Matzos pie shell

Deliciously crumbly

Found it in Mom's first Cookbook.

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.

This is a great recipe to make multiple pies from. You can get creative and either use a while top crust or cut strips to make a lattice top crust. You can also roll out and cut shapes with cookie cutters or shape cutters to bake on top crust for decorations. A common top crust decoration is cherry cutouts or leaf cutouts. This adds a beautiful touch to your pies.

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.

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.

A flat dough topped with a mix of thyme, sumac, sesame grains and olive oil, then oven baked. You can find it in all bakeries in Lebanon; it is a traditional breakfast pie. A perfect appetizer too when served in small sizes.

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

Great idea for a twist on pot pie!

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

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

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.

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

This dough is based on recipes taken from two Le Cordon Bleu cookbooks--one in Japanese and one in Finnish. It makes an amazingly light and crispy dough with a nice flavor. I altered the recipe by combining the best of both recipes, without reducing the amount of ingredients. It's a western style recipe. If you're trying to lose weight, stay away from this!The trick to rolling the dough into a nice square is to not roll in a vertical or horizontal direction, but diagonally. By rolling in an "X", you will automatically get a square shape.The process is easy, but you must repeatedly chill and rest the dough, so it takes time. I recommend making the dough the day before you plan to bake a pie. It's hard to handle once the butter melts, so it's easiest to make during the cold season. It will keep in the freezer for 3 to 4 months. Recipe by karviainen

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

My mom taught me how to make this dish and it's a family favourite at braais (that's what we call BBQs in South Africa).

Hi guys, I hope you are all well….I am trying to get myself organised again, and as they say trying to get into the groove of things. hahahaha. I thought I would start off the morning by taking Charlie for a nice long walk with a good friend and her dog. I kept bumping into the poor woman because Charlie is young and he wants to play with her dog who wanted to play too but due to a bit of small I won’t say big knee problem I was worried he might throw her down on the ground. We had a great walk laughed and talked and so enjoy her company. The weather started out foggy but turned into a beautiful day with sun and actually warm. 🙂I had already decided what I was going to make today so the ingredients were waiting for me on the kitchen counter. 🙂 Unfortunately, I wasn’t able to make my own Tomato sauce like I usually do, because our local supermarket did not have the rest of the ingredients I needed, so I used a store bought Tomato sauce which is just as good. Pies or Pites are a tradition in Greece, if not every week at least every other week you would always have some sort of Pita, that being Spinach pie, or Cheese or Meat pie, 🙂 so today I made this fantastic Pasta pie with a variety of vegetables. The best part about this pie is that you can make this mixture the previous day and leave in the fridge overnight of course without adding the eggs.I hope you enjoy this recipe :)

This is the pie crust that works for me. I have tried several other people's tried and true, but this is MY tried and true.

Grandma made the best meringue pies ever! She passed away after a century on this earth this past May. Hope I did you proud Grandma. She didn't cut corners using store bought crusts though.

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

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

My moms recipe ate this pie every thanksgiving and Christmas growing up

Making a filling , hot , homemade meal that has been made by my family for years, brings smiles to all:-)

This recipe comes from my ex's family, which is Italian. Though I'm Italian, I never got a pie recipe from my grandma, so I've optioned this as my own. It's nothing at all like a typical pie crust, and I don't know enough about pastries and baking to even compare it to anything else, but it is now my favorite. I like it, I think, because it doesn't take anything away from the flavor of the pie filling. I have only ever used it for fruit pies, which are my favorite.

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

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.