Easy As Pie Crust

This Thanksgiving my mom gave us a new cookbook:  “The Best of America’s Test Kitchen 2008” which has a very easy “No Roll” pie crust! I’ve made about 4 pie crusts with this, and it’s delicious and easy to make! Here’s the recipe

Apple Blackberry Pie

Apple Blackberry Pie

from page 264. I highly recommend this cookbook and the TV show because it explains the “why”s of the recipes and the science behind cooking. Before I read this recipe, I had no idea why glass baking dishes were so useful! It’s so you can see how brown the bottom is!

No-Fear Pie Crust

1 1/4 cups unbleached all purpose flour

2 tablespoons sugar

1/4 teaspoon salt

1 stick unsalted butter, softened but cool

2 ounces cream cheese, softened but cool

  1. Coat a 9 in glass pie plate with vegetable oil spray and mix the first 4 ingredients in a bowl.
  2. Beat the butter and cream cheese in a bowl with a mixer.  Add flour mixture and blend until it forms large clumps.  (Can be done by hand with a dough blender, in fact I prefer it.) Turn the dough onto a floured surface, gather into a ball. Set aside three tables spoons of dough. Pat the rest into a six inch circle and transfer to oiled pie plate.
  3. Press dough into pie plate using the heal of your hand.  Hold plate up to light to check for thin spots. Work evenly up the sides.
  4. Roll the reserved dough into three eight inch ropes to form the edge of the pie crust. Pat into place and pinch to make fluted edge.  Cover with plastic wrap and refrigerate for one hour.
  5. Adjust oven rack to middle and preheat to 325.  Prick the pie crust with a fork bake until golden brown 35 to 40 minutes.  If any bubbles arise, press them down with a kitchen towel after it is fully baked.


Baked pie crust can be stored wrapped in plastic at room temp for a day.  Pressed raw dough can keep wrapped in the refrigerator for 2 days, and frozen for one month. Thaw in the refrigerator before baking.


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