Pat-In Pie Crust (No-Roll)

READY IN: 15mins
Recipe by DeeCooks

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!

Top Review by lauralie41

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!

Ingredients Nutrition

Directions

  1. Sift together dry ingredients.
  2. Stir together wet ingredients.
  3. Combine, stirring just to blend.
  4. Press and pat into a 9 inch pan, up the sides, crimping the edges.
  5. Bake as directed in recipe.
  6. (For quiche, I prebake my crusts for 15 minutes @400.).

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