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Kevin

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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19 Comments

  1. Julie

    I actually have an easier recipe yet! 1 cup flour, 3 T. powdered sugar, 1 stick of melted butter. Mix together and pat into pan. Bake 400 for 10-12 min.

    Reply
    1. Kevin

      Wow, Julie, thanks for sharing…I’m not sure it would be possible to have an easy crust recipe than that! We’ll have to try it!

      Reply
  2. dynnamae

    I have not heard of either of these pie crust recipes. Usually I would buy a frozen pie crust if I were going to make a pie. But, both these crust recipes sound like something I would be glad to try out. Thanks for sharing them with all of us readers.

    Reply
    1. Kevin

      Sure, good luck with it, if I can do this crust, ANYONE can!:)

      Reply
  3. Jen

    Thanks, Jen, glad you like that crust!

    Reply
  4. Nancy A.

    I am so glad to get the crust recipe as I cannot make a pie to save my life! Hate rolling out the crust and trying to get it in the pan without tearing it all up! Thank you for this, I will definitely try it!

    Reply
    1. Kevin

      Good luck with it, Nancy, it definitely is a much more hassle-free alternative yet still a delicious homemade crust!

      Reply
  5. Shinika

    This is the only pie crust recipe I have been using since I found it in an old cookbook 1 year ago. It is tender, flaky, and very forgiving. Unlike the butter/shortening crusts, it does not have to be refrigerated prior to rolling so that the crust will not shrink. I use it for pies, quiche, pot pies of course adjusting the sugar.

    Reply
    1. Kevin

      We love this crust, so easy and it really is good!

      Reply
  6. Linda Zoetewey

    My granddaughter cannot have any dairy or eggs.she likes sweets every so often. I make her pie dough cookies using veg. Oil, and almond milk in the pat in the pan recipe. I roll the dough between parchment paper .put crust on the paper,sprinkle with cin. And sugar mixture. Bake 10 – 15 min. On 400 % Yummy [ bake on cookie sheet.]

    Reply
    1. Kevin

      Thank you for sharing that variation, Linda!

      Reply
  7. Angie

    Do you use plain flour or self rising flour?

    Reply
  8. monica young

    This one of my favorite piecrusts I found it in marsha adams cookbook ‘Cooking from quilt country’; however I would like to know if using olive oil or melted butter instead of veg oil would still give me a flakey, tender crust, as I have experimented with using coconut oil & bacon fat in this recipe instead of the veg oil and both produced crusts that were rock hard, I tried these in an attempt to try to avoid using the highly processed canola oil, which unfortunately is the only oil that I have tried so far that actually gives this crust the tenderness & flakeyness that its supposed to have. Also if use either butter or olive oil would I have to heat the milk up first to avoid have the fats solidify once it hits the cold milk? thank you so much for sharing these wonderful time tested heritage recipes with all of us so they’ll never be forgotten.

    Reply
    1. Kevin

      Monica, melted butter would be your best bet for the flaky, tender crust.Actually, lard would be the best of the best, but if you can’t do lard, use better. Thank you for the kind words and good luck! – Kevin

      Reply
  9. Kate

    In a two crust pie, can one of these be put on top or will it fall apart?

    Reply
    1. Kevin

      Sure, Kate, absolutely you can do that. Enjoy!

      Reply
  10. Marilyn

    I have been looking for this recipe for years. My grandmother used to make her crust like this. There is none better. It always tastes like home.

    Reply
    1. Kevin

      Marilyn, this is the single easiest – and tastiest – pie crust recipe ever, glad you found this version of the recipe!

      Reply

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