"I never could figure out how to roll out a pie crust so my grandma gave me this wonderful recipe when I was ten, and I still use it, it's really easy!" — LAURA_1221
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1 1/2 cups
I've made this a few times, and I just have to say that it is an awesome oil dough recipe. One downside, it definitely needs something for sweet pies, it is a very savory crust as is. I usually add 3 - 4 tablespoons of sugar, or add honey in addition to the sugar. If I prebake it, for things like pudding pies, I even sprinkle some white sugar over the top to bake in during the 10 minutes. I made one mistake when I used it for my pumpkin pie(I baked the crust first, then added the pumpkin), but I just made another pumpkin pie('tis the season), without prebaking it, and the crust was PERFECT. If you double the recipe, it even works for making a 9x13 pie(I feed a LOT of people at times). Thank you for a recipe that always pleases, and always gets asked for. Probably will never stop using this...lol.
i made this using whole wheat pastry flour and 2t of honey instead of sugar. i used a bit less canola oil because of the liquid in the honey... and cooked it for the recommended time.. it did brown on the upper edges and the rest looked fine. hard to cook to a golden brown when it is already brown when you mix it! anyhow,i do think that it had too much oil or something.. and it could definitely use being more sweet somehow. I used this for a lemon meringue pie. will make again, but using less oil and perhaps some sugar or some sort or splenda. would definitely be better 'as is' for a savory pie rather than sweet.
good recipe - - very easy!
i recommend mixing the ingredients in a bowl instead of the actual pie plate. it makes less of a mess, and transferring the mixture from the bowl to the pie plate doesnt prove to be difficult.
This recipe was easy and even fun to make. I didn't pre-bake it, instead I added my pumpkin filling and baked it along with the pie. Turned out really yummy and flaky. Thanks for the recipe!
I have made this crust several times now, and I have recieved compliments EVERY time. People cannot believe it is a no roll recipe. It is very crispy/flaky and flavorful. It doesn't taste like that horrible shortening used in other no roll recipes. This is very flavorful and SO simple to make. Wonderful texture. UPDATE: I am changing my rating to a 5 star - which I do not give out very often. I have made this crust MANY times now and I get raves EVERY SINGLE TIME. So, this pie crust deserves 5 stars based on taste and texture alone - not to mention simplicity!
Super easy! I can't roll pie crust either, and this is tasty. I added nutmeg as suggested, and placed the crust in an 8x8 spuare pan, topped it with fresh apple pie filling and a little crumb crust to make apple pie squares. Yummy-and you don't have to eat a big piece-thanks!!
Oh-My-Gosh!! This is, without a doubt, the best pie crust!! I couldn't make a pie crust to save my life, until now. It is so flaky and tender. This will be the only pie crust recipe I will ever turn to. If I could give it 10 stars, I would.
Update: I use this recipe all the time for pies and quiche, and even some cream soups. It is great with Cream of Carrot soup, Chicken Pot Pie soup or any type of tomato soup. Each time I serve it to guests, they want the recipe. Even my mother wanted it. This is the best for people that avoid butter, margarine and shortening. If you use canola oil, that is much healthier for you. I always make this for a serving of 10, it gives a nice thick crust.
Excellent pie crust and very easy! It made the perfect crust for my fresh blueberry pie! Thanks for sharing this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
No Roll Pie Crust II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 129
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