November 24, 2010

No Roll Pie Crust

Unbaked No Roll Crust
How do you roll out pie crust dough into that perfect circle?

I don't know.

I've tried a few times ending up with odd shaped uneven dough.  My brain just cannot comprehend how to form that perfect circle.  So as a result, my lovely glass Pyrex pie dish has been used as a flour and egg dip pan, a pancake plate and a bead sorter.

So my interest was piqued when one of my favourite bloggers, Joy The Baker, posted a recipe for No Roll Crust.

Eureka! I can bake a pie completely from scratch? 
You know, I had a bit of baker's guilt because my crust was not my own. It was hard always having the following conversation:

Sister/Aunt/Friend: "Michelle, this pie is sooo delicious! Did you make the crust?"
Me: "Thanks! But no, it's refrigerated."
Sister/Aunt/Friend: "Oh....I's still good."

Why is it that whenever someone eats a pie, they always want to know if you made the crust yourself?  These people don't bake! And they sure don't bake pie crusts!

Anyway, finally, thanks to this recipe, my future conversations will go like this:
Sister/Aunt/Friend: "Michelle, this pie is sooo delicious! Did you make the crust?"
Me: "Thanks! Yes. Yes I did."
Sister/Aunt/Friend: "Guuurrlll you are a baking goddess! I bow down to you!"
Me:" Oh it's nothing really, it's just my calling."

The crust is great.

No Roll Pie Crust by Joy The Baker:
makes 1 9-inch pie crust
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 Tablespoons sugar
  • 1/8 teaspoon baking powder
  • 1/4 cup (4 Tablespoon) frozen butter that has been grated on a cheese grater
  • 1/4 cup vegetable oil 
  • 1 Tablespoon cream cheese, at room temperature
  • 2 Tablespoons cold milk
In a medium sized bowl combine flour, salt, baking powder and sugar. Whisk together.
Add frozen butter that has been grated on a cheese grater and tablespoon of cream cheese. With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they’re in well incorporated into the flour. Some butter bits will be tiny, other the size of small pebbles. The dough may even begin to some together in a rough, sandy kind of way.
Combine the milk and oil. Whisk together. Add all at once to the flour and butter mixture. With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid. The mixture does not need to come together into a ball. Leave it a bit shaggy and dump the dough into a clean 9-inch pie plate. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to get the dough as even as possible, but don’t worry too much about finger indentations. You can’t fight that.

Place the prepared crust in the freezer while you preheat the oven and prepare your filling. If you’re going to pre-bake your crust, heat the oven to 350 degrees F and line the chilled pie crust with foil, weigh down with beans and bake for 10 minutes covered. Remove the foil and beans and bake for 4-6 minutes uncovered until golden brown.
If you need an unbaked pie crust, simply remove the crust from the freezer once your filling is made, fill your pie and place in a preheated oven. Bake according to your particular recipe.

Sweet Potato Pie with No Roll Crust
Linked To:
Blue Cricket Design
Someday Crafts
Night Owl Crafting

1 comment:

  1. Perfect! One less step sounds great to me. I will have to try this recipe. Thanks for sharing. Have a fabulous holiday.