Thanksgiving 2006: No Roll Pie Crust

This pie crust is so easy – and clean up is a BREEZE! This crust works best for savory pies like quiche, and pot pies. But, its also awesome for fruit and cream pies. The best part? No rolling necessary for this pie crust! Just mix it in the pan and press into the bottom and sides.


1 1/2 cups all-purpose flour
1 teaspoon white sugar
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons milk


In a 9 inch pie plate, sift flour, sugar and salt. make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate.

To bake: Preheat oven to 450 degrees F (230 degrees C.) Bake for 8 to 10 minutes, or until golden brown.

If you’re using the crust for a quiche, use a bit less sugar and a tad more salt.

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