No Roll Pie Crust I

No Roll Pie Crust I

"This is a no roll, press in the pan crust, made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Vegetable oil may be used instead of peanut oil."
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Ingredients

10 m servings 205 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 195
  1. 235 Ratings

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Most helpful positive review

I have waited almost six years to rate this recipe. I lived in China for 4 of those years teaching at a university. My students were eager to learn about American customs, holidays, food etc, b...

Most helpful critical review

Disappointing; oily and tough. I would not make this again.

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I have waited almost six years to rate this recipe. I lived in China for 4 of those years teaching at a university. My students were eager to learn about American customs, holidays, food etc, b...

This pie dough was very strange and oily when I was trying to pat it in the pie pan. A rolling pin does make it easier to get a consistant thickness in the crust (next time) but figured I'd give...

This recipe is AMAZING! I've always made my crusts with butter and/ or shortening, so they were fairly time-consuming & difficult to work with. But I whipped this crust up in 5 minutes, & it w...

Christmas morning as I was prepping my desserts, I found out the frozen pie shells I bought were all broken up. I figure I would just make one myself, only to find out that I did not have any s...

I will never make a pie crust with unhealthy shortening again. I use canola oil for a heart-healthier crust. Roll this between two sheets of waxed paper. Couldn't be easier.

I really enjoyed this recipe! It was simple and quick to make. I made 2 sweet potato pies using this recipe. With the first pie, I press the dough into pie pan. That worked very well. With my se...

This makes a decent pie crust. Honestly, pie crust is just better with shortening or lard, but I will keep using this recipe for health reasons. I made pumpkin pie with it. In order to get the ...

I found this recipe here a few months ago when I needed a pie crust, but had no rolling pin. Now, many pies and praises later, it is the only one I use. It is very simple, and turns out perfec...

I had no shortening in the house so I tried this recipe. I love it!! No pastry blending or rolling dough out getting flour everywhere!! It well served it's purpose as a pie crust... and quite...

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