No Roll, No Bowl, Pie Crust

This is the easiest pie crust you’ll ever make! You literally make it in the pie plate and it only takes about 15 minutes from start to finish. The delicate, flaky texture of this pie crust especially compliments a creamy pie.

Admit it, making pie crust is a pain! It sticks to the counter top, it sticks to rolling pin and then it sticks to whatever I’m using to scrape it off of the rolling pin and counter top. Then there’s the cleanup…

That’s what I love about this recipe. It’s simple, it cuts out steps!

Everything is mixed in your pie plate, then formed in the same pie plate…and baked in the same pie plate.

A few things about crusts…

Preventing under-cooked pie crust

When you’re baking a pie that has a custard type of filling, like a pumpkin pie, custard or quiche, it’s a good idea to pre-bake the crust before you pour the filling in. This will prevent your crust from being soggy or under cooked.

Also, before you pre-bake the crust you’ll want to take a fork and prick the bottom of the crust all over to keep it from puffing up when it bakes. I haven’t really had this issue with this recipe, but I still do it just to be safe. Pie weights aren’t necessary either since it doesn’t bubble much.

Another trick to keep the crust from getting soggy is to bake the pie on a cookie sheet (make sure you heat your cookie sheet in the oven first, it should be hot when you place the pie on it).

Without further ado…

No Roll, No Bowl, Pie Crust

Yield: 8-10″ crust (regular or deep dish). Prep time: 15 minutes

1 ½ cups flour

3/4 tsp. salt

2 tsp. sugar

½ cup oil

2 Tbsp. milk (add as needed)

Directions:

Mix dry ingredients with a fork in pie pan.

Make a well in the center and add oil.

Add milk if needed (I usually don’t need it) to achieve desired texture to form a ball. You’re looking for a form able dough consistency.

Press into the pan to form a crust.

Bake at 375 degrees for 10 minutes or until golden (for recipes that require a pre-baked crust).