Prep 15 mins
Cook 0 mins
I'm afraid I'm going to lose this! My neighbor gave it to me--she knows I don't make pie crust--I usually buy the premade ones, but she assured me I could do this. It was wonderful in her quiche--(she said to leave out the vanilla for savory pies.) It's a little different than some of the other no-roll crusts I've seen, so I want to make sure it's safe here!
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons sugar
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon vanilla
- 1⁄3 cup light olive oil
- 2 1⁄2-3 tablespoons cold water
- Sift together dry ingredients.
- Stir together wet ingredients.
- Combine, stirring just to blend.
- Press and pat into a 9 inch pan, up the sides, crimping the edges.
- Bake as directed in recipe.
- (For quiche, I prebake my crusts for 15 minutes @400.).
I do not make pies because of my terrible crusts but this recipe worked really well for me. Mixed this together with a fork but next time I will use my food processor. The mixture wasnt coming together to well for me so I added more water for a total of 4 tablespoons. Very easy to pat together in a pie plate and tasted very good. This crust has a lighter texture and flavor, tasted great with cherries. Thank you DeeCooks, great recipe!
How neat! My nightmares of dough-rolling disasters have vanished with this great recipe! Not being much of a baker, I tried this a while back and my pie crust was as tough as an old saddle! I contacted Dee, who helped me figure out what I had done wrong - I had used my bread flour instead of all purpose flour! This time, I used the proper flour and the pie crust was wonderful! Thanks, Dee, and thanks for coming to my rescue! Just color me embarassed! :)
When I was ready to do it I saw light olive oil and I had extra virgin olive oil. I think the taste is too strong. So I preferred to do it with Tenderflake that I melted in microwave. Maybe the result is better with light olive oil. I like the fact that it's done without rolling. Cause it's the part I hate loll Thanks DeeCooks. In it, I made recipe#97138