cream ((60 grams))

Make the crust first by combining flour, sugar, and salt in the canister of a food processor.&nbsp;Pulse to combine.

Sprinkle butter pieces over the mixture and pulse again until coarse crumbs form.

Add sour cream and pulse again until mixture begins to clump together.

Carefully (remove the blade first!) remove the dough from the food processor and use your hands to shape it into a ball.  Flatten slightly into a disc and wrap in cling wrap.  Place in refrigerator for at least 30 minutes.

Remove chilled pie dough from refrigerator and transfer to a clean, lightly floured surface. &nbsp;Allow dough to sit for about 5 minutes and then roll dough out into a 12" circle and place in a 9" or 10" glass pie dish. &nbsp;

Gently lay the pie crust into a 10" pie pan, folding under the excess dough beneath itself and crimping with a fork.

If pie crust is to be used with a baked filling, follow that recipe's instructions for filling and baking.

If baking pie crust alone (or "blind baking"), transfer your prepared pie dish to the freezer and preheat your oven to 350F.

Once oven is preheated, retrieve your pie dough and gently line it with aluminum foil or parchment paper*, being sure that the aluminum is molded to the sides of the pie crust, especially (you want to make sure they don't collapse or sag while baking) &nbsp;-- make sure the edges are covered so that they do not over-brown/burn.

Fill the aluminum with sugar** and place pie pan on an aluminum cookie sheet. &nbsp;

Transfer to oven and bake on 350F for 45-55 minutes.

Allow to cool completely before lifting out the aluminum foil and sugar**( and finishing with desired filling.

For Blind Baking

https://www.youtube.com/watch?v=JX8hfQZRky4

The only pie crust you'll ever need!

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

PRINTABLE RECIPE (with weight measurements): https://sugarspunrun.com/easy-pie-crust-recipe/

Pyrex 9 1/2" pie plate (3 pack): https://amzn.to/2NIE49w
Wooden rolling pin: https://amzn.to/2CfLT4m
8 cup food processor :https://amzn.to/2ykl0JU

Ingredients
1 cup all-purpose flour 125g
2 teaspoons sugar
1/4 teaspoon salt
6 Tablespoons unsalted butter cold and cut into 12 pieces 85g
1/4 cup sour cream 60g

Instructions
1.  00:28  Make the crust first by combining flour, sugar, and salt in the canister of a food processor. Pulse to combine.

2.  01:22  Sprinkle butter pieces over the mixture and pulse again until coarse crumbs form.
Add sour cream and pulse again until mixture begins to clump together.

3.  02:14  Carefully (remove the blade first!) remove the dough from the food processor and use your hands to shape it into a ball. Flatten slightly into a disc and wrap in cling wrap. Place in refrigerator for at least 30 minutes.

4.  02:50  Remove chilled pie dough from refrigerator and transfer to a clean, lightly floured surface.  Allow dough to sit for about 5 minutes and then roll dough out into a 12" circle and place in a 9" or 10" glass pie dish.  

5.  03:19  Gently lay the pie crust into a 10" pie pan, folding under the excess dough beneath itself and crimping with a fork.If pie crust is to be used with a baked filling, follow that recipe's instructions for filling and baking.

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How to Make Pie Crust

If you're looking for the best pie crust recipe, you found the right place. Our delicious homemade pie dough recipe is so easy, it'll take the stress out of making your Thanksgiving and fall pies.

Easy Pie Crust

c. (1 stick) butter, cut into 1/2" pieces

c. all-purpose flour,

kosher salt

apple cider vinegar

tbsp. ice water (or more, if needed)

I'm a pastry chef and have not made pie crust forever because of illness  and the 2 times I have made it it was horrible anyway once I get back into the swing of things and get my touch back this recipe will be in my book thanks rainy jany

Thankyou. Thankyou. Iam making. Sweet poato pie gor thabksgiving. I want make crust from strach.All recipes make it srem to hard. Yours seem east. Thanks for telling us use vingear. I will let you know hpw it come out.

I followed this recipe to a tee and it turned out awful. Ruined my thanksgiving pie.

https://streaming.hearstdigitalstudios.com/ded7971d-aae0-42b3-8fdf-1fb10ed9a514/video_rover_16x9_1080p_hd_1540391060_96205.mp4

Here's How To Make The Perfect Pie Crust

This vegan pie crust is SO delicious while defying all the rules! With no oil or gluten and just 4 ingredients, you won&#039;t believe how tasty, buttery, and crisp it is. And unlike traditional pie crusts made with flour and butter, this one isn&#039;t fussy. In fact, it&#039;s basically foolproof!Makes one 9-inch deep dish pie crust.

Vegan Gluten-Free Pie Crust (Easy & Oil-Free)

fine almond flour (168 g)

white rice flour (70 g)

tapioca starch (60 g) (Sometimes called tapioca flour.)

¼ tsp fine sea salt (use 1/2 tsp for savory pies)

sugar sugar

Tbsp water

Combine dry:

In a large bowl whisk together the almond flour, white rice flour, tapioca starch, salt, and sugar.

Add water:

Add 4 tablespoons of water, and use a large spoon to thoroughly combine. Drizzle in 1 more tablespoons of water, and mix again. Refer to Notes section below and/or photos and video for help determining proper consistency. Be judicious with the water at this point. Add another 1 to 2 tablespoons of water (1 Tbsp at a time), if needed. When the dough is thoroughly moist and holds together when squeezed with your hand, form it into a ball.

Shape dough:

Place the dough on a large piece of parchment paper (about 13 inches long). Use your palm to gently flatten the dough into a disc. If the dough is sticky, sprinkle with almond flour.

Roll:

With a rolling pin, use firm and steady pressure and slow movements to roll the dough into an even, 12-inch circle.

Transfer to pie plate:

Pick up the parchment paper and carefully flip the dough onto a 9-inch glass pie plate (if using a metal tin, bake time may be reduced). Slowly peel away the parchment. Without stretching the dough, use your fingers to gently press it into the edges of the pie plate. Patch any holes or tears with excess dough from the edges.

Decorate pie crust:

Trim and decorate the edges of the pie crust as desired (refer to post above for tips). Use a fork to poke vent holes in the bottom of the crust.

Bake:

For pies with a no-bake filling, bake the pie crust in a preheated 350 degree F oven for 28 to 33 minutes or until crisp. Cool before filling.For pies that will be baked, like pumpkin or pecan, prebake the crust for 5 minutes before adding the filling. Cover the edges of the crust with foil or a pie shield if it begins to brown too much.

Baking instructions:

This flaky Butter Pie Crust makes it easy to bake perfect pie crusts every time using only flour, salt, butter and ice water! My fool proof pie crust tips are included for taking all of the worry out of your pie baking!

Butter Pie Crust

all-purpose flour

tsp salt

butter ((2 sticks

combine dry ingredients and butter

In a food processor, add the flour and salt then pulse them together. Add butter and pulse in short bursts until the butter has broken down into pea-sized crumbles. *Refrigerate your food processor bowl if needed, to keep your butter cold while processing.

add ice water

Add the ice water slowly in small amounts of 1 tablespoon at a time while pulsing the food processor. Continue until the mixture comes together as dough, it should be moist not soggy.

form dough

Turn dough out onto a lightly floured working surface, divide it into two halves and form each half into a ball.

wrap and chill

Using your hands, flatten the two dough balls into a disc shape and cover with plastic cling film wrap.  Chill in the refrigerator for a minimum of 1 hour (and up to 2 days).

One bite of Miranda Lambert's luscious chill-and-serve pie with its rich, crunchy peanut filling and you will forget all about peanut butter cups.

Peanut Butter Pie

refrigerated ready-to-use pie crust

c. sugar

cornstarch

c. whole milk

peanut butter

butter

vanilla extract

heavy cream

peanuts

Preheat oven to 450 degrees F. Place pie crust in 9-inch pie plate; bake as label directs for one-crust pie shell.

In 4-quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.

Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.

To serve, top with whipped cream and garnish with chopped peanuts.

Perfect the art of Homemade Pie Crust with this easy recipe! Tender, flaky pie crust only requires a few pantry ingredients and about an hour in the kitchen. The ultimate buttery crust to use with all your favorite pie recipes!

Easy Homemade Pie Crust

all-purpose flour (divided

unsalted butter (cubed, very chilled)

egg (beaten)

milk

In a food processor, combine half the flour, sugar and salt. Pulse for a few seconds to evenly mix.

Add the cubed butter to the food processor. Cover and pulse for 20 seconds for a paste to form. Add the remaining flour and pulse for an additional 10 seconds or until the dough is a crumbly texture. Leave in the food processor.

In a small bowl, combine the ice water and apple cider vinegar.

Pour 4 tablespoons of the water and vinegar mix over the dough in the food processor. Pulse for about three seconds. Add the remaining water and pulse 8 times, about 1 second each pulse.

Remove the dough from the food processor and mound together on a clean surface.

Food Processor Method (Quickest)

In a large mixing bowl, combine half the flour, sugar and salt. Mix evenly.

Add the cubed butter a little at a time. Using your fork or pastry cutter, mash the butter to incorporate into the flour mixture. Add in all the butter and continue to mash until a paste forms. Slowly add in the remaining flour, while you continue to cut through the dough with your fork. Continue until all the flour is folded in and a crumbly texture appears.

Pour 4 tablespoons of the water and vinegar mix over the dough in the bowl. Using your fork, press into the dough. Add the remaining water and cut the dough with your fork until all is combined and a dough is formed.

Remove the dough from the bowl and mound together on a clean surface.

Fork/ Pastry Cutter Method (If you don’t have a food processor)

Form into a ball and then divide in half with a sharp knife. Form into two discs and wrap tightly with plastic wrap. Refrigerate for at least 1 hour or up to 24 hours. You may also place it in the freezer for future use.

After chilling for at least 1 hour, take the dough discs out of the refrigerator and allow them to sit on the counter for roughly 5 - 10 minutes. This makes them easier to work with.

Lightly flour your work surface and place one of the dough discs in the middle. (Roll two for a double crust pie or save one in the freezer if only doing a single pie crust. Lightly flour both your rolling pin and the top of the dough disc. Using your rolling pin, lightly roll out your dough until about 1/8th inch thick and about 13 inches in diameter. If the dough sticks, lightly add more flour to your surface and rolling pin.

Gently place the rolled dough onto a 9 inch pie plate, carefully pushing into the bottom of the plate.

With a scissors or sharp knife, carefully cut off any overhanging dough if needed. Leaving a half inch of dough. Shape the edges of the dough to form a single crust.

In a small dish, whisk together one egg and 1 tablespoon milk to form an egg wash. Lightly brush over the dough before baking.

Follow the baking instructions for both single and double crusts on your favorite pie recipe. (Baking times will vary by pie filling selection and recipe).

Rolling the dough

Tired of graham cracker crusts? This 5 ingredient, brown sugar, easy oatmeal pie crust makes the most delicious and unique base to creamy, no-bake pies.

Easy Oatmeal Pie Crust

oats (90 grams)

all-purpose flour (40 grams)

dark or light brown sugar (74 grams)

salt (3 grams)

unsalted butter (5 tablespoons plus 1 teaspoon)

Combine the oats, flour, sugar and salt.

Using a pastry cutter, cut in the butter until the mixture is crumbly.

Press it firmly on the bottom and sides of lightly greased 9" pie plate.

Bake at 375 for 13-15 minutes or until the crust is lightly browned.

If the crust has slid at all, as the crust cools slightly, gently push the crust back up the sides of the pie plate.

Once the crust has cooled completely, fill it with any desired cream filling.

This Crisco Pie Crust Recipe is tender, flakey and easy!A professional pastry chef’s foolproof 3 ingredient pie crust recipe! It won’t shrink or be tough!

Crisco Pie Crust

all-purpose flour (or pastry flour)

Crisco vegetable shortening (frozen (14 T = ¾ cup + 2 Tbsp))

water (Ice cold)

In a medium bowl mix flour and salt. Cut frozen shortening into cubes or spoon into chunks, and add to flour mixture.

Cut the shortening into the flour with a pastry blender, bench scraper or in the bowl of a stand mixer fitted with the paddle attachment until the mixture resembles coarse crumbs. There will be no visible shortening.

Add cold water 1 tablespoon at a time and blend with a fork until the dough just holds together and is no longer crumbly.

If you are making two single crust pies, split the dough in half. For double crust pies I like to split the dough 2/3 and 1/3. Refrigerate the dough for at least 30 minutes before rolling.

Roll the chilled dough to 1/8th inch and line a pie dish. I find it easier to line immediately rather than chilling as I do with all-butter crusts.

Either chill the lined pie tin if making a double crust pie or roll under the edges and crimp decoratively.

Just like my Grammas!  Perfect crust! Made for a great apple pie.     I add a splash of white vinegar like Gram did.

When I made the 1x crust, it was magnificent. My first attempt, though I made the 2x measurements and it was a major fail!! While all the other ingredients doubled, the shortening does not if you use that tab!  What a disappointment! Once I figured that out, it was wonderful and very easy to work with!

Made this recipe and it was a totally crumb disaster! What did I do wrong?

I made this after losing my grandmother’s pie crust recipe and it was even better than hers!

This healthy vegan pie crust is SO delicious while defying all the rules! With no oil or gluten and just 4 ingredients, you won&#39;t believe how tasty, buttery, and crisp it is. And unlike traditional pie crusts made with flour and butter, this one isn&#39;t fussy. In fact, it&#39;s basically foolproof!Makes one 9-inch deep dish pie crust.

almond flour (168 g)

tapioca starch (40 g) (See Note 2.)

NOTE: the color of the pie crust is affected by the flour you choose. White rice flour creates a more pale-colored crust. Brown rice flour, whole-wheat, or spelt give the crust a slightly darker color. 

In a large bowl whisk together the almond flour, rice flour, tapioca starch, salt, and sugar.

Shape

Place the dough on a large piece of parchment paper, about 13 inches long. Use your palm to gently flatten the dough into a disc. If the dough is too sticky, sprinkle with almond flour.

Roll

With a rolling pin, use firm and steady pressure and slowly roll the dough until it&#39;s 12- to 13-inches in diameter. NOTE: It&#39;s important that the dough not be too thick, especially around the edges. After flipping onto the pie plate in the next step, you should have excess to trim away.

Transfer

Pick up the parchment paper and quickly flip the dough onto a 9-inch glass pie plate. Peel away the parchment. Without stretching the dough, use your fingers to gently press it into the bottom of the pie plate. Patch any holes or tears with excess dough from the edges.

Decorate

Use a knife to trim away the excess, and decorate the edges of the pie crust as desired (refer to post above for tips). Use a fork to poke vent holes in the bottom of the crust.

Bake

IMPORTANT: This crust doesn&#39;t brown exactly like traditional pastry. If you use white rice flour, the crust will still look somewhat pale even when it&#39;s done. Attempting to brown it further may result in an overbaked, hard crust. For pies with a no-bake filling, bake the pie crust in a preheated 350 degree F oven for 28 to 33 minutes or until crisp. Cool before filling.For pies that will be baked, like pumpkin or pecan, prebake the crust for 5 minutes before adding the filling. Cover the edges of the crust with foil or a pie shield if it begins to look too dry or crisp.

Baking Instructions:

I made this again for a 4th of July party and needed to share how happy with this recipe! This is my go to pie crust. So easy and reliable!

Love this recipe for pie crust and found another use for the dough when I made decorative leaves for the crust:  sugar cookies.  So I made a double batch of pie crust, rolled it out but made them a bit thicker, used a round 2 inch glass to make circles. Gently placed them (about 50) on 2 parchment lined baking sheets, dusted them with a sugar cinnamon mixture  and baked for about 30 minutes at 325 (convection oven) until lightly browned.  So delicious!

Thank you so much for sharing this gluten free crust recipe!  It was very easy to work with and absolutely perfect for the quiches I made.  I love it that there is no oil involved.

I just made two batches of this for two quiches.  It turned out great!  Highly recommend for a healthier alternative!

Take care and cover edges as soon as you put the pie in the oven!  I was using a recipe for raspberry streusel pie that specifically uses frozen raspberries, so it calls for baking at 400 degrees for an hour.  I checked after 24 minutes and the crust was already burned.     So learn from my error!  I usually use a different crust recipe, but we have a guest who is allergic to eggs, so this the one I used.  I'll know for next time!  I'm giving 5 stars because I think it was my error, I know that crust edges burn easily.

I made this crust for Thanksgiving. It was so easy and perfect. It did not have that oily taste that pie crusts have that use oil or butter. It held up perfectly and continued days after. I'm on my 5th day since I made my pies and the crust and pies are still delicious! (Vegan GF Pumpkin (No Coconut) and Healthier Vegan Pecan Pie (No corn Syrup or Oil). Thank You!!!

Would this work by pressing the dough into the pan rather than  rolling it?

I made my first (and last) pie crust as a newlywed 40 years ago. It was like an episode of "I Love Lucy." I'm going to give this a try. Glad it's forgiving, since I need all the forgiveness I can find! I'm so excited that as a WFPB Diet girl I've found your website!

https://content.jwplatform.com/videos/uuNRyOUc.mp4

If pie crust can be life-changing, this is IT! Unbelievably delicious and so easy it's basically foolproof. No butter or margarine, this healthy pie crust is also vegan and gluten-free.

Top 11 easy pie crust recipes from across the web

The most viewed easy pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Graham Cracker Crust Recipe

Foolproof Chicken Pot Pie Crust (Re...

The BEST Easy Pie Crust

Easy Pie Crust

Vegan Gluten-Free Pie Crust (Easy &...

Butter Pie Crust

Peanut Butter Pie

Easy Homemade Pie Crust

Easy Oatmeal Pie Crust

Crisco Pie Crust

Vegan Gluten-Free Pie Crust (Easy &...

Top 11 easy pie crust recipes from across the web

The most viewed easy pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Graham Cracker Crust Recipe

Foolproof Chicken Pot Pie Crust (Re...

The BEST Easy Pie Crust

Easy Pie Crust

Vegan Gluten-Free Pie Crust (Easy &...

Butter Pie Crust

Peanut Butter Pie

Easy Homemade Pie Crust

Easy Oatmeal Pie Crust

Crisco Pie Crust

Vegan Gluten-Free Pie Crust (Easy &...

The most viewed easy pie crust recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine