Easy No Roll Pie Crust

Ingredients:

Measure all ingredients into a mixing bowl and stir with a fork. Pat into pie pan with fingers or use the back of a spoon. Use with your favorite pie recipes.

This recipe will make enough for:

• 3 eight-inch one-crust pies (or)
• 2 eight-inch two-crust pies (or)
• ten-inch one-crust pies (or)
• 1 ten-inch two-crust pie with a generous crumble crust.

To make the crumble crust, use half of the mixture for the bottom crust and then add 1/4 cup brown sugar to the remainder and sprinkle on top of your pie filling.

For a baked pie shell, bake the crust at 350 degrees for 15 minutes or until light brown. Ingredients:

Measure all ingredients into a mixing bowl and stir with a fork. Pat into pie pan with fingers or use the back of a spoon. Use with your favorite pie recipes.

This recipe will make enough for:

• 3 eight-inch one-crust pies (or)
• 2 eight-inch two-crust pies (or)
• ten-inch one-crust pies (or)
• 1 ten-inch two-crust pie with a generous crumble crust.

To make the crumble crust, use half of the mixture for the bottom crust and then add 1/4 cup brown sugar to the remainder and sprinkle on top of your pie filling.

For a baked pie shell, bake the crust at 350 degrees for 15 minutes or until light brown.  

LeAnn R. Ralph is the author of the books: “Christmas in Dairyland (True Stories from a Wisconsin Farm)” and “Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories” (e-book). You are invited to order a book from Rural Route 2. You are also invited to sign up for LeAnn’s FREE! monthly newsletter, Rural Route 2 News. Visit — http://ruralroute2.com/.