For this recipe, there is no rolling required! When I was ten years old, my grandma gave me this fantastic recipe since I could never figure out how to roll out a pie crust. It’s so simple that I still use it.
| Prep Time: | 15 mins |
| Cook Time: | 8 mins |
| Total Time: | 23 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie cust |
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon white sugar
- ½ teaspoon salt
- ½ cup canola oil
- 2 tablespoons milk
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Sift flour, sugar, and salt into the center of a pie plate. Make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of the pie plate.
- Bake in the preheated oven for 8 to 10 minutes, or until golden brown.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 147 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent and easy
I love this recipe! I was never great at rolling out pie crusts and this saves so much time and mess and tastes fine.
Amazing for quiche. I pre-order baked for about 5-7 minutes
So easy. Tastes like shortbread and can be made for a savoury pie by not using sugar. This can be rolled out for a top crust between two sheets of plastic wrap. Love this!
My husband said if I ever make pie again and don’t use this recipe he won’t eat the pie. It’s super flaky and perfect. I did however sprinkle a little sugar on it before baking it.
I would not change one thing about this pie crust!!! I used it to make a sugar cream pie and it turned out perfectly!!!!!
I will def make it again, I took someone’s suggestion to add a little sugar. My husband loved it. It was very easy to make and fast and that’s what I needed. I didn’t have time to deal with ice and hard butter. It seemed a little crumbly and dry but the flavor was good and I had the whole pie and crust done in about an hour and a half! I also didn’t bake it ahead of time like others said. Just combined everything in a bowl transferred it (I barely made it up the sides, a little more dough would have been helpful, maybe my dish was too big?) Anyway, made it in a bowl then transferred it and poured in my sweet potato mixture. Sooo good! Sooo East! Sooo fast!
This is my go to pie crust for quiche. In the past when I made a quiche the crust was always soggy-even if I prebaked it. Not with this recipe. I still prebake with this recipe, but the quiche comes out perfect. I do prepare the crust in a small bowl and then move it to the pie plate (I find this less messy).
I use this recipe for when I make quiche but I omit the sugar. If I use it for pumpkin pie or other sweet pies I keep the sugar but reduce the salt to 1/4 tsp. Love it. It’s a simple recipe for those of use who just can’t master rolling out dough.
This was so easy. Very tender. Made in a bowl and transferred to lie pan. Doubles wonderfully.
I used this recipe years ago and lost it. It had come from a very old (1900s) recipe book that had long since fallen to pieces. I’m so grateful to have it again!
Was ok not as good as what I make but works
Well it was quick, and easier than dealing with rolling out and transferring my usual crust recipe, but although the no-roll crust came out ok after blind-baking and using it for quiche, the trouble came the next day after the left-overs had been refrigerated then reheated. The once crispy crust literally fell apart as the oil used separated from it — was very greasy and unappetizing. I’d likely use again for crusts I know will be eaten in one sitting, but not for something I know will end up with left-overs.
I didn’t have a store bought crust in the fridge, and I hate rolling out pie crusts. The flavor was good, but the crust was very dry and crumbly. I also didn’t pat it out evenly, although I did try. I might try this again. Or I might just stop being lazy and learn how to do it right!
This is the only pie crust I make since stumbling across this recipe years ago. Flaky, yummy goodness! For a 9” pie, I make 1.5 servings. Quick, simple, easy. Get ready for most anyone who bakes their own pie crust to ask for the recipe!!!
Just not good. Very disappointed because all the reviews were good but this was bland
Fabulous! Flakey and tasty crust. It remained so for the next day. I definitely will use this recipe again, especially during the summer when making no-bake fruit fillings. *Instead of milk I used 2 Tbs. of my homemade kefir.
I didn’t care for this crust. too crumbly
It does crumble a bit, but it is good for a pecan or pumpkin pie.
I make these, love that it is no roll, A little savory, but still good!
This recipe is great – I will never attempt to make or even buy another pie crust again. It is so easy and tastes great. It’s really almost like a shortbread crust and just adds so much to the pie. I’m not a crust eater, typically I just eat the filling and leave the crust, but not this one – I ate it all!