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    You are in: Home / Baking / Pat-In Pie Crust (No-Roll) Recipe
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    Pat-In Pie Crust (No-Roll)

    Pat-In Pie Crust (No-Roll). Photo by Boomette

    1/1 Photo of Pat-In Pie Crust (No-Roll)

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    DeeCooks's Note:

    I'm afraid I'm going to lose this! My neighbor gave it to me--she knows I don't make pie crust--I usually buy the premade ones, but she assured me I could do this. It was wonderful in her quiche--(she said to leave out the vanilla for savory pies.) It's a little different than some of the other no-roll crusts I've seen, so I want to make sure it's safe here!

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    9 inch ...

    Units: US | Metric


    1. 1
      Sift together dry ingredients.
    2. 2
      Stir together wet ingredients.
    3. 3
      Combine, stirring just to blend.
    4. 4
      Press and pat into a 9 inch pan, up the sides, crimping the edges.
    5. 5
      Bake as directed in recipe.
    6. 6
      (For quiche, I prebake my crusts for 15 minutes @400.).

    Browse Our Top Crusts/Pastry Dough Recipes

    Ratings & Reviews:

    • on December 15, 2007


      I do not make pies because of my terrible crusts but this recipe worked really well for me. Mixed this together with a fork but next time I will use my food processor. The mixture wasnt coming together to well for me so I added more water for a total of 4 tablespoons. Very easy to pat together in a pie plate and tasted very good. This crust has a lighter texture and flavor, tasted great with cherries. Thank you DeeCooks, great recipe!

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    • on November 25, 2007


      How neat! My nightmares of dough-rolling disasters have vanished with this great recipe! Not being much of a baker, I tried this a while back and my pie crust was as tough as an old saddle! I contacted Dee, who helped me figure out what I had done wrong - I had used my bread flour instead of all purpose flour! This time, I used the proper flour and the pie crust was wonderful! Thanks, Dee, and thanks for coming to my rescue! Just color me embarassed! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2007


      When I was ready to do it I saw light olive oil and I had extra virgin olive oil. I think the taste is too strong. So I preferred to do it with Tenderflake that I melted in microwave. Maybe the result is better with light olive oil. I like the fact that it's done without rolling. Cause it's the part I hate loll Thanks DeeCooks. In it, I made Zucchini Dessert Pie

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Pat-In Pie Crust (No-Roll)

    Serving Size: 1 (309 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1349.3
    Calories from Fat 663
    Total Fat 73.7 g
    Saturated Fat 10.2 g
    Cholesterol 0.0 mg
    Sodium 1259.6 mg
    Total Carbohydrate 149.9 g
    Dietary Fiber 5.0 g
    Sugars 7.0 g
    Protein 19.3 g

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