153 Reviews of My No Roll Pie Crust

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!

From: Lisa in Acworth, GA

On Nov 24, 2006

My first pie crust ever! Super easy and not intimidating at all. Will definitely make again. Did find it to be a bit salty so I think I will use 1/2 tsp of salt next time. Thanks so much!

From: Braunda

On Jan 24, 2003

This is the first Pie Crust I have ever tryed to to make. Very Easy!!! It turned out GREAT. I did not change nothing. Thank You

From: DogAndCatDoc

On Sep 15, 2006

As if this recipe needs more reviews, but I did use 100% whole wheat and it turned out great. If you leave out the sugar it makes a great crust for pot pies or tomato pie...never new a pie crust could be this easy, it makes me want to throw away my rolling pin...well, maybe I'll keep it around for cookies. LOL Thanks for sharing, will use this often!

From: Patty Stuckey

On Jul 7, 2003

I used this crust and made the "Yummy, Crunchy, Caramel Apple Pie" # 31128 for a local contest over the fourth of July and won first place! I cooked the crust for about 10 minutes before filling. It couldn't have been easier and it tasted wonderful with the pie!Excellent!!

From: Anita Harris

On Jan 30, 2003

I was a little skeptical when I read the recipe but gave it a try and am so glad I did. This is really good and easy and turned out really flaky. It's great when you just want 1 crust. Thanks!

From: GrandmaIsCooking

On Jan 2, 2005

I have not attempted to make a pie crust from scratch in many years because I am so clumsy with a rolling pin. This one is perfect. I even made a mistake and it still turned out delicious. I accidentally added too much oil, so I added a little extra flour. It was a nice flaky crust. For my personal taste, next time I will cut the salt in half. I posted my picture of it, even though it looks a little rough, but remember it is a real pie crust made by the woman who never could make a good crust!

From: Grove Kiernan

On Jan 18, 2004

Just today I came across an old favorite recipe of mine that I thought I had lost forever. It's a cranberry walnut pie. Now, mind you, I have never made my own crust for anything - I must admit I buy them (Oh the shame!) and I had none in the house. Then I remembered I had your recipe saved in my cookbook and I gave it a spin - WOW! I will never buy pie crusts again! I love how it is sweet and yet a little salty all at the same time. When I was mixing it up it didn't ball up for me so I added another teaspoon or so of milk and it came right together. Perfect!

From: R Foodie

On Mar 17, 2006

This is my favorite crust now! Thank you for posting such a quick and easy recipe. Just don't use olive oil like my mom did once....eeeewwwww!!