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No-Roll Pie Crust Recipe

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This recipe for No-Roll Pie Crust is from The Arnsbarger Sisters' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. all purpose flour
1 tsp. salt
2 tbsp. granulated sugar
1/2 c. vegetable oil
2 tbsp. cold milk
Directions:
Directions:
Sift flour, salt and sugar right into an 8 or 9 inch pie plate. Combine oil and milk in a measuring cup. Whip with a fork and pour all at once over flour mixture. Mix with fork until flour is completely dampened. Press evenly and firmly to line bottom of pie pan, then press dough up to line the sides and partly cover rim. Be sure dough is pressed to uniform thickness. To flute, pinch dough lightly with fingers. Do nut use a high fluted edge.

For a baked shell: Preheat oven to 425º. Prick entire surface and bake crust 12 to 15 minutes. Cool and fill as desired.

For an unbaked shell.: Preheat oven to 400º. Fill unbaked crust as desired and bake 15 minutes, then reduce oven temperature to 350º and bake until filling tests done or follow the recipe for the filling being used.

Makes pastry of 1 single crust pie.
Number Of Servings:
Number Of Servings:
1 single crust pie

 

 

 

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