Prep 10 mins
Cook 12 mins
This is a very tasty , unrolled pie crust my mom used to make. I like the flavor, but I also really appreciate that I don't have to mess with a rolling pin!
- Crumble mixture together just until dough forms.
- Reserve and crumble 1/4 to 1/3 dough.
- Press remaining dough in 9" pie pan.
- Bake at 375 degrees for 12-15 minutes.
- Bake crumbs 10-12 minutes on cookie sheet.
- Fill with desired filling.
- Sprinkle crumbs over top.
Oh, my, gosh! When I volunteered to make four assorted quiches for a potluck last week, I didn't relish the thought of fiddling with homemade crusts, but didn't want to stick people with the frozen kind, either (that's what we usually use for just us). This was SO good, and so easy. I took pictures of my pressing-in technique, which involved two sizes of aluminum pie pans - just sprinkle the dough/crumbs into the larger pan, then press it in using the smaller pan. Amazing! My eyes almost popped when I bit into my first piece and everybody at the potluck was amused when I said out loud, "this is GOOD." All thanks to the crust - thanks for a *fantastic* & easy recipe!
Very easy for the breakfast quiche! We're at the end of the month and cleaning the pantry before shopping again, so I had no butter. I substituted shortening instead. Didn't have the buttery taste I expect with the butter, but it was very good as the crust for the quiche! I can only imagine how good it will be when I have all the ingredients. I have saved this and plan to use it often!
Very good, very easy, very rich (yum) and very crumbly!