NO ROLL PIE CRUST RECIPE | SHORTBREAD PIE CRUST
This is no roll pie crust recipe the easiest way to make a pie crust from scratch! You mix up the ingredients in a saucepan and then press the dough into a pie pan to make this shortbread pie crust.
Provided by Kit
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Heat your oven to 350 degrees.
- Melt the butter in saucepan.
- Once the butter has melted, remove from heat and add both sugars and stir to combine. Then stir in flour.
- You may want to let the dough cook for a little bit, but usually I find that it is too hot to handle right away. Press the dough onto the bottom and up the sides of a 9-inch pie pan. I like to prick the bottom of the crust so that it won't bubble up for crack.
- If using a no-bake pie filling, bake the pie crust for 15 minutes or until lightly browned. If you are making a pie filling that needs to bake, there is no need to pre-cook the pie crust.
BASIC SWEET-ROLL DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 1 3/4 pounds dough
Number Of Ingredients 9
Steps:
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
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
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.
BRYANNA'S YEASTED PASTRY DOUGH, NO FAT
and when she says fat free she means it. I am ecstatic. I have hunted for one like this forever. It will not be flaky. If you want flaky, use oil. If you want fat free or need fat free.. here it is. Note I am still working on this one making it. Ok I see I didn't make this clear enough. If there are any problems you can reach the chef Bryanna Grogan at: Her messageboard for Vegetarian/low fat/fat free is at vegsource.com and you can find her main page at bryannaclarkgrogan.com She responds very quickly to questions or problems and can suggest fillings that will work well with this crust. She also is very open about her work. Adapted from a recipe in her book "The Almost No-Fat Holiday Cookbook". Makes a 9" double crust pie or a 10" freeform pie Note: This is per the chef. See the post at the bottom.
Provided by drhousespcatcher
Categories Dessert
Time 30m
Yield 9 inch double crust, 6 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: use regular all-purpose unbleached and wholewheat flour, not pastry flour or bread flour). The potatoes need to be just potatoes, no milk if using "real" mashed potatoes. If using instant mix with the boiling water.
- Mix the warm milk, mashed potatoes, syrup and yeast in a medium bowl or food processor; let stand 5 minutes.
- Add the flour and salt. Knead for 5 minutes or process in food processor for 30 seconds.
- Place the dough in an oiled bowl, spray the top of the dough with a little oil, cover with plastic wrap and let rise in a warm place until doubled (30-60 minutes) OR in the refrigerator for up to 24 hours.
- To make a double crust pie, preheat the oven to 350 degrees F. Divide the dough in half and roll out one half to fit the bottom of a lightly oiled 9" pie pan (you have to oil the pans because this dough has no fat in it-OR use a really good non-stick pan). Don't use much flour when rolling out. Fill the pie and cover with the rolled-out second half of the dough. Crimp the edges together and cut some slits for the steam to escape. Bake immediately (no rising) for 25-30 minutes or until golden. The pie may be glazes before baking with soymilk and maybe sprinkled with coarse unbleached sugar, or after baking with maple syrup or juice concentrate.
- To make a "freeform" pie, preheat the oven to 350 degrees F. Roll the dough out to a 16" circle (use as little flour as possible) and place it carefully on a lightly oiled or good nonstick cookie sheet or 14" round pizza pan. (To transfer the dough, you can cover it with waxed paper and loosely roll it up on your rolling pin, lift it to the pan, unroll and remover the paper.) Make sure there are no holes or excessively thin spots in the dough. Pile the filling in the center and drape the edges over the filling, leaving about a 5" uncovered "hole' in the center, and pleating the dough to make it fit over the filling. This doesn't have to look fancy-after all, it's a "rustic" pie!. Bake immediately (no rising) as instructed for the double crust pie above. Glaze as above, too, if you like.
- Bryanna:It's impossible to make a flaky pastry without fat, but this is a really tender yeasted pastry for pies and quiches-even fruit pies! You can make a conventional double crust pie, or a "freeform" or "rustic" pie. This last is rolled into one large circle with the edges folded up over the filling and baked free-standing on a cookie sheet rather than in a pie pan. (It's doesn't work with very runny fillings!) A food processor makes this easy!
NO ROLL PASTRY CRUST
Steps:
- combine the butter, sugar, van and salt in a bowl. mix flour and b powder, add to butter and mix until blended. press dough evenly over the bottom and up the sides. Bake at 350 for 20".
NO-FUSS ROLLS
These four-ingredient rolls from Glenda Trail of Manchester, Tennessee are ready in no time. And they taste great with herb butter or jam. -Glenda Trail, Manchester, Tennessee
Provided by Taste of Home
Time 25m
Yield 6 rolls.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all of the ingredients. Spoon into 6 muffin cups coated with cooking spray. Bake at 450° until a toothpick comes out clean, 12-14 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 275mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
NO ROLL CREAM CHEESE CRUST
This is a simple one crust pie shell, perfect for sweet baked pies like apple, pumpkin and blueberry.
Provided by KelBel
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Soften cream cheese and butter and mix together.
- Mix together flour, sugar, and salt and incorporate a little at a time into the butter/cream cheese mixture.
- Press into a 9-inch pie plate and prick with fork.
- Bake for about 10 minutes at 350 degrees (this will partially bake the crust and it will completely bake with the filling).
- Add pie filling of choice and bake as directed.
Nutrition Facts : Calories 261.8, Fat 16.8, SaturatedFat 10.5, Cholesterol 46.5, Sodium 270.4, Carbohydrate 24.5, Fiber 0.6, Sugar 6.3, Protein 3.6
BEST "NO ROLL" BAKING POWDER BISCUITS
I love home made biscuits but hate the mess of rolling them out on my counter. With this recipe you can simple form the dough into balls with your hand and then press them onto a baking sheet... no rolling or cutting required! This is a Better Homes and Gardens recipe.
Provided by good2bdunn
Categories Breads
Time 27m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450.
- Mix dry ingredients together thoroughly.
- Add shortening and cut into dry mix until it resembles course crumbs. (Two butter knifes work, but everyone should own a pastry cutter!).
- Add milk and stir until dough just clings together.
- Form dough into balls a little larger then a golf ball and place side by side on a baking sheet.
- Press balls down with the palm of your hand until they are about 1/2 inch thick.
- Bake in oven for 10 - 12 minutes or until golden.
NO-ROLL PIE CRUST DOUGH
I love to bake, but I'm terrible at rolling out pastry. The Pie Crust Dough was my salvation! There's a total of 45 minutes resting time for the dough before baking.
Provided by evelynathens
Categories Dessert
Time 45m
Yield 1 10inch pie crust
Number Of Ingredients 4
Steps:
- Melt butter.
- Add both sugars and stir to combine.
- Stir in flour.
- Cool 15 minutes (dough will be warm from the melted butter).
- Use immediately by pressing into 10 inch pie plate and fluting edges.
- Refrigerate atleast 30 minutes!
- This can be blind-baked at 300F for 40 minutes.
Nutrition Facts : Calories 2417.6, Fat 140.6, SaturatedFat 87.8, Cholesterol 366, Sodium 985.9, Carbohydrate 264.8, Fiber 6.8, Sugar 74.2, Protein 27.3
NO ROLL PASTRY DOUGH
This is a fabulous dough recipe for those of us who hate rolling out dough. Even if you do decide to roll out the dough, it is super easy to roll out! This recipe makes one bottom of a pie crust. If you want a top too, double the crust.
Provided by Jazziegirl8751
Categories Breads
Time 10m
Yield 8 servings for one pii, 8 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 198.4, Fat 13, SaturatedFat 3.2, Sodium 291.1, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 2.4
More about "no roll pastry dough food"
NO-ROLL PIE CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (195)Total Time 7 minsServings 12Calories 150 per serving
- Whisk together the flour, salt, sugar and baking powder., Whisk together the oil and water, then pour over the dry ingredients., Stir with a fork until the dough is evenly moistened., Pat the dough across the bottom of the pie pan and up the sides.
- A flat-bottomed measuring cup or glass helps smooth the bottom., Crimp the edge, or flatten with the tines of a fork., Fill the crust as desired, and bake., Yield: one 9" no-roll pie crust.
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