No Roll Pie Crust I

No Roll Pie Crust I

183

"This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut oil."

Ingredients

10 m {{adjustedServings}} servings 205 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Mix all ingredients together in a bowl. Place dough in the pie pan, and press it out evenly with your fingers. Fill with favorite pie filling and bake.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

183
  1. 223 Ratings

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This pie dough was very strange and oily when I was trying to pat it in the pie pan. A rolling pin does make it easier to get a consistant thickness in the crust (next time) but figured I'd give...

I have waited almost six years to rate this recipe. I lived in China for 4 of those years teaching at a university. My students were eager to learn about American customs, holidays, food etc, b...

This recipe is AMAZING! I've always made my crusts with butter and/ or shortening, so they were fairly time-consuming & difficult to work with. But I whipped this crust up in 5 minutes, & it w...