BEST REFRIGERATED PIE CRUST RECIPES

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NO ROLL PIE CRUST II RECIPE | ALLRECIPES



No Roll Pie Crust II Recipe | Allrecipes image

I never could figure out how to roll out a pie crust so my grandma gave me this wonderful recipe when I was ten, and I still use it, it's really easy!

Provided by LAURA_1221

Categories     Pastry Pie Crusts

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 1 - 9 inch pie cust

Number Of Ingredients 5

1 ½ cups all-purpose flour
1 teaspoon white sugar
½ teaspoon salt
½ cup canola oil
2 tablespoons milk

Steps:

  • In a 9 inch pie plate, sift flour, sugar and salt. make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate.n
  • To bake: Preheat oven to 450 degrees F (230 degrees C.) Bake for 8 to 10 minutes, or until golden brown.n

Nutrition Facts : Calories 213 calories, CarbohydrateContent 18.6 g, CholesterolContent 0.3 mg, FatContent 14.3 g, FiberContent 0.6 g, ProteinContent 2.5 g, SaturatedFatContent 1.1 g, SodiumContent 147.4 mg, SugarContent 0.8 g

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Apr 30, 2015 · The pie crust gets baked for about 10 minutes. Let it cool completely before filling. Don’t have time to bake it? That’s okay too. Make sure the pie crust is refrigerated before filling or it will fall apart when you cut the pie.
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Sep 01, 2019 · And to our surprise it worked! The pot pie crust came out flaky and delicious. And it didn’t even taste strongly of coconut. To this pot pie crust Alex also added dried sage, to bring an unexpected savory element. As with most pie crusts, this vegan pie crust is refrigerated …
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See details


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Only refrigerated the dough for 40 minutes. For filling I used the Three Berry Pie from this website. My husband & I agreed that the crust could use some more sugar to go with the sweet berry pie. I may experiment some, but I know that pie crust baking is a fine science. For novice pie crust …
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See details


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Aug 01, 2020 · Pie crust is one of those things that many people are intimidated to make from scratch. Believe me, I get it. I used to be right there, too, thinking that my best option was to buy a frozen or refrigerated pie crust every time I wanted to make a pie. But several years ago, I decided to face my pie crust …
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