Dad's Mazola No-Roll Pie/Pastry Shell

5.0(6)

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).

by BecR2400·published 2005-04-18

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Dessert

Servings

1 pie shell, 8 serving(s)

Total time

24 min

prep 10 min

Calories / serving

211 kcal

Ingredients (5)

serves

1 1/2 cups sifted all-purpose flourflour
1 1/2 teaspoons sugarsugar
1 teaspoon saltsalt
1/2 cup mazola corn oiloil
2 tablespoons cold milkmilk

Instructions (5 steps)

01Sift 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.
02For baked shell:.
03Prick entire surface with a fork; bake in hot oven (425 d F) 12-15 minutes. Cool; fill as desired.
04For unbaked shell:.
05Fill 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.

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Rich recipe — supports nutrition-aware planning.