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This recipe is listed in the "Western European" (French desserts) section of the YaleCooks recipe collection.
Google search: pie crust, simple "no roll" (click on the three icons to see photos-videos and links to internet recipes)
First added: 2012-11-10; Last edited: 2012-12-02
A pumpkin pie made using the "no roll" pie crust (2012-11-21).
Author: Vassilis (clinical fellow at the Yale-New Haven/VA Hospital)
This pie crust recipe was shared by Delaina, a friend who attended the same residency program and who is a great baker.
This recipe was used to prepare the eggless pumpkin pie (for link, see below) shared during a YaleCooks potluck dinner (2012-10-25) in New Haven.
Please let YaleCooks know if you have suggestions for improving this recipe!
Essential Supplies & Ingredients: (one pie crust)
• 1 C flour, all-purpose
• 1/2 C flour, whole wheat
• 1 1/2 tsp sugar
• 3/4 tsp salt
• 1/2 C vegetable oil
• 3 T cold milk (or soymilk)
Mix dry ingredients in a pie pan. Combine oil and milk in a measuring cup; beat with fork until creamy, then pour all at once over flour. Mix with fork until completely dampened. Press evenly with fingers to uniform thickness lining bottom and sides of the pan. Shape and press to even edge. Fill as desired and bake at 450 degrees F for 15 minutes; reduce heat to 350 degrees F and continue baking until done.
I often bake the crust alone at 450 degrees for 15 minutes before adding the filling and baking according to the pie recipe.
This "child-friendly recipe" is a great way to introduce children to the art of baking pies.
• Annotated Internet Links:
1) This pie crust was used to make the "eggless pumpkin pie" recipe posted to the Veggieboards.com forum. EB is "Earth Balance", a butter substitute.
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