Easy No-Roll Pie Crust

LeAnn R. Ralph
  • 3 cups flour
  • 1 tsp. salt
  • 2 tsp. sugar
  • 2/3 cup cooking oil (I like to use Canola oil)
  • 1/3 cup water or milk


Measure all ingredients into a mixing bowl and stir with a fork. Pat into pie pan with fingers or use the back of a spoon.  Use with your favorite pie recipes.

This recipe will make enough for:

  • 3 eight-inch one-crust pies (or)
  • 2 eight-inch two-crust pies (or)
  • 2 ten-inch one-crust pies (or)
  • 1 ten-inch two-crust pie with a generous crumble crust.

To make the crumble crust, use half of the mixture for the bottom crust and then add 1/4 cup brown sugar to the remainder and sprinkle on top of your pie filling.

For a baked pie shell, bake the crust at 350 degrees F for 15 minutes or until light brown.

About The Author: LeAnn R. Ralph is the author of the books: "Christmas in Dairyland (True Stories from a Wisconsin Farm)" and "Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories" (e-book). You are invited to order a book from Rural Route 2. You are also invited to sign up for LeAnn's FREE! monthly newsletter, Rural Route 2 News. Visit http://ruralroute2.com


September 25, 20050 found this helpful

Used this quick crust in my pumpkin pie. Fantastic! Will never use a store bought crust again. Thank you!

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