No-Roll Pie Crust

Since I showed you the lazy person's version of a pie crust, I figured I'd seal my reputation with this one as well ... just like Ms. Saint's apple pie crust, this one is also no roll!

This recipe served me well when I was living in Malta, partly because I didn't have a rolling pin and mostly because that even if I would have had one, I still wouldn't roll out pie crust. (I'm not good with rolling pins, just ask my mom.)


This one is from the "new" Rossville cookbook and was submitted by Clara Leas. I don't think I ever met Clara, but love this pie crust.


No-Roll Pie Crust

2 c. flour
2/3 c. cooking oil
3 tsp. sugar
3 tsp. milk
1/2 tsp. salt


Mix all ingredients into a bowl, stir with a fork. Form into a large ball with hands; divide in half for 2 crusts. Pat into pie pan. If you need a double pie crust, pat half on waxed paper.


I used this one to make apple pie. I'd just slice up my apples, dot them with butter, sprinkle with cinnamon and sugar. Then I'd bake for about 20 minutes, or until the apples were tender and the crust was nicely browned. (Actually, I could never see the crust - it was under too many apples. Tender apples ... best bet to guess if pie is done.)