Raise your hand if you hate rolling out pie crust! I know I do! It makes and MESS and then you have to move the crust to the pie plate and it always rips. A lot of work for something that is just going to hold my filling and let’s face it, the filling is the real star of any pie. So here is my solution, no-roll pie crust. Trust me you NEED this for Thanksgiving. It is flaky, and has just the right combo of sweet and salty!
1 1/2 cups Flour
1 Tbs. Sugar
1 tps. Salt
1/2 cup Oil (yes, oil, don’t use olive. Use vegetable or sunflower oil)
2 Tbs. Milk
Combine flour, sugar and salt directly in pie plate, mix together with fork. Mix together milk and oil and pour into pan. Mix together and when the ingredients are mixed and form a dough, press the dough out with fingers, push it up the sides. Crimp edges.
If you need to pre-bake your pie crust, preheat oven to 350 degrees and fill pie plate with wax paper and pie weights, bake about 20 mins until golden brown.
Here are some pictures to show the process.
Everything in pie plate.
This is what it looks like when it is ready to be pressed out.
Press out from center to sides…
Finished, forgive my pie plate they don’t have “normal” American pie plates here.
Oh and what happens if you want crust on top, well that is a little harder. I have mixed up this recipe in a bowl and pieced it together on the top. It wasn’t pretty, but it sure did taste good!