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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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Thanksgiving 2008

Cookgirl

Easy As Pie No Roll Pie Crust

Recipe #93312 | 25 min | 10 min prep | add private note

⁽⁶⁹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

Ingredients

1 1/2 cups flour
1 teaspoon salt
2 tablespoons sugar
1/2 cup oil
2 tablespoons cold milk

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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Featured Reviews for This Recipe

From: Chef #1326036

On Jul 16, 2009

I love this recipe without changing a thing. Makes a budget dessert with pudding filling, and no mess from rolling!

0 people found this review helpful

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From: Chef #1266226

On Jun 14, 2009

this was great! like melanie2590, i also made the crust with 1/2 butter and 1/2 oil. everyone raved about how great it was! used this for Triple Chocolate Fudge Pie. i will def make this again! thanks for posting.

1 person found this review helpful

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From: 000

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.

14 people found this review helpful

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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