Pie Crust
This basic pie crust can be substituted with: a diabetic-friendly soy pie crust; a gluten-free crust; or a low-fat oil crust
9” Basic Pie Crust 
For a single crust:
1 1/4 cup flour
1/4 tsp salt
1/2 cup butter (cold)
1/4 cup water (ice cold)
For detailed instructions, click here.
Whisk or sift flour and salt together. Cut in butter. Toss mixture with a fork and add water one drop at a time.
Make a ball, cover in wax paper and plastic wrap, and chill it 2-24 hours.
Roll it out and use it.
FOR A BASIC 9" DOUBLE CRUST (a pie with both a bottom crust and a top crust):
Double the ingredients and prepare the dough as above. Before forming the ball, divide in half and form 2 balls. One will be the top crust, one will be the bottom crust.
REMEMBER: Keep it cold. Handle it gently
Graham Cracker Crust
[Click here for a diabetic-friendly graham cracker crust]
1 1/2 cups graham-cracker crumbs
6 tbsp butter or margarine, melted
1 1/3 cups sugar (if the crust is too sweet for your taste, reduce the amount of sugar or eliminate completely)
(For a gluten-free crust, use rolled oats instead of graham crackers)
Preheat oven to 375 degrees.
(If you make your own graham-cracker crumbs, pulverize crackers in a blender or food processor; or place them in a ziploc bag (or use saran wrap or parchment paper) and roll into fine crumbs with a rolling pin.)
Mix the crumbs, butter, and sugar.
Press the mixture onto the bottom and up the side of your pie plate, using your hand or the back of a spoon. (TIP: To ensure the crust is packed tightly and well-formed, set a second pie pan in the crust and press it firmly.)
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe calls for an unbaked crumb crust, skip the baking step and just chill it in the refrigerator for an hour.)
Fill according to your recipe.
Chocolate Crust
1 1/2 cups Oreo cookie (or chocolate graham) crumbs
6 tbsp Butter or margarine, melted
1 1/3 cups Sugar
Preheat oven to 375 degrees.
(If you make your own cookie crumbs, pulverize cookies in a blender or food processor; or place them in a ziploc bag (or use saran wrap or parchment paper) and roll into fine crumbs with a rolling pin. )
Mix the crumbs, butter, and sugar. Press the mixture onto the bottom and up the side of your pie plate, using your hand or the back of a spoon.
Bake crust 8 minutes; cool on wire rack. (Note: If the recipe calls for an unbaked crumb crust, skip the baking step and just chill it in the refrigerator for an hour.)
Fill according to your recipe.
Cookie Crust
1 1/4 cups flour
1/2 cup finely chopped nuts
1/4 cup brown sugar
1/2 cup butter
Combine flour, nuts and brown sugar.
Cut in butter until a crumb mixture forms.
Do not form into ball; place crumbs in a 9" square baking pan, and bake at 400 degrees for 10-12 minutes, stirring frequently, until golden brown.
Cool the crumbs and then press firmly into a 9" pie pan.
Fill according to your recipe.
Biscuit Crust
1/2 cup whole-wheat flour
1/4 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 tbsp cold unsalted butter, cut into small pieces
2 tbsp canola oil
1/2 cup low-fat buttermilk
Combine the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt. Cut in the butter until pebble sized pieces are formed.
Moisten the mixture with the buttermilk, then the oil. Do not over-mix. Drop the batter in 6 mounds on top of the pie fillings, spreading the batter out slightly.
Sweet Crust
1 1/4 cup flour
1/2 tsp white sugar
1/4 tsp salt
1/2 cup butter (cold)
1/4 cup water (ice cold)
Whisk flour and salt and sugar. Cut in butter. Toss mixture with a fork and add water one drop at a time.
Make a ball, cover in wax paper and plastic wrap, and chill it 2-24 hours.
Roll it out and use it.
FOR A BASIC 9" DOUBLE CRUST (a pie with both a bottom crust and a top crust):
Double the ingredients and prepare the dough as above. Before forming the ball, divide in half and form 2 balls. One will be the top crust, one will be the bottom crust.
Cornmeal Crust
This crust can be used instead of a basic pie crust in any compatible recipe, such as lemon, pumpkin, or most savory recipes.
1 cup flour
1/2 cup yellow cornmeal
1/4 tsp salt
1/2 cup butter (cold)
1/4 cup water (ice cold)
Whisk flour, cornmeal, and salt.
Cut in butter.
Toss mixture with a fork and add water one drop at a time.
Make a ball, cover in wax paper and plastic wrap, and chill it 2-24 hours.
Roll it out and use it.
Oil Crust
This recipe is almost as good as a basic crust, but is much easier and more forgiving.
1 1/3 cups sifted flour
1/2 tsp salt
1/4 cup vegetable oil
1/4 cup milk
Mix flour and salt together.
Pour milk and oil into one measuring cup, do not stir, and add to flour all at once.
Stir until mixed, and shape into a flattened ball.
Cover in wax paper and plastic wrap, and chill it at least 15 minutes.
Roll it out and use it.
FOR A BASIC 9" DOUBLE CRUST (a pie with both a bottom crust and a top crust):
Double the ingredients and prepare the dough as above. Before forming the ball, divide in half and form 2 balls. One will be the top crust, one will be the bottom crust.
Whole Wheat Biscuit Crust
1 packet active dry yeast
1/4 cup warm (110 degree) water
3 cups whole wheat flour
1 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1 egg
1 1/4 cups sour cream
1 tsp honey
Mix the water and yeast in a bowl and let it stand for 5 minutes.
In a large bowl, mix together the dry ingredients.
In a small bowl, beat the egg, then mix in the sour cream and honey.
Add the yeast and the sour cream mixture to the flour mixture, then stir gently until rough dough forms.
Flour your hands, then knead the dough a few times until it can be shaped into a ball.
Turn it out onto a well-floured board and pat gently into a flat circle.
Flour the top of the dough.
Roll the dough out to about 1/2 inch thick.
Cut out circles of dough out the size you will need to top your cooking container(s).
Place on a lightly floured pan and let rise at room temperature for 1-2 hours, or overnight in the refrigerator. (If you do refrigerate the dough, then remove it from the fridge and let it come to room temperature for about an hour.)