Easy Pie Crust

This is a shortcrust dough, it doesn't roll, but it's beautiful for pressed pies, quiches. I made a chocolate pie and it was just right.

This is a shortcrust dough, it doesn't roll, but it's beautiful for pressed pies, quiches. I made a chocolate pie and it was just right.

Easy peasy. I made an apple pie with crumb top! Fastest pie ever made....now the ice cream!

sooooo easy and good taste I used 1/2cup whole wheat flour and it works well. It tastes much crispier.

So i didn't have regular vegetable oil and substituted coconut oil. I don't know if this was the reason I found the crust hard to handle/ manage but it definitely could have contributed. I felt it was extremely sticky and when I made the top crust for my pie it was falling all apart so I had to lay it on strips.

First attempt at crust from scratch! Followed reviewers suggestion to use less salt and more sugar if using for sweet instead of savory dish. I ended up adding about 2 tablespoons more flour after I pressed crust into pan because it felt too greasy. Turned out really well though. Every one loved the chocolate pudding pie I made with it. My mom said it was great, and she wonders now if she prefers a pressed crust instead of rolled because of the texture. It held well during serving, and was kinda flaky or crumbly when eating (yummy). Will definitely make it again and try as written for a savory dish!

I was pleasantly surprised w this crust!! The dough looks oily but it bakes up nicely, flakey and tender. I've used it twice- as written- for quiche. No need to prebake. It held up well in the fridge for a few days- no soggy. Today I used this for a pudding pie. As recommended I used 3T sugar and 1/2 the salt, also added a splash of vanilla, an yes, I baked this one 13 min. Tastes like shortbread.

I was pleasantly surprised w this crust!! The dough looks oily but it bakes up nicely, flakey and tender. I've used it twice- as written- for quiche. No need to prebake. It held up well in the fridge for a few days- no soggy. Today I used this for a pudding pie. As recommended I used 3T sugar and 1/2 the salt, also added a splash of vanilla, an yes, I baked this one 13 min. Tastes like shortbread.