Many folks swear by the convenience and quality of a no-roll pie crust made with vegetable oil. This crisp, tasty crust is easy to press into a pan and has the added bonus of being vegan! If you're intimidated by a rolling pin or want to avoid handling delicate pastry, no-roll pie dough is for you. This recipe makes enough for a single crust; to make a two-crust pie, see "baker's tips," below.
Whisk together the flour, salt, sugar and baking powder.
Whisk together the oil and water, then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened.
Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom.
Crimp the edge, or flatten with the tines of a fork.
Fill the crust as desired, and bake.
Yield: one 9" no-roll pie crust.
This recipe makes enough for a single crust; to make a two-crust pie, increase the recipe ingredients as follows: 3 cups (360g) flour, 1 teaspoon salt, 1 1/2 teaspoons sugar, 1/2 teaspoon baking powder, 2/3 cup (132g) vegetable oil, 6 tablespoons (85g) water. Press 2/3 of the resulting dough into the pie pan, then add 1 teaspoon cinnamon and 2 tablespoons sugar to the remainder. After you fill the bottom crust, break the topping into small pieces, and spread them evenly over the filling. The topping will crisp up into something between streusel, and a typical top crust.
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