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Dad's Mazola No-Roll Pie/Pastry Shell

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“This pastry crust is so tender and flaky, and best of all SO EASY. A treasured family recipe from my dear father (Sam)---he never gave the recipe to anyone (except family), so shhh don't tell:) My Dad made 'Libby's Famous Pumpkin Pie' (2 pumpkin pies every Thanksgiving) and his extra-special 'Apple Pie In A Bag' Dad's Delicious Apple Pie In-A-Bag with this crust, and I use it for ALL of my pie baking. Enjoy! (Note: makes a single 8 or 9-inch crust).”
READY IN:
24mins
SERVES:
8
YIELD:
1 pie shell
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift dry ingredients into pie pan. Combine Mazola and milk in measuring cup. Whip with a fork and pour all at once over flour mixture. Mix with fork until flour is completely dampened. Press evenly and firmly with fingers to line bottom of pan; then press dough up to line sides and partly cover rim. Be sure dough is pressed to uniform thickness. To flute, pinch dough lightly with fingers. Do not use a high fluted edge.
  2. For baked shell:
  3. Prick entire surface with a fork; bake in hot oven (425 d F) 12-15 minutes. Cool; fill as desired.
  4. For unbaked shell:
  5. Fill as desired and bake in hot oven (400 d F) 15 minutes; then reduce heat to moderate (350 d F) and bake until filling tests done.

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