Pat-In Pie Crust (No-Roll)
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!
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READY IN: 15mins
YIELD: 1 9 inch crust
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups flour
- 1 1⁄2teaspoons sugar
- 1⁄4teaspoon baking powder
- 1⁄2teaspoon salt
- 1⁄2teaspoon vanilla
- 1⁄3cup light olive oil
- 2 1⁄2 - 3tablespoons cold water
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DIRECTIONS
- 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.).
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