No Fuss Pie Crust

This recipe was passed down from my grandmother to my mother, then to me. It does never fail. One thing you should know is that you can over mix the dough at the end. So just mix just until incorporated. This dough is also very good in pot pies. You can cut out large sized cookie rounds, bake them, and top off a stew or soup of your choice. I make these ahead of time and freeze them. It keeps the calories down and you don’t have soggy dough in the bottom of the bowl.

There are times when you really want pie, but you really don’t want to go to the trouble of making pie crust. The cutting in of the cubed butter, the systematic spooning of the ice water, flour all over the counters as you work the dough out with a rolling pin… Some days it seems meditative and other days it just seems like a hassle.

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Well, this no-fuss crust is never a hassle. There’s no rolling, no cutting in, and it bakes up beautifully.

Yes, you heard that right. No rolling!

Never Fail is the only recipe I use. However I use 5 cups flour, 2tsps. salt, 2 cups butter flavor Crisco. Mix. In a cup measure 1 beaten egg, 1 TBLS white vinegar and fill with water to one cup. Makes enough for 6 crusts. Divide and freeze. I always roll between plastic wrap. Using extra flour when rolling is not a problem.

You mix all the ingredients together in a bowl: flour, oil, cold water (no need for ice), baking powder, and salt, and then press the dough into the pie dish. You can press it out with your hands or a flat-bottomed glass; it only takes a few moments.

It’s all the convenience of a store-bought crust, but you get to control the ingredients. For instance, you can use whatever oil you like! Peanut, olive, avocado, canola… you could even use melted butter. It all works. It comes out tender and surprisingly flaky.

I always use this recipe now. I like to refrigerate it for a little while before rolling it out because it’s so much easier to handle. Thanks!

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