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    You are in: Home / Recipes / No Roll Sweet Crust Recipe
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    No Roll Sweet Crust

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    JustAMuggle's Note:

    I wanted a shortbread crust but didn't want to roll out the dough or let it rest. In the end I came up with this recipe. It's buttery enough to taste good, but I can press it into my tart pans and pie plates. No floury countertop mess or rolling pin. Yay!

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    Ingredients:

    Serves: 8

    Yield:

    Individ ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees fahrenheit.
    2. 2
      Add dry ingredients to a large bowl.
    3. 3
      Add the butter and using a fork or butter knife cut it in a bit to make the butter into bits the size of sugar cubes. This seems to help the butter distribute better once the oil is added.
    4. 4
      Then add the oil.
    5. 5
      With your hand (or hands) rub the butter and oil into the flour/sugar. When you're done there will be no dry flour remaining and you'll be able to form a ball.
    6. 6
      Press the pastry into a pie plate or tart forms.
    7. 7
      Prick the bottom with a fork to prevent the crust from forming bubbles and place in a 350 degree fahrenheit oven. Cooking times will vary, but expect 15 to 20 minutes for a light crust.
    8. 8
      Note: This has only been used for Lemon Tarts and Cook & Serve Pudding fillings. I have not used it for longer cooking fillings and don't know how it would fare for things like Pumpkin Pie, etc.

    Ratings & Reviews:

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    Nutritional Facts for No Roll Sweet Crust

    Serving Size: 1 (64 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 324.0
     
    Calories from Fat 167
    51%
    Total Fat 18.6 g
    28%
    Saturated Fat 7.8 g
    39%
    Cholesterol 30.5 mg
    10%
    Sodium 102.0 mg
    4%
    Total Carbohydrate 36.3 g
    12%
    Dietary Fiber 0.8 g
    3%
    Sugars 12.5 g
    50%
    Protein 3.3 g
    6%

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