My No Roll Pie Crust

From: jane49423

On Nov 5, 2009

This is a really cool recipe. I used it for pumpkin pie. I did back the crust for about 10 minutes before putting in the filling. So easy to make!

From: Suzy_Q

On Oct 26, 2009

Corn oil works best for pie crusts. It imparts a slightly buttery flavor.

From: ~SwoR~

On Feb 4, 2003

This is a perfect crust for people who don't like to make them. There is almost no possibility of messing it up. It is actually quiet nice as a "pot pie" crust. I made two, one for the top and one for the bottom. It isn't too sweet. It is easy to get to the thickness desired. I made it into the little pans like you get a store bought pot-pie in and it made five bottoms and three tops, so it would have made four complete pot-pie crusts but I did roll it between plastic wrap to get it thin. This crust is great for pies and pot pies. The climate may make a difference in the amount of liquid needed.

From: KitchenManiac

On Feb 6, 2003

Great and easy peasy pie crust to make!! I teamed it with Lennie's Old-fashioned Banana Cream Pie #14979. Wanted to make the whole thing from scratch and not buy a pie crust. Glad I did that now. Well worth it. Nice and crumbly and tasty! Next time, I might add half a teaspoon of vanilla extract to the milk before mixing it all together. Fail proof!