My No Roll Pie Crust
The only pie crust I will use anymore. Its flaky and slightly sugary and oh so easy to do. Note: due to some major discrepencies please use a good quality oil, preferably a vegetable and a good name brand like Mazola, it may not seem like it will make a difference but in the end it will, also use new oil not something that has been sitting around for a while.
Reviews
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This is a perfect crust for people who don't like to make them. There is almost no possibility of messing it up. It is actually quiet nice as a "pot pie" crust. I made two, one for the top and one for the bottom. It isn't too sweet. It is easy to get to the thickness desired. I made it into the little pans like you get a store bought pot-pie in and it made five bottoms and three tops, so it would have made four complete pot-pie crusts but I did roll it between plastic wrap to get it thin. This crust is great for pies and pot pies. The climate may make a difference in the amount of liquid needed. -
Great and easy peasy pie crust to make!! I teamed it with Lennie's Old-fashioned Banana Cream Pie #14979. Wanted to make the whole thing from scratch and not buy a pie crust. Glad I did that now. Well worth it. Nice and crumbly and tasty! Next time, I might add half a teaspoon of vanilla extract to the milk before mixing it all together. Fail proof!
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I was a little skeptical when I read the recipe but gave it a try and am so glad I did. This is really good and easy and turned out really flaky. It's great when you just want 1 crust. Thanks!
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This is the first Pie Crust I have ever tryed to to make. Very Easy!!! It turned out GREAT. I did not change nothing. Thank You
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This is a lovely, easy pie crust recipe that I've used often for recipes that call for a blind baked crust, especially since rolling pie crusts is not my forte. I do line the crust with foil and fill it with dry beans (for weight) prior to baking, to prevent any bubbles from forming in the bottom of the crust while it bakes. I would recommend this recipe to anyone, especially those who dislike rolling pie dough as much as I do. I have been known to flatten parchment paper topped round balls of the dough with the bottom of a plate (to make a uniform thickness), and cut the dough into shapes with cookie cutters, using the shapes for a "top crust" on no-bake fruit pies too - brush the "cookie" tops with a bit of milk or beaten egg white, sprinkle with a bit of sugar or cinnamon sugar (depending on your tastes) and bake as directed. Place the cooled pie "dough cookies" decoratively over the top of the pie .
