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No Roll Pie Crust I
December 27, 2006

Christmas morning as I was prepping my desserts, I found out the frozen pie shells I bought were all broken up. I figure I would just make one myself, only to find out that I did not have any shortening and all the stores are close for Christmas. I did a search for pie crust with no shortening and found this site. What a great relief!! This is the easiest pie crust ever!! I was a bit skeptical at first considering I was going to make a crumb apple pie and a pecan pie and one of the reviews mentioned it was quite salty while another review mentioned it is best for quiche but not as a dessert pie crust. I did not want to take a chance on it being to salty, so I put less salt than it asked for. I was going to try to use smart balance instead of oil but did not want to be to aggressive, so I used canola oil in lieue of peanut oil. I do intend to use whole wheat flour and splenda next time and I will post a review for it when I did. Overall, both apple and pecan pies turned out better than if I would have used a store bought frozen pie shell/crust. This pie crust tasted so wonderfull and especially easy and mess free. I definitely will email this recipe to everyone I know.

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