Page Feedback


Enter Photo Contest

No Roll Pie Shell


Use for dessert pies or savory casseroles such as quiche
My family changed from a rolled crust to this crust in the 1950's. It is an easy preparation and very acceptable."

Ingredients

Single Crust
1 1/4 cup flour, 1 tsp. sugar, 1 tsp. salt, 1/2 cup canola oil, 2 Tbsp. milk.
Double Crust
2 cup flour, 2 tsp. sugar, 1 1/4 tsp. salt, 2/3 cup canola oil, 3 Tbsp. milk


Instructions

For single crust: Blend flour, sugar, and salt in pie pan. Combine oil and milk in measuring cup and whip lightly with fork. Pour all at once on top of flour mixture, blend with fork. Press evenly with fingers to line bottom and sides of pan.
Double Crust: Use amounts for double crust and prepare as above. Set aside about 1/3 of dough for topping. Crumble dough for topping into small bits as you sprinkle it over filling.
Bake in 400 degree oven for 15 minutes then reduce temperature to 350 and bake till crust is brown and filling is done.

Back To Top

Servings

6-8

Nutritional Information
Per Serving

1/8 of a single crust: 108 calories, 1 gm polyunsaturated fat, 2 gm monounsaturated fat


Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More