no roll pie crust

See how easy it is to make your own homemade pie crust!

perfect crust, I have shared this with many people and to buy a crust would be sacrilegious!

http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/Makes enough for three pie crusts.

yum! :chef

Just made this! A Chocolate Cream Pie in this Cinnamon Roll Crust. Loved every bite!

Flaky and tasty

You'll never use shortening again!

My friend who loves cooking taught me this recipe when I was living in England.Do not knead the dough.Chill the butter until use and do not let it melt.Be quick in your prep. Recipe by Fushicche

very simple and works for so many things

This is a combination recipe from Ruth Ann Spore my grandma's friend & great grandma Paddocks recipe 💕🌼💕

This recipe is different from a traditional pie crust but it yields a rich and flavourful crust that can be used for both sweet and savoury pies. For pie filling ideas, try my fish pie filling recipe.

In my quest for somewhat health desserts, I realized that a good part of the problem with pies is the crust. You can do a great job with making a healthy low cal filling but the crust will get you.This recipe is still a work in progress for me. Using oatmeal and whole wheat flour, I basically make a cookie like crust which is great for no bake pies.

The pie crust recipe in a cookbook I had was too sticky and hard to work, so I adapted it using a crispy biscuit recipe that I had. I used 300 g of medium-strength or all-purpose flour this time. I tried various ratios of flours, but this recipe worked well with all cake flour or 100 g of bread flour + 200 g of cake flour too. I love how this pie stays crispy even the next day. There's no need to fold the crust, plus you only need one bowl.The cream cheese and butter blend better if you work them with your hands, but they do melt with your body temperature. If you use a fork, they blend better with the flour and your hands don't get messy. If you knead it or the cream cheese and butter melt while you're making the crust, the layers won't form properly, so it's best to chill the cream cheese and butter very well beforehand, and to make a crumbly crust quickly. Chilled ingredients will result in the nicest crust when baked. This recipe yields around 8 to 10 mini-pies about the size of your palm, or one double pie crust. If you only need the bottom crust for a pie, use half the listed amounts. Recipe by Koharumama

I wanted to make a crisp pie crust for a quiche and finally settled on this recipe after many tries.Chill the ingredients well before use.If you don't use a food processor, follow the steps, and knead the dough well by hand. Recipe by Maria358

A little secret passed down from generations in my family is half butter and half shortening. I'm actually horrible at pie crusts but I can do this one, that's why I named it no fail

The picture is a classic apple pie. I will add the recipe here in the near future.The best pie crusts that I know of has been the all butter pie crust. These past couple of months, I was waiting for butter to go on sale. I finally gave up and decided to go for a butter substitute pie crust. I wish to share this with all of you. I hope you enjoy it as much as I do.This recipe make a double crust for a 9 inch pie pan.

Basic pie crust! I love working with dough!

This is the recipe I've been using as a pie crust since I was a child.I adjusted it to make it even crispier.Be careful not to let the butter melt in Steps 2 and 3.In Step 6, work the dough quickly to keep it from becoming too soft.If it becomes too soft, chill in the refrigerator or freezer. Recipe by weeeek39

I wanted to make an American-style pie with a crispy, cookie-like crust, so I researched American pie recipes. I experimented with reducing the oil until I finally got a satisfying result!Quiche: 180℃ for 25~35 minutes.Apple pie: 220℃ for 15 minutes, then 170℃ for 45~50 minutes.Pumpkin pie: 220℃ for 10 minutes, then 170℃ for 40 minutes.The pie filling's baking temperature and time may also change, so always keep an eye on it. Recipe by Mimichaichai

For one layer of pie. If you want to make 2 layers of crust, just double the amount of ingredients.

This recipe will make 1 double pie crust or a dozen medium tarts. The trick to tender pie crust is to NOT over handle it. This should not be re-worked more than once.

This is the pie crust I got from my mom. She got the recipe from a client of hers. It is a tasty crust that will make you wish you never had to eat so many store bought pie crusts. This recipe yields two, 2-crust, pie crusts.

Make this flaky pastry before prepping your filling. If you choose to skip the refrigeration step, use a little more flour on your work surface to avoid sticking.

Sooo yummy love Cinnamon and Apple together :)

Learn how to make the perfect pie crust, then fill up with your favorite filling.

#piecrust #easyrecipe #holiday #crust

My son's Great Grandma Viola Ritter gave me this recipe.

This recipe comes from my ex's family, which is Italian. Though I'm Italian, I never got a pie recipe from my grandma, so I've optioned this as my own. It's nothing at all like a typical pie crust, and I don't know enough about pastries and baking to even compare it to anything else, but it is now my favorite. I like it, I think, because it doesn't take anything away from the flavor of the pie filling. I have only ever used it for fruit pies, which are my favorite.