No-Roll Pie Crust

Years ago, I took a pie-making class with the hope of impressing the Tall Boy – who I later found out didn’t even like crust.  The class was actually a lot of fun, and I have to admit, there is nothing quite like a light and flaky, homemade pie crust.

But holy cannoli, it’s a lot of work.

And typically, if I’m making something to go inside of a pie crust, I’m already spending more time in the kitchen than I probably want to.

So when I found this recipe of a no-roll pie crust, I felt like my prayers had been answered.  Now, if I could just find a recipe for “no-roll” over the waist of my jeans, I’d be in business.

Here’s all you’ll need:

Recipe: No-Roll Pie Crust

Ingredients

  • 1 1/2 cups flour
  • 2 teaspoons sugar (plus more to taste, if you want a sweeter crust)
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 1/2 cup vegetable oil

Instructions

Mix all ingredients together, using your hands.

Press into a 9″ pie plate.

Bake at 425 for 10 to 12 minutes, until light brown.

Thanks to my mom’s friend Sondra, for sharing this recipe.  Sondra is quite possibly the best pie-maker in the world, and according to my mother, can make a meringue taller than my bangs in the 80’s.

Next up–a spinach, bacon, and smoked gouda quiche to go along with this easy pie shell.  Sign up on my e-mail list, or follow me on Facebook so you don’t miss it. 

Happy Monday!

 

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Comments

  1. This looks much easier than rolling it out. But what will I do with my rolling pin???? I can’t wait to see the spinach, bacon, and smoked gouda quiche post.

  2. ooh, can’t wait to see that quiche — sounds delicious!

  3. Awesome! It doesn’t even use lard!

  4. Do you need to prick the crust before baking it? Also, can you fill this crust, unbaked with fruit and then bake it for a fruit pie?

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