Monday, April 25, 2011

No Roll Pie Crust

I clipped this recipe from a Penzey's Spice Catalog in 2002.  It makes a really easy pie crust for whenever you need a single crust.  Everyone should have all the ingredients & it's quicker than going to the grocery when you need a pie shell.    It is mixed right in the pie pan.  You'll be surprised at how flaky this crust is.   I hope you try it!

1 1/2 cups flour
1 t. sugar
1/2 t. salt
1/2 cup oil (I use canola)
3 T. milk

Put all ingredients in a 9 inch pie pan.  Mix with a fork until well blended & pat into the pan.  Push the pastry up the sides & form a nice edge with your thumb & finger.  Prick the crust with a fork to prevent bubbling of the pastry during baking.

Bake at 425 degrees for 10-12 minutes or until light golden brown.  I used my convection oven & turned it down to 400 degrees.

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