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No Roll Pie Crust I

No Roll Pie Crust I

  • Prep

    10 m
  • Ready In

    10 m
Karin Christian

Karin Christian

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.

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Ingredients {{adjustedServings}} servings

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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

Directions

  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.
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Reviews

SOCAL REINER
105

SOCAL REINER

11/5/2006

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 it a go. Had enough dough to also make a small tart so as an experiment I prebaked the tart shell for 10 minutes before pouring the sweet potato pie in it. Both pie crusts were very good especially since they are much healthier (used canola oil). The prebaked shell had a little more texture, both were crisp and had good color around the edge. Very good flavor (not oily in my opinion) but I used the "Pecan Sweet Potato Pie" recipe which is sooo good that the crust is secondary. I will definitely use this recipe from now on but will use a little less oil, 1 teaspoon sugar, and less water to start. Probably prebake the crust too but either way ... very easy and healthier ... won't be going back to butter or Crisco.

JLD114
102

JLD114

8/6/2003

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 was delicious-- flaky, tender, & crisp (my pie crusts have tended to be soggy). I'm so glad I discovered this recipe at the beginning of summer so I can use it for all my fresh fruit pies!!

Rbelle
101

Rbelle

4/6/2008

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, but less interested in food because they were sure that McD's fully represented that genre. So I wanted to introduce real Am food. But Chinese kitchens do not have ovens, so we had to buy a toaster oven. They also only have tiny rolling pins to make Chinese dumplings - jiaozi. So this recipe was my answer. Well, six years later I have made several hundred apple, pumpkin, minced meat, turkey pot, chicken pot, chocolate, blueberry, peach and probably a few other kinds of pies using this recipe. Top crusts are made by patting out onto a piece of plastic wrap on a plate. I have only great things to say about the results!!! Thanks for wonderful memories, great tastes and cross-cultural fun!

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