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.
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Sajid Jibhai
[email protected]I had a hard time getting the crust to come together. It kept falling apart.
Koyal Rigg
[email protected]This pie crust was a bit too crumbly for my taste, but it still tasted good.
Mpho Magdeline
[email protected]I've tried many no-roll pie crust recipes, and this one is by far the best. It's so easy to work with and it always turns out perfectly.
roseann juderias
[email protected]This recipe was a lifesaver! I had a last-minute pie craving and didn't have time to make a traditional pie crust. This no-roll version was quick and easy, and it tasted just as good.
Patra Johnson
[email protected]I'm a seasoned baker, and I was pleasantly surprised by how well this no-roll pie crust turned out. It was super easy to make and it baked up beautifully. The crust was flaky and golden brown, and it held up well to the filling.
S'fiso Khosa
[email protected]This pie crust recipe is a game-changer! It's so easy to make and it turns out perfect every time. I've used it for both sweet and savory pies, and it always comes out flaky and delicious. Highly recommend!