Total Time
15mins
Prep 15 mins
Cook 0 mins

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!

Ingredients Nutrition

Directions

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

5 5

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!

5 5

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! :)

4 5

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