No-Roll Pie Crust Dough

"I love to bake, but I'm terrible at rolling out pastry. The Pie Crust Dough was my salvation! There's a total of 45 minutes resting time for the dough before baking."
 
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Ready In:
45mins
Ingredients:
4
Yields:
1 10inch pie crust
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ingredients

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directions

  • Melt butter.
  • Add both sugars and stir to combine.
  • Stir in flour.
  • Cool 15 minutes (dough will be warm from the melted butter).
  • Use immediately by pressing into 10 inch pie plate and fluting edges.
  • Refrigerate atleast 30 minutes!
  • This can be blind-baked at 300F for 40 minutes.

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Reviews

  1. I've never done a pie crust like this and I was very pleased with the results. I made an apple pie today, the crust was SO easy and the pie turned out great. After mixing the dough and pressing it into the pie plate, I baked it for about 15 minutes at 300° before loading it with the rest of my pie ingredients. We like a streusel topping on our pie so this dough was perfect for my purpose. Thanks Evelyn, I'll be using this recipe for all my future fruit pies!
     
  2. Came out perfect! Loved it...
     
  3. Wow! So perfect! I love this recipe. You cannot fail when making this crust. It is a bit like a shortbread cookie but so delicious. I did not bake it as instructed but filled it with pumpkin pie filling and baked the pie according to that recipe. I covered the edges with foil the entire time and it came out beautifully! Thank you thank you thank you!
     
  4. This is a terrific recipe! I was using this crust in a savory pie, so I left out the sugars and added salt instead. Worked perfectly! I will be making many more pies in the future thanks to this recipe. Thanks!
     
  5. I used this crust to make an apple pie today. Given the fact that I was also baking bread at the time I did leave it in the fridge for more like an hour. When I took it out it was rock hard and stuck to the bowl. I allowed it to sit on the counter for a bit to soften, chipped it off the bowl and then crumbled it before pressing into the pie plate that I sprayed with baking spray first. It turned out great and was a nice change from a rolled crust. Next time I will try not to be multitasking it in the kitchen so I don't leave it too long :)
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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