Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 23, 2007 01:15 PM

anyone tried Penzey's no roll pie crust?

Just put a pecan pie in the oven, using this crust for the first time. I must admit, I'm having doubts now and wondering why I didn't ask this question before plunging! I'm a fairly proficient baker but dislike working with crust so the thought of this mix in the pie plate approach appealed to me. Here's the recipe.

1 1/2 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup oil (they used canola and so did I)
3 Tablespoons milk

Place all ingredients in pie plate and mix well. Press to form crust.

That's it. Too good to be true??

  1. Click to Upload a photo (10 MB limit)
  1. I haven't tried it -- but I'd love to hear what your results are.

    Pie crusts tend to divide us -- those who are great at it and think it's super easy and the rest of us -- who have trouble getting them right!

    1 Reply
    1. re: eamcd

      Makes two of us. I'm a cook at best, not a pastry chef, and I own no stand up mixer (nor do I want one, especially given the space of my NYC apartment). Please report back Tweetie! :-)

    2. Our "family" pie crust recipe is similar to this. My mom got it from a coworker back in the 1960s. I know it's heresy not to use a solid fat like butter or lard, but I grew up eating it,and love it. It's very easy and forgiving.
      I do it in a bowl, with a fork, not in the pan, and then I roll it out between wax paper. My recipe differs in having no sugar, 2 c. flour, 1/2 cup oil, and 4 T milk, and only a pinch of salt. Mine is a two crust recipe, but since I'm lazy and don't mind wasting some crust, I do a 150% version for a two crust recipe, and the original for a one crust recipe.

      1 Reply
      1. re: DGresh

        My mom always used this recipe when I was growing up. It's my favorite. It does take more ingredients to make two crusts than it says. Maybe back then, they used mostly 8" pans instead of 9" pans. It is also delicious raw and it makes good cinnamon crust. Roll out and sprinkle with cinnamon and sugar and bake.

      2. I've never tried this method and with all due respect I probabably never will. One of the characteristics I and others look for in a pie crust is a light, flakey texture with that delectable flavor of butter. I imagine this method would produce something akin to a pate sucre with a cookie/shortbread texture. Not that that is bad but I wouldn't want it in an apple pie for instance. A little tartlet perhaps.

        7 Replies
        1. re: JockY

          I've made lots of pies with this crust and it is the flakiest, lightest crust I have ever tasted. I highly recommend this recipe!

          1. re: kathyvoth

            Kathy - which recipe is it that you're recommending...DGresh's or Penzey's from the original post?

            1. re: critter101

              Maybe it's because I can't make a pie crust the "regular" way no how, but the Penzey's pat-it-out crust recipe (which they gave in the catalog for a pumpkin pecan pie), works like a charm for me. I've made it many times, and think the whole pie is terrific. (It always gets gobbled up whenever I make it at home or bring it somewhere, so it's not just me!)

              1. re: BerkshireTsarina

                This is great news. Does it come out flaky like you'd want a pie crust to?


                1. re: The Dairy Queen

                  Disclaimer: I am no piecrust maven. Or maker. But I'm fussy about piecrusts I eat, and this one to me was delicious. I thought it was flaky, crumbly, and altogether perfect with the filling. One of the people gobbling it is always me. Give it a try, you have nothing to lose but a crust! The filling, with its pecan topping, is also delicious.

                  1. re: BerkshireTsarina

                    Sounds terrific! And easy. Two of my favorite things.

                    Thanks for the info.


                    1. re: BerkshireTsarina

                      Since this post has been revived, here is the foolproof pat-iin-pan cream cheese crust from Cook's Country:

          2. What about using 1/2 C. of clarified butter (melted, but not too hot) instead of the oil? That way you'd get the butter flavor with the ease of the oil.

            I'm going to have to try this.

            1. Oh, wow, I'm just seeing this post, more than a year old, now but I'm dying to know how it turned out. tweetie, do you remember how it came out?

              I have issues with pie crust. This Penzey's recipe sounds a lot more manageable.