LC Tasting Is Believing Note
Close your eyes and take a nibble of this no-knead, no-roll-out pie crust and you may just mistake it for a shortbread cookie. Is that such a terrible thing? The recipe does make you work, though, seeing as you need to decide whether to use granulated or brown sugar. We tend to reach for the former with traditional fruit fillings, the latter for spiced nut or custard fillings.
Shortcut Pie Crust
- Quick Glance
- 5 M
- 5 M
- Makes one 9-inch pie crust
In a bowl, whisk together the flour, sugar, and salt. Slowly drizzle in the butter and stir with a fork until the mixture looks moist and crumbly.
Press the dough evenly over the bottom and up the sides of a 9-inch pie plate. You can crimp the edges decoratively or leave them rustic.
Bake the pie crust according to your desired pie recipe. (If the recipe calls for a prebaked pie crust, preheat the oven to 350°F. Line the pie crust with aluminum foil or parchment paper and fill it with dried beans or pie weights, and bake for 15 to 20 minutes. Remove the foil and beans or weights and bake for an additional 5 minutes, or until golden brown. Let cool before filling.)
Recipe Testers' Reviews
I’m in love with this piecrust! I don’t have to clear off my very crowded kitchen counter to roll it out; I just toss it into the pan and make it pretty! And it tastes amazing. I don’t have pie weights and it baked up just fine lined with foil. I’m off to find other fillings to use just so I can make it again!
Wow. I loved this recipe for its ease and simplicity. It’s so easy to assemble and certainly withstood a heavy sweet potato custard filling. Of course it’s not light and flaky like a traditional pie crust, but I’d use this recipe in a heartbeat with other custardlike pie fillings.