Topic: No roll pie crust

[barleychown]

1 1/2 cups flour
1 teaspoon salt
2 teaspoons sugar
1/2 cup oil
2 tablespoons milk

Mix dry ingredients together with a fork in a pie pan. Make a well in the center and add the oil and milk. Mix with fork until it makes a ball. Flatten and press into the pan in a pie crust shape. Bake at 375* for 10 to 13 minutes, until golden brown.

This only works for 1 crust pies, like pumpkin, cream pies, ect.

[Tina]

I'm thinking if you make two in two pans, you might just be able to dump the second one over the filling in the first for a two crust.  Pretty up the edges and seal. If it works really well, it may be worth trying.
I may try your basic recipe today to check it out. I have done similar. I hope it is as easy as it sounds and tastes good too. Thank you for posting it.

[barleychown]

Give it a try...I am happy with it. Rolling out pie crust is one of my absolute least favorite things to do.

Good idea on the top crust...I may try that with an apple pie later in the week.

[Triss]

I cannot wait to try this.  I am horrible at pie crusts, tried a million and one recipes and the only consistent thing about any of them is that I fail to make them good.

[barleychown]

I had another piece of pie after dinner last night, and it was still crisp and flaky.   One of my biggest pet peeves is soggy crust.

[Tina]

I dislike a soggy crust also. But I hate an undone soggy crust even more. i didn't try this out yet. But it is high on my list of todo's for today.

[Tina]

OK, I just tried this out. The way it turned out, I doubt the making two and using the second for a top crust will work. I don't think it would have the tensile strength to be moved like that. I just baked the crust and haven't filled it yet. And it cracked. I think I may need a lot of practice even with this one.
I am a pie crust failure.