"No Roll" Pie Shell
A quick, no-roll pie crust with a tender, flaky texture, perfect for sweet or savory fillings, suitable for busy cooks and beginner bakers alike.
Ingredients
Instructions
- Sift flour, sugar, and salt into a 9-inch pie pan.
- Add milk to oil; whip with a fork in a cup.
- Pour the milk and oil mixture into the flour mixture; blend with a fork.
- Press evenly with fingers to line the bottom of the pan. Prick with a fork.
- Bake at 425°F for 12 to 15 minutes.
Tips & Substitutions
For a gluten-free version, consider substituting the all-purpose flour with a gluten-free blend. If you prefer a sweeter crust, you can increase the sugar to 2 teaspoons. Make sure to press the mixture evenly into the pan to avoid uneven baking. You can also experiment with different flavored oils for a unique taste, which can enhance your filling, especially for desserts like Sweet Potato Flan.
Serving Suggestions
This versatile pie shell pairs beautifully with both sweet and savory fillings. Consider using it for a classic fruit pie or a savory dish like Quickie Blender Quiche. Serve it alongside whipped cream or a scoop of ice cream for dessert, or a fresh salad for a savory option. It complements a variety of American recipes wonderfully.
Storage & Reheating
Store any leftover pie shell in an airtight container at room temperature for up to 2 days. If you have filled the pie shell, refrigerate it to maintain freshness for up to 5 days. To reheat, place it in a preheated oven at 350°F for about 10 minutes until warmed through, ensuring the crust stays crisp.
Nutrition & Diet Analysis (per serving)
Each serving of "No Roll" Pie Shell contains roughly 833 calories, with 1g protein, 7g carbohydrates, and 91g fat. Note that it is relatively high in sodium, at 1768mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of oil for this pie crust?
Yes, you can substitute margarine for oil, but the texture will differ slightly. Using margarine may give a flakier crust, while oil creates a more tender texture. If you choose margarine, melt it before mixing with the milk to ensure even blending.
How can I tell when the pie shell is done baking?
The pie shell is done when it turns a light golden brown color around the edges. You can also gently press the center; it should feel firm to the touch. If you see any wet spots, it may need a few more minutes in the oven.
Can I make this pie shell ahead of time?
Absolutely! You can prepare the pie shell a day in advance. Just let it cool completely after baking, then cover it tightly and store it at room temperature. When ready to use, you can fill it directly or reheat it briefly to restore its crispness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).