Gloria Bernal Recipe

Easiest No-roll Pie Crust... pat in the pan

By Gloria Bernal mzglorybe


Recipe Rating:
 2 Ratings
Serves:
1 9-inch pie shell
Prep Time:
Cook Time:
Cooking Method:
Bake

Gloria's Story

Easiest Pie Crust Ever! Always flaky and anyone can do it. It's patted down right in the pie-pan, no rolling, just spreads easily with your fingers. As a novice cook, I found this in a Mommy-Recipe-Exchange-Cookbook at my son's elementary school in the 1960's and don't know its origin. I've call it Newly-Wed Pie Crust because I've passed it on to young brides with success. I've used it all these years and now my grown kids do too. It's never "card-boardy." I think you'll like it and welcome your comments :)

Ingredients

1/2 c
oil (scant) not quite to the top
2 Tbsp
milk
1 tsp
milk (yes - 2tb + 1 tsp milk)
1 c
flour
1/4 tsp
salt
2 tsp
sugar
SO EASY!

Directions Step-By-Step

1
In small bowl whisk oil and milk gently until cloudy, set aside.
2
In a 9-inch pie pan (glass is best*) combine the full cup flour with the salt/sugar, stirring with fork until well blended. Make a well (space) in the center and pour oil/milk mixture in it. Use fork to combine all ingredients just until dry ingredients are no longer dry and mixture is spreadable. Dip fingers in flour and use fingers to pat around evenly in pie pan. *By using a glass pan you can hold it up to the light and see where the thicker parts are and spread it around evenly. It is a light, soft dough and easy to spread. Use fork tines to score rim and poke around the pieshell to prevent bubbling. Bake in a 400 preheated oven until edges are brown, about 10 to 15 min. Keep an eye on it using fork to poke down any bubbling.
3
This is best for a pre-baked single shell pie such as for lemon meringue. Can be used raw and filled with fruit in a standard recipe but for the top crust you will have to use a traditional rolled crust recipe.

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy


  • Comments

  • 1-5 of 23
  • user
    Carole F BakersQueen - Nov 21, 2010
    I will definitely try this..I have made my Mother's pie crust for years where you have to roll it out. Some days it is tricky. So this one will be less work...thanks for sharing this recipe.
  • user
    Marsha McTigue M1CAL - Nov 21, 2010
    My mother always made a crust just like this one, using oil and milk. It is a great recipe!! Thanks for posting, I had forgotten this amounts for this, now the holidays are nearly here, I'll be needing this one!
  • user
    Linda Parr linmp - Nov 22, 2010
    gonna give this a try & pass on to my daughter! thx!
  • user
    Gloria Bernal mzglorybe - Jan 19, 2011
    Please let me know how it turned out for you, Marsha.
  • user
    Marsha McTigue M1CAL - Jan 19, 2011
    Gloria, I am going to make a lemon pie today and use this recipe for the crust. I remember my mother would measure the oil in her measuring cup, and add the milk right to that and stir it all up in the cup, I guess to save dirtying up another bowl, LOL. I will let you know how it came out.