My No Roll Pie Crust

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.

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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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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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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 was absolutely HEAVENLY! It was perfectly flaky and purely delicious. I just love that it has oil instead of shortening and it's so simple! I made a blueberry pie today and this is one of the few pie crust recipes that didn't require shortening- I choose not to keep it in my house as it isn't healthy. My only issue was figuring out the top part of the crust but I rolled it between a piece of folded piece of parchment paper and it worked out alright. I've never made pie before but when I tasted it, my first thought was 'I have to rate this, right now.' I ended up eating like 3 slices just to get to the crust hehe :)

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I used this crust and made the "Yummy, Crunchy, Caramel Apple Pie" # 31128 for a local contest over the fourth of July and won first place! I cooked the crust for about 10 minutes before filling. It couldn't have been easier and it tasted wonderful with the pie!Excellent!!

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This crust definitely takes a bit of practice and some getting used to, but I love this recipe. It can take a bit of time to get the dough to fully come together; I find that it needs more milk and/or oil than called for, otherwise it's really crumbly and cracks easily if it's too dry. The texture of the dough seems weird when handling, but after baking, it's wonderful. I always cut down the amount of salt (and usually the sugar) because I find it too salty otherwise. I've used this crust for pot pies and pumpkin pies and it's pretty versatile. And no rolling! Love that! Thanks!

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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 .

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So easy! I used melted butter and the taste was great. The only difficulty I had was getting the pastry thin enough.

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Love this pie crust! It is very easy and I have had no problems. I've made about 6 pies before writing review. I wanted to make sure that I got the same results! I have got the same results every time, a great tasting pie crust with no need to roll! I do add about 1 t. of vanilla to milk and oil before I mix it, I just like the extra vanilla flavor. I have also added lemon zest to the pie crust when I made a lemon pie to continue the lemon flavor throughout the entire pie! Thank you very much for posting a great recipe!

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Not too bad of a crust and I have never seen anything easier to make. Now I'll be making more pot pies for dinner. A QUICK TIP: to make this even easier, take a piece of Saran Wrap and place it on top of the dough pressing through the plastic wrap to even it out and work it up the sides of the pie plate. When you're done simply throw away the plastic wrap and no messy hands to clean up, plus it presses even faster against the plastic. I used to hate to have to go to all the work of making a crust, chilling, rolling, etc this recipe makes things a snap.

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This is too easy and too good to be true! It whipped together in no time and tastes great! Thanks LAURIE I now have no excuse when makimg a pie that needs 1 crust! I made it with Miss Annies Amish Rhubarb pie and it worked beautifully! The flavor is wonderful and the ingredients are all pantry staples. What a time saving spectacular recipe! Everyone try this...you will not regret it!

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I used 1/2 cup of whole wheat flour in the recipe and pure extra virgin olive oil, also used only 1/2 tsp salt and only 1 tsp sugar, to be healthier, and it was perfect! Everyone that tried the quiche I made with it, loved it and asked for the crust recipe! They had no idea part of it was wheat flour! Also, loved the flakey crumbliness of the crust, definitely a hit, especially for the ease and no-mess method! Thank you!!!

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Amazing! Love this crust, I finally found a crust that I can do! :) Thank you!!!

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I love this pie crust! I don't have a lot of counter space in my kitchen, so not having to roll anything out really helps! I've also used this recipe as a crumble on top of the pie and it works perfectly! The baking time is what's really important, I always make sure it's baked through and doesn't have any doughy parts. Thanks for such a great recipe!

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Great quick pie crust. After reading other reviews I too used butter in place of oil since I didn't have any. I used a 10-inch pie plate and the crust only went about half way up the sides. Next time I would use a smaller pie plate, but everyone said the crust was very good. So thanks for posting!

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Excellent and super easy! Made the crust for a Strawberry Rhubarb pie. Followed Sophie1017 and used melted butter instead of oil. It came out flaky and tasty. Next time I make one I will add some vanilla extract and roll it out a little. It wasn't even when I pushed the dough into the pan and I didn't have enough to cover up all the edges or to flute (I have a 9" glass Pyex pie pan). Thanks for a great recipe!

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I have been making this with melted butter instead of oil. I use it for fruit pies and quiches with great success. The texture is tender and crumbly, and we love it! I do reduce the salt to 1/2 tsp.

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I will not rate this pie because I would only give it 1 star. Like another reviewer, it was way too oily tasting. I made pecan pie and the filling was excellent but the crust was crumbly and tasted and smelt like straight oil (I thought 1/2 cup sounded high). We could not even eat the pie. I am hoping the reason may have been my using canola oil?! I was so excited but ended up highly disappointed!

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Of course, nothing's going to be quite as perfect and flaky as your grandma's hand-rolled crust, but this one is sooo much easier and quicker (and still tasty) ... well, you'll find it hard to get motivated to roll pastry when you know you can whip up one of these in seconds. :) This is now a stand-by for me. Thanks!

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