Prep 10 mins
Cook 0 mins
A fabulous and healthier (if there can be such a thing) pie crust, especially for single crust pies. Posting for safe keeping and for others to enjoy.
- Mix the ingredients and press evenly into a 9 inch pie plate.
- Tips: Crumble the dough evenly into the pie plate and then pat into place with your fingers to evenly distribute the dough on the bottom of the pan and up the sides.
- If needing a baked unfilled shell I suggest baking the shell at 325* for about 18 minutes. You want it to be slightly golden so watch carefully.
I was hesitant to make this recipe but tried it anyway. Flavor was great This is the recipe I will use from now on. However, if you are making an 8" pie crust, you need to more than double this recipe to get a full top and bottom. As hard as I tried, I could not stretch it enough and had to make more. Also, did anyone have trouble rolling it? It stuck to the surface and was difficult to transfer it to the pie plate. But still a great crust. Thanks for the recipe!
Ran out of solid shortening and this worked great! Thanks!
This is a very good pie crust!! It came out crispy but tender. I cannot make "pretty" crusts so this was perfect for me. This will be my new crust to make!! Made for Fall 2009 PAC.