Easy-No Roll Pie Crusts

Easy-No Roll Pie Crusts

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Buttery No-Roll Pie Crust:

  • cups AP flour

  • tsp granulated sugar

  • ½

    tsp salt

  • ½

    cup (1 stick) unsalted butter, melted

  • 2

    Tbsp milk

  • tsp fresh lemon juice

  • Savory No-Roll Pie Crust:

  • 1

    cup AP flour

  • ½

    cup cornmeal

  • ½

    tsp salt

  • 1

    Tbsp cold milk

  • ¼

    cup vegetable oil

  • ¼

    cup olive oil

  • Pretzel Pie Crust:

  • 12

    Pretzel Rods (1¼ cup crushed)

  • ¼

    cup granulated sugar

  • ½

    cup (1 stick) unsalted butter, melted

  • Brown Butter Graham Cracker Crust:

  • 12

    whole graham crackers (or 1½ cups graham cracker crumbs)

  • 3

    Tbsp granulated sugar

  • ¼

    tsp flaky sea salt

  • 6

    Tbsp unsalted butter

Directions

For Buttery Crust: Preheat oven to 375. In a standard (not deep dish) 9 inch glass pie plate, combine the flour,sugar and salt; add butter, milk and lemon juice, and stir with a fork. When the mixture becomes crumbly and hard to stir, use your hands to completely combine the mixture so no loose flour remains. press the dough into place, starting with the bottom and working up the sides. Bake 10 minutes; cool before filling. (This crust works great with cream pies.) Savory Crust: Preheat oven to 375. In a standard (not deep dish) 9 inch pie plate, whisk together the flour,cornmeal and salt. In a measuring cup, combine the milk, vegetable oil and olive oil. Pour the liquid ingredients into the flour mixture and stir with a fork. When the mixture becomes crumbly and hard to stir, use your hands to completely combine the mixture so no loose flour remains. Press the dough into place, starting with the bottom and working up the sides. Bake 10 minutes and cool before filling. (This crust works well with quiche) Pretzel Crust: Preheat oven to 350. Place 12 pretzel rods in a resealable plastic bag; use a rolling pin or meat mallet to pound the pretzels to fine crumbs. Measure out 1 1/4 cups crumbs. In a standard 9 inch pie plate, mix the crumbs, sugar and butter; press into place. Bake until lightly browned, about 5 minutes. Cool before filling. (This crust works well where ever you want a sweet salty combo, like a caramel cheesecake). Graham Cracker: Preheat oven to 375. In a food processor with the metal blade, pulse the graham crackers until finely ground; add sugar and salt. In a small saucepan over medium-low heat, melt the butter. Cook the butter, stirring occasionally, until the milk solids turn lightly browned and the butter smells nutty, about 7-10 minutes. Let the butter cool slightly, then combine with graham cracker crumbs and process until thoroughly blended. Press the mixture into a standard 9 inch pie plate. Bake 10 minutes, cool before filling.


Nutrition

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