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
- 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
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.
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