No Roll Pie Crust

No Roll PIe Crust

No Roll PIe Crust

No Roll Pie Crust

This is absolutely the most simple and flakiest crust I have ever made. It turns out perfect every time.  This recipe is from my friend, Rachel Goers…who has since gone home to be with the Lord. She was a great cook!

 

1 1/2 cups unbleached flour

1 1/2 teaspoon sugar

1/2 teaspoon salt 

1/2 cup cooking oil   ( I use corn or other vegetable oil)

2 tablespoons cold milk

Thoroughly mix together dry ingredients in bowl. Combine the oil and milk in measuring cup then pour over dry ingredients. Mix with fork until flour is completely dampened. Use generous amounts with the liquid (Do not overwork the dough or it will become tough).  Then form a ball with your hands and place it in the pie plate. Press evenly and firmly until the dough completely lines the dish. I push the dough slightly above the sides of the plate then flute them with my fingers to make a pretty edge. Prick the entire surface of the crust with a fork. If using a custard type cooked filling, bake the crust at at 350 degrees until the crust is lightly browned then add the filling.

If you are using a baked filling, fill the uncooked crust and bake at 400 degrees for 15 minutes then reduce the heat to 350 degrees to finished baking until the pie filling is done.

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