DAD'S MAZOLA NO-ROLL PIE/PASTRY SHELL
This pastry crust is so tender and flaky, and best of all SO EASY. A treasured family recipe from my dear father (Sam)---he never gave the recipe to anyone (except family), so shhh don't tell:) My Dad made 'Libby's Famous Pumpkin Pie' (2 pumpkin pies every Thanksgiving) and his extra-special 'Apple Pie In A Bag' recipe #117825 with this crust, and I use it for ALL of my pie baking. Enjoy! (Note: makes a single 8 or 9-inch crust).
Provided by BecR2400
Categories Dessert
Time 24m
Yield 1 pie shell, 8 serving(s)
Number Of Ingredients 5
Steps:
- Sift dry ingredients into pie pan. Combine Mazola and milk in measuring cup. Whip with a fork and pour all at once over flour mixture. Mix with fork until flour is completely dampened. Press evenly and firmly with fingers to line bottom of pan; then press dough up to line sides and partly cover rim. Be sure dough is pressed to uniform thickness. To flute, pinch dough lightly with fingers. Do not use a high fluted edge.
- For baked shell:.
- Prick entire surface with a fork; bake in hot oven (425 d F) 12-15 minutes. Cool; fill as desired.
- For unbaked shell:.
- Fill as desired and bake in hot oven (400 d F) 15 minutes; then reduce heat to moderate (350 d F) and bake until filling tests done.
NO ROLL PIE CRUST II
I never could figure out how to roll out a pie crust so my grandma gave me this wonderful recipe when I was ten, and I still use it, it's really easy!
Provided by LAURA_1221
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 23m
Yield 8
Number Of Ingredients 5
Steps:
- In a 9 inch pie plate, sift flour, sugar and salt. make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate.
- To bake: Preheat oven to 450 degrees F (230 degrees C.) Bake for 8 to 10 minutes, or until golden brown.
Nutrition Facts : Calories 213 calories, Carbohydrate 18.6 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 147.4 mg, Sugar 0.8 g
BASIC PIE & PASTRY CRUST + TIPS & TRICKS
Your basic pie pastry recipe along with tips to help you make a most deliciously tender and flaky crust. From an article in my local newspaper
Provided by GeeWhiz
Categories Dessert
Time 15m
Yield 2 crusts
Number Of Ingredients 4
Steps:
- Cut shortening into flour/salt until it looks like peas.
- Add very cold water all at once and quickly toss with a fork; shape into a ball being careful not to over knead.
- Divide dough in half and roll thin.
- This makes two single piecrusts or one double crust pie.
- TIPS AND TRICKS:.
- To avoid a soggy crust, try brushing the bottom of the crust with egg white before adding fruit; filling the shell *just* before baking also helps prevent sogginess; sogginess can also be caused from the oven temperature being too low or the time too short.
- For a flakier upper crust, brush lightly with cold water before popping in the oven; also keep ingredients and dough cold until baked.
- To prevent the crust from shrinking, avoid stretching the dough as you roll it and avoid stretching it when placed in the pie plate; allowing the pie shell to rest about 30 minutes before baking will also help prevent shrinking.
- Never shake the flour while placing in the measuring cup; instead, level it with the back of a knife.
- Toss ingredients with a fork, lightly and quickly, rather than stirring.
- Don't use too much water; about 1/2 c of iced water to 2 cups of flour.
- To prevent burning of the crust, try baking the pie in a large paper bag stapled closed, being sure that it doesn't touch any part of the oven; or use an oven- roasting bag.
- Try rolling some grated cheese into the dough when making an apple pie.
- Try adding toasted slivered almonds to piecrust that you intend to fill with a cream filling or cherry filling.
Nutrition Facts : Calories 1588.6, Fat 104.3, SaturatedFat 25.9, Sodium 586.9, Carbohydrate 143.1, Fiber 5.1, Sugar 0.5, Protein 19.4
EASY NO-ROLL PIE PASTRY
Beginning pie bakers can expect success with this simple pat-in crust. Made with oil, it has a wonderful texture and homemade goodness that's sure to impress.-Cindy Curtis, Southington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pie crust (9 inches).
Number Of Ingredients 5
Steps:
- In a small bowl, combine the flour, sugar and salt; stir in oil and milk. Set aside 1/3 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Add filling. Sprinkle with reserved crumb mixture., Bake at 375° for 60-70 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 289 calories, Fat 19g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 299mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
MY NO ROLL PIE CRUST
The only pie crust I will use anymore. Its flaky and slightly sugary and oh so easy to do. Note: due to some major discrepencies please use a good quality oil, preferably a vegetable and a good name brand like Mazola, it may not seem like it will make a difference but in the end it will, also use new oil not something that has been sitting around for a while.
Provided by LAURIE
Categories Pie
Time 25m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix dry ingredients together with a fork in a pie pan.
- Make a well in the center and add the oil and milk.
- Mix with a fork til it makes a ball.
- Flatten and press into the pan in pie crust shape and flute the edge.
- Bake at 375 for 10-12 minutes until golden.
- One crust pie, excellent for cream pies and crumb topped baked pies.
Nutrition Facts : Calories 283, Fat 18.7, SaturatedFat 2.5, Cholesterol 0.7, Sodium 390.7, Carbohydrate 25.5, Fiber 0.8, Sugar 1.5, Protein 3.4
DAD'S DELICIOUS APPLE PIE IN-A-BAG
My very favorite apple pie, since childhood!! For the crust I always use Dad's Mazola No-Roll Pastry Shell. Dad always used Granny Smith apples, but I've found that Pink Lady apples also work beautifully in this pie--sometimes I use a combination of Granny Smith and Pink Ladies. Don't forget the vanilla ice cream! (Note: for those of you uncomfortable using a brown paper bag in the oven, you can omit that step and bake w/o the bag- - it's quite good that way too, -but- it won't be quite the same. Baking in the bag really does produce the most amazing pie!). I hope you enjoy this pie as much as we do!
Provided by BecR2400
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- About an hour and a half before serving pie:.
- Prepare favorite pastry pie crust (ie Dad's Mazola No-Roll Pie/Pastry Shell). Then make pie shell having fluted or rope edge.
- Start heating oven to 400 d F. Wash, pare then quarter apples; cut each quarter into 4 pieces, making 7 cups good-sized chunks.
- In a large bowl, toss apple chunks with a mixture of 1/2 cup granulated sugar, 2 tablespoons flour, and the nutmeg or cinnamon, until each apple chunk is completely coated. Fill pie shell with apple chunks, piling them high in the center of the pie; then sprinkle them with lemon juice.
- Thoroughly mix 1/2 cup each of sugar and flour, and the butter, into a soft paste; spread over top of piled apple chunks.
- Place pie in paper bag (so the opening is to the side, not the top), closing and stapling open end (I fold over the open end once, then staple shut with a staple or two). Set on rack in center of oven and bake about 1 hour (you may have to bake longer: up to one hour and forty five minutes, depending on your apples), until apples test done and pie is golden and caramelized. (Note: Never leave pie unattended while baking, especially when using the paper bag method!).
- When pie is nicely browned, remove pie from oven and let cool in the bag for 5-10 minutes.
- Carefully remove pie from the paper bag and place pie on rack. Let pie cool on rack for about 30 minutes before slicing.
- Then, while still warm, cut pie into wedges and serve as is, with favorite cheese, or topped with vanilla ice cream.
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