My No Roll Pie Crust
photo by Ashley Cuoco
- Ready In:
- Mix dry ingredients together with a fork in a pie pan.
- Make a well in the center and add the oil and milk.
- Mix with a fork til it makes a ball.
- Flatten and press into the pan in pie crust shape and flute the edge.
- Bake at 375 for 10-12 minutes until golden.
- One crust pie, excellent for cream pies and crumb topped baked pies.
Questions & Replies
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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.
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!
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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You can't really get much easier than this. The dough was a little crumbly (maybe I should've added more milk), but it still worked really well and came out pretty much like a normal pie crust, if just a little more dense. I used butter in place of oil and it worked just fine. I made this for Thanksgiving Pumpkin Pie (http://www.food.com/recipe/thanksgiving-pumpkin-pie-uses-fresh-pumpkin-105977) and it turned out wonderfully. Thank you for posting a pie crust recipe for those like me who are a little bit scared by pie crusts. :)
I made this pie crust based on the reviews. Boy was I disappointed! I was expecting a flaky crust as described but the crust just crumbled. It tasted salty and greasy. I followed this recipe completely and used top brand ingredients so it could not have been an error on my part. Maybe I should have used melted butter in place of the oil. I made this crust for a chess pie and I had to throw the entire pie away. I am not sure what type of pie would benifit from this crust but i can't imagine it tasting good with any type of sweet pie. If you are looking for a flaky crust you should go elsewhere. Yes, it is easy, but not very good.
This is a great pressed pie shell. Make certain to make the shell even, and that the corners are not too full of dough. I did find that the listed oil/milk was not quiet enough so I added until a nice smooth ball formed. I also added 1/4 tsp dry vanilla. The finished pumpkin pie had a gram cracker consistancy, excelent. Next time I try this recipe, I may try to substitute a small amount of apple sauce for the amount of oil. EXCELENT recipe!
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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<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>