This is the pie crust that my mom has been making with pumpkin pie for years.
However, it can be used with most any pie that calls for a single crust.(in other words- only crust on the bottom) I use it all the time!
It is my favorite, because it just couldn’t be any easier to make. You don’t have to roll out the dough, and you can mix it together right in the pie dish!
It also is my favorite because it is flaky and tender and a perfect compliment to that special pie that you worked so hard on.
I wouldn’t say pie crust is ‘healthy’, but a homemade crust is going to be worlds better for you than those refrigerated pie crusts that are readily available at the grocery store. Yes, they might save you a few minutes, but compare this list of ingredients to the 5 simple ingredients in the homemade crust. (Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Partially Hydrogenated Lard with BHA and BHT to Protect Flavor, Wheat Starch, Water. Contains 2% or less of: Salt, Rice Flour, Xanthan Gum, Potassium Sorbate and Sodium Propionate (preservatives), Citric Acid, Yellow 5, Red 40.) (source) Wow!