No Roll Pastry Crust Food

NO ROLL PIE CRUST II

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.

EASY NO-ROLL PIE PASTRY

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.

NO ROLL PASTRY DOUGH

Steps:

• Put the dry ingredients directly into your pie pan.
• Add shortening and sprinkle 2 to 3 tablespoons cold water into flour mixture, while mixing & mashing with a fork. Add water little by little just to make the dough to your right consistency.
• Press into pie plate. This also rolls out beautifully!

MY NO ROLL PIE CRUST

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.

EASY SHORTBREAD TART CRUST (NO ROLL)

Steps:

• Blend ingredients to make a soft dough.
• Pat into a 9 or 10 inch tart or pie pan.
• Prick crust well with fork.
• Bake in 350 degree oven for 15-20 minutes.

NO ROLL PIE CRUST

Steps:

• Preheat oven to 375.
• Put all ingredients into a 9 inch pie pan.
• mix with fork until well blended and pat into the pan.
• Push the pastry up the sides and form a nice edge with your thumb and finger.
• Generously prick the crust with a fork to prevent bubbling during baking.
• Bake 15 to 17 minutes at 375, until nicely browned.

DAD'S MAZOLA NO-ROLL PIE/PASTRY SHELL

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-STRESS ALL-BUTTER PASTRY CRUST

Steps:

• Making the dough:
• Sift flour into a medium bowl (if using cup measures, spoon into the cups and level with a knife before sifting). Whisk in sugar and salt. Cut butter into 1/2-inch cubes, no smaller, and toss with flour to break up the pieces. Roughly smash each cube flat-nothing more! Stir in cold water and knead until the dough comes together in a ball. With a dough temperature at or below 70°F, it will feel dry to the touch.
• Transfer to a generously floured work space, sprinkle with more flour, and roll into a 10-by-15-inch sheet. Fold each 10-inch side toward the middle, and close the packet like a book. Fold top to bottom to make a thick block, then cut in half. Using as much flour as needed, roll one portion into a 14-inch round. Brush off excess flour, drape over a 9-inch tempered glass pie plate, making sure it's flush against the pan.
• Trim excess dough into a 1 1/4-inch overhang all around, then fold over to create a 3/4-inch border that sits on the rim of the plate; if positioned inside the rim, the crust will be too shallow to accommodate the filling. Pinch or press the border into a zigzag pattern, and repeat with remaining dough. Wrap in plastic and refrigerate at least 2 hours, or overnight. Alternately, formed crusts can be frozen up to 3 months and thawed in a refrigerator before use.
• Baking the crust:
• Adjust oven rack to lower-middle position and preheat to 350°F. Line the chilled crust with a large strip of foil (not parchment or wax paper), letting the excess loosely cover the rim. Fill with plain white sugar, a delicious alternative to options like rice or beans.
• Bake on an aluminum baking sheet until fully set and golden brown, about 1 hour. Remove from the oven and carefully lift out the foil, setting it aside until the sugar has cooled. If the sides of the crust seem puffy or pale, continue baking 10 minutes more. Cool to room temperature. Use immediately, or wrap in plastic and store at room temperature for up to 24 hours.
• Key Point
• If the temperature climbs above 73°F in your kitchen, be aware that everything from your countertop to your rolling pin and the flour itself will act as a heat source to the butter. Combat these conditions by refrigerating your pie plate, rolling pin, and dry ingredients until cool-not cold or frozen. If needed, chill the countertops of a sweltering hot kitchen with bags of ice water.
• Mix It Up:
• Gluten-Free: Replace the all-purpose flour with 4 ounces (3/4 cup) white rice flour, 2 1/2 ounces (1/2 cup) cornstarch, 1 1/2 ounces (1/3 cup) tapioca flour, 1 ounce (1/4 cup) coconut flour, and 1/2 teaspoon xanthan gum. Prepare the dough as directed, using a generous amount of cornstarch for dusting. The dough will crack along the creases as it's folded, but that's all right. After portioning the dough, roll to just 12 inches. Cut into quarters and transfer to the pie plate one at a time, pressing the pieces together and then sculpting the border like clay. Chill and bake as directed.