Ingredients
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1 1/2
-
1 1/2
-
1/4
-
1/2
-
1/2
-
1/3
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2 1/2 - 3
-
-
-
-
-
-
-
-
Directions
Pat-In Pie Crust (No-Roll), I’m afraid I’m going to lose this! My neighbor gave it to me–she knows I don’t make pie crust–I usually buy the premade ones, but she assured me I could do this It was wonderful in her quiche–(she said to leave out the vanilla for savory pies ) It’s a little different than some of the other no-roll crusts I’ve seen, so I want to make sure it’s safe here!, Excellent! I can’t have dairy and this is a great pie crust used the olive oil one time, and melted coconut oil the second (for a sweeter flavor) used them for a blueberry pie/crumble Thanks for a quick, easy, and delicious recipe!, I never made a no roll crust before but what the heck, there’s always a first time for everything! I’m glad I attempted it because it was a great crust and saved me time and was easy on my nerves too!
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Steps
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1
Done
|
Sift Together Dry Ingredients. |
|
2
Done
|
Stir Together Wet Ingredients. |
|
3
Done
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Combine, Stirring Just to Blend. |
|
4
Done
|
Press and Pat Into a 9 Inch Pan, Up the Sides, Crimping the Edges. |
|
5
Done
|
Bake as Directed in Recipe. |
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6
Done
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(for Quiche, I Prebake My Crusts For 15 Minutes @400.). |
