This Easy No-Roll Pie Crust makes the perfect crust for any pie. Blind baked or filled with your favourite filling, this crust comes together in minutes.
1 ½cups+ 1 tablespoon of all purpose flour(203 grams)
1 ½teaspoons granulated sugar
½teaspoonsalt
FOR THE APPLE PIE FILLING
⅓cup+ 2 tablespoons butter(103 grams)
3largeapples (eg gala, golden delicious, fuji) peeled and chopped into medium pieces. (or smaller if you prefer)
½cupbrown sugar (packed)(110 grams)
2teaspoonsground cinnamon
1 ½teaspoonscorn starch
FOR THE CRUMB TOPPING
1cupall purpose flour(130 grams)
½cupbrown sugar (packed)(110 grams)
1pinchsalt
6tablespoonsbutter (softened)(84 grams)
Instructions
FOR THE PIE CRUST
In a small bowl whisk until well combined the vegetable oil and milk. In a large bowl whisk together the flour, sugar and salt, make a well in the middle and add the wet ingredients. Mix gently with a fork or spatula until the flour is all moistened. It will be lumpy.Place the mixture in an 8-9 inch (20-22 cm) pie plate and gently flatten to evenly cover the plate. Chill for 30 minutes.
FOR THE APPLE FILLING
While the dough is chilling, in a medium/large pot, melt the butter, then add the chopped apples, brown sugar and cinnamon, cook stirring often on medium heat for approximately 10-15 minutes, then add the corn starch, stir to combine and continue to cook until thickened approximately 2-3 minutes, stirring occasionally.
Pre-heat oven to 350F (180C).
FOR THE CRUMB TOPPING
In a small bowl combine the flour, brown sugar and salt, cut in the butter and mix to form coarse crumbs.
PUTTING IT TOGETHER
At this point if you wish you can blind bake the pie for 5-7 minutes, and then pour the filling into the crust, top with the crumb topping, gently pressing down on the filling. Place the pie plate on a cookie sheet (just in case it should over flow) and bake for 35-40 minutes. If the top is browning too much after 20-25 minutes then cover with foil and continue to bake. Let cool before serving. Top with ice cream if desired.
Notes
To pre bake the crust, prick the bottom of the crust well with a fork. Cover the bottom of the crust with parchment paper and add dried beans or pie weights on top, bake for 5-6 minutes. Remove from the oven, remove paper and beans and fill with the filling, check the pie for doneness after 25-30 minutes.