No rolling pin needed for some pie crusts
In reply to Susan Sinka of Springdale, who wanted a recipe for a no-roll pie crust, from Elyssa Hewitt of Monroeville, who writes, "I'm not sure where this recipe came from but I have been using it for years. It is the only pie crust I use -- for pumpkin pie especially, but good for any one-crust pie." Several other people sent similar recipes with slight variations.
No-Roll Pie Crust
1 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons granulated sugar
1/2 cup vegetable oil
1 tablespoon milk
Sift the dry ingredients into a 9-inch pie pan. Mix the vegetable oil and milk. Pour the liquid mixture over the flour mixture, stirring with a fork until no dry flour shows. Using your fingers, press the dough to line the pan. Fill and bake.
Vinegar Pie Crust
For Susan Sinka of Springdale, from Beverly Walsh of Port Vue.
1 1/3 cups flour
1/2 teaspoon salt
2 tablespoons granulated sugar
1 tablespoon vinegar
1/3 cup vegetable oil
2 tablespoons water
Put all the ingredients in a pie pan and stir with a fork until the flour is barely moist. Use your fingers to press and smooth the dough along the sides and bottom of the pie pan, forming a fluted edge along the top. Prick with a fork and bake in a 350-degree oven until lightly browned. Or, add the pie filling, and bake.
A Really Different Pie Crust
For Susan Sinka of Springdale, from Beverly Bish of Schenley, who says she clipped this from the "Farm and Dairy Weekly" a few years ago.
2 cups quick-cooking rolled oats
1/2 teaspoon cinnamon
1/2 cup butter or oleo, melted
1/4 cup brown sugar
Combine the oats, cinnamon, melted butter and brown sugar. Mix well. Pat into a 9-inch pie pan. Bake at 350 degrees for 15 minutes until golden brown. Cool.
The crust can be used with any cream filling, such as coconut cream, lemon, chocolate and butterscotch. It can even be filled with softened ice cream and refrozen.