Made in 3 Minutes with One Bowl Pie Crust

This is an old recipe from an American cookbook that I had when I was a child. Once I became an adult and made this recipe again, I wondered why the heck I was making pie crusts that required layering and folding. So I threw that out and now I always use this recipe when making quiche or apple pie or anything.Since you can make this so quickly, you can pop it in the oven before dinner and then there will be a wonderful scent after dinner and you'll be able to enjoy dessert right away.The small amount of vinegar is really important. Don't worry about the smell! You won't be able to tell at all. Thank you to everyone who has made this recipe! When adding the water to the powdered ingredients, stop adding once there is still some powder left in the mixture. Doing so will prevent the batter from becoming too watery. Recipe by Hamohamo

Due to an egg allergy, I can't eat the pie crusts and pie type desserts sold in stores. Since I want to eat a lot of these, I tried making my own, and it was surprisingly easy.The trick is to work with the dough while it's still grainy. Limit the work time, don't mix it too much, and move on to the next step. Roughly mixed is good.Make sure the milk and butter are kept coldSmash it up while the butter is still in clumps.Don't knead in the milk, just bring it all togetherWhen you fold it, dust both sides with flour. Don't worry about the shape, just stretch it out and fold.Don't open the oven door while it's baking. Recipe by Usaginoryuu

Pie crusts are tough to get right–the secret is 3-2-1. 3 parts flour, two parts COLD fat, and 1 part ice water, plus spices to season. To get the desired golden, flaky texture, the crust must be kept cold until it goes in the oven.

The pie crust recipe in a cookbook I had was too sticky and hard to work, so I adapted it using a crispy biscuit recipe that I had. I used 300 g of medium-strength or all-purpose flour this time. I tried various ratios of flours, but this recipe worked well with all cake flour or 100 g of bread flour + 200 g of cake flour too. I love how this pie stays crispy even the next day. There's no need to fold the crust, plus you only need one bowl.The cream cheese and butter blend better if you work them with your hands, but they do melt with your body temperature. If you use a fork, they blend better with the flour and your hands don't get messy. If you knead it or the cream cheese and butter melt while you're making the crust, the layers won't form properly, so it's best to chill the cream cheese and butter very well beforehand, and to make a crumbly crust quickly. Chilled ingredients will result in the nicest crust when baked. This recipe yields around 8 to 10 mini-pies about the size of your palm, or one double pie crust. If you only need the bottom crust for a pie, use half the listed amounts. Recipe by Koharumama

perfect crust, I have shared this with many people and to buy a crust would be sacrilegious!

This recipe is based on a 3-2-1 (Flour : Butter : Water) ratio from the "Ratio" book. It's really easy to remember and very easy to make! This recipe makes enough for a full 8 or 9 inch pie (22-23 cm) with top and bottom crust, or two bottom pie crusts. You can easily halve this recipe if you only need one bottom crust.

My friend who loves cooking taught me this recipe when I was living in England.Do not knead the dough.Chill the butter until use and do not let it melt.Be quick in your prep. Recipe by Fushicche

If you need a quick & easy homemade pie crust recipe, here it is!

See how easy it is to make your own homemade pie crust!

You'll never use shortening again!

This is the recipe I've been using as a pie crust since I was a child.I adjusted it to make it even crispier.Be careful not to let the butter melt in Steps 2 and 3.In Step 6, work the dough quickly to keep it from becoming too soft.If it becomes too soft, chill in the refrigerator or freezer. Recipe by weeeek39

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/Makes enough for three pie crusts.

very simple and works for so many things

I wanted to make an American-style pie with a crispy, cookie-like crust, so I researched American pie recipes. I experimented with reducing the oil until I finally got a satisfying result!Quiche: 180℃ for 25~35 minutes.Apple pie: 220℃ for 15 minutes, then 170℃ for 45~50 minutes.Pumpkin pie: 220℃ for 10 minutes, then 170℃ for 40 minutes.The pie filling's baking temperature and time may also change, so always keep an eye on it. Recipe by Mimichaichai

Flaky and tasty

This recipe is different from a traditional pie crust but it yields a rich and flavourful crust that can be used for both sweet and savoury pies. For pie filling ideas, try my fish pie filling recipe.

In my quest for somewhat health desserts, I realized that a good part of the problem with pies is the crust. You can do a great job with making a healthy low cal filling but the crust will get you.This recipe is still a work in progress for me. Using oatmeal and whole wheat flour, I basically make a cookie like crust which is great for no bake pies.

This is an easy recipe. People get intimidated to make pie crust but it’s easy and MUCH better than store bought! This makes a double crust

I wanted to make a crisp pie crust for a quiche and finally settled on this recipe after many tries.Chill the ingredients well before use.If you don't use a food processor, follow the steps, and knead the dough well by hand. Recipe by Maria358

The picture is a classic apple pie. I will add the recipe here in the near future.The best pie crusts that I know of has been the all butter pie crust. These past couple of months, I was waiting for butter to go on sale. I finally gave up and decided to go for a butter substitute pie crust. I wish to share this with all of you. I hope you enjoy it as much as I do.This recipe make a double crust for a 9 inch pie pan.

A recipe that I was taught by a British gentlemen.These cute and crusty pies are really easy to make, so you won't need to worry about any unexpected visits by a friend.Please refer toto make the pie crust dough. If you add too much jam, it will run out when baked and burn!I used fairly large cookie cutters. Recipe by Fushicche

A little secret passed down from generations in my family is half butter and half shortening. I'm actually horrible at pie crusts but I can do this one, that's why I named it no fail

#piecrust #easyrecipe #holiday #crust

I wanted a crispy crust for my apple pie.The batter will get runny and hard to handle if the butter melts, so make sure your room is cool enough or make it during one of the colder months.Try not to touch the crust too much before baking, or it'll melt with the warmth of your heads.Freeze the pie crust before baking to save it for later. Recipe by AyakoOOOOO

I used the pie crust recipe that I always make for these apple pies.・These are moderately sweet. Adjust the amount of sugar to your taste.・ Don't put in too much filling! It will leak while baking.・ In Step 2, don't over knead the dough! If you mix too much, it will harden and will be difficult to roll out thinly. Recipe by Fushicche

For one layer of pie. If you want to make 2 layers of crust, just double the amount of ingredients.

This is the pie crust I got from my mom. She got the recipe from a client of hers. It is a tasty crust that will make you wish you never had to eat so many store bought pie crusts. This recipe yields two, 2-crust, pie crusts.

For all your pie-making needs! Savory pies or quiches? Just leave out the sugar. Sweet pies? Go wild. As a professional procrastinator, I too value utilizing the least possible effort, so no rolling pins required! If free-standing pies are essential to satisfying your inner Julia Child, this crust even stands the test of gravity.

This recipe will make 1 double pie crust or a dozen medium tarts. The trick to tender pie crust is to NOT over handle it. This should not be re-worked more than once.

My son's Great Grandma Viola Ritter gave me this recipe.