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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 9inch pie crust 358g Recipe makes 1 9inch pie crust) |
||
| Calories 1763 | ||
| Calories from Fat 1007 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 112.0g | 172% | |
| Saturated Fat 17.2g | 86% | |
| Monounsaturated Fat 47.4g | ||
| Polyunsaturated Fat 41.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 2344mg | 97% | |
| Potassium 247mg | 7% | |
| Total Carbohydrate 169.7g | 56% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 25.7g | ||
| Protein 20.4g | 40% | |
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Easy As Pie No Roll Pie Crust
By: Marie
Jun 14, 2004
This pie crust is mixed right in the pie plate, then pressed into place. No bowl or rolling pin needed. This is only for a bottom crust for cream or custard, Dutch apple or pumpkin pies. So easy. Recipe from Mr Food.
1 9inch pie crust
Ingredients
Directions
1
Sift together flour, salt and sugar right into pie plate.2
Beat together oil and milk and pour over the flour mixture.3
Quickly mix with a fork just enough to moisten flour.4
Press into pie plate, prick all over with a fork and bake at 425° for 15 minutes.
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- Course > Desserts > Pies & Tarts > Crusts/Pastry Dough
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Pismo
On Apr 17, 2008
I liked this crust, it tasted just fine, but it didn't hold up very well. I used it for a strawberry pie and it completely fell apart when I tried to get the slices out of the pie plate. I didn't really like that you couldn't do a pretty edge with it either (well not without a lot of patience). This would be a great recipe if you're short on time and you want something that tastes good... otherwise I would stick with a traditional roll out crust.
From: OrangeOctober
On Apr 14, 2008
Came out perfectly!! Made up some pumpkin pies & couldn't believe how quick & easy this recipe is...this is a fantastic, fool proof recipe!! Thanks
From: Resaint
On Aug 14, 2005
I have made this twice. The first time is was so flakey that it fell apart, but taste good. Today I left out the sugar, and used 1/3 cup of oil and added more milk. It held up better and I left the sugar out because it was a meat pie.
From: Girl from India
On Aug 1, 2004
This was very good. I did sub 1/2 the flour with wheat flour and was very happy with the result. Was so happy to get rid of the rolling and the freezing, etc. 
I blind baked it for 15 minutes before I added the filling. Thank you for this wonderful addition to my make often (as in whenever I make pies) file. 
Fay
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