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Use this recipe when making our Coconut Custard Pie.

Source: Everyday Food, November 2008
Total Time Prep Yield



Cook's Notes

To freeze: Wrap in plastic and foil; freeze up to 3 months. Thaw in refrigerator.

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How would you rate this recipe?
  • MS12356568
    26 FEB, 2017
    Easy to make, I used as a base for my piecaken and it held up well!
  • Nina O
    12 JUN, 2014
    I made it. It was great, easy to make, easy to work with. I don't have a food processor so I used my hand mixer. It works. Thanks for this simple and good recipe. I made my banana cream pie and it was DELICIOUS!
  • MS10475214
    24 DEC, 2011
    The first time I tried this, I didn't add enough water and the dough cracked when I formed it in a disc. I made this again today and ended up using 4 Tbls water. Came together perfectly! Taste so much better than pre-made. I'm never buying store-bought again!
  • KingLeo
    31 JAN, 2011
    What if you don't have a food processor? The last time I made this I tried mashing the butter into the flower and my pie crust tasted like a moist cracker. Additionally, Martha, you give no baking time or heat requirements. WTH?
  • MS12157780
    24 DEC, 2010
    I see chucklyn likes this recipe and says it is easy. At first I thought it might be a Pate Sucree, but after checking it is not as sweet, which suits me perfectly. I am not a baker, never learned the simplest of stuff, so I really need an easy pie crust. Maybe next year I will try this....... gettting fat just dreaming of a pie.
  • chucklyn
    28 SEP, 2010
    Too easy!!! It is the easiest pie crust I have ever made and delicious too!! You can't go wrong!!!!

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