Best 6 Dads Mazola No Roll Piepastry Shell Recipes
If you are looking for a quick and easy recipe to make a delicious and flaky pie crust, then you have come to the right place. This guide will provide you with step-by-step instructions on how to make a perfect pie crust using Mazola No Roll Pie Pastry Shell. Whether you are a beginner or an experienced baker, you will find this recipe helpful. With just a few simple ingredients and a little bit of time, you can create a golden brown, crispy pie crust that will be the perfect addition to any meal.
Check out the recipes below so you can choose the best recipe for yourself!
NO ROLL PIE CRUST II
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!
Provided by LAURA_1221
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 23m
Yield 8
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 213 calories, Carbohydrate 18.6 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 147.4 mg, Sugar 0.8 g
MAZOLA OIL PIE CRUST RECIPE - (3/5)
Provided by á-1481
Number Of Ingredients 3
Steps:
- 1. Combine 1/2 cup mazola and 2 tablespoons milk in measuring cup. 2. Whip with fork- pour all at once into flour mixture- knead
DAD'S MAZOLA NO-ROLL PIE/PASTRY SHELL
This pastry crust is so tender and flaky, and best of all SO EASY. A treasured family recipe from my dear father (Sam)---he never gave the recipe to anyone (except family), so shhh don't tell:) My Dad made 'Libby's Famous Pumpkin Pie' (2 pumpkin pies every Thanksgiving) and his extra-special 'Apple Pie In A Bag' recipe #117825 with this crust, and I use it for ALL of my pie baking. Enjoy! (Note: makes a single 8 or 9-inch crust).
Provided by BecR2400
Categories Dessert
Time 24m
Yield 1 pie shell, 8 serving(s)
Number Of Ingredients 5
Steps:
- Sift dry ingredients into pie pan. Combine Mazola and milk in measuring cup. Whip with a fork and pour all at once over flour mixture. Mix with fork until flour is completely dampened. Press evenly and firmly with fingers to line bottom of pan; then press dough up to line sides and partly cover rim. Be sure dough is pressed to uniform thickness. To flute, pinch dough lightly with fingers. Do not use a high fluted edge.
- For baked shell:.
- Prick entire surface with a fork; bake in hot oven (425 d F) 12-15 minutes. Cool; fill as desired.
- For unbaked shell:.
- Fill as desired and bake in hot oven (400 d F) 15 minutes; then reduce heat to moderate (350 d F) and bake until filling tests done.
EASY NO-ROLL PIE PASTRY
Beginning pie bakers can expect success with this simple pat-in crust. Made with oil, it has a wonderful texture and homemade goodness that's sure to impress.-Cindy Curtis, Southington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pie crust (9 inches).
Number Of Ingredients 5
Steps:
- In a small bowl, combine the flour, sugar and salt; stir in oil and milk. Set aside 1/3 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Add filling. Sprinkle with reserved crumb mixture., Bake at 375° for 60-70 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 289 calories, Fat 19g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 299mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
DAD'S DELICIOUS APPLE PIE IN-A-BAG
My very favorite apple pie, since childhood!! For the crust I always use Dad's Mazola No-Roll Pastry Shell. Dad always used Granny Smith apples, but I've found that Pink Lady apples also work beautifully in this pie--sometimes I use a combination of Granny Smith and Pink Ladies. Don't forget the vanilla ice cream! (Note: for those of you uncomfortable using a brown paper bag in the oven, you can omit that step and bake w/o the bag- - it's quite good that way too, -but- it won't be quite the same. Baking in the bag really does produce the most amazing pie!). I hope you enjoy this pie as much as we do!
Provided by BecR2400
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- About an hour and a half before serving pie:.
- Prepare favorite pastry pie crust (ie Dad's Mazola No-Roll Pie/Pastry Shell). Then make pie shell having fluted or rope edge.
- Start heating oven to 400 d F. Wash, pare then quarter apples; cut each quarter into 4 pieces, making 7 cups good-sized chunks.
- In a large bowl, toss apple chunks with a mixture of 1/2 cup granulated sugar, 2 tablespoons flour, and the nutmeg or cinnamon, until each apple chunk is completely coated. Fill pie shell with apple chunks, piling them high in the center of the pie; then sprinkle them with lemon juice.
- Thoroughly mix 1/2 cup each of sugar and flour, and the butter, into a soft paste; spread over top of piled apple chunks.
- Place pie in paper bag (so the opening is to the side, not the top), closing and stapling open end (I fold over the open end once, then staple shut with a staple or two). Set on rack in center of oven and bake about 1 hour (you may have to bake longer: up to one hour and forty five minutes, depending on your apples), until apples test done and pie is golden and caramelized. (Note: Never leave pie unattended while baking, especially when using the paper bag method!).
- When pie is nicely browned, remove pie from oven and let cool in the bag for 5-10 minutes.
- Carefully remove pie from the paper bag and place pie on rack. Let pie cool on rack for about 30 minutes before slicing.
- Then, while still warm, cut pie into wedges and serve as is, with favorite cheese, or topped with vanilla ice cream.
NEVER, NEVER FAIL PIE PASTRY
There is no fear of over-kneading this pastry.
Provided by Elaine
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
- In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g
Tips:
- Make sure your butter is cold and cut into small pieces. This will help it distribute evenly throughout the flour and create a flaky crust.
- Work the dough quickly and avoid overworking it. Overworking the dough will make it tough.
- Don't be afraid to add a little more flour if the dough is too sticky. The dough should be firm enough to handle, but not dry.
- Chill the dough for at least 30 minutes before rolling it out. This will make it easier to work with and less likely to tear.
- Roll out the dough on a lightly floured surface. This will help prevent the dough from sticking.
- Don't roll the dough too thin. The dough should be about 1/8-inch thick.
- Trim the edges of the dough so that they are even.
- Use a fork to prick the bottom of the dough. This will help prevent it from puffing up too much in the oven.
- Bake the pie crust at a high temperature for the first 10 minutes, then reduce the temperature to finish baking.
- Let the pie crust cool completely before filling it.
Conclusion:
No-roll pie crust is a quick and easy way to make a delicious and flaky pie crust. With just a few simple ingredients and a little bit of time, you can have a homemade pie crust that is perfect for any occasion. So next time you're in the mood for a pie, give this no-roll pie crust recipe a try. You won't be disappointed!
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