When I was growing up, the were two desserts that we nearly always had in the house: chocolate chip cookies and cherry pie. My father absolutely loves cherry pie, although I personally was always more of a pumpkin pie fan myself. So, needless to say, I have made a lot of pie crusts in my lifetime.
While traditional crusts are delicious and yummy, sometimes you just don’t have time to roll it out and mess with pie crusts. (Especially when I had that tiny apartment in college!) So, needless to say, this simple no roll pie crust was a lifesaver! It’s flaky and crumbly and delicious. The crust has a slightly different texture than traditional pie crusts and works great for anything from sweet to savory or even breakfast pies!! I use it a lot.
Anyway here’s the recipe:
- 1⅓ cup flour
- ½ teaspoon salt
- ½ cup shortening or butter
- 3 - 4 Tablespoons cold water
- Preheat oven to 425 Fahrenheit
- In a large bowl, mix the flour and salt together until completely mixed
- Using a whisk or two knives, cut in the shortening. Continue until the mixture resembles coarse meal. Don't mix it too much!
- Add the water slowly, mixing until a dough forms and scrapes the sides
- Grease your pie pan
- Place the dough in the pan and, using your fingers, pat the crust out until it covers the pan, making sure to push it up the sides and form an edge.
- Bake for 10 -15 minutes for savory dishes; 5 - 10 minutes for sweet
- Add whatever fillings you like, then bake again. Be careful not to burn the edges!