74 Reviews of Easy As Pie No Roll Pie Crust

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.

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

From: KC_Cooker

On Jun 26, 2006

I used this crust to make Strawberry Pie, Strawberry pie. It was so nice to have a homemade crust without all the rolling out mess! The crust was a bit too salty for our taste, so next time I'll reduce the salt a bit, but other than that it was perfect! Thanks for sharing this easy and delicious recipe!

From: Charmed

On Jun 15, 2004

I needed a pie crust, was feeling lazy (and I'm not too good at rolling out crusts to begin with). This turned out to be perfect. It had a good flavor and was actually tender and flaky. In future, I'll use this if I'm lazy all the time instead of a frozen crust.

From: Treenickel

On Jun 12, 2007

Not too bad of a crust and I have never seen anything easier to make. Now I'll be making more pot pies for dinner. A QUICK TIP: to make this even easier, take a piece of Saran Wrap and place it on top of the dough pressing through the plastic wrap to even it out and work it up the sides of the pie plate. When you're done simply throw away the plastic wrap and no messy hands to clean up, plus it presses even faster against the plastic. I used to hate to have to go to all the work of making a crust, chilling, rolling, etc this recipe makes things a snap.

From: Laura in Texas

On Aug 9, 2005

Worked great! I pre-baked at 400 degrees for about 12 min and filled with a lemon custard. So easy...Thanks!

From: kokeshi doll

On Mar 1, 2007

I loved this crust. I used part whole grain flour and part white. I decreased the oil by 2 T. and increased the milk by the same amount. So easy to mix and I love the firm, crunchy texture. I baked it for 15 minutes before adding my sweet potato filling, and later thought the crust edges were getting too brown, but they were fine. I might reduce the first baking to just 10 minutes next time. What's also great is that you don't have to use pie weights or beans to blind bake this. Just prick the crust and it doesn't puff up. Great recipe.

From: Liara

On Jun 30, 2004

Even I couldn't mess this up! Thank you so much for a simple and lovely pie crust. Used this for Lemon Fluff Pie by JanetC-KY.

From: Norelllaura1

On Feb 17, 2008

This was a great, and easy pie crust recipe. I made this crust to use with Aroostook's crab quiche Crab Quiche and it came out awesome! Will be making and freezing this for many more uses. Thanks for posting!!!!

From: Melanie2590

On Jun 5, 2009

i have made this crust twice now. the first time, i substituted butter for the oil. it was delicious, but it stuck to the pan pretty badly. the second time, i used half butter and half oil. it had a nice buttery flavor and didn't stick. i love homemade pie crusts but i hate rolling them out so this is a perfect solution! thanks for posting! love it!