Easy pie crust , makes 2

yum! :chef

This is a combination recipe from Ruth Ann Spore my grandma's friend & great grandma Paddocks recipe 💕🌼💕

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

Make this flaky pastry before prepping your filling. If you choose to skip the refrigeration step, use a little more flour on your work surface to avoid sticking.

I created a Cherry Pie with this recipe: see “Cherry Pie” recipe for more details! It was delicious 😋

You'll never use shortening again!

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

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

Flaky and tasty

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.

very simple and works for so many things

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.

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

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

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

easy to make and has good flavor. it's not the same as an old-fashioned roll out pie crust... but nice and tasty and perfect when you want to make a quick, no-fuss pie.

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

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

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

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

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.

This is a fail safe, always flaky pie crust that tastes just right.

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.

Learn how to make the perfect pie crust, then fill up with your favorite filling.

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

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