Discover the Simplicity of Homemade Pie Crust
Are you tired of wrestling with rolling pins and cold pastry? Ever dreamt of a pie crust that’s simply pressed into the pan and baked to perfection? Our Easy No-Roll Pie Crust is the hassle-free solution to your baking needs. Imagine flaky layers that melt in your mouth, enveloping your favorite sweet or savory fillings. Ready to impress family and friends with a homemade crust that requires minimal effort?
Experience the Flavorful Joy of Baking
Our Easy No-Roll Pie Crust boasts the perfect balance of tender crumble and rich buttery notes, enticing your taste buds with every bite. The secret lies in the harmonious blend of high-quality ingredients creating a crust that’s forgiving yet exquisite. Effortlessly pair this versatile crust with a variety of fillings, from the classic pumpkin to decadent chocolate cream. Elevate your baking with tips that streamline your process and substitutions that cater to your pantry’s availability.
Recipe Details
- Servings: Enough for one 9-inch pie crust
- Prep Time: 10 minutes
- Cook Time: 14-16 minutes (if pre-baking)
- Total Time: 24-26 minutes (if pre-baking)
- Difficulty: Easy
Ingredients
- 190 g (1 1/2 cups) all-purpose flour
- 3/4 teaspoon salt
- 25 g (2 Tablespoons) sugar
- 1/8 teaspoon baking powder
- 4 Tablespoons (1/4 cup) frozen butter, grated
- 1 Tablespoon cream cheese, at room temperature
- 60 ml (1/4 cup) vegetable oil (such as almond oil)
- 2 Tablespoons cold milk
Instructions
- Prepare the Dry Mix: Whisk together flour, salt, sugar, and baking powder in a medium bowl.
- Incorporate Butter and Cheese: Add grated frozen butter and cream cheese. Blend with fingers until the mix resembles coarse crumbs with varied-size butter bits.
- Mix Liquids: In a separate bowl, combine the milk and oil.
- Unite Mixtures: Pour the wet ingredients into the dry, and use a fork to mingle until the dough appears shaggy but cohesive.
- Shape the Crust: Transfer dough to a 9-inch pie plate, pressing evenly on the bottom and up the sides to form the crust.
-
Pre-Bake if Necessary:
- Chill the shaped crust in the freezer while making the pie filling.
- Line crust with foil, add weights like dried beans, and bake at 350°F (175°C) for 10 minutes. Then remove the weights and bake for an additional 4-6 minutes until golden.
Notes and Tips for Success
- Ideal for bottom-crust pies; opt for a rollable recipe for top crusts.
- Best for non-prebaked fillings such as pumpkin, but versatile for all pie types.
- Opt for pie weights if you have bean allergies or prefer them.
- Enjoy the crisp, buttery texture, especially with custard pies.
Tips for Success
- Keep your butter and cream cheese as cold as possible for the best texture.
- For an even crust, press the dough using the bottom of a measuring cup.
- Experiment with different oils like coconut or olive for a twist on flavor.
FAQ
Can I make this pie crust ahead of time?
Yes! Prepare the dough, shape it in the pan, and refrigerate or freeze until you’re ready to use it. Just add a few minutes to the pre-baking time if starting from cold.
What can I use instead of almond oil?
Feel free to use any neutral vegetable oil of your choice, like canola or grapeseed oil.
Is pre-baking always necessary?
No, pre-baking is only needed for certain pie fillings, like cream or custard, that do not require further baking.
Can I use this recipe for savory pies?
Yes, this crust works great with savory fillings. You may reduce the sugar to suit your taste.
What’s the best way to store leftover pie crust?
Wrap tightly in plastic wrap and store in the refrigerator for up to 3 days or in the freezer for up to 2 months.