My No Roll Pie Crust

READY IN: 25mins
Recipe by LAURIE

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.

Top Review by ~SwoR~

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.

Ingredients Nutrition

Directions

  1. Mix dry ingredients together with a fork in a pie pan.
  2. Make a well in the center and add the oil and milk.
  3. Mix with a fork til it makes a ball.
  4. Flatten and press into the pan in pie crust shape and flute the edge.
  5. Bake at 375 for 10-12 minutes until golden.
  6. One crust pie, excellent for cream pies and crumb topped baked pies.

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